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James Beard Awardwinner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchios Craft, Craftbar, and wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.
Using the bounty of the seasons as inspiration and Karens clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karens celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankins Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karens suggestions for "combining your craft"such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayonreveal how easy it is to take desserts to the next level.
- ISBN-13: 9780307408105
- ISBN-10: 0307408108
- Publisher: Clarkson Potter Publishers
- Publish Date: October 2009
- Page Count: 256