The New French Baker Cookbook
The New French Baker: Perfect Pastries and Beautiful Breads from Your Kitchen is a must-have resources for French pastry bakers, both beginners and experts alike.
Format: Hardcover with dust jacket, 369 pages.
Copyright: 1998, First Edition
Publisher: William Morrow Cookbooks
Author: Sheila Linderman
Description: The New French Baker is entirely devoted to bringing home cooks closer to the delectable and expensive world of French breads, pastries, and desserts. Exemplary in its scope and detail, The New French Baker acts as an authoritative guide of all the elements that compose French baking -- from classic pastries, such as eclairs, cream puffs, and fruit tarts, to contemporary favorites such as Mango Napoleons and Little Chocolate and Raspberry Dacquoises; from traditional bread recipes to the most regal cakes.
No aspect of French pastry- and bread-making is left untouched, and Sheila Linderman's passion for the art of baking is evident in her exceptional command of the techniques, history, and intricacies of the craft. You'll never again have to settle for frozen croissants and lackluster, mass-produced cakes and pastries. With Linderman's detailed instructions and ingredient notes, you can make dozens of wonderful breads and desserts, authentically and consistently, in your own kitchen. Step-by-step directions and illustrations teach you exactly how to form the dough for the perfect brioche and how to turn the puff pastry of an impeccable raspberry tart. You'll learn the secrets of making dough for croissants and baguettes, and layers for sponge cakes, and the best method for piping cream into eclairs. A special section on baking ingredients will ensure that, your butter, flour, eggs, and chocolate are all stored and handled in the appropriate manner.
There are recipes for more than a dozen different types of cookies, including Madeleines, French Macaroons, and Florentines, as well as many other types of baked desserts, such as creme caramel, Floating Islands, roasted pineapple, and souffles. Recipes for regional specialties -- Alsatian Apple Strudel, Chestnut Mont Blanc, and Normandy Rice Pudding -- are preceded by descriptions of their culinary and geographic origins. Classic savory pastries -- Smoked Salmon Napoleons, Pear and Roquefort Tarts, and Parmesan Palm Leaves -- are all elegant additions to any dinner party menu. And for truly special occasions, you can create one of the deliriously distinctive pastry shop cakes, such as Opera Cake, Hazelnut Praline Torte, or Gateau Saint Honore.
There are numerous recipes for chocolate desserts, allowing you to impress the chocoholics in your life with homemade truffles or a Four- Tiered Chocolate Mousse. You'll also find reel for Coconut fee Cream, Tropical Sorbet, Green Apple Sorbet with Basil, and many others. A separate section covers all of the meringues doughs, creams, and glazes needed to prepare the book's recipes and contains important notes on equipment and general techniques.
If you have ever wanted to learn more about the time-honored art of French baking or to stretch the boundaries of your knowledge of bread and pastry, now you have the perfect tool with which to do so. With The New French Baker, you'll have the recipes and the understanding to ensure that your baking is never less than fantastique.
Condition: Good condition.
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