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1 Burnside Cooking and Food- Baking General

The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

by

The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

More than 150 recipes for desserts of all kinds celebrating Americaandrsquo;s nineand#160;favorite flavors, from chocolate and vanilla to caramel and coffee, organized into chapters by flavor.

Synopsis:

Recipes for desserts and other sweets of all kinds in nine all-star flavors, including vanilla and chocolate, fruits for all seasons, coffee, caramel, and more

Pastry chefs have a secret weaponandmdash;an insidersandrsquo; list of customersandrsquo; most popular flavors. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the surefire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavor. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favorite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.

Synopsis:

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.

About the Author

KAREN DeMASCO was the pastry chef overseeing the desserts at Craft, Craftbar, and wichcraft from their opening in 2001 until 2008. The winner of the 2005 James Beard Award for Best Pastry Chef, DeMasco has worked in many of Americas most illustrious pastry kitchens, including Chanterelle and Gramercy Tavern of New York City and Fore Street restaurant of Portland, Maine. She is the pastry chef of Robert De Niros restaurant Locanda Verde in New York City.

MINDY FOX is the food editor of the magazine La Cucina Italiana and a former editor at Saveur. She has written for many magazines, including Saveur, Every Day with Rachael Ray, and Prevention, and she has collaborated on a number of cookbooks, including Olives & Oranges.

Product Details

ISBN:
9780307408105
Author:
Demasco, Karen
Publisher:
Clarkson Potter Publishers
Author:
Karen DeMasco and Mindy Fox, Photographs by Ellen Silverman
Author:
Boyle, Tish
Author:
Fox, Mindy
Subject:
Methods - Baking
Subject:
Courses & Dishes - Desserts
Subject:
Cookery
Subject:
Baking
Subject:
Cooking and Food-Baking General
Subject:
Desserts
Copyright:
Edition Description:
Trade paper
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4-color throughout
Pages:
368
Dimensions:
10 x 8 in

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Health and Self-Help » Self-Help » General

The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 368 pages Clarkson N Potter Publishers - English 9780307408105 Reviews:
"Synopsis" by , 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.
"Synopsis" by ,
More than 150 recipes for desserts of all kinds celebrating Americaandrsquo;s nineand#160;favorite flavors, from chocolate and vanilla to caramel and coffee, organized into chapters by flavor.
"Synopsis" by ,
Recipes for desserts and other sweets of all kinds in nine all-star flavors, including vanilla and chocolate, fruits for all seasons, coffee, caramel, and more

Pastry chefs have a secret weaponandmdash;an insidersandrsquo; list of customersandrsquo; most popular flavors. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the surefire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavor. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favorite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.

"Synopsis" by , 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.

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