Название: Baking for Dummies (Your fun and easy guide to baking basics) Автор: Emily Nolan Издательство: Wiley Publishing Жанр: Кулинария (выпечка) Год издания: 2002 Страниц: 354 ISBN: 0-7645-5420-4 Язык: Английский Формат: EPUB/PDF Качество: Хорошее Размер: 22 Мб
Вы когда-нибудь, проходя мимо витрины пекарни, изумлялись ассортименту печенья, тортов, пирогов и кексов и задумывались о том, как это все сделано? Больше не удивляйтесь. Секреты создания всех изделий теперь будут вашими. Благодаря этой книге вы узнаете, как просто (и весело!) делать любой вид выпечки от шоколадного слоеного торта, классического яблочного пирога до полной тарелки печенья с шоколадной крошкой и белых брауни. Эксперт Эмили Нолан покажет вам, как это делается. Очень быстро вы овладеете основами и полезными приемами. Книга содержит более 100 рецептов выпечки, для каждого изделия дано подробное описание процесса изготовления и необходимые иллюстрации.
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.
Содержание (Table of Contents)
Introduction About This Book Conventions Used in This Book Foolish Assumptions How This Book Is Organized Icons Used in This Book Where to Go from Here
Part I : Baking Essentials Chapter 1: Bake, For Goodness’ Sake! Knowing How to Get Started Enjoying What You Bake Chapter 2: Stocking Up Flour Sugar Salt Eggs Leaveners: A Baker’s Best Pick-Me-Up Fats: The Good Guys with a Bad Rap Liquids Cocoa and Chocolate: A Chocoholic’s Dream Add-Ins and Flavorings Fresh Fruits Extras That Are Nice to Have on Hand Chapter 3: Going Over the Gear Baking Pans Basic Pots Electric Tools Other Essentials Great Gadgets Part II : Basic Training Chapter 4: Understanding Your Oven Knowing the Difference Among the Three Types of Ovens Rack Chat Preheating Gauging and Adjusting the Heat Chapter 5: Basic Techniques Measuring Ingredients Preparing Pans Working with Eggs Whipping Heavy Cream Working with Fruits Melting Chocolate Scalding Milk Toasting Nuts Chapter 6: Getting Ready to Bake Preparing Your Kitchen Working with Recipes Timing It Right Baking at High Elevations Cleaning Up as You Go Part III : Ready, Set, Bake! Chapter 7: Understanding Cookies Making Cookies like a Pro Drop Cookies Crispy Chocolate Chip Cookies Chocolate Drop Cookies Classic Oatmeal-Raisin Cookies Everything Cookies Chocolate-Coconut Macaroons Butterscotch Drops Poppy Seed Cookies Shaped Cookies Peanut Butter Cookies Crisp Sugar Cookies Gingersnaps Lemon Cookies Apricot-Date Half-Moons Poppy Seed Thumbprints Russian Tea Balls Anisette Biscotti Pressed Cookies Basic Cookie Press Cookies Rolled Cookies Gingerbread Cookies with Royal Icing Royal Icing Tender Sugar Cookies Brownies and Bar Cookies Dense Chocolate Brownies Black-and-White Brownies Lemon Bars Crunchy Granola Bars Chapter 8: Creating Great Cakes Butter Cakes Light and Fluffy Yellow Cake Marth’s Chocolate Cake Carrot Cake Applesauce Cake Banana-Sour Cream Bundt Cake Pound Cakes Classic Pound Cake Chocolate Swirl Pound Cake Cupcakes Chocolate Cupcakes Lemon Cupcakes Lemon Frosting Sponge Cakes Angel Food Cake Jelly Roll Cheesecakes Classic Cheesecake Pumpkin Cheesecake Lemon Curd Cheesecake Lemon Curd Chapter 9: Fabulous Frostings Finding Out about Frostings Knowing How Much to Make Making Quick Frostings Cream Cheese Frosting Mocha Frosting Basic Vanilla Buttercream Frosting