Average customer rating:
- I love this book...
- If I could give it ten stars, I would.
- Vegan Cupcakes Take Over the World! They really do!
- I COULD EAT THIS BOOK!
- Yum
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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Isa Chandra Moskowitz , and
Terry Hope Romero
Manufacturer: Marlowe & Company
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Binding: Paperback
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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
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ASIN: 1569242739 |
Book Description
The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs.
Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.
Customer Reviews:
I love this book..........2007-10-10
This is a wonderful cupcake book. I am so pleased with it. The cupcakes are delicious. The recipes are easy to follow and the directions are precise.
If I could give it ten stars, I would........2007-10-08
The book sold me on the photos alone, but the recipes do not disappoint. Never has vegan baking been so invisibly delicious, so perfectly dressed up as the richest, most indulgent lacto-ovo baking, totally indetectable to those not in the know. I've made the vanilla (vegan cream cheese frosting), chocolate (peanut buttercream), pineapple (pineapple topping), tiramisu (holy crap), pistachio rosewater (with rosewater buttercream), and dulce sin leche cupcakes (with a squirt of my own coconut caramel in the middle, lemony buttercream, toasted coconut, and caramel doodads on top). Every single cupcake has been moaning-aloud-in-obscene-pleasure delicious. The rise is perfect, the crumb is tender and soft without a trace of the gumminess associated with vegan baking, and the frostings are pure sin (or heaven, whatever). I've had to hide this book from myself to stay focused on school and stop making cupcakes already.
Vegan Cupcakes Take Over the World! They really do!.......2007-10-07
AWESOME book!
The recipes were very easy and I loved that for the few rare ingredients that were needed, easy to find alternatives were suggested. As for the taste? Several of these recipes beat normal cupcakes hands down anyday! If you're vegan, (even if you're not!) and are looking for some sweet treats, this is one sweet book you have to buy.
Very satisfied! Thank you!
I COULD EAT THIS BOOK!.......2007-10-05
Buy this book now! DO NOT HESITATE! It is perfect! I even have a cupcake tattoo of one of the cupcakes! The coconut lime! It's to die for! The chocolate stout cupcakes amazed everyone, and they are perfect if you are in a pinch and don't have time to make frosting! My kids flipped over the cookies & cream cupcakes! I am anxious to try the pumpkin choc. chip for fall. The green tea cupcake would be so perfect for a bridal, or baby shower, they're so elegant. The next one I will try is the Brooklyn vs. Boston cream pie, they have a creamy custard filling! If you LOVE cupcakes YOU WILL LOVE THIS COOKBOOK!!!! It doens't matter if you are vegan or not, that would be a ridiculous reason to shun this book. People CANNOT TELL THE DIFFERENCE!!!! Plus, they are about a million percent HEALTHIER!
Yum.......2007-10-05
This book is fabulous! So far I've only made the basic chocolate cupcakes with the chocolate ganache frosting, but they were awesome. I am looking forward to making all of these cupcakes.
Book Description
Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 125 black & white illustrations, 16 color pages, index.
Customer Reviews:
so good & good for you too.......2007-09-29
What a nice way to change the way you bake. Healthier choices with the same great flavor.
Great ideas for incorporating more whole grains into your diet.......2007-09-24
Looking for a book that could have been self-published by a vegan commune in 1972? Then skip right past this book.
This book is for people with a desire to eat "normal" tasting baked goods are concerned, not so much for those who are die-hard carob fans, not for those who eschew dairy, butter, eggs, sugar, sweeteners, or flavor, and definitely not for anyone looking for a macrobiotic cheesecake substitute. This book contains recipes for pancakes, croissants, coffee cakes, pie crusts, and so on, with an eye to making whole grain products tasty and palatable to the ordinary American palate. Many of the recipes capitalize on the yummy pairings of whole grains with things like spicy treats (e.g. carrot cake) and chocolate, which make the final product taste better than an all-white flour version. And yes, white flour is included in some recipes.
