BakingThe 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. |
Contents
Section 1 | 9 |
Section 2 | 11 |
Section 3 | 15 |
Section 4 | 17 |
Section 5 | 19 |
Section 6 | 33 |
Section 7 | 37 |
Section 8 | 43 |
Section 23 | 139 |
Section 24 | 165 |
Section 25 | 168 |
Section 26 | 172 |
Section 27 | 189 |
Section 28 | 190 |
Section 29 | 197 |
Section 30 | 211 |
Section 9 | 51 |
Section 10 | 88 |
Section 11 | 89 |
Section 12 | 93 |
Section 13 | 97 |
Section 14 | 101 |
Section 15 | 113 |
Section 16 | 114 |
Section 17 | 115 |
Section 18 | 116 |
Section 19 | 117 |
Section 20 | 118 |
Section 21 | 133 |
Section 22 | 137 |
Section 31 | 217 |
Section 32 | 231 |
Section 33 | 253 |
Section 34 | 258 |
Section 35 | 270 |
Section 36 | 275 |
Section 37 | 294 |
Section 38 | 303 |
Section 39 | 305 |
Section 40 | 310 |
Section 41 | 315 |
Section 42 | 331 |
Section 43 | 354 |
Section 44 | 361 |
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Common terms and phrases
15 minutes 20 minutes apples apricot Bavarian cream bottom bowl bread Brush buttercream cake layer cake pan cake rack cake ring caramel Combine confectioners cooked cookies Cover with plastic crème anglaise crème mousseline croissant cup sugar custard decorate disk edges egg wash egg whites egg yolks filling flavor fold fondant food processor frangipane frosting ganache glaze golden brown granulated sugar hazelnut heavy cream inches ingredients knead knife layer cake lemon curd Let cool liquid loaf medium heat meringue milk molds parchment paper pastry bag pastry cream pie and tart plastic wrap prebaked Preheat the oven puff pastry puff pastry dough ramekins recipe rectangle refrigerator Roll the dough room temperature round cake saucepan sheet cake sheet pan sides simmering simple syrup slices smooth soufflé sponge cake spoon Spread springform pan Sprinkle starter stir strips tablespoons tart shell tartlets warm whipped cream whisk white chocolate yeast