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The Art and Soul of Baking

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Product Details:

HC :
464 Pages
Andrews Mcmeel
Pub. Date:
Sep 15, 2008
Color Photographs
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2009 IACP Award Winner!

For a recipe, author information, and a gallery of images click here.

"I've been using high-quality baking tools from Sur La Table for years, and now I can add their all-purpose baking book, with delicious and easy-to-follow recipes, to my collection. The photos alone are worth the price, but Cindy Mushet's clear recipe descriptions and nurturing voice make this a book everyone will want to actually use and not just look at."
Peter Reinhart, author of Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor

As the second title in Sur La Table's namesake cookbook series, The Art and Soul of Baking focuses on the largest specialty demographic within the culinary market--baking.

The Art and Soul of Baking guides readers through the world of baking, where alluring aromas of chocolate, vanilla, and cinnamon fill the air and tempt the palate. Culinary authority Sur La Table teams with professional pastry chef and baking instructor Cindy Mushet to create the ultimate book for bakers. The Art and Soul of Baking demystifies the friendly science of baking through delicious recipes and photography sequences that illustrate proper techniques for carmelizing sugar, or working with croissant dough.

From tantalizing tarts, decadent cakes, and delicious cookies, to more complex creations like crusty breads and flaky pastries, to melt-in-your-mouth meringues, and lighter-than-air souffles, The Art and Soul of Baking offers the instruction of a private baking class at home. Beautiful photographs and more than 250 fool-proof recipes, as well as information on over 100 popular baking ingredients and more than 50 pieces of baking equipment, ensure that Sur La Table's The Art and Soul of Baking is destined to inspire passion in any baker and make the craft of baking not just accessible, but a true passion.

Related Categories:

Award Winners/Nominees, Baking

Other Books By This Author:

  1. Dessert

1. Anonymous User on 9/11/2010, said:

I LOVE this cookbook! Cindy Mushet must have done a lot of testing and research for this cookbook because she solves many of the problems that I have had with other recipes. No more 'watery after a day in the refrigerator' pastry cream - it stays perfect!! Her technique for making pastry cream proved to be the best and most foolproof I have found. On baking breads, I tried every Challah recipe I could find and still come back to hers - the proportions are perfect and turn out the best Challah breads I have ever made. Love her Vanilla Sugar for myself and for gift-giving. I have also given this for gifts. Rather than being intimidated by this cookbook, I found her tips quite helpful. There are many great explanations. This is one of my favorite cookbooks (and I have a LOT)!

(1 people found this comment helpful, 0 did not)
2. Lena on 8/30/2010, said:

Please don't give my review of this book much weight. As a disclaimer, I only made one recipe from this book (which turned out great). Maybe this was because I was a little intimidated by this book. There's lots of recipes and beautiful photographs. However, there's just something a little daunting when you see a long list of equipment (which comes with each recipe) and recipes which refer you to other recipes as one of the ingredients. This is definitely one of those "fancy" cookbooks and it doesn't appear to be one that is suited for a somewhat-beginner like me. I suppose I was looking for recipes with less-wordy instructions. Maybe I'll work myself up to more recipes at a later time. But if you are like me and are just looking for basic recipes with simple instructions, then I suggest you come back to this book when you feel more confident with your baking skills.

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