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The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
     

The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients

by Carole Bloom CCP
 

"Carole Bloom blends years of baking experience with a reassuring and personal voice. The beginning baker will find everything needed to create fabulous desserts successfully, and the experienced baker will find dozens of enticing new recipes. The Essential Baker is brilliantly organized by key ingredient, with generous tips and hints to encourage creativity. This

Overview

"Carole Bloom blends years of baking experience with a reassuring and personal voice. The beginning baker will find everything needed to create fabulous desserts successfully, and the experienced baker will find dozens of enticing new recipes. The Essential Baker is brilliantly organized by key ingredient, with generous tips and hints to encourage creativity. This is a wonderful addition to any baker's library and a perfect first book for a new baker."
Alice Medrich author of Bittersweet: Recipes and Tales from a Life in Chocolate

"Want to learn to bake? Buy just one book—this one. Having The Essential Baker is like having a lifetime of baking experience and teaching in your kitchen. Enough information and recipes to last any baker a lifetime."
Gale Gand, Executive Pastry Chef and partner of Tru, Host of the Food Network's Sweet Dreams, and author of Chocolate & Vanilla

"An exhaustive and tantalizing look at baking. . . . Delectable."
Publishers Weekly, starred review

Editorial Reviews

Publishers Weekly

Bloom, the author of eight cookbooks whose work has appeared in Bon Appetit, Gourmetand Food + Wine, adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient—a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple–Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. (Apr.)

Copyright 2006 Reed Business Information.
Library Journal

Food writer and cooking teacher Bloom is the author of seven other cookbooks, including All About Chocolateand Cookies For Dummies. Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections.


—Judith Sutton

Product Details

ISBN-13:
9780764576454
Publisher:
Houghton Mifflin Harcourt
Publication date:
03/26/2007
Pages:
656
Product dimensions:
8.40(w) x 9.20(h) x 1.80(d)

Meet the Author

CAROLE BLOOM is a European-trained pastry chef and confectioner, as well as the author of ten cookbooks on desserts, including Bite-Size Desserts and The Essential Baker. She has worked as a pastry chef at renowned hotels from Switzerland to California and writes frequently for such websites and publications as Epicurious.com, Culinate.com, Food & Wine, Fine Cooking, Eating Well, Cooking Light, and Chocolatier, among others.

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