Simple Art of Perfect Baking

Name: Simple Art of Perfect Baking
Availability: OutOfStock
ISBN: 9780395950111

ISBN-10: 0395950112

ISBN-13: 9780395950111

Edition: Revised

Authors: Flo Braker

List price: $19.95

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Description:

For those in the know, "The Simple Art of Perfect Baking" is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give home cooks the confidence they need to create light-as-air cakes, fluffy frostings, creamy fillings, and flaky pie crusts. In addition to her step-by-step instructions, the author shares culinary know-how such as the most reliable doneness test and decorating tips. From basic Puff Pastry and Classic Sponge Cake to elegant Dutch Souffle Torte and…

Book details

List price: $19.95
Publisher: Houghton Mifflin Company Trade & Reference Division
Binding: Paperback
Pages: 392
Size: 8.50" wide x 11.00" long x 1.00" tall
Weight: 2.398
Language: English

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