Baking (Google eBook)

Front Cover
Ten Speed Press, Apr 10, 2012 - Cooking - 400 pages
14 Reviews
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 Crème 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 • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie

Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:

Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • 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.
  

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Great recipes and photos. - Goodreads
Love the pictures but this is way over my head. - Goodreads
This book is very detailed and has many pictures. - Goodreads

Review: Baking

User Review  - Charcoal - Goodreads

This book is very detailed and has many pictures. It shows how to make "fancy" cakes/pastries which would impress all your friends. It might even be useful for professional bakers who want to make beautiful items. It also gives instructions on how to baking a wide variety of items. Read full review

Review: Baking

User Review  - Tela Thomason - Goodreads

Love - and their recipe for chocolate cake and butter creme frosting is to die for! Read full review

Contents

Basic Cakes
4
Moist Sponge Cake
12
Sour Cream 5901130 Calm
20
German Chocolate Cake
26
επτα θελει
34
Hazelnut Meringue Dncqumse
40
ltalian Meringue Buttercream
46
Creamy Chocolate Frosting
52
Classic Creme Mousseline
62
Pies Tarts and Pastries ΠΕ
125
Ο Θ σε
245
Breads Quick Breads and BreadBased Desserts
281
Θ Ω Θ Ω
351
INDEX
371
Copyright

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About the author (2012)

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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