Making Dough: Recipes and Ratios for Perfect Pastries

Making Dough: Recipes and Ratios for Perfect Pastries

by Russell van Kraayenburg

Hardcover

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Overview

Making Dough: Recipes and Ratios for Perfect Pastries by Russell van Kraayenburg

Perfect for chefs and home bakers alike, this cookbook makes it easy to make puff pastry, sweet crusts, pâte à choux, croissants, brioche, and more from scratch!
 
With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it’s a snap to riff on the recipes and invent your own incredible pastries.
 
Table of Contents
Biscuit Dough

Scone Dough

Pie Dough

Shortcrust Dough

Sweetcrust Dough

Pâte à Choux Dough

Brioche Dough

Puff Pastry Dough

Rough Puff Pastry Dough

Croissant Dough

Danish Dough

Phyllo Dough

Product Details

ISBN-13: 9781594748189
Publisher: Quirk Publishing
Publication date: 11/10/2015
Pages: 208
Sales rank: 558,334
Product dimensions: 7.60(w) x 9.90(h) x 1.10(d)

About the Author

Russell van Kraayenburg, author of Haute Dogs (Quirk, 2014) and blogger at Chasing Delicious, is a self-proclaimed food nerd and pastry lover. His work has been featured in Southern Living, Men’s Fitness, Redbook, TRADhome, Real Simple, and Houstonia magazines and on various websites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Russell is always looking for new and exciting ways to inspire food nerds and food-phobic individuals alike to pick up a whisk and spoon.

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Making Dough: Recipes and Ratios for Perfect Pastries 5 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
Let me just start by saying this book is worth every penny if just for the Bourbon Chocolate Pecan Pie recipe. Oh, my!! I substituted wheat flour for the crust and accidentally added too much liquid which meant I had to add more flour, work it more and that left me with a somewhat tough crust and it was STILL amazing! I didn't use the bourbon, but...wow! I'll be making it again in a few days for Thanksgiving!! I would love to get each of my girls a copy of "Making Dough" before they leave home. It's just that good. All the classic pastry doughs you could ever need are covered in this book along with delectable recipes using them. From a simple Biscuit or Scone, to Shortcrust, Sweetcrust, Pate a Choux (Lemon Curd Eclairs are amazing!!), Brioche, Puff Pastry, Rough Puff Pastry, Croissant, Danish and Phyllo are all covered with a handful of recipes using each. Charts, diagrams, ratios and photos abound along with clear, easy to follow instructions make this a great book for anyone from a very new beginner to someone who is used to making easier doughs and are ready to move on to the more complex such as Croissant, Puff Pastry and Phyllo doughs. This is a great quality book that I am happy to highly recommend to anyone interested in baking. Holidays are just around the corner, so it's time to get baking!! I received a copy of this book from Quirk Books for my honest review. All thoughts and opinions are my own.