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Baking & Pastries: See also Wedding Cakes, and cake decoration
Recommended titles
by Wayne Gisslen John Wiley & Sons, 3rd edition, 2000. 672 pp.
"... This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. " -- book description
by Culinary Institute of America John Wiley & Sons, 2004. 880pp.
"This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products." -- book description
by Paula I. Figoni John Wiley & Sons Inc, September, 2003. 368 pp.
"Students in culinary and baking programmes become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programmes have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. For example, if you double the sugar in a pound cake, how does that affect the appearance, flavour and texture of the end product? This guide takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk and leavening agents work and provides end of chapter exercises and laboratory experiments to reinforce concepts. " -- book description
by Regan Daley Artisan, 2001. 692 pp.
"... Daley became convinced that it was the choice of ingredients that "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable." Fittingly, then, much of her book is devoted to ingredients: shopping guides, storage tips, preparation instructions and an occasional chemistry lesson about what they do. ... She provides lucid explanations of sifting, folding and creaming, as well as helpful charts listing such items as flavored liqueurs and spirits, ingredient substitutions and compatible flavors. Daley's 140 recipes showcase the best of modern gourmet sensibility by encouraging simplicity and harmony as well as adventure and innovation: she includes classics like Chocolate Raspberry Torte and Wild Blueberry Pie as well as such bold creations as the Poppyseed Angelfood Cake with Grapefruit Curd ... " Publishers Weekly
by Lisa Yockelson John Wiley & Sons, 1st edition. 2002. 656 pp.
"... Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. ... This book reveals concepts and techniques for using eighteen basic ingredients-including chocolate, vanilla, apricot, and lemon-to "pyramid" flavor, layer by delicious layer. Two hundred and sixty carefully selected recipes inspire readers with ideas for animating many "old favorite" recipes that may have become more "old" than "favorite." For example, a dormant pound cake springs to life as the author scents sugar with vanilla, creams butter with vanilla bean scrapings, and beats egg yolks with a double-strength vanilla extract ... Clearly written, easy-to-follow instructions make the book a joy to read and use in the kitchen, while 118 photographs give visual expression to techniques and eighteen color-plated presentations. " -- book description
by Joseph Amendola, Nicole Rees John Wiley & Sons, 5th edition. 2002. 336 pp.
"Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef." --book description
by Joseph Amendola, Nicole Rees John Wiley & Sons, 5th edition. 2002. 336 pp.
"The essential-and accessible-guide to the science of baking. Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.." --book description
by Peter Reinhart, Ron Manville Ten Speed Press, 2001. 304 pp.
"... Peter Reinhart, noted bakery operator and author, has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from. Classifying the types of breads and presenting ingredients in tables helps the baker understand relationships and commonalities among seemingly dissimilar breads ... If a cook can do the math, Reinhart's tables of bakers' "percentages" allow for adjusting the recipes to any model bread machine, and the truly expert may use the numbers to create wholly new breads. A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore." -- Booklist
by Rose Levy Beranbaum W.W. Norton & Company, 2003. 544 pp.
"... The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations ... The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas." --Arthur Boehm for Amazon.com
by Daniel Wing, Alan Scott Chelsea Green Pub Co, 1999. 250 pp.
"Taste and smell are the memory senses. My Proustian drive for many years has been to make bread that is as good as my memory of the best bread I ever ate. ... I had to make two major changes in my baking to make the bread I love. The first was to stop baking with commercial prepared yeast, changing to the slower European sourdough or natural leaven method of rasing my doughs. The second was to bake in masonry: first in a ceramic cloche, then in a masonry oven I built myself with advice from America's leading masonry oven builder, Alan Scott. The combination of these two changes produced bread that was so different, (and so much better!) that I joined with Alan Scott to write a book about both halves of the process--a book in plain English about the science and art of natural leavens and the theory, construction, and management of masonry ovens. ... In the book, this type of technical content is leavened (excuse me!) with an extensive series of profiles of bakers, millers, and bakery consultants, illustrating the principles developed in the main text. The result is a book that is visually beautiful, informal, and accessible." Daniel Wing, author
by Flo Braker, Michael Lamotte (Photographer) Chronicle Books, 2000. 384 pp.
