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The Cook's Illustrated Baking Book

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Books : Cooking : English
The Cook's
Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine

When ?it ?comes? to ?baking, people tend to see themselves squarely in one of two camps: as those who bake or
those who don’t—as if there is an inherent talent required to turn out a quality loaf of bread or a
handsomely frosted layer cake. Test cooks at Cook’s Illustrated magazine have been baking for more than 20 years
and we’ll let you in on a secret: Anyone—and we mean anyone—can become a baker. In The
Cook’s Illustrated Baking Book, we will show you how. An authoritative baking reference and recipe collection for
those who want to learn how to bake and for those who want to bring their baking skills to a higher level, The
Cook’s Illustrated Baking Book is divided into 15 chapters that cover everything you’ve ever wanted to
master—cookies, cakes, pies, tarts, biscuits, breads, pastry, and more. And in trademark Cook’s
Illustrated style, more than 650 hand-drawn illustrations guide you through such baking essentials as rolling and
fitting pie dough, frosting a layer cake, shaping pizza dough, and decorating cookies.
Foolproof recipes are at the
heart of The Cook’s Illustrated Baking Book, and ours are truly unique—you will not find many of our
kitchen-tested methods (or the ­outstanding results that go with them) in other books. For an extraordinary deep-dish
apple pie that’s crammed with apples and has no gaping hole between the fruit and crust, we precook the apples to
get rid of excess liquid, concentrate the sweet flavor, and prevent a soggy bottom crust. And using a mix of sweet and
sour apples ensures this blue-ribbon pie boasts balanced