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Baking

This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries.

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Main Author: Peterson, James
Format: Books Print Book
Language:English
Published: Berkeley : Ten Speed Press, c2009.
Edition:1st ed.
Subjects:
Baking.
Baked products.
Cookbooks.
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Summary:This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries.
Item Description:Includes index.
Physical Description:xv, 378 p. : col. ill. ; 29 cm.
ISBN:9781580089913
1580089917
Author Notes:JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including Sauces, his first book and a 1991 James Beard Cookbook of the Year winner, and Cooking , a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than twenty years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. James Peterson cooks, writes, and photographs from Brooklyn, New York.

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