website

Your cart

Your cart is empty

"The Secrets of Baking" is a great read for novice and experienced bakers alike. Sherry Yard's approach to baking is unique in that she provides a detailed understanding of how ingredients work together, which allows for endless variations in traditional desserts. With mini-lessons on food science and history, this cookbook is both informative and practical, providing timeless recipes for classic desserts as well as inventive creations like Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries.

Riley is your virtual thrift companion, and here to help you find your next favourite read. You can also find in-stock similar reads linked by topic and genre here!

Synopsis:
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.

About the Author:

The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather’s Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France’s highest distinction, the Legion of Honor.


Author: Sherry Yard
Format: Hardback
Number of Pages: 395
Publisher: Houghton Mifflin
Publication Date: 04 Nov 2003

The Secrets of Baking : Simple Techniques for Sophisticated Desserts

ISBN: 9780618138920
Estimated First-hand Retail Price: $47.81
Author: Sherry Yard
Publisher: Houghton Mifflin
Date of Publication: 2003-11-04
Format: Hardback
Regular price Our price:   $19.65
Unit price
per 
Goodreads rating 4.37
(334)

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

Availability
 
Add to Wishlist View Wishlist

"The Secrets of Baking" is a great read for novice and experienced bakers alike. Sherry Yard's approach to baking is unique in that she provides a detailed understanding of how ingredients work together, which allows for endless variations in traditional desserts. With mini-lessons on food science and history, this cookbook is both informative and practical, providing timeless recipes for classic desserts as well as inventive creations like Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries.

Riley is your virtual thrift companion, and here to help you find your next favourite read. You can also find in-stock similar reads linked by topic and genre here!

Synopsis:
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.

About the Author:

The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather’s Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France’s highest distinction, the Legion of Honor.


Author: Sherry Yard
Format: Hardback
Number of Pages: 395
Publisher: Houghton Mifflin
Publication Date: 04 Nov 2003