The Essential Baker

The Essential Baker : The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients

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Description

If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills. The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking. Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites - Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies - as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache. With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, The Essential Baker is truly the only baking book you'll ever need.show more

Product details

  • Hardback | 656 pages
  • 205.7 x 236.2 x 53.3mm | 1,610.27g
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • 0764576453
  • 9780764576454
  • 697,643

Review quote

"...an essential purchase for baking collections." (Library Journal, March 15, 2007). "...the author, adopts an unusual approach in this exhaustive and tantalizing look at baking." (Publishers Weekly, January 8, 2007)show more

About Carole Bloom

CAROLE BLOOM is a professional pastry chef and confectioner. She studied at La Varenne Ecole de Cuisine in Paris, Le Cordon Bleu Ecole de Cuisine et de Patisserie in London, and the E. Rosa Salva Pasticceria in Venice, and has worked at the Stanford Court Hotel in San Francisco, the Beau-Rivage Palace hotel in Lausanne, and Mille Fleurs Restaurant in Rancho Santa Fe. Her articles and recipes have appeared in Bon Appetit, Fine Cooking, Eating Well, and Gourmet, and she has appeared on ABC World News This Morning, CNN, and the Today show. Her seven previous cookbooks include Truffles, Candies, and Confections.show more

Flap copy

"Carole Bloom's quintessential handbook of indispensable baking fundamentals will make you the best baker you can be." --Flo Braker author of "The Simple Art of Perfect Baking" and "Sweet Miniatures"Carole Bloom fell in love with baking as a child and has devoted her professional life to perfecting her baking skills. This cookbook is the culmination of all she has learned as a pastry chef in Europe and the United States--a bountiful collection of her favorite recipes along with comprehensive guidance on home baking.If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills.The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking.Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites--Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies--as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache.With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, "The Essential Baker" is truly the only baking book you'll ever need.show more

Back cover copy

"Carole Bloom blends years of baking experience with a reassuring and personal voice. The beginning baker will find everything needed to create fabulous desserts successfully, and the experienced baker will find dozens of enticing new recipes. The Essential Baker is brilliantly organized by key ingredient, with generous tips and hints to encourage creativity. This is a wonderful addition to any baker's library and a perfect first book for a new baker." --Alice Medrich author of "Bittersweet: Recipes and Tales from a Life in Chocolate""Want to learn to bake? Buy just one book--this one. Having The Essential Baker is like having a lifetime of baking experience and teaching in your kitchen. Enough information and recipes to last any baker a lifetime." --Gale Gand, Executive Pastry Chef and partner of Tru, Host of the Food Network's Sweet Dreams, and author of "Chocolate & Vanilla""An exhaustive and tantalizing look at baking. . . . Delectable." --"Publishers Weekly," starred reviewshow more

Table of contents

Acknowledgements. Introduction. I: BAKING ESSENTIALS. Best Baking Practices. Essential Ingredients. Essential Equipment and Supplies. Essential Techniques. Essential Baking Language. II. FRUITS AND VEGETABLES. 1. Stone Fruit. 2. Apples, Pears, and Quinces. 3. Citrus Fruit. 4. Berries and Grapes. 5. Tropical and Exotic Fruit. 6. Dried Fruit. 7. Vegetables. III. NUTS AND SEEDS. 8. Nuts. 9. Seeds. IV. CHOCOLATE. 10. About Chocolate. 11. Dark Chocolate. 12. Milk Chocolate. 13. White Chocolate. 14. Cocoa. 15. Specialty Chocolate. V. DIARY PRODUCTS. 16. Milk and Cream. 17. Cheeses. VI. SPICES AND HERBS. 18. Spices. 19. Herbs. VII. COFFEE, TEA, LIQUEURS, AND SPIRITS. 20. Coffee. 21. Tea. 22. Liqueurs and Spirits. Appendices. Comparative Volume of Baking Pan Sizes. Weight and Measurement Equivalents. Metric Conversions. Sources for Ingredients and Equipment. Photography Credits. Index.show more

Rating details

55 ratings
4 out of 5 stars
5 38% (21)
4 33% (18)
3 22% (12)
2 5% (3)
1 2% (1)
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