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The simple art of perfect baking / by Flo Braker ; photographs by Dana Gallagher.
LIBRA TX763 .B76 2003
Available from offsite location
- Format:
- Book
- Author/Creator:
- Braker, Flo.
- Language:
- English
- Subjects (All):
- Baking.
- Desserts.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 416 pages : illustrations (some color) ; 25 cm
- Place of Publication:
- San Francisco : Chronicle Books, [2003]
- Summary:
- For those in the know, "The Simple Art of Perfect Baking" is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give home cooks the confidence they need to create light-as-air cakes, fluffy frostings, creamy fillings, and flaky pie crusts. In addition to her step-by-step instructions, the author shares culinary know-how such as the most reliable doneness test and decorating tips. From basic Puff Pastry and Classic Sponge Cake to elegant Dutch Souffle Torte and Cranberry Pecan Tart, perfect desserts are at hand now that Flo Braker is back on the scene.
- Contents:
- Perfectly simple favorites 11
- The "secrets" of perfect baking 12
- Equipment for perfect baking 17
- A note about eggs 26
- About the organization of recipes 26
- Understanding cake making
- Butter cakes 30
- Tips for perfect butter cakes 37
- Sponge (or foam) cakes 86
- Tips for perfect sponge cakes 89
- Genoise Cakes 90
- Sponge Cakes 149
- Tips for whipping egg-white foams successfully 151
- Angel Food Cakes 195
- Chiffon Cake 207
- Meringues 210
- Dacquoise 224
- Simply perfect essentials: fillings, frostings, glazes, toppings, and finishing touches
- Splitting and frosting cakes perfectly 236
- Working with Chocolate 283
- Working with Sugar 300
- Understanding pastry making
- Pastry making 320
- Tips for developing gluten properly 324
- Pies and galettes (unsweetened short pastry) 325
- Tips for making perfect unsweetened short pastry 327
- Tarts (sweetened short pastry) 344
- Tips for making perfect sweetened short pastry 345
- Puff pastry 369
- Tips for making perfect puff pastry 371
- Cream puff pastry 395
- Tips for making perfect cream puff pastry 396.
- Notes:
- Includes bibliographical references (pages 406-407) and index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 081184109X
- OCLC:
- 53459081
- Online:
- Laurie Burrows Grad Collection Home Page
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