By James Peterson
(Ten Speed Press, Hardcover, 9781580089913, 378pp.)

Publication Date: September 29, 2009

List Price: $40.00*
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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 CrEme 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 - CrEme 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 - BUche de NoEl - Eclairs - 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.

About the Author
James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of:
Winner, 1992 James Beard Foundation
Nominee, 1994 James Beard Foundation
Winner, 1997 International Association of Culinary Professionals
Winner, 1999 James Beard Foundation
Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation
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