Ebook Free Baking, by James Peterson
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Baking, by James Peterson
Ebook Free Baking, by James Peterson
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From Publishers Weekly
Starred Review. This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to teach you to think like a baker, the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
*Starred Review* A two-time James Beard award winner provides a viable candidate for his third award. Peterson, author of Cooking (2007) and Sauces (2008), long considered the chefs’ go-to, now tackles all things baking—with 300 recipes and 2,000 photographs. He admits that the art was not a first or natural love and, at the same time, he admires its precision and end results of a product that pleases. Yet not one page even hints at this attitude; instead, every page provides a gem: a tip for success, a non-fail recipe, or a series of sequential photographs highlighting the best how-to. Divided into five sections (“Cakes,†“Pies/Tarts,†“Cookies,†“Breads,†and “Custards/Moussesâ€), the book includes plenty of informed narrative (for instance, there are really only six types of basic cakes) and, in shaded areas, details with the right stuff to ensure sweet endings, such as the use of stabilized whipped cream versus regular, the best way to beat a quantity of whole eggs, and how to unseize a chocolate mixture. Blending the science of ingredient combinations and temperatures with the art of baking is truly his forte, from which anyone, novice or pro, can profitably benefit. Encore! --Barbara Jacobs
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Product details
Hardcover: 416 pages
Publisher: Ten Speed Press; First Edition edition (September 29, 2009)
Language: English
ISBN-10: 1580089917
ISBN-13: 978-1580089913
Product Dimensions:
9.8 x 1.2 x 11.2 inches
Shipping Weight: 4.5 pounds
Average Customer Review:
4.3 out of 5 stars
72 customer reviews
Amazon Best Sellers Rank:
#731,278 in Books (See Top 100 in Books)
I love this book! I have made at least 10 recipes from it, and all were very successful.My favorite thing about this book is the very thorough explanation of technique together with excellent pictures.I love the apple pie recipe, my wife asks me to bake it all the time. The pie crust recipe in this book is the one i always reach for, even when cooking pies from recipes in other books.I am puzzled by the negative reviews i have seen. The only explanation I can think of for them is that either the reviewers did not read the material describing technique and jumped straight into the recipes, or that their ovens are not heating up to the correct temperature (be sure to check your oven temperature with an over thermometer, many ovens are off by 50 degrees Farenheit or more, which can make a big difference for some recipes.
If you are an industry professional or home cook this is definitely a book that you want for your collection. James Peterson broke down baking in this book to the essentials that will make your projects a success. He describes the technique behind producing successful baking products, and that is what cooking is all about technique is what leads to success. He covers more pastry than bread baking but, in the bread baking section does going to decent detail. If you're looking for a good bread baking book I recommend starting with “the bread Baker's apprentice “written by Michael Reinhardt
When I first saw this book in a library, I just had to check it out. A friend who was with me noticed how excited I was. Then, I just had to own it. I love the step by step instructions, pictorial demonstrations, etc. Having a culinary background, I found this book very easy to use, therefore, it's easy for me to think that a novice can and will find the same thing. I really do think so. It's incredible easy to use.
I must say that this book is gorgeous. I received the item as a gift and sat looking through the pictures the whole first night I ordered it. It wasn't until the following day that I had the opportunity to read through the recipes. The recipes can be intimidating on the read through, some being very complicated. Yet the author seems confident that all of them can be attempted by the home chef and ending in success. I found this book to be informative as well as beautiful. If you are a baker, you won't go wrong purchasing this book.
My sister is the sort who will toss off terms like, "Classic bottom-of-the bowl French salad dressing" over dinner. I, not being a cooking person until my celiac diagnosis, usually have no idea what she is talking about. Needless to say, she's taught me a lot about how to cook.When I started writing a gluten-free cookbook, she said, "You should look at basic baking techniques, to get an idea of what you're actually trying to accomplish." For that, this book is exactly what I needed: the author explains basic things like the fact that there are really only six types of cakes; there are directions on how to proof yeast--which is essential to gluten-free baking for structure and loft; there are clear explanations of the different kinds of breads; there are extensive instructions on fruit tarts, desserts, and the reason I really bought this book--how to make lemon bars.The photographs are beautiful; if you were to pair this with Bette Hagman's pastry recipe, a few gluten-free cake mixes, and a gluten-free bread mix, you would find that suddenly you can make the gluten free version, of any gluten containing bread, pretty easily.(And the lemon bars are perfect.)
The book is adequate for most purposes. I learned to bake using this book. I still have to find a better chiffon recipe though. The one in the book does not seem to work as well as the others. My mom bakes great chiffon cakes and her techniques seem to work better in my country. Otherwise, the book is fine.
To begin I never thought of myself as much of a baker. After a solid 9 months tromping through a sizable chunk of this book I feel I'm actually fairly competent. Even bread is demystified in a fairly organized and effective manner. I think the sections on cakes and breads are probably the best, though the others are not bad.That being said I have 2 major complaints:1st everything is measured in volumes such as cups. In particular, I'm not actually certain how he measures a cup of flour (scooped, sifted, etc). It would be wonderful for those of us who have invested in quality kitchen scales to get some use out of them with this book.2nd: There are some serious, recipe-ruining typos in here. In addition there have been 1 or 2 recipes that just don't seem to turn out well (I cannot recall which but one of the cookie recipes has, after 2 goes, been right bland and awful both times. I apologize for not being able to recall which).I feel like you may be able to do better, but I feel like many of the basic recipes and techniques I've gained from this book have contributed significantly to both my understanding and capabilities when it comes to baking.
Beautifully written with recipes easy to follow. I have Peterson's "Sauces" as well as "Fish & Shellfish" and both cookbooks deliver every time. The recipes have been well-tested and work easily. I'm sure these "Baking" recipes will perform perfectly.
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