New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Cloth over boards. With dust jacket. 378 p. Contains: Illustrations, color, Frontispiece.
I encountered this book on the new book shelf of the local library and was immediately impressed. I consider myself to be an experienced baker but this book contains a wealth of information and techniques, so much so, that I had to have a copy for myself even though my cookbook shelf is full.
From shaping dough to decorating a cake to preparing buttercream, this book is an excellent how-to and reference for any baking enthusiast.
Publishers Weekly, 2009-07-20 This workhorse of a guidebook (a sequel title to Cooking by the James Beard-winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to "teach you to think like a baker," the work features over 300 recipes, mostly classics based in the French tradition. The five chapters-Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Souffles, Fruit Curds and Mousses-include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here-classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes-along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier souffles and chocolate croissants. While not glamorous, this is a comprehensive title. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
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