The Art & Soul of Baking

The Art & 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 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 about each book s topic.BENEFITSThe 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 equipmentand 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 pastriesand 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 Free Read [ The Art & Soul of Baking ] by [ Cindy Mushet ] For Kindle ePUB or eBook –

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  • Hardcover
  • 454 pages
  • The Art & Soul of Baking
  • Cindy Mushet
  • English
  • 01 September 2017
  • 0740773348

10 thoughts on “The Art & Soul of Baking

  1. says:

    I made the lemon marscapone layer cake for Christmas Very light and tasty I am an experienced baker and had no trouble with this I made the marscapone as well but I would not recommend this for a beginner There are some helpful hints for beginners peppered throughout the book though.

  2. says:

    Has the tips for making a flaky crust p 168

  3. says:

    Oscar and I went to a Pie class at Sur la Table which used recipes from this book Tasted the herbed chicken pot pie, roasted butternut squash onion pie, chocolate silk pie, lattice top nectarine blackberry pie frozen peaches used since nectarines are not in season and Oscar and I made and tasted the peach gingerbread dumplings apples were used since fresh peaches are not in season.The dough was great, it was a cream cheese dough that was easy to work with Tasted good too Everything was yu Oscar and I went to a Pie class at Sur la Table which used recipes from this book Tas...

  4. says:

    I ll be currently reading this for some time So far I ve made the Cinnamon Streusel Sour Cream Coffee Cake and Gingerbread Scones both truly yummy I ve always liked to cook but have never done much baking Fortunately, I have people willing to dispose of most of the evidence before it alters my health and shape permanently I hope taking off current shelf because it s a reference book, really Still loving it, although I need to go shopping for some kitchen items I don t have such as I ll be currently reading this for so...

  5. says:

    This was a fantastic book It s full of good recipes, butimportantly, it s full of good solid information about ingredients, different types of baked goods, process, and variations Each section of the book has a whole food science introduction that tells you how that pa...

  6. says:

    4 out of 5 recipes I ve made were huge hits and had to be made twice for me, that s the mark of a good cookbook, and I ve been studying them for a few months now I recommend the pumpkin walnut bread with frosting , maple pecan sticky buns, and the croissants loads of work, but definitely worth it.

  7. says:

    I love this book for having measurements by weight I decided to no longer accept baking books without them There are some clever flavor combos and some very good basic recipes I do not utilize it as much as I think I would But I always pull i...

  8. says:

    Very pretty cookbook with pretty pictures, but nothing really excited me to be honest I don t think this is the book s fault at all It does have a lot of good information the tip section that accompanies each recipe is very helpful I might give it another shot if I see it at the library again.

  9. says:

    A wealth of classic baking recipes, with detailed instructions, easy variations, and introductory pages to help understand measuring andWorth reading through from beginning to end, especially for the beginning student baker Advanced bakers can still learn much from this book.

  10. says:

    This book was gorgeous to look at, but there wasn t a lot that jumped out of me Most of the recipes seemedinvolved than I m interested in, although some of the flavor combinations might be worth trying.

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