A Baker's Field Guide to Doughnuts: More than 60 Warm and Fresh Homemade Treats

A Baker's Field Guide to Doughnuts: More than 60 Warm and Fresh Homemade Treats

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by Dede Wilson
     
 

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For those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Baker’s Field Guide to Doughnuts is the newest addition to the

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Overview

For those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Baker’s Field Guide to Doughnuts is the newest addition to the best-selling series from baking expert, Dede Wilson. In this whimsical collection, Wilson convinces us that homemade is the only way to enjoy the best-quality doughnuts, and moreover, doughnuts are no more difficult to make than a birthday cake or a batch of cookies.

Where home bakers had once been daunted by the challenges of frying, flipping, and frosting, Wilson breaks down each doughnut with step-by-step instructions that are simple enough to guide anyone through creating doughnuts that look as beautiful as the photographs throughout the book.

In over 60 different recipes, she includes all the essentials like cider doughnuts, old-fashioned buttermilk doughnuts, and French crullers, but adds a healthy dose of creativity as well. In the first part of the book she provides "The Master Recipes," a variety of basic doughnuts, frostings, fillings, and glazes. The second part contains "The Field Guide," where she puts together the master recipes in decadent combinations like chocolate caramel-bourbon-pecan doughnuts, crème brulée doughnuts, and German chocolate cake doughnuts.

Innumerable in their variations and just plain irresistible, doughnuts are a baking delight won’t go out of style. Wilson both celebrates and reinvigorates the doughnut-baking tradition in this guide, essential to any baker’s cookbook collection.

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Editorial Reviews

From the Publisher
"Bakers everywhere will be just as excited as I am to have the best of Dede Wilson all in one place. From gift-worthy Christmas candies to nearly a hundred varieties of chocolate chip cookies –plus plenty more, every baker should have The Baker’s Field Guide series in the kitchen, which they’ll refer to again and again."

–David Lebovitz, author of Ready for Dessert and The Perfect Scoop

Product Details

ISBN-13:
9781558327887
Publisher:
Harvard Common Press, The
Publication date:
09/18/2012
Series:
Baker's Field Guide Series
Pages:
176
Sales rank:
232,814
Product dimensions:
6.50(w) x 10.00(h) x 0.50(d)

Related Subjects

Read an Excerpt

A Baker's Field Guide to Doughnuts

More than 60 Warm and Fresh Homemade Treats
By Dede Wilson

Harvard Common Press

Copyright © 2012 Dede Wilson
All right reserved.

ISBN: 9781558327887

Introduction

Doughnuts or donuts, however you spell this sweet treat—the mere word elicits a passionate response from devotees. A Baker’s Field Guide to Doughnuts brings you the recipes and information you need to make airy, yeast-risen doughnuts as well as cakelike baking powder doughnuts in flavors sure to please both kids and adults, whether you’re looking for a classic or something new. You will also find doughnuts’ brethren, such as fritters, churros, and beignets, in all sorts of flavors, shapes, and sizes.

Doughnut history is murky: Some say they were brought to North America by Dutch settlers, while others point to the fact that archaeologists have found remnants of fried ring-shaped cakes in the southwestern United States, suggesting that they were made by early Native Americans. Regardless of their origin, by the 1920s doughnuts were being mass-produced in the United States and had become a standard American treat. The popularity of doughnuts was firmly cemented with the opening of large chains such as Krispy Kreme and Dunkin’ Donuts in the ’40s and ’50s—in fact, most people have only ever bought their doughnuts, never made them at home.

I hope to change that in A Baker’s Field Guide to Doughnuts, as making your own doughnuts requires mastering just a few techniques and will reward you with incredible flavor and texture that you simply won’t find in store-bought doughnuts.

Continues...


Excerpted from A Baker's Field Guide to Doughnuts by Dede Wilson Copyright © 2012 by Dede Wilson. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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What People are saying about this

From the Publisher
"Bakers everywhere will be just as excited as I am to have the best of Dede Wilson all in one place. From gift-worthy Christmas candies to nearly a hundred varieties of chocolate chip cookies –plus plenty more, every baker should have The Baker’s Field Guide series in the kitchen, which they’ll refer to again and again."

–David Lebovitz, author of Ready for Dessert and The Perfect Scoop

Meet the Author

Dede Wilson has written over a dozen books, including Unforgetable Desserts, Truffles, The Birthday Cake Book, Wedding Cakes You Can Make, and the popular A Baker's Field Guide series. She is a contributing editor at Bon Appetit, and lives in Amherst, Massachusetts.

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