Baking: From My Home to Yours
| Author | : | |
| Rating | : | 4.84 (896 Votes) |
| Asin | : | 0618443363 |
| Format Type | : | paperback |
| Number of Pages | : | 528 Pages |
| Publish Date | : | 2018-01-02 |
| Language | : | English |
DESCRIPTION:
The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.Even the most homey of the recipes are very special. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.. A dramatic black and white cake for a “wow” occasion. Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the
--Arthur BoehmRecipe Excerpts from Baking: From My Home to Yours Toasted Almond Scones Granola Grabbers . Precise descriptions of the baked goods--a pound cake, for example, is said to have a "moist, tightly knit crumb"--help readers understand baking anatomy. In Baking with Julia (Child, of course) and Desserts by Pierre Hermé, Dorrie Greenspan gave voice to other baking experts while ensuring their recipes worked. Greenspan knows her stuff, of course, but it's her droll, anecdotal style (readers learn, for example how a chocolate cake got her fired) and her recipe-making expertise that sets the
"Baking through the Whole Book" according to Cristie E. Golson. I am still working my way through this cookbook, I have made several cakes, cookies, and lots of muffins. I enjoy the tutorials and additional tips, even though I am an avid baker, I found the descriptions and information on butter fat fascinating. With that said, I have found a few problems with her recipes. The muffins in particular don't seem to be sized right for the recipe. For instance some recipes, it says yields 12 and I am shorting each cup, to even squeak twelve smaller muffins out. Another recipe says yields 12 and filled to the brim I still have enough batter for 2 or Baking through the Whole Book I am still working my way through this cookbook, I have made several cakes, cookies, and lots of muffins. I enjoy the tutorials and additional tips, even though I am an avid baker, I found the descriptions and information on butter fat fascinating. With that said, I have found a few problems with her recipes. The muffins in particular don't seem to be sized right for the recipe. For instance some recipes, it says yields 12 and I am shorting each cup, to even squeak twelve smaller muffins out. Another recipe says yields 12 and filled to the brim I still have enough batter for 2 or 3 more. Same with the b. more. Same with the b. "sorry, but" according to norie. WellI hate to give a review this low for a book written by such a respected baker. I have been baking several times a week for close to twenty years, I know what I am doing. That being said, her recipes in this book make me feel like a beginner. I have made several recipes in the months I have had this book; cardamom crumb cake(good), world peace cookies(ok), cottage cheese puffs( disappointing), chocolate malted cookies( bad), lots of ways banana cake( very good with adjustments!)etcToday I made her blueberry pie with "good for almost anything pie dough" wtf!!! I trusted her ridiculous measurements kno. I enjoy the tips Mike H Everything about this book has been a home run. I enjoy the tips,, the laid back tone of the recipes, the ways to spruce it up, but most of all I love eating the food created from this book.My wife and I have used several of these in preparation of our wedding. Every cookie has received rave reviews, every time we bake a cake for a birthday, we pull out this book. I'm a big America's Test Kitchen fanboy, but when it comes to baking this has replaced ATK's recipes.Highly recommended.
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.