Baking For Dummies

by Nolan, Emily

• ISBN13: 9780764554209
• ISBN10: 0764554204
• Edition: 1st
• Format: Paperback
• Copyright: 2002-01-29
• Publisher: For Dummies

Summary

Ever walk past a bakery window and marvel at the assortment of cookies, tarts, pies, and cakes and wonder how they did it? Wonder no more. The secrets to creating them can now be yours. With Baking For Dummies, You'lll discover how simple (and fun!) whipping up any sort of baked good from a chocolate layer cake, a classic apple pie to a plateful of scrumptious chocolate chip cookies or black-and-white brownies actually is. The magic is in the doing and baking expert Emily Nolan shows you how. In almost no time, you'll get down to basics with easy-to-follow tips on: Outfitting your kitchen with a baker's essentials iincluding baking pans (loaf pans, springform pans, glass vs. aluminum pie plates), food processors and blenders, bowls, measuring cups, graters, and sifters Measuring ingredients, preparing pans, working with eggs, zesting fruit, and melting chocolate Getting ready to bake,preparing your kitchen, working with recipes, and using the right equipment And once you're all set, you'll marvel at how simple creating the smallest baking masterpiece really is: From chocolate cupcakes topped with mocha frosting to a lemon-curd cheesecake, to fluffy blueberry muffins and buttermilk biscuits From scrumptious pumpkin and chocolate cream pies and a classic cheesecake to outrageously delicious chocolate chip and oatmeal raisin cookies From a heart-warming chicken potpie to a yummy cheese souffle With over 100 recipes to choose from (including ones for soft pretzels and pizza!), eight pages of color photos, a summary cheat sheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, the book will reward, even a baking novice, with delicious results and allow you to enjoy the unending magic of baking from scratch.

Author Biography

Emily Nolan, a lifelong baker, is a trained pastry chef, cookbook author, and recipe developer. Her baking has been influenced by time spent living in France, Germany, and England, and she hopes to one day own a bed and breakfast.

Table of Contents

Introduction	1	(6)
Part I: Baking Essentials	7	(54)
Bake, For Goodness' Sake!	9	(4)
Stocking Up	13	(24)
Going Over the Gear	37	(24)
Part II: Basic Training	61	(32)
Understanding Your Oven	63	(6)
Basic Techniques	69	(14)
Getting Ready to Bake	83	(10)
Part III: Ready, Set, Bake!	93	(180)
Understanding Cookies	95	(34)
Creating Great Cakes	129	(22)
Fabulous Frostings	151	(18)
Perfect Pies and Tarts	169	(22)
Crisps, Cobblers, and Other Delights	191	(8)
Quick Breads, Muffins, and Biscuits	199	(20)
Yeast Breads	219	(20)
Savory Baked Goods	239	(12)
Baking with Mixes and Premade Doughs	251	(12)
Low-Fat Baking	263	(10)
Part IV: Other Important Stuff	273	(20)
Storing Your Creations	275	(10)
Making the Ordinary Extraordinary	285	(8)
Part V: The Part of Tens	293	(14)
Ten Troubleshooting Tips	295	(8)
Ten Great Baking Sources	303	(4)
Appendix A: Glossary of Baking Terms	307	(6)
Appendix B: Metric Conversion Guide	313	(4)
Index	317