The Craft of Baking
Cakes, Cookies & Other Sweets With Ideas for Inventing your OwnBook - 2009
"James Beard Award winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio's Craft, Craftbar, and 'wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations. Using the bounty of the seasons as inspiration and Karen's clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen's celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on ""varying your craft"" to transform Grandma Rankin's Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring o
Publisher: New York : Clarkson Potter Publishers, c2009.
Characteristics: 256 p. : col. ill. ; 26 cm.