Illustrated step-by-step baking
Description
Every area of baking is covered in Illustrated Step-by-Step Baking, with 350 recipes covering a huge range of sweet and savory classics including quiches, pies, breads, and cookies. Classic recipes such as quiche lorraine and New York cheesecake are demystified and presented in a clear and accessible step-by-step format.
If you want to produce the perfect tart, bake a cake fit for a king, or serve up a souffle that won't sink, Illustrated Step-by-Step Baking will guide you through every single stage with clear, illustrated, step-by-step instructions that have proved so popular with DK's readers.
More Details
9781465494313
9781405368230
Table of Contents
From the Book - First American edition.
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Published Reviews
Booklist Review
This massive guide to baked goods features color photographs to maneuver both novices and experienced home bakers through successful execution of an exhaustive range of oven products. Sweet and savory breads, rolls, cakes, pastries, cheesecakes, tarts, and pies all appear with straightforward instructions. Each recipe begins with symbolic representations of the number of servings, preparation time, baking time, and freezer-storage data. Although the book exhibits a slight bias toward British baked goods (treacle tart, sticky pudding, Cornish pasties), these recipes display a grand range of ethnic items from tortillas, churros, and pizza to filo pies and beef Wellington. Bretherton offers variations on many standard themes, elaborating apple tarte tatin with pear and peach versions. She carefully sorts through all the recipes to break out useful inventories of picnic items, party specialties, chocolate pastries, and quickly prepared baked goods. There is even a list of recipes that motivated children can successfully tackle.--Knoblauch, Mark Copyright 2010 Booklist
Booklist Reviews
This massive guide to baked goods features color photographs to maneuver both novices and experienced home bakers through successful execution of an exhaustive range of oven products. Sweet and savory breads, rolls, cakes, pastries, cheesecakes, tarts, and pies all appear with straightforward instructions. Each recipe begins with symbolic representations of the number of servings, preparation time, baking time, and freezer-storage data. Although the book exhibits a slight bias toward British baked goods (treacle tart, sticky pudding, Cornish pasties), these recipes display a grand range of ethnic items from tortillas, churros, and pizza to filo pies and beef Wellington. Bretherton offers variations on many standard themes, elaborating apple tarte tatin with pear and peach versions. She carefully sorts through all the recipes to break out useful inventories of picnic items, party specialties, chocolate pastries, and quickly prepared baked goods. There is even a list of recipes that motivated children can successfully tackle. Copyright 2011 Booklist Reviews.