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Learn to COOK - The Secrets of Baking: Simple Techniques for Sophisticated Desserts
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List Price: $35.95
Our Price: $23.73
Your Save: $ 12.22 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Houghton Mifflin
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780618138920
ISBN: 0618138927
Label: Houghton Mifflin
Manufacturer: Houghton Mifflin
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2003-11-04
Publisher: Houghton Mifflin
Studio: Houghton Mifflin
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Editorial Reviews:
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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 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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Sherry Yard Is My Hero
Comment: I absolutely love this book. Sherry Yard is very informative and breaks all the recipes down into easy-to-understand text. It's divided into sections like, Ganache, Caramel, Cookies, and more. She explains everything in detail, you will learn lots of things about the pastry world. You will feel very acomplished after you make anything in this book. Everything is delicious. I wouldn't recommend it if you're just starting in the pastry industry, though, because although everything tastes great, it can be very challenging to make.
Customer Rating: 
Summary: So disappointed
Comment: I ordered this book over one year ago because of the rave reviews. I tried two recipes in it. The lemon pound cake was dense, too lemony and just all around not to my or my boyfriend's liking. The vanilla cupcakes were so, so. I make exceptional desserts from recipes in other books and articles and people have raved about them. I also follow instructions precisely. However, in this case I know that the recipes are not good (at least to me) and the baker is not the problem. I guess I just don't have a taste for the recipes in this book. I am almost afraid to try another recipe because the two others have been so disappointing.
Perhaps this book is for someone who has different tastes from the norm. However, I like decadent desserts. So far I'm thoroughly disappointed and wished I hadn't purchased the book.
Customer Rating:
Summary: Recommended so got it as a gift for spouse
Comment: Just as thrilled as with the other by this author. Thorough, easy, and beginner-friendly...very!
Customer Rating:
Summary: The Secrets of Baking by Sherry Yard
Comment: This is a fabulous book, chock full of baking secrets and loved by my daughter, a Baking and Pastry Chef!
Customer Rating:
Summary: Eh
Comment: I was enjoying this book until she started saying that butter used for baking only needed be to softened if you are using a handmixer. That simply isn't true and made me doubt everything else she wrote. Even if using a standmixer, it is very difficult to cream the butter when it is not softened in a way that would not create pockets of hard, cold butter that would ruin your baked good.
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