I have had good luck with the recipes, and I am glad that the authors include information and recipes on a variety of grains besides wheat. There is information on home milling but this is not required to use the book.
Excellent recipes--and easy for kosher bakers to adapt.......2007-09-17
I checked this out from the library, but am planning on buying a copy for myself as well as a couple to give as gifts. Great recipes, very reliable. I like the 100% Whole Wheat Sandwich bread, and all my kids love it as well--even my super-picky 1-year-old has been gobbling it down.
For people who don't want to buy instant yeast, it's easy to substitute regular active dry yeast--I buy it in a large container at Costco and keep it in my freezer. It lasts a year or more with no loss of effectiveness. You can't add ADY directly to the dough--first mix it with a little warm water (part of the water called for in the ingredient list). Wait about five minutes, until it's dissolved and puffy; at that point you can follow the regular directions. Not a hassle at all--I use those five minutes to gather my other ingredients.
Kosher bakers will have to adapt most of the recipes in this book, since we don't usually bake bread that contains dairy ingredients. I haven't had problems doing this. In the yeast bread recipes, I substitute canola oil for the butter, and use vanilla soymilk instead of the water & powdered milk combo. Those of you concerned about healthier recipes could give this a try and see how it works for you. I've found the recipes to be flexible. (Obviously I wouldn't do that with a cake or danish where the butter is an integral part of the taste, but for yeast breads it works well.) Soymilks vary a lot in consistency and taste, so FYI I use Whole Foods's vanilla soymilk. At $1.49, it's cheap and good. Also, for anyone confused a little by King Arthur's calling for potato flakes, not potato buds, in their recipes calling for potato--I couldn't figure out exactly what they meant, but ended up using Barbara's brand instant mashed potatoes (which don't have chemicals like the mainstream brands), and they worked great.
Wonderful- gets beneath the crust!.......2007-09-05
The book is excellent. You have a much better chance of being successful with baking anything if you understand the interplay of the ingredients, and the authors do an outstanding job of teaching just that. There is an adequate to good range of recipes, and detailed explanations of when a non-whole grain ingredient is required.
Negative reviews regarding fat and white flour quite simply didn't read the book thoroughly, or are suffering undering the misunderstanding that our country still has regarding fat- it isn't evil, and the book doesn't bill itself as low-calorie, so it is wrong to condemn it for not being so. The recipes here are so much better than what is out there, while still maintaining GOOD TASTE (the whole point, right!?) that you can't do wrong with it.
Whole Grain and High Fat, Cholesterol, and Sugar.......2007-08-21
All I have to say is don't buy this if you are looking to improve your health. Most of the recipes have sugar, eggs, heavy cream, cheese or some other high fat dairy product in them, not to mention liberal amounts of white flour. I would think that most people looking for a whole grain cookbook would want one that was more nutritionally sound.
Book Description
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
Customer Reviews:
Great book but..........2007-09-30
It's a really nice book, full of good recipes, great if you're looking for a gift. Beautifully made and very good explained. The only "but" it would be the lack of photographs. For the people who knows how the recipes looks like must be great, but I haven't had the luck of being into this Tartine bakery, so I can hardly imagine how most of the things should look like. Anyway, the recipes are great. I would recommend it.
The best.......2007-09-28
My children loved, my husband loved, my friends loved them too. The best chocolate friands ever! From Tartine's book.
Visited Tartine and had to own the Book!.......2007-07-11
The Coconut Cream Pie, which is a variation under the Banana Cream Pie recipe in the book, is probably one of the best desserts ever assembled. It is absolutely perfect how you get a bit of the pudding-coconut inside that is finished off by the melting of the chocolate coated crust. The flow of tastes and textures is perfect from start to finish of each bite.
The Caramel sauce is an incredible dessert just drizzled over a premium quality vanilla ice cream.
