The art and soul of baking
"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneeded your bread dough long enough, why the temperatures of butter and...
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Kansas City, MO :
Andrews McMeel Pub.,
2008.
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| Edition: | 1st ed. |
| Subjects: | |
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| Summary: | "Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneeded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing spatula can perfect your finished layer, and why soufflés fall (it's not what you think). Interspersed among the careful instructions are detailed photographs illustrating proper baking techniques, Clever "Getting Ahead" tips that can be completed in advance without altering the recipe's outcome, multiple recipe variations, and helpful storing advice are also included. Sidebare throughout the book give invaluable hints from the professional kitchen for improving the quality of your baking before you even turn on the oven"--P. [2] of cover. |
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| Item Description: | Includes index. |
| Physical Description: | ix, 454 p. : col. ill. ; 28 cm. |
| ISBN: | 9780740773341 0740773348 |
| Author Notes: | Cindy Mushet is the author of The Art and Soul of Baking , which won the IACP Cookbook Award for Baking, received a nomination from The James Beard Foundation, and was chosen by Gourmet magazine as a book club selection. She has been a professional pastry chef and baking instructor for over twenty years. Her recipes have appeared in numerous publications, including Bon Appétit, Fine Cooking, Country Home , the National Culinary Review , the New York Times , and The 150 Best American Recipes (2006). Her first book, Desserts: Mediterranean Flavors, California Style , was published in 2000. Inspired by her daughter Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She makes her home in the Los Angeles area. |
