Cakes, Cookies, And Other Sweets With Ideas For Inventing Your Own
On Sale: October 27, 2009
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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 or Mixed Berry Cobbler in the summer, for example.
Karen’s suggestions for "combining your craft"–such as
serving Almond Pound Cake with Apricot Compote and Lillet
Sabayon–reveal how easy it is to take desserts to the next
Karen’s ingenuity is boundless. All types of sweets, from
muffins and scones to pies and cakes to ice creams and
custards, are her mediums for exploring flavors. With
Karen’s simple techniques, unique flavor combinations, and
inventive ideas, The Craft of Baking will change the way you
think about baking and equip any home cook with the skills
and creativity to create amazing, one-of-a-kind desserts
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