Format: PDF / Kindle (mobi) / ePub
The 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.
should have about 1½ cups. If you’re using slab bacon, cut it into ⅓-inch-thick slices. Cut the bacon slices crosswise into little strips—these are called lardons. Cook the strips over medium heat for about 6 minutes, until they render their fat and barely begin to brown. Remove with a slotted spoon, drain on a paper towel, and reserve. Beat the eggs until the whites and yolks are thoroughly combined, then beat in the milk. Grind in a little pepper. Sprinkle the bacon over the tart shell and
the peel is covered with syrup. You can use immediately or store for months on a kitchen shelf. 1. Peel 3 oranges in strips, cover with water, and boil for 10 minutes. Drain, cover with water, boil, and drain again. 2. Put the peels back in the saucepan with 1 cup sugar and 2 cups water. 3. Simmer very gently for 40 minutes. 4. Save the peels in their cooking liquid. MAKING PANETTONE 1. Stretch the once fermented and punched down dough on the work surface and sprinkle over the
during the roasting. Once you have roasted them, store nuts in the freezer. Nut oils Most nut oils are already rancid before you open the can or bottle. To avoid this, buy nut oils that have been made with roasted nuts, specifically Le Blanc brand. Store nut oils in the freezer. Salt Regular fine salt or fine sea salt will do in all these recipes. Spirits Spirits used in baking are there to provide flavor, so, buy the best spirits you dare. Eaux de vie, such as kirsch or framboise, should
square or rectangular tart ring or pan, roll the dough 2 inches larger than the ring or pan on all sides (roll it 4 inches larger if you are using a fragile dough). Getting Rolled-Out Pastry Dough into the Pan Of all baking frustrations, few are as annoying as the tendency for pastry dough to tear as you move it from a work surface to the pie or tart dish. The usual method, rolling it up on the pin and unrolling it over the dish, is fine in a cool kitchen, but pastry dough that’s too warm
sprinkle with sugar. 7. Bake until steam and juice come out of the vents and the top crust is golden brown. Apple Pie Apples make great pies because they don’t release a lot of liquid, which can make the crust soggy. Buy tart apples, preferably heirloom varieties from a local farmers’ market. The sliced apples are tossed with a small amount of flour to thicken what little liquid they do release. If you are unsure of your pastry-handling skills, you may want to review Tips for Success