The recipes are easy to follow and fairly easy to replicate at home. The book gives U.S. measurements and Metric.
If you attempt one of the Cream Pie variations, I suggest making the 3 different base items over a couple days. It can be a little overwhelming the first time.
Buy these Vanilla beans ahead of time. Just over a buck a bean with free shipping. The grocery store beans can be seven bucks a bean! If you make a big batch of pastry cream you will go through a couple beans in one shot.
Premium Bourbon-Madagascar Vanilla Beans - 7 beans
This book works, and it's fantastic.......2007-06-02
Usually I try not to review any book until I've cooked at least 3 recipes from it (which is often 3 more recipes than some of the highly-ranked cookbook reviewers around here try). Technically, I've only prepared 2 from this book: croissants and tres leches cake. However, that cake involved the recipe for a coconut chiffon cake, caramel, and vanilla pastry cream, in addition to the syrup and cream for assembling the final cake. That, coupled with the intricate nature of the croissant recipe, gives me enough evidence to say that this is an excellent baking book, a great addition to any baker's collection.
I've tried croissants before, struggled with the technique, and failed to approximate the taste of a good, buttery, proper croissant. I followed the detailed instructions here exactly, and I got exactly what I want. My French husband approved, and my mom and sister and I ate them up far too quickly. The dough wasn't easy, but it made a true croissant. I especially like Tartine's extra touch of baking them a little darker than most other recipes.
As for the tres leches cake, I'll say nothing as to its authenticity, since I wouldn't really know. As far as the recipe, though, it's utterly manageable: instructions and measurements are accurate and clear. The results: absolutely delicious, maybe the best non-chocolate cake I've made. The coconut chiffon is moist and tender, and the coconut syrup, caramel, and vanilla pastry cream make it so moist, flavorful, and satisfying. Another touch I liked was the small touch of lemon juice in the caramel. I haven't made it before, but I don't recall this as a standard addition in recipes I've seen. But it was definitely worth eating with a spoon. Probably a dozen or more people sampled this cake over the weekend, and they all loved it.
I look forward to trying the devil's food cake and the brioche, and I'm confident that they'll turn out as well as what I've made so far.
Great recipes from one of the best bakeries in San Francisco.......2007-05-13
Tartine is known as one of the best bakeries in San Francisco. It's specialty is delicious baked goods that emphasize fresh-tasting ingredients. I've always liked going to Tartine and I was very pleased with the recipes in this book. They're thorough and easy to follow, unlike many chef cookbooks, whose recipes tend to be more complicated than the average home cook wants to bother with on a regular basis. It reminds a bit of Judy Rogers' Zuni cookbook in that regard. Highly recommended, especially the bread pudding.
Amazon.com
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.
Book Description
"If you ever bake a cake, this book will become your partner in the kitchen."
-- from the foreword by Maida Heatter
This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.
The Cake Bible shows how to:
Mix a buttery, tender layer cake in under five minutes with perfect results every time
Make the most fabulous chocolate cake you ever imagined with just three ingredients
Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes
Make cakes with less sugar but maximum flavor and texture
Make many low- to no- cholesterol, low-saturated-fat recipes
Customer Reviews:
Awesome Book Worthy of the Title.......2007-09-27
Great book, Rose is the Goddess of baking as far as I am concerned. This is my favorite baking book to date. Her recipes are thorough and amazing. If you bake this is a MUST HAVE! Don't be fooled by the year it was printed. It still gives newer books more than a run for thier money. GO ROSE!!!!!
First book for bakers.......2007-07-15
If you're starting a baking library, [I'm a sucker for a good book on baking and decorating] then this is the one for you. PERIOD!!!! 'Nuff said!!!