"In Sweet Miniatures Flo Braker proves that it is a small world after all. ... Braker ... offers step-by-step recipe directions, a complete list of baking needs, and helpful recommendations based on her own bakery and catering experience. Careful consideration is given to the basic art and science of baking, including sage advice on how to stock a kitchen with the necessary tools and ingredients. ... she brings together more than 125 recipes of sought-after minicakes, pastries, cookies, candies, and tarts. Popular favorites include Individual Lemon Meringue Tarts as well as traditional European favorites such as Shortbread Cameos, Viennese Triangles, Krumkake, Pistachio Petit Fours, Neapolitan Wedges, and the holiday favorite, Lebkuchen. Full-color illustrations complement the recipes. ..." -- Amazon.com, contrib by Teresa Simanton
by Carole Walter Clarkson Potter, 2003. 416pp.
"If you want to know how to make a chocolate chip cookie that doesn't run or how to cut Lemon Squares so the edges are neat, Walter (Great Cakes, Great Pies and Tarts), winner of a James Beard Award, has just the careful advice. All of the classic American cookies are here-Hermits, Oatmeal Raisin Cookies, Carole's Best Brownies and Gingerbread People-as well as treats like Hamentaschen and Athena's Baklava that have been assimilated into the North American palate ... However, directions are easy to follow-even on the first try, home cooks will enjoy attractive, predictable results for tidbits ... A glossary of ingredients and methods covers everything from the right temperature for ingredients to the difference between jelly roll pans and cookie sheets ..." --Publishers Weekly
by Rose Beranbaum Scribner, 1998. 704 pp.
"Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science) of pie and pastry making. Exacting instructions in this compendium of sweet and savory "how-tos" (achieve the flakiest pie crust, shape and bake croissants, apply decorative techniques, etc.) may open new doors for daunted home bakers and dessert dabblers, while offering serious amateurs an additional resource for creative inspiration. Recipe ingredients are given in both volume and weight (ounces and grams). ... The pastry section includes classic French puff pastry, Danish pastry, phyllo and strudel doughs among others. ... Accompanying sections to recipes ... clearly detail the scientific underpinnings of the baking process. ... this time-tested encyclopedic tome distills Berenbaum's 21 years dedicated to the pastry arts in a clearly written, thoroughly documented manual." -- Publishers Weekly
by Rose Beranbaum Morrow Cookbooks, 8th ed. 1988-. 560 pp.
"Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue." --amazon.com
by Christine Ferber Michigan State Univ Press, 2003. 336pp.
"This cookbook by famed French pastry artiste Ferber contains recipes for dozens of appealing quiches and tarts, like a sweet Fig Tart with Caramel and a rich old-fashioned Quiche Lorraine. However, as tempting as the recipes are, they will prove frustrating for the American home cook who is instructed to find ingredients like "pear quinces," "Gariguette strawberries" and "Beaufort cheese," a creamy cheese that is admittedly "not readily available here." Suitable substitutions are infrequently provided, and although the local ingredients may pique the interest of expert pastry chefs, the culinary novice may be intimidated by the apparent need for several different kinds of sugar, flour and butter (it's not a matter of salted or unsalted for the latter-the question is Plugra, Charentes or Normandy butter) and other specialty ingredients. The prose can be awkward, which may have something to do with the translation: e.g., creams coat tarts "with their creamy softness and are melting and sweet in the mouth" and "the finish coat makes the tart even more glistening." Complicated directions make several of these tarts difficult for the American chef to create at home. In short, there's wonderful stuff in here, but it's only for the dedicated tart-maker." Publishers Weekly
by Mary Wachtel Mauksch MacMillan, 1997. 256 pp.
"The Bakers of Austria-Hungary—which included the author's hometown, Prague—learned that the secret to creating rich, silky, delicious desserts was to use ground nuts instead of flour. Mary Wachtel Mauksch grew up making and savoring the special cakes, tarts, puddings, cookies, and candies that had been passed down from family and friends. In Fabulous & Flourless she shares over 150 of these luscious desserts and accompaniments." --book description View recipes in this book.
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