July 20th, 2018
Home | Log in! or Register

On Top Shelf
BONES DON'T LIEBONES DON'T LIE
Fresh Fiction
Fresh Pick
Todays_Pick
BEFORE AND AGAIN

Reviewer Application

New Books This Week

Latest Articles

Christmas in July


Summer Reads are HOT in July!

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
This heavy hitter knows how to score


slideshow image
They took broken and made it art.


slideshow image
The Dark Protectors are Back!


slideshow image
Falling for your best friend is a dangerous game


slideshow image
Class is about to get interesting...



Purchase

Add to Wish List


Also by Mindy Fox:

The Craft Of Baking, November 2009
Hardcover
Olives and Oranges, September 2008
Hardcover

Also by Karen DeMasco:

The Craft Of Baking, November 2009
Hardcover

The Craft Of Baking
Mindy Fox, Karen DeMasco

Cakes, Cookies, And Other Sweets With Ideas For Inventing Your Own

Clarkson Potter
November 2009
On Sale: October 27, 2009
256 pages
ISBN: 0307408108
EAN: 9780307408105
Hardcover
$35.00
Add to Wish List

Cookbooks

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 level.

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

Media Buzz

Martha Stewart - August 29, 2011
Martha Stewart - June 10, 2011
Martha Stewart - October 14, 2010
Good Morning America - December 22, 2009
Early Show - December 14, 2009
Weekend Edition Sunday - December 6, 2009
Weekend Edition Sunday - December 6, 2009
Martha Stewart - November 16, 2009

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!

© 2003-2018 off-the-edge.net  all rights reserved Privacy Policy

Google+ Google+