Baking

by Greenspan, Dorie

• ISBN13: 9780618443369
• ISBN10: 0618443363
• eBook ISBN(s): 9780547348063
• Format: Hardcover
• Copyright: 2006-11-01
• Publisher: Houghton Mifflin Harcourt
• More Book Details
• Purchase Benefits

Summary

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herme, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.") In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch. Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "wow" occasion. Pierre Herme's extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Author Biography

Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the “Tools of the Trade” column.

Table of Contents

Introduction	p. xii
Breakfast Sweets	p. 1
A cache of Cookies	p. 65
Cakes of all kinds	p. 177
Pies and tart S Warm and Cold, Fruity and Nutty, Creamy and Crunchy	p. 297
Spoon Dessert S Puddings, Custards, Crisps and Ice Creams	p. 381
Indispensables Base Recipes	p. 439
A Dessert Maker""s Glossary of Ingredients, Tools and Techniques	p. 473
Index	p. 497
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

TOASTED ALMOND SCONESTHE TRIPLE-WHAMMY flavor hit here is almonds, almonds and almonds: toasted ground almonds and pure almond extract in the dough and sliced almonds on top.1 cup blanched almonds (whole, slivered or sliced), toasted 2 tablespoons sugar 1 large egg 1/3 cup cold heavy cream 1/4 cup cold whole milk 1/8 teaspoon pure almond extract 13/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1/4 cup sliced almonds (optional)GETTING READY: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.Divide the toasted almonds in half. Finely grind 1#8260;2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1#8260;2 cup.Stir the egg, cream, milk and almond extract together.Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. Youll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in betweenand thats just right.Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Dont overdo it. Stir in the chopped almonds.Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle thats about 5 inches in diameter, cut it into 6 wedges and top each scone with a few sliced almonds, if youre using them. Place them on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Dont defrost before bakingjust add about 2 minutes to the baking time.) Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. QUINTUPLE CHOCOLATE BROWNIESTHERES A little of every kind of chocolate in these sweet, more-fudgy- thancakey brownies. Following tradition, the batter is made with unsweetened chocolate, but its got bittersweet (or semisweet) chocolate, cocoa, milk chocolate chips and a soft white chocolate glaze too. And there are nutsany kind youd like, but I hope youll try salted cashews or peanuts at least once.FOR THE BROWNIES 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces 3 ounces unsweetened chocolate, coarsely chopped 3 ounces bittersweet or semisweet chocolate, coarsely ch

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Excerpted from Baking: From My Home to Yours by Dorie Greenspan
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