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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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1 Beaverton Cooking and Food- Award Winners

Baking

by

Baking Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"This workhorse of a guidebook (a sequel title to Cooking by the James Beard — winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to 'teach you to think like a baker,' the work features over 300 recipes, mostly classics based in the French tradition. The five chapters — Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Souffls, Fruit Curds and Mousses — include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here — classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes — along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier souffls and chocolate croissants. While not glamorous, this is a comprehensive title." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

James Peterson is the premiere go-to source for home cooks

Synopsis:

This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries.

About the Author

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 countrys preeminent cooking instructors for more than twenty years and currently teaches at the Institute of Culinary Education (formerly Peter Kumps) 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.

Table of Contents

CAKES

Basic Cakes

Basic French Sponge Cake (Genoise) • 8

Moist Sponge Cake • 10

Chocolate Sponge Cake • 12

Chocolate Soufflé Cakes • 12

Fine-Crumb European Sponge Cake (Biscuit) • 14

Butter-Enriched Sponge Cake • 16

Sour Cream Sponge Cake • 18

Almond Flour Sponge Cake • 20

Almond Paste Sponge Cake • 22

Angel Food Cake • 24

Pound Cake • 25

German Chocolate Cake • 26

Fluffy Light Butter Cake • 28

Cream and Butter Sheet Cake • 29

Devils Food Cake • 30

Vanilla Butter Cake • 31

Carrot Cake • 32

Chiffon Cake • 34

Babas and Savarins • 36

French Meringue Layer Cake • 38

Hazelnut Meringue (Dacquoise) • 40

Chocolate Meringue Logs • 41

Cheesecake • 42

Frostings, Fillings, and Glazes

Professional-Style Buttercream • 45

Italian Meringue Buttercream • 46

Quick and Easy Orange Buttercream • 46

Dark Chocolate Ganache • 50

Creamy Chocolate Frosting (Crème dOr) • 52

Dark Chocolate Glaze • 53

White Chocolate Glaze • 53

Vanilla Custard Sauce (Crème Anglaise) • 54

Strawberry Bavarian Cream • 56

Classic Crème Mousseline • 57

Fruit Crème Mousseline • 58

Seven-Minute Frosting • 59

Italian Meringue • 60

Lemon Glaze • 61

Stabilized Whipped Cream • 62

Chestnut Cream Cake Filling • 64

Rolled Fondant • 67

Royal Icing • 67

Royal Icing for Cookies • 67

Assembled Cakes

Devils Food Cake with Ganache, Chocolate Buttercream, and Chocolate Curls • 71

Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream • 72

Raspberry Buttercream Layer Cake • 74

Orange Buttercream Layer Cake • 77

Strawberry and White Chocolate Mousse Ladyfinger Cake • 78

Dark Chocolate Mousse Cake • 80

Mango Crème Mousseline Cake • 81

Chocolate Cherry Cake with White Chocolate Glaze • 84

Classic Strawberry-Marzipan Cake (Fraisier) • 86

Whipped Cream-Covered Chocolate Chestnut Cake • 90

Strawberry Bavarian Cake • 92

Individual Chocolate Meringue Cakes • 94

Chocolate Mousse Dome Cake • 96

Peach Crème Mousseline Cake • 99

Miniature Cake Petits Fours • 102

Rolled Pistachio Buttercream Cake • 104

Apricot Jelly Roll • 106

Bûche de Noël • 108

Marzipan • 109

Pies, Tarts, and Pastries

Basic Doughs

Basic Pie and Tart Pastry Dough (Pâte Brisée) • 130

Sweetened Basic Pie and Tart Pastry Dough • 131

Extra Buttery Sweet Pastry Dough (Pâte Sablée) • 134

Cream Cheese Tart and Pie Pastry Dough • 135

Flaky Pie and Tart Pastry Dough • 136

Sweet Crisp Pastry Dough (Pâte Sucrée) • 138

Linzer Pastry Dough • 140

Classic Puff Pastry Dough • 148

Quick Puff Pastry Dough • 151

Puff Pastry Cases • 152

Puff Pastry Rectangles • 153

Cream Puff Pastry Dough (Pâte à Choux) • 155

Croissant Dough • 157

Fillings and Glazes

Almond Cream • 159

Frangipane • 159

Pastry Cream • 160

Hazelnut Frangipane • 161

Praline Paste • 161

Cream Cheese Tart Filling • 161

Cheese Danish Filling • 162

Goat Cheese Filling • 162

Mushroom Filling (Duxelles) • 162

Liquid Fondant • 163

Chocolate Fondant • 163

Coffee Fondant • 163

Pies, Tarts, and Pastries

Blueberry Pie • 164

Cherry Pie • 167

Apple Pie • 169

Classic French Apple Tart • 170

Tarte Tatin • 173

Plum Tart • 174

Apricot Frangipane Tart • 175

Blueberry Frangipane Tart • 176

Hazelnut or Almond Tartlets • 176

Apricot Tartlets • 177

Cherry Tartlets • 178

Berry Frangipane Tartlets • 178

Plum, Kiwi, or Peach Frangipane Tartlets • 178

Raw Fruit Tarts • 179

Ganache Tart • 179

Raspberry-Ganache Tart • 179

Kiwi-Whipped White Chocolate Ganache Tart • 180

Raspberry-Classic Crème Mousseline Tart • 180

