The learn-to-bake master class in a book. The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time. That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success. This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach CrAume Mousseline Cake. Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as: Pound Cake ac CrAume Anglaise ac Chiffon Cake ac Cheesecake ac Classic Puff Pastry ac Cherry Pie ac Lemon Meringue Pie ac Miniature Raw Fruit Tarts ac Linzertorte ac Cream Puffs ac Chocolate Croissants ac Cheese Danish ac Basic Butter Cookies ac Lemon Bars ac Biscotti ac Challah ac Rye Bread ac Focaccia ac Blueberry Muffins ac Scones ac Flourless Chocolate Cake ac Cheese Souffles ac Miniature Cake Petits Fours ac Apple Strudel ac Napoleons ac Rolled Fondant ac BArche de NoAll ac Aclairs ac Mushroom Jalousie Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including: Troubleshooting Tarts and Pies ac Baking qBlindq ac Making Liquid Fondant ac Coating a Cake with Hot Icing ac Assembling a Layer Cake without Using a Cake Stand ac Decorating a Cake with a Caramel Cage ac Coloring Marzipan ac Making a Rolled Cake ac Decorating Cookies with Colored Sugar ac Filling and Using a Pastry Bag ac Kneading Wet Dough in a Food Processor ac Scoring Dough ac Shaping a Fougasse ac Repairing Chocolate Mixtures that Have Seized ac Cooking Sugar Syrup to the Soft Ball Stage Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.C hocnlate and Cream or Butter Fnwstings and Glales IImI¹Ip IpIAm usually shiny, relatively dense, and very rich coatings tor the outsides IiI¹ cakes, They are applied in thinner layers than !I¹AmIiImI¹I¹I¹I¹I¹I. ... While rm-In-cl chocolate can be used alone as a taluglaze, IpIAr! chocolate glazes cuntain cream and/or butler to ... I¹I¹I¹I¹I¹III¹Im IAm IInI¹Ii; more or less chocolate to the cream or by whisking in butter. which will make the glaze stiller when it ... For a white chocolate version. see the variation apposite.
|Publisher||:||Ten Speed Press - 2012-04-10|