The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own (Hardback)
$33.18 - Save $1.82 (5%) - RRP $35.00 Free shipping worldwide (to United States and
all these other countries) Usually dispatched within 48 hours | |Short Description for The Craft of Baking Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, James Beard Award-winning baker DeMasco makes acclaimed desserts that are both simple and elegant. She shares her secrets and techniques in her first cookbook.
Full description- Publisher: Crown Publishing Group, Division of Random House Inc
- Published: 17 June 2010
- Format: Hardback 256 pages
- See: Full bibliographic data
- Categories: Desserts | Cakes, Baking, Icing & Sugarcraft
- ISBN 13: 9780307408105 ISBN 10: 0307408108
- Sales rank: 204,877
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Full description for The Craft of Baking
James Beard Award--winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio's Craft, Craftbar, and 'wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, "The Craft of Baking, " designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations. Using the bounty of the seasons as inspiration and Karen's clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen's celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin's Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen's suggestions for "combining your craft"-such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon-reveal how easy it is to take desserts to the next level. Karen's ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen's simple techniques, unique flavor combinations, and inventive ideas, "The Craft of Baking" will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.