Best Cookbook for baking on the market.......2007-06-27
I wish I had this book years ago. Mrs. Beranbaum has nailed the art of cake baking with a scientific approach that offers success every time. I love her two step method that turns out a wonderfully tender cake each time I bake. Her buttercreams are amazing as well and I have yet to fine one recipe I did not love. I have to tell you, I feel like a pro. I did a wedding cake last month, and while cutting the cake for the guest, I sneaked a small piece and it was amazing. In fact, I had to let everyone in my presence know just how good it was. Buy this book if you are a pro, or if you are a want-to-be like myself. I have to say that I am baking like a pro and have started a small baked goods business that produces mainly family deserts and wedding cakes. This book has only made me better and it will make you better as well.
The Cake Bible.......2007-05-15
A wonderful addition to any baker's Library.
The book came very well packaged and in excellent condition.
Am very satisfied with product
A must for anyone in the baking and or cake business.......2007-04-16
This book is an essential part of mine and my partners dessert catering company and was recommended to us by our chef & mentor in baking school. It contains highly valuable information on every level of the spectrum regarding the fine art of constructing cakes and like mediums. Often used as a reference manual and has never let us down.
Amazon.com
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest
Book Description
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Customer Reviews:
concepts and recipes .......2007-10-11
The power of this book to help a reader make bread is twofold: first, a clear and interesting discussion of the ingredients and processes responsible for different types of flavor emerging in a baked loaf of bread, and second, a diverse collection of stellar recipes that produce great results. Bread is touchy, and Reinhart informs the reader more deeply than other cookbook authors, ensuring that you not only learn techniques but also learn why they are important.
Serious bread makers........2007-10-09
I have been been baking bread for 30 yrs. and this is by far the best of bread cook books in my collection. It answers all the questions I have ever had and more. I wish I had this book 25 yrs. ago and I would have never bought another. Happy baking.
The Bread Baker's Apprentice.......2007-10-07
I have read many books on making bread and this has to be one of the best.
The author's explanation of the twelve steps of bread, is the best way of explaining how bread is made. I think every bread maker should read and re-read this section to understand the causes of bad bread, to rectify or avoid them.
I would recommend this book to every baker.
Bread baking education.......2007-09-30
Call it Bread Baking 101. Reinhart's classroom like approach is indeed a reminder to school days and I resigned myself to the approach to fully understand (if that's at all possible) the fundamentals of bread. The science behind the process is dry, but necessary in understanding how the dough is transforming in each step.
Bottom line? I loved the book. I made my first batch of baguettes the other week and they came out fine. I frequently referred back to the early chapters checking my progress along the way. It's my second attempt at bread baking - I tried 20 years ago to disappointing results. The difference - certainly more practical experience at cooking in general, far better kitchen gadgets, but I'd say my new education from The Bread Baker's Apprentice is the biggest change!
Disappointed.......2007-09-02
This book is excellently made, beautiful images, very detailed instructions, exact formulas (or not?).
I bake my bread because I want perfect bread, and after following Mr Reinhard guidelines my breads are still a long, long way from the breads pictured in the book, breads come out correctly but don't even get near the breads pictured despited the huge efforts I've been doing. I follow some of the formulas and I see in the picture how they hold a beatiful dough while my dough slips between my fingers, his doughs raise beautifully while mine get thick and dense (tasty anyway).
I don't understand how I'm the only one to rate so low this book but I assure you that before reading the book using fresh yeast and tweaking the recipies more or less by intuition I got better results. The use of this book, up to the moment has been very frustating to me.
Despite the extensively detailed explanations I guess Mr Reinhard keeps a lot of secrets for himself.
Average customer rating:
- Chef Bo Friberg is the world's best pastry chef.
- the advanced pastry chef
- you are great:)
- Advanced
- Magnifique
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The Advanced Professional Pastry Chef
Bo Friberg
Manufacturer: Wiley
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Similar Items:
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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Baking and Pastry: Mastering the Art and Craft
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Professional Baking
ASIN: 0471359262 |
Book Description
Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Customer Reviews:
Chef Bo Friberg is the world's best pastry chef........2007-07-27
Don't know if he can top himself in his next book should there be another one.
the advanced pastry chef.......2007-05-12
one of the best i worked with so far looking forward to #3
you are great:).......2007-03-26
Thank you so much for your sending my items very early than said date.
