Description:
Houghton Mifflin Harcourt Publishing Company, 2003. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
![The Secrets of Baking Simple Techniques for Sophisticated Desserts](https://d3525k1ryd2155.cloudfront.net/f/920/138/9780618138920.IN.0.m.jpg)
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The Secrets of Baking Simple Techniques for Sophisticated Desserts Trade cloth - 2003
by Sherry Yard
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.
Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
Summary
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.
Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
First line
DESSERTS ARE MY LIFE-MAKING THEM, EATING THEM, AND teaching others how to prepare them perfectly.
Details
- Title The Secrets of Baking Simple Techniques for Sophisticated Desserts
- Author Sherry Yard
- Binding Trade Cloth
- Edition None
- Pages 395
- Language EN
- Publisher Houghton Mifflin, Boston
- Date November 4, 2003
- ISBN 9780618138920
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
by Sherry Yard
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
by Yard, Sherry
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
by Yard, Sherry
- Used
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- ISBN 10 / ISBN 13
- 9780618138920 / 0618138927
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Houghton Mifflin Harcourt Publishing Company. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
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The Secrets of Baking : Simple Techniques for Sophisticated Desserts
by Yard, Sherry
- Used
- Condition
- Used - Good
- ISBN 10 / ISBN 13
- 9780618138920 / 0618138927
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Mishawaka, Indiana, United States
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€7.27FREE shipping to USA
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Houghton Mifflin Harcourt Publishing Company. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
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€7.27
FREE shipping to USA