The Art and Soul of Baking
2009 IACP Cookbook Awards Winner!\ Nominated for a 2009 James Beard Foundation Award.\ Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information...
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2009 IACP Cookbook Awards Winner!Nominated for a 2009 James Beard Foundation Award.Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information on over 100 ingredients and 50 baker's tools. A true pleasure for anyone who loves to bake.Each selection of the Gourmet Cookbook Club is handpicked and road-tested by the editors of Gourmet magazine, so readers can cook with confidence, knowing the recipes really do deliver. Online at Gourmet Book Club you can find videos of the authors demonstrating recipes, share your thoughts on the cookbooks in the forums, and learn more about each book's topic.BENEFITS:* The ultimate book for bakers.* Professional tips and tricks are made easy for the home baker.* Step-by-step techniques of baking.* 100 photographs, 250 foolproof recipes and variations, and information on over 100 popular baking ingredients and over 50 pieces of baking equipment.Praise for The Art and Soul of Baking"...when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking comes out, we're particularly impressed." --Gourmet magazine, October 2008, Cookbook Club selection"If you buy just one new baking book this season, make it this one. ...covers everything from essential equipment...and pantry staples to chapters on savory breads, quick breads, tarts, pies, cookies and cakes.... The recipes are exceedingly detailed and include do-ahead tips, notes on equipment needed, advice on storing the finished treats and suggestions for variations." --Associated Press, September 2008"Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries...and the causes of falling souffles will get novices up to speed.... Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to creme brulee and lemon bar construction, making this a great volume to learn and grow with." --Publishers Weekly, August 2008"Many elements combine to make a great cookbook, all of which are in The Art and Soul of Baking. ...the book possesses the singular quality that lifts a cookbook above the rest, and that is the ability to inspire. The Art and Soul of Baking inspires." —inmamaskitchen.com Publishers Weekly Starred Review. Veteran pastry chef Mushet puts her decades of experience to work in this dense, informative baking guide from Seattle-based gourmet cookware retailer Sur La Table (thankfully light on advertorials), opening with a comprehensive overview of crucial equipment and a 30 page guide to pantry stocking (butter, flour and sugar get three pages each, chocolate gets five). Covering all aspects of the baking spectrum, Mushet gives yeast-based breads, quick breads, cookies and bars, layered pastries and other specialties their turn, doing admirable work with standards like pizza dough and dinner rolls, as well as trendier riffs like pesto rolls and rustic olive and thyme bread that give cooks room to stretch in each category. Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries (with step-by-step photos) and the causes of falling soufflés will get novices up to speed, and experts ready to tackle Mushet's compelling cheesecake batter-in-a-food-processor technique will find her inventive hors d'oeuvre Stilton Cheesecake with Port-Braised Pears a big hit at the next cocktail party. Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to Crème Brulee and lemon bar construction, making this a great volume to learn and grow with. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
\ Publishers WeeklyStarred Review. \ Veteran pastry chef Mushet puts her decades of experience to work in this dense, informative baking guide from Seattle-based gourmet cookware retailer Sur La Table (thankfully light on advertorials), opening with a comprehensive overview of crucial equipment and a 30 page guide to pantry stocking (butter, flour and sugar get three pages each, chocolate gets five). Covering all aspects of the baking spectrum, Mushet gives yeast-based breads, quick breads, cookies and bars, layered pastries and other specialties their turn, doing admirable work with standards like pizza dough and dinner rolls, as well as trendier riffs like pesto rolls and rustic olive and thyme bread that give cooks room to stretch in each category. Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries (with step-by-step photos) and the causes of falling soufflés will get novices up to speed, and experts ready to tackle Mushet's compelling cheesecake batter-in-a-food-processor technique will find her inventive hors d'oeuvre Stilton Cheesecake with Port-Braised Pears a big hit at the next cocktail party. Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to Crème Brulee and lemon bar construction, making this a great volume to learn and grow with.\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ \ \ \ Library JournalMalgieri is director of the baking program at New York's Institute of Culinary Education and author of numerous other cookbooks, including How To Bake , in many ways the predecessor of this ambitious new title. He begins with an introduction to ingredients, equipment, and techniques and follows with eight recipe chapters. Chapter introductions provide helpful general tips on the various techniques involved, and recipe headnotes offer more specific information. Despite the subtitle, streamlined techniques do not seem to be a major focus, as many recipes rely on classic, time-tested methods. The recipes, many shown in color photographs, include both traditional favorites like Date Walnut Bread and more contemporary creations such as Smoked Salmon Mille-Feuilles, with ethnic specialties from a wide range of cuisines. For most baking collections.\ Mushet, a talented pastry chef, cooking teacher, and author of the excellent Desserts: Mediterranean Flavors, California Style , presents the latest book from the Sur La Table team, following Things Cooks Love . Like Malgieri's book, it covers both sweet and savory baking, but it includes far more information. Two lengthy introductory chapters cover techniques, equipment, and ingredients, and dozens of sidebars on "Tips for Success" and "What the Pros Know" offer further helpful insider advice. Recipes range from basics such as Quick Puff Pastry and Classic Sugar Cookies to unusual and appealing treats like Malted Milk Chocolate Tart; most of them include make-ahead information, and many also have variations. There are striking color photographs throughout, as well as step-by-step technique photos. Mushet's style isengaging and never intimidating. Essential.\ \ \
