|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts
Becoming the baker of your dreams is easy―all it takes is a healthy
appetite for learning and pinch of persistence!
You don’t need a pantry full of specialty ingredients and equipment to
become a great baker. You’ll quickly learn in Dessert Course that
mastering a few foundational skills and understanding the whys and hows
of baking science is all you need.
Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and
renegade social media baking scientist by night. His approach to baking
is inspired by his approach to teaching―he’s committed to breaking down
the mystery of baking success so his audience, like his students, can
become stronger and more knowledgeable.
First, you’ll learn how to break down a recipe, the essential mixing
methods, and even how to re-formulate any recipe to make it work to
your advantage. Let’s say you want to make chocolate chip cookies but
you only have a few tablespoons of flour left―using Ben’s Baker’s
Percentages technique, you’ll be able to figure out how many cookies
you can make. The second half of the book showcases over 30 core
recipes with variations―each one includes a flow chart so you can bake
your own adventure. You’ll be able to visually understand what makes a
chewy chocolate chip cookie vs a crispy one and what it will take to
get to your desired destination.
Above all else, this book is a celebration of the art and science of
baking: the ingredients, the recipes, and the concepts that make a
baked good both technically successful and undeniably delicious.
Originally published in 1913, this is a wonderfully detailed guide
for the making of all types of sweets, candies, toffees, fudges,
chocolates and many more. Full of detailed, easy to follow recipes,
including many delicacies not often seen nowadays, this is both a
vintage cookery classic and a useful manual for anyone with a sweet
tooth. Many of the earliest books, particularly those dating back
to the 1900s and before, are now extremely scarce and increasingly
expensive. Home Farm Books are republishing these classic works in
affordable, high quality, modern editions, using the original text
and artwork. Contents Include Utensils For Candy Making Materials
Used in Candy Making Table of Weights and Measures Preparation
Hints and Recipes Uncooked Candies Chocolates How To Prepare and
Use Fondant The Making of Nougats The Making of Marzipans How To
Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All
Sorts of Taffies A Variety of Candies Mixed Bonbons
Contents Include: Cold Sweets, Preparation of Ingredients - Recipes
for Cold Sweets - Recipes for Jellies - Recipes for Creams - Cold
Puddings - Pastry for Cold Sweets - Recipes for Cheesecakes, Tarts,
Tartlets, etc - Icings and Fillings for Cold Sweets - Ices, Cream
Ices - Water Ices - Sorbets, Mousses and Iced Puddings."Something
quickly and easily prepared, but which will at the same time help
to decorate the table is the need of almost every housewife in
these days of bustle and shortage of domestic help. Cold sweets
admirably meet this requirement. The making of nearly all of them
is very simple - a knowledge of the many little subtleties of
flavouring and decoration is, however, essential to the success of
these dishes, and makes this book a necessity to every housewife
valuing her reputation for her selection and preparation of
attractive, but at the same time economical, sweets"
|
|