I will be in contact with you, be sure.
Yours Sincerely,
Melek Ertugrul
Advanced.......2007-02-27
This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)
Magnifique.......2006-11-10
It is the first time I found a very easy way to understand Pastry and how to do.
Amazon.com
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
As Laurel Robertson, author of The New Laurel's Kitchen says, "This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A. Hetts
Book Description
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
Connoisseurs of good bread and good food.
Home bakers interested in taking their bread and pizza to the next level of excellence.
Passionate bakers who fantasize about making a living by starting their own small bakery.
Do-it-yourselfers looking for the next small construction project.
Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Customer Reviews:
Bread minutia.......2007-07-20
I was looking for a book that would help me understand how to build a masonry oven. This book provides that along with much much more. The detail in the book regarding bread making is excellent and I am certain I will read this book many times as my experience grows. I consider it an excellent book for anyone interested in breadmaking.
Fresh Bread and the oven to bake them in.......2007-02-13
This is a fantastic book for anyone who really enjoys fresh bread. I wore out a bread machine and learned to knead all my favorites by hand. This not only explains every part and ingredient's role in making bread, it also has all the description and scientific explanation to build an outdoor bread oven. We're planning on building an outdoor kitchen and the bread oven in this book will be a part of it.
The Bread Builders: Hearth Loaves and Masonry Ovens.......2007-01-16
I purchased 5 of these books one for me and four for friends. I was phoned and thanked for such an "interesting and illuminating gift". This book is honest, sensible, healthy and really useful. I am so glad I was advised to get it from a sourdough baker in Australia!! Yes it is better than Good.
Art and science of artisanal baking.......2007-01-09
The only thing I would add to all these other laudatory reviews is this:
Be careful before you order this book. There is a good chance you will be overtaken with equipment lust and just HAVE to have a masonry oven in your backyard!!!
Seriously, it's a great book. If you're at all curious about old-fashioned leavened bread as opposed to the baloony-yeasty variety, check this out.
Best Book on Everything About Baking Bread.......2006-11-05
This books is excellent...gives detail, explicit descriptions about the entire science and process of bread building!! I have read this book over and over and each time I learn more than I did before. It is an easy to read book, there is just so much detail on everything. The recipe testers for "Cooks Illustrated" (a fabulous magazine for very serious cooks) used this book to help refine their bread recipes!! A must have for bakers!!! Also a good book for recipes is "The Laurel's Kitchen Bread Book."
Average customer rating:
- Fantastic recipes, science is lacking...
- A must for a Savory Kitchen
- excellent
- The best book I found out
- Excellent reference book
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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
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The Professional Chef, 8th Edition
-
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
-
The Advanced Professional Pastry Chef
-
Baking and Pastry, Student Workbook: Mastering the Art and Craft
-
Garde Manger, The Art and Craft of the Cold Kitchen
Accessories:
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
ASIN: 0471443824 |
Book Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Customer Reviews:
Fantastic recipes, science is lacking..........2007-08-25
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.
Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.
A must for a Savory Kitchen.......2007-03-26
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
excellent.......2007-01-16
any serious in learning about baking and pastry should own this book. The new edition is very well written and easy to identify the recipes and tips.
The best book I found out.......2006-03-19
This is the best book I found out in baking and pastry. Real recipes, real results, and great results every time !!
Excellent reference book.......2006-03-17
As with "The Professional Chef", another work by the CIA, I can only find words of praise for this wonderful book.
The techniques and recipes it contains are great. There's just so much information for the inquisitive chef or cook to delve into...I would definitely recommend this book to anyone that has turned baking into a serious hobby or profession.
Book Description
Everything you need to create stunning cake decorations
Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.