Trying Your Hand at Cooked Frostings Sweetened Whipped Cream Frosting Chocolate Frosting Martha’s Sweet and Creamy Frosting Ready, Set, Frost! Quick Apricot Glaze Classic Sugar Glaze Getting Fancy with a Decorating Bag Chapter 10: Perfect Pies and Tarts Picking the Proper Pie Plate Making Perfect Piecrusts Old-Fashioned Pie Dough Stir-and-Roll Pie Pastry Getting Double-Crust Pie Ideas Making Simple Pastry Edges and Decorations Creating Tantalizing Pies and Tarts Pumpkin Pie You’ll-Be-Glad-You- Tried-It Apple Pie Blueberry Pie Cherry Crumb Pie Pecan Pie Chocolate Cream Pie Banana Cream Pie Sour Cherry-Berry Pie Cran-Apple and Pear Pie Making To-Die-For Tarts Tart Lemon Tart Wonderful Pear Tart Troubleshooting Common Pie Problems Chapter 11: Crisps, Cobblers, and Other Delights Baking with Fruit Apple Crisp Blueberry Crunch Delicious Baked Apples Peach Cobbler Custards and Puddings Pumpkin Custard Rich Chocolate Pudding Chapter 12: Quick Breads, Muffins, and Biscuits Quick Tips for Quick Breads Amish Applesauce Bread Banana Bread Cranberry-Orange Bread Crumbcake Sweet Chocolate Chip Pull-Apart Bread Boston Brown Bread Southern Corn Bread Making the Perfect Muffin Blueberry Muffins Corn Muffins Gingersnap Muffins Lemon Poppy Seed Muffins Biscuit Basics Buttermilk Biscuits Cheese Biscuits Chapter 13: Yeast Breads Understanding the Role of Yeast Bread Ingredients Mixing and Kneading Breads Encouraging Bread to Rise Shaping and Baking the Loaves Yeast Bread Recipes Basic White Buttermilk Bread Braided Egg Bread Honey-Oatmeal Bread Jeff’s Potato Bread Molly’s Sweet Cardamom Rolls No-Fail Rolls Crescent Rolls Fluffy Dinner Rolls Sesame-Topped Rolls Chapter 14: Savory Baked Goods Souffles Cheese SoufflГ© Potpies Chicken Potpie Potato-Beef Potpie Calzones and Pizzas Make-Your-Own Pizza Dough Calzones Quiches Broccoli and Cheese Quiche with Potato Crust Chapter 15: Baking with Mixes and Premade Doughs Baking with Mixes Super Chocolate Cake Chocolate Chip Frosting Crazy-Good Pineapple Upside-Down Cake Deluxe Corn Bread Casserole Baking with Refrigerated and Frozen Dough Super-Easy Veggie Party Pizza Apple Turnovers Soft Pretzels Folded Peach and Berry Pie Chapter 16: Low-Fat Baking Getting the Skinny on Fat Being Smart about Fat Lowering the Fat in Your Favorite Recipes Making Great-Tasting Low-Fat Recipes Light Banana Bundt Cake Creamy Chocolate Cheesecake Baked Apples Cinnamon-Almond Angel Food Cake Apricot-Pecan Gems Part IV : Other Important Stuff Chapter 17: Storing Your Creations Wrapping Storing at Room Temperature Keeping Things Cool Freezing Chapter 18: Making the Ordinary Extraordinary Cutting Your Baked Goods Neatly and Evenly Presenting with Flair Creating Quick, Spiffy Garnishes Part V : The Part of Tens Chapter 19: Ten Troubleshooting Tips Cake Too Dry Simple Syrup Cake Stuck in Pan Lopsided Cake Flat Cookies Cookies Baking Unevenly Burning Piecrust Lumpy Melted Chocolate Bread Failing to Rise Risen Dough Left Unattended Muffins Like Hockey Pucks Chapter 20: Ten Great Baking Sources Chef’s Catalog Epicurious King Arthur’s Flour Bakers Catalog Kitchen Kapers Meadowsweets NY Cake and Baking Distributors Parrish Cake Decorating Supplies Sahadi Williams-Sonoma Wilton
: Appendix A Glossary of Baking Terms : Appendix B Metric Conversion Guide
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