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Product Description
Review
“You'll find James Peterson's James Beard Award-winning tome, Cooking, on the shelves of every Cooking Light food editor. He has a special talent for friendly and thorough instruction, which is also evident in Baking.”
—Cooking Light, Favorite Cookbooks, 2010
"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.)
—Publishers Weekly, Starred Review
It will soon be said--if it hasn’t been already--that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books. This latest addition to his ever-impressive collection fills in the previously missing piece--baking--with gusto and thoroughness. It has already become my go-to all-purpose baking and pastry reference when teaching my own students and also when I’m baking at home.
—Peter Reinhart, baking instructor at Johnson & Wales University and author of Peter Reinhart’s Artisan Breads Every Day
For years, cooking has benefited from James Peterson’s classy, classic touch. With camera in one hand and rolling pin in the other, he’s finally turned his savvy and creativity to Baking, and we get to peek over his shoulder--a delight for both eye and palate.
—Pam Anderson, USA Weekend food columnist and cookbook author
Bakers rejoice! At last, James Peterson has turned his talents to the subject dearest to our hearts. Clearly written and beautifully illustrated, Baking brings the classics of the canon within reach of every serious home baker.
—Dorie Greenspan, author of Baking from My Home to Yours
Trust me--you need this book! With groundbreaking clarity, James Peterson masterfully demystifies baking in this visually mesmerizing, user-friendly manual that guarantees any baker a more intuitive, confident approach to the art.
—Flo Braker, author of Baking for All Occasions and The Simple Art of Perfect Baking
This book makes the complicated and often secret techniques of baking plain and simple, with hundreds of photos to walk you through the hard parts. It’ s all you really need to learn it all.
—Gale Gand, author of Chocolate and Vanilla
—Cooking Light, Favorite Cookbooks, 2010
"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.)
—Publishers Weekly, Starred Review
It will soon be said--if it hasn’t been already--that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books. This latest addition to his ever-impressive collection fills in the previously missing piece--baking--with gusto and thoroughness. It has already become my go-to all-purpose baking and pastry reference when teaching my own students and also when I’m baking at home.
—Peter Reinhart, baking instructor at Johnson & Wales University and author of Peter Reinhart’s Artisan Breads Every Day
For years, cooking has benefited from James Peterson’s classy, classic touch. With camera in one hand and rolling pin in the other, he’s finally turned his savvy and creativity to Baking, and we get to peek over his shoulder--a delight for both eye and palate.
—Pam Anderson, USA Weekend food columnist and cookbook author
Bakers rejoice! At last, James Peterson has turned his talents to the subject dearest to our hearts. Clearly written and beautifully illustrated, Baking brings the classics of the canon within reach of every serious home baker.
—Dorie Greenspan, author of Baking from My Home to Yours
Trust me--you need this book! With groundbreaking clarity, James Peterson masterfully demystifies baking in this visually mesmerizing, user-friendly manual that guarantees any baker a more intuitive, confident approach to the art.
—Flo Braker, author of Baking for All Occasions and The Simple Art of Perfect Baking
This book makes the complicated and often secret techniques of baking plain and simple, with hundreds of photos to walk you through the hard parts. It’ s all you really need to learn it all.
—Gale Gand, author of Chocolate and Vanilla
Product Description
The learn-to-bake master class in a book.
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.
That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.
Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:
Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie
Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:
Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage
Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.
That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.
Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:
Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie
Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:
Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage
Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
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Most helpful customer reviews
14 of 15 people found the following review helpful
2.0 out of 5 stars
Typos,
By
This review is from: Baking (Hardcover)
James Peterson has an excellent reputation, and he is respected by many chefs around the world. There's a reason for this, he is good at what he does. I wish I could say the same for his book editor. first recipe I tried failed miserably... TWICE. I am not new to baking. When the recipe warns not to be alarmed if your brioche dough is "too runny" and all I have is a crumbly dry mess, something is not right. The recipe never asks for milk - a classic brioche ingredient. Reading other reviews, it seems this is not the only error in this book. I would definitely NOT recommend this book for beginners... not until they fix it and re-print. If this book were a car, it would have been recalled.Mr. Peterson, please hire a new editor, test all the recipes as they appear in the book, THEN re-release. Having this book released as it is now, is only discrediting your reputation.
4.0 out of 5 stars
Good book for a beginner baker,
By
This review is from: Baking (Hardcover)
When I received my Kitchenaid Pro 600 Stand Mixer, I received a few books on baking. This book was one of them. I was given this book because the use of the Stand Mixer is incorporated into many of the recipes. I love the explanations given as well as the pictures. For a beginner like me pictures are a great help. However, I found numerous spelling errors. Some of the recipes I used succeeded, some failed - will keep trying.
5 of 5 people found the following review helpful
1.0 out of 5 stars
Some information, but not a good choice,
By
This review is from: Baking (Hardcover)
After attempting many recipes in this book, I've been very disappointed. Every recipe so far has failed; sponge cakes, stabilized whip creams, etc. While most baking books offer tips, and checks to ensure that you are achieving the desired result along the way, this book offers very little. Quantities and measurements of ingredients sometimes seem suspect, and I've struggled to get the desired consistencies as stated. As someone who has baked for years, and has over 30 cookbooks lining my shelves, I'm no stranger to complex recipes.While there is useful information provided, and lots of images to guide your work in terms of constructing the final dessert or cake, the book rarely shows photos to help you in the preparation of each element. It seems to tout itself as an all encompassing guide in its approach; it breaks down the cakes and pastry doughs into solo recipes and then lists optional fillings and icings to combine to make a complete dessert. However I cannot find even basic information, like how to make a fruit filling for a pie. Overall it feels disjointed and disconnected. An example of where this book fails might be when the book tells you not to heat a liquid ingredient too much, but doesn't give a specific temperature range, or visual hallmark or consistency to watch for. In one recipe it told me to add a liquid to cream being whipped in a stand mixer and to avoid pouring it onto the whisk or the side of the bowl... which left me nowhere to pour it in my stand mixer. I think a book of this scope should contain information on what to do when things go wrong, if a cake browns too quickly, or what to alter if a leavened item collapses, etc. Executing the recipes left me confounded instead of enlightened. Perhaps this book would be best suited in the hands of an accredited pastry chef, although even then I question how well tested the recipes are. For those looking to learn baking techniques, there are far better books out there.
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