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The art and soul of baking
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The art and soul of baking

Author: Cindy Mushet; Maren Caruso; Sur La Table (Firm)
Publisher: Kansas City, MO : Andrews McMeel Pub., 2008.
Edition/Format:  Book : English : 1st ed
Summary:
"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneaded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Cindy Mushet; Maren Caruso; Sur La Table (Firm)
ISBN: 9780740773341 0740773348
OCLC Number: 212376019
Notes: Includes index.
Description: ix, 454 p. : col. ill. ; 28 cm.
Contents: The baker's kitchen --
The baker's pantry --
Yeast breads and rolls --
Layered pastries --
Quick breads --
Pies, turnovers, and dumplings --
Tarts --
Fruit desserts --
Cookies, bars, and brownies --
Cakes --
Custards, bread puddings, and cheesecakes --
Soufflés, meringues, and pâ̂̀te à̀ choux --
Basic recipes and finishing techniques.
Responsibility: Sur La Table with Cindy Mushet ; foreword by Alice Medrich ; photography by Maren Caruso.
More information:

Abstract:

"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneaded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing spatula can perfect your finished layer, and why soufflés fall (it's not what you think). Interspersed among the careful instructions are detailed photographs illustrating proper baking techniques, Clever "Getting Ahead" tips that can be completed in advance without altering the recipe's outcome, multiple recipe variations, and helpful storing advice are also included. Sidebar throughout the book give invaluable hints from the professional kitchen for improving the quality of your baking before you even turn on the oven"--P. [2] of cover.

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schema:description"The baker's kitchen -- The baker's pantry -- Yeast breads and rolls -- Layered pastries -- Quick breads -- Pies, turnovers, and dumplings -- Tarts -- Fruit desserts -- Cookies, bars, and brownies -- Cakes -- Custards, bread puddings, and cheesecakes -- Soufflés, meringues, and pâ̂̀te à̀ choux -- Basic recipes and finishing techniques."
schema:description""Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneaded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing spatula can perfect your finished layer, and why soufflés fall (it's not what you think). Interspersed among the careful instructions are detailed photographs illustrating proper baking techniques, Clever "Getting Ahead" tips that can be completed in advance without altering the recipe's outcome, multiple recipe variations, and helpful storing advice are also included. Sidebar throughout the book give invaluable hints from the professional kitchen for improving the quality of your baking before you even turn on the oven"--P. [2] of cover."
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schema:name"The art and soul of baking"
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