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The Secrets of Baking : Simple Techniques for Sophisticated Desserts by Sherry Yard (2003, Hardcover, Teacher's edition)

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Secrets of Baking: Simple Techniques for Sophisticated Desserts,Sherry Yard. NEW.

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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 clairs, 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.

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0618138927
ISBN-13
9780618138920
eBay Product ID (ePID)
2457706

Product Key Features

Book Title
Secrets of Baking : Simple Techniques for Sophisticated Desserts
Author
Sherry Yard
Format
Hardcover
Language
English
Topic
Methods / Baking
Publication Year
2003
Type
Textbook
Genre
Cooking
Number of Pages
416 Pages

Dimensions

Item Length
10in
Item Height
1.5in
Item Width
7.9in
Item Weight
48 Oz

Additional Product Features

Lc Classification Number
Tx765.Y37 2003
Edition Description
Teacher's Edition
Reviews
Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker., "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly, "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly Publishers Weekly "A sensational sweet treat . . . A practical paean to premier pastries." Bookpage "Yard gives us the lowdown on how to make restaurant-glamorous desserts at home. What a treat to be let in on the secrets of one of L.A.'s best pastry chefs." Los Angeles Times "Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker." Library Journal Starred "likely to be as influential for the next generation of pastry chefs as that of her fellow Angelena Nancy Silverton."-New York Times Book Review New York Times Book Review Notable Book "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet Gourmet, "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet
Table of Content
CONTENTS Foreword by Jacques Pépin xiii Introduction 1 My Bakeshop Rules 4 Ganache 10 From Chocolate Sauce to Chocolate Soufflé and Deep, Dark Chocolate Tart Caramel 43 From crunchy to creamy to clear: Pecan Pralines, Caramel Custard Tart, Oven-Roasted Caramel Anjou Pears, and more Curd 71 From a basic lemon-curd filling for pies, tarts, cakes, and cookies to Lemon Pudding Cakes and Lime Fondue Vanilla Sauce 87 From Vanilla Sauce to Crcme Brulée P'te r Choux 114 From Cream Puffs and Profiteroles to Beignets and Cannoli Pound Cake & Génoise 136 From Marble Cake to Buttermilk Birthday Cupcakes Financier 162 The easiest cake in the world Cookies 176 Variations on a Technique: from crisp sugar cookies to tender powdered- sugar cookies to chewy Snickerdoodles and Triple Chocolate Fudge Cookies Pie & Tart Dough 205 Flaky and sweet crust s : from Almond Pie Dough to Chocolate Short Dough Brioche 223 Coffeecake, Sticky Buns, Panettone, Challah, and more Laminated Dough 264 From Puff Pastry to Classic Croissants to rich Apple Turnovers Fruit 293 From Blackberry-Merlot Sauce to Roasted Voodoo Vanilla Pineapple Master Combinations 306 The pantry of the imagination: from Thumbprint Lime Meltaways to Frozen Hot Chocolate Tower Baking Terms 326 Basic Tools 336 Ingredients 348 Suppliers 375 Bibliography 376 Index 377
Copyright Date
2003
Target Audience
Trade
Lccn
2003-051144
Dewey Decimal
641.8/15
Dewey Edition
21
Illustrated
Yes

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5.0

5.0 out of 5 stars based on 6 product ratings

6 product ratings

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Most relevant reviews

5 out of 5 stars
by tylericaOct 25, 2021
Best dessert cookbook
This book is amazing. Sherry gives several base recipes and then shows you how to turn these base recipes into lots of different desserts. I’ve never seen a cookbook like this. How can you go wrong when Wolfgang Puck’s head pastry chef is directing you??
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by dobherJul 13, 2021
Desserts and cakes
Interesting book on baking desserts. Different kinds of cakes that I did not know about. The recipes contain a few ingredients but might be fun!
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by twilightdollsDec 01, 2023
Great book for understanding baking
Great book that explains the reasons behind the ingredients. Once a basic recipe is explained, it continues in with how to create variations.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by 6aIlue3kQY2@Del...Nov 03, 2011
awesome
My pastry chef at school recommended this book. It is wonderful, easy to understand, and explains things more than a regular cookbook would.
5 out of 5 stars
by sickboymarcMar 20, 2011
Love this book!
The recipes are amaing in this book I have been borrowing it from the local library for months and decided after I met Her in person and bought her new book, i had to buy this one too!

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The Secrets of Baking : Simple Techniques for Sophisticated Desserts by Sherry Yard (2003, Hardcover, Teacher's edition)

About this product

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Ratings and Reviews

Most relevant reviews

Best dessert cookbook

Desserts and cakes

Great book for understanding baking

awesome

Love this book!

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