The Secrets of Baking: Simple Techniques for Sophisticated Desserts
Author: Sherry Yard
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 éclairs, 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.
Publishers Weekly
With an air of authority and an enthusiastic tone, Yard sets out to prove that pastry making need not be a complicated affair. Yard, the executive pastry chef at Spago Beverly Hills, has an easy didactic style that comes across in her spunky text and straightforward recipes. She divides her book into 12 master recipe chapters (such as Ganache, Vanilla Sauce and Brioche) instead of sticking to the conventional sections on cookies, cakes and tarts. This refreshing approach brings to light the relationships between certain recipes-how, for example, the chocolate and cream in the Master Ganache can be transformed into Campton Place Hot Chocolate, with minor adjustments in ingredient quantities and cooking methods. Yard also is generous with variations, offering a handful of optional approaches to most recipes. Her desire is to teach the reader the fundamentals, and then apply them to more complicated (but often very doable) dishes. Headnotes are peppered with encouragements like "Remember, whisking by hand burns calories." Sometimes, the text can become cumbersome with scientific explanations, such as the pH scale discussion in the Curds chapter. But as Yard explains in her introduction, "I show you how the ingredients interact with one another, so you'll know the reasons behind the steps you're following." A wide range of recipes makes the book accessible to all levels, allowing novices to become comfortable with pastry basics and professionals to combine multiple recipes to create more complicated impressive confections. (Nov. 4) Copyright 2003 Reed Business Information.
Library Journal
Pastry chef at Wolfgang Puck's Spago, Yard has written an immensely appealing guide to the fundamentals of creating great desserts. Instead of grouping her recipes into the standard categories of cakes, pies and tarts, and so forth, she has arranged them according to families, based on the essential building blocks of the pastry kitchen. For example, her delicious Frozen Chocolate Parfaits, Baked Whiskey Tortes, and Dark Chocolate Tart are all built on the chocolate-and-cream mixture called ganache, while caramel is the basis for a range of treats from brittle and pralines to gelato and granita. Each chapter opens with an accessible discussion of the chemistry involved, and "family trees" illustrate the connections among the diverse recipes that follow. A final chapter offers "Master Combinations," delicious desserts intended to inspire readers to come up with their own combinations; also included are a glossary of baking terms and an excellent section on equipment and ingredients. Featuring detailed and clearly written recipes (many of which include multiple variations), Yard's book is approachable enough for the novice and even challenging for the experienced baker. Highly recommended. Copyright 2003 Reed Business Information.
Read also Executive Coaching or Cities in a World Economy
Wines and Wineries of California's Central Coast: A Complete Guide from Monterey to Santa Barbara
Author: William A Ausmus
In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value. This is the first comprehensive guide to one of the world's most dynamic and beautiful wine regions-and the setting for the award-winning movie Sideways. An excellent, one-stop resource for touring and tasting at convenient wineries located from Monterey to Santa Barbara, the guide is organized into county-by-county alphabetical listings for this up-and-coming region.
Wines and Wineries of California's Central Coast includes:
* Profiles of nearly 300 wineries personally visited by the author
* Profiles of individual vintners
* 5 maps
* Winery ratings, plus author and winemaker recommendations
* Visitors' and contact information for each winery
* Discussions of regional wine history and terroir
* Descriptions of designated American Viticultural Areas and grape varietals
Table of Contents:
List of Maps xiAcknowledgments xiii
Part 1
Introduction 3
The Lay of the Land 7
Central Coast Wine History 10
Central Coast Terroir 17
The Central Coast American Viticultural Area 25
Part 2
Introduction to the Winery Listings and Profiles 33
The North-Central Coast (Monterey County) 36
The Mid-Central Coast (San Luis Obispo County) 73
The South-Central Coast (Santa Barbara County) 220
Current Central Coast American Viticultural Areas by County 329
The Central Coast American Viticultural Area According to the Alcohol and Tobacco Tax and Trade Bureau 331
References 335
Index 355
No comments:
Post a Comment