Simple Art of Perfect Baking

Overview

Whether you're a novice or an experienced baker looking for the ultimate baking reference, this new edition of The Simple Art of Perfect Baking is your guide to baking like a professional. This collection of 165 recipes presents simple, step-by-step instructions for baking and decorating cakes and pastries, along with the simple science behind creating confections to perfection. From basic butter cake to elegant eclairs, it's all here. If you've always wanted to bake your cake and eat it, too, now you can with ...
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Overview

Whether you're a novice or an experienced baker looking for the ultimate baking reference, this new edition of The Simple Art of Perfect Baking is your guide to baking like a professional. This collection of 165 recipes presents simple, step-by-step instructions for baking and decorating cakes and pastries, along with the simple science behind creating confections to perfection. From basic butter cake to elegant eclairs, it's all here. If you've always wanted to bake your cake and eat it, too, now you can with The Simple Art of Perfect Baking.

To the uninitiated, nothing seems more unforgiving than the pastry baker's art. In what has been called the "perfect book for imperfect bakers, " Flo Baker takes the fear and unpredictability out of baking. With step-by-step instructions and clear explanations, she provides fail-safe recipes for desserts and also clarifies the science of baking. 16 pages of full color.

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Product Details

  • ISBN-13: 9780395950111
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 12/1/1998
  • Edition description: REVISED
  • Pages: 392
  • Product dimensions: 8.58 (w) x 10.97 (h) x 1.01 (d)

Meet the Author

Flo Braker is a nationally recognized baking expert and former president of the International Association of Culinary Professionals. She is a frequent contributor to the San Francisco Chronicle's food section and lives in the Bay Area.

Dana Gallagher is a New York based photographer.

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Table of Contents

Introduction 8
Perfectly simple favorites 11
The "secrets" of perfect baking 12
Equipment for perfect baking 17
A note about eggs 26
About the organization of recipes 26
Understanding cake making
Butter cakes 30
Tips for perfect butter cakes 37
Sponge (or foam) cakes 86
Tips for perfect sponge cakes 89
Genoise Cakes 90
Sponge Cakes 149
Tips for whipping egg-white foams successfully 151
Angel Food Cakes 195
Chiffon Cake 207
Meringues 210
Dacquoise 224
Simply perfect essentials: fillings, frostings, glazes, toppings, and finishing touches
Splitting and frosting cakes perfectly 236
Working with Chocolate 283
Working with Sugar 300
Understanding pastry making
Pastry making 320
Tips for developing gluten properly 324
Pies and galettes (unsweetened short pastry) 325
Tips for making perfect unsweetened short pastry 327
Tarts (sweetened short pastry) 344
Tips for making perfect sweetened short pastry 345
Puff pastry 369
Tips for making perfect puff pastry 371
Cream puff pastry 395
Tips for making perfect cream puff pastry 396
Appendix
Baker's shopping sources 403
Conversion table for weights 404
Baker's Measure and Weight Equivalents 405
Bibliography 406
Index 408
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