THE CRAFT OF BAKING
This is the most amazing Baking Book I own. I did my research for months to find this book. About two years ago I decided I wanted to teach myself how to bake. I am a very accomplished cook, but baking has a precise scientific approach that was unknown for me. Of course I dabbled in cookies, cupcakes and pies but I wanted more. I wanted unique flavor profiles and difficult techniques, not just a bunt cake with glaze or a standard coffee cake. My pallet wants more!
This is the most amazing Baking Book I own. I did my research for months to find this book. About two years ago I decided I wanted to teach myself how to bake. I am a very accomplished cook, but baking has a precise scientific approach that was unknown for me. Of course I dabbled in cookies, cupcakes and pies but I wanted more. I wanted unique flavor profiles and difficult techniques, not just a bunt cake with glaze or a standard coffee cake. My pallet wants more!
 |
| Banana Tarte Tatin |
If you have ever watched Top Chef on Bravo, then you love Chef Tom Collichio. Pastry Chef Karen DeMasco worked for Tom at his restaurants Craft, Craftbar & Witchcraft. Karen has talent and this book is full of baking details that are easy to follow. Details like what and why to use certain ingredients and even where to purchase them. She even has a few very useful tricks. This baking book is to me what Julia Childs "Mastering the Art of French Cooking" is to the American who wants to learn how to cook. I have made about 3/4 of the recipes and each one is outstanding in taste and turnout. In this book Karen does a little side note for most recipes on how to vary your craft on that dessert. This is a nice touch for when I get adventurous. Some of my favorite recipes are, Pine Nut Tart with Rosemary Cream, Pistachio Brown Butter Cake, Banana Tarte Tatin, and the Almond Sable Dough for any pie. My mouth is watering now.
 |
| Pine Nut Tart with Rosemary Cream |
No comments:
Post a Comment