Download The Craft of Baking: Cakes, Cookies, and Other Sweets with by Karen DeMasco, Mindy Fox PDF

By Karen DeMasco, Mindy Fox

James Beard Award—winner Karen DeMasco, who first got here to nationwide consciousness because the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft eating places from 2001 to 2008, methods the paintings of baking in a distinct manner. construction at the savory cooking philosophy of utilizing seasonal constituents to create dishes with natural flavors, Karen makes acclaimed muffins which are either easy and stylish. Now, she stocks her secrets in her first cookbook, The Craft of Baking, designed to assist domestic bakers imagine imaginatively with the intention to extend their repertoires with new and clean combinations.
Using the bounty of the seasons as thought and Karen’s transparent directions, either rookies and skilled bakers will locate it effortless to permit their creativity take the reins. tips on how to make Karen’s celebrated candies, equivalent to 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 try out the guidelines on "varying your craft" to rework Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to change a cobbler recipe to make Rhubarb Rose Cobbler within the spring or combined Berry Cobbler in the summertime, for instance. Karen’s feedback for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how effortless it's to take cakes to the following level.

Karen’s ingenuity is boundless. every kind of candies, from tarts and scones to pies and truffles to ice lotions and custards, are her mediums for exploring flavors. With Karen’s uncomplicated options, precise taste mixtures, and creative rules, The Craft of Baking will switch how you take into consideration baking and equip any domestic prepare dinner with the abilities and creativity to create remarkable, unique cakes.

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Extra resources for The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

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STEP TWO: Dust your work surface and a portion of dough lightly with flour. ) STEP THREE: Using a rolling pin, roll the dough out into an even 8-inch round. ) Shake the excess flour from the dough; it is now ready for tossing. STEP FOUR: Toss the pizza in the air like you think a pizza should be thrown. Whichever direction you threw it in should be the direction you practice with—this is your natural direction for tossing. Pay attention and look at the bottom of the dough as you toss it. Did you throw it clockwise or counterclockwise?

Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking. 5 To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of mozzarella evenly over the top. Drizzle the olive oil over the cheese. 6 Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm.

It is produced south of Milan in Lombardy. Bel Paese is very similar to the French Port Salut. Another good substitute is Italian Gavianella. BLUE CHEESE OR BLUE-VEINED CHEESES: These aromatic cheeses are marbled with a bluish green mold. They are characteristically salty but can also be buttery, musty, tangy, or even somewhat sweet. There are many fine examples of blue-veined cheeses: English Stilton; Italian Gorgonzola; French Roquefort; Spanish Cabrales; and delicious American blue cheeses such as Maytag Blue, Point Reyes Farmstead Blue, Westfield Farms Hubbardston Blue, and Bingham Hill Blue.

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