Blackberry-Peach Mousseline Tart • 180

Mixed Berry-Passion Fruit Mousse Tart • 181

Miniature White Chocolate Ganache Tartlets • 181

Miniature Dark Chocolate Ganache Tartlets • 181

Assorted Berry Tartlets • 182

Red Currant Barquettes • 182

Miniature Raw Fruit Tartlets • 182

Blackberry-Lemon Cream Tart • 183

Passion Fruit Meringue Tart • 184

Lemon Meringue Pie • 184

Alsatian Apple Tart • 186

Roast Pear Clafoutis • 188

Roast Pears in Butterscotch Sauce • 188

Pumpkin Pie • 191

Persimmon Tart or Tartlets • 191

Passion Fruit Tartlets or Tart • 191

Pecan Pie • 192

Lime Tart • 194

Key Lime or Lemon Tart • 194

Orange Tart • 194

Candied Orange Slices • 195

Banana Cream Pie • 196

Coconut Cream Pie • 199

Crispy Apple Tart • 201

Puff Pastry Pear Frangipane Tart • 201

Fruit-Hazelnut Puff Pastry Tartlets • 202

Miniature Puff Pastry Fruit Tartlets • 203

Individual Deep-Dish Berry Pies • 204

Blueberry Turnovers • 205

Almond-Puff Pastry Galette (Pithiviers) • 206

Linzertorte • 209

Éclairs • 210

Cream Puffs • 213

Cream Puff Pastry Swans • 214

Croissants • 216

Chocolate Croissants • 219

Fruit Danish Tartlets • 220

Fruit and Cheese Danish Purses • 222

Miniature Cheese Danish Twirls • 223

Fruit Danish Packets • 224

Rolled Danish Pastries • 225

Napoleons • 226

Apple Strudel • 228

Pistachio Baklava • 232

Mushroom Jalousie • 234

Cheese Puffs (Gougères) • 235

Cheese Straws • 236

Vol-au-Vents • 237

Miniature Vol-au-Vents • 237

Quiche Lorraine • 238

COOKIES

Basic Butter Cookie Dough • 246

Jelly Cookies • 247

Holiday Butter Cookies • 248

Sablée Cookies • 250

Chocolate Sablée Cookies • 250

Checkerboard Sablée Cookies • 250

Marbled Sablée Cookies • 252

Spiral-Patterned Sablée Cookies • 252

Shortbread Cookies • 256

Pecan Fingers • 257

Chocolate Chip Cookies • 259

Madeleines • 260

Cakey Madeleines • 261

Financiers • 262

Cats Tongue Cookies (Langues de Chat) • 263

Almond Tuiles • 264

Lacy Blood Orange Tuiles • 265

Macarons • 266

Coconut Macaroons • 267

Florentine Almond Cookies • 268

Biscotti • 269

Palmiers • 271

Brownies • 272

Lemon Bars • 274

Breads, Quick Breads, and Bread-Based Desserts

Yeasted Breads

White Bread (Straight Dough) • 304

White Bread (Sponge Starter) • 306

White Bread (Mature Starter) • 307

Ciabatta • 309

Sourdough Bread • 313

Rye Bread • 314

Sourdough Whole Wheat Bread • 316

Sourdough Whole Wheat Raisin Bread • 316

Pumpernickel Bread • 318

Pizza Dough • 319

Pizza Margherita • 320

Roquefort and Walnut Pizza • 320

Pita Bread • 322

Bread Sticks (Grissini) • 323

Focaccia • 324

Brioche • 327

Panettone • 328

Challah • 330

Coffee Cakes • 333

Cinnamon Rolls • 334

Sticky Buns • 336

Quick Breads and Bread-Based Desserts

Banana Nut Bread Muffins • 338

Apricot Bread • 339

Popovers • 340

Blueberry Muffins • 341

Baking Powder Biscuits • 342

Scones • 343

Cherry Cobblers • 344

Strawberry Shortcakes • 345

Apple Charlottes • 346

Custards, Soufflés, Fruit Curds, and Mousses

Coffee Pots de Crème • 353

Crèmes Caramels • 355

Crèmes Brûlées • 357

Cheese Soufflés • 359

Grand Marnier Soufflés • 362

Lemon Curd • 364

Passion Fruit Curd • 364

Passion Fruit Mousse • 365

Classic Chocolate Mousse • 366

White Chocolate Mousse • 367

Flourless Chocolate Cake • 368

Product Details

ISBN:
9781580089913
Author:
Peterson, James
Publisher:
Ten Speed Press
Subject:
General
Subject:
Methods - Baking
Subject:
Baking
Subject:
Baked products
Subject:
Cooking and Food-Baking General
Copyright:
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
FULL COLOR
Pages:
400
Dimensions:
11.40x9.64x1.30 in. 4.59 lbs.

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Baking » Breads
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Cooking and Food » Reference and Etiquette » General

Baking Used Hardcover
0 stars - 0 reviews
$27.50 In Stock
Product details 400 pages Ten Speed Press - English 9781580089913 Reviews:
"Publishers Weekly Review" by , "This workhorse of a guidebook (a sequel title to Cooking by the James Beard — winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to 'teach you to think like a baker,' the work features over 300 recipes, mostly classics based in the French tradition. The five chapters — Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Souffls, Fruit Curds and Mousses — include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here — classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes — along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier souffls and chocolate croissants. While not glamorous, this is a comprehensive title." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , James Peterson is the premiere go-to source for home cooks
"Synopsis" by , This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries.
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