Professional Cake Decorating is:
- a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
- a powerful tool for making dramatic improvements in the overall look and design of cakes
- a valuable training handbook and resource for bakers and decorators
- a comprehensive reference of successful professional skill sets
Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.
Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.
Customer Reviews:
5 for the content; 1 for the edition!.......2007-10-03
I received this book a half-hour ago, and I cannot get over the CHEAP feeling of this (hardback) edition. I'm surprised by Wiley (the publisher), and disappointed.
The paper is the quality and weight of office photocopy paper, and a cheap grade at that. I turned each page sure that I would end up inadvertently ripping one, they feel so insubstantial. For a book intended as a hands-on guide and/or a textbook, this seems like a very thoughtless choice.
As well, the paper is not appropriate for printing all those photographs and distinctly reduces their quality, making them dull and dark. When there are so many photos and they are so important to the content of the book, this seems, again, a very unwise choice by Wiley.
Further, I have to admit that the overall design of the book is old-fashioned and a bit tacky. Does that really matter? Maybe not, but it's a pity -- it could be so much more. Very honestly, I don't find Ms. Garrett's designs to be cutting-edge in any event -- I buy her for her very obvious skill at craftsmanship -- so how silly is it to compound that slight deficit by making the overall design of the book look dated?
Toba Garrett is a highly-skilled decorator and I was looking so forward to this book. I already own her "The Well-Decorated Cake" and expected something similar but more in-depth. The quality of this new book doesn't even begin to compare, and even a cursory glance at "Professional Cake Decorating" makes it clear that there's a great deal of repeat. I will hope that as I thoroughly read it I'll find there's enough to justify this investment.
Wiley, I hope you read these reviews. The second edition of this book should be a complete re-working, this time with a bit more thought!
The Next Best Thing to Taking a Class with Toba.......2007-06-18
If you can't make it to Toba's class, then this book is for you. Step by step techniques are explained in detail. And by explained I mean described using lots of words. This book can be very helpful for auditory learners like me but visual and kinesthetic learners, those who have to see and do in order to understand may not be satisfied with the written instructions and prefer something more visual.
The chapters build on skills. There are quizzes to test knowledge and understanding. The learner is also asked to demonstrate skills learned. If you have the discipline to do the exercises regularly, you will soon be a capable cake decorator.
Nothing beats actual apprenticeship but this book is a close second.
Professional Cake Decorating.......2007-04-05
Excellent book. Lots of teaching tips and great pictures. A must have for the serious cake decorator.
Great!.......2007-03-16
My wife just loves this book! It's a textbook used in teaching, but my wife references it almost daily.
Look No Farther...........2007-03-09
After reading this book ...I had all my questions answered that I needed to do some techniques....I do have her other books and enjoy those as well..Anyone whose wants a book that has techniques and recipes that are dependable and taste as good as they look this is the book for you....
Book Description
In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.
The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit- stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livre's structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations.
Customer Reviews:
Beautiful.......2007-07-03
Alain Ducasse is a master of his craft. To enjoy this book, though, one must have a clear understanding of the pastry arts. There are not recipes for every element; however, the methods that are presented are easily followed. Not recommended for the novice, unless you want a beautiful book to display on your shelf. The photographs are phenomenal.
Excellent Pastry and Bread Resource.......2007-03-21
I purchased the Desserts and Pastries at the same time as the other Grand Livre de Cuisine on savory food. My professional expertise was in breads and pastry, so it is easier for me to appreciate the example recipes in this book. The book is by no means exhaustive. It is an excellent resource with some fantastic pastry ideas and good ingredient combinations. It is also easier to find most of the ingredients in this volume than the savory book.
The photography is superb, but don't expect to be able to reproduce the look of the photographs without some professional baking or pastry experience. The recipes lack explanations and expect you to know foundation techniques.
Alain Ducasse's Desserts and Pastries.......2007-03-19
Great book, great pictures but maybe a bit difficult to execute for a non professional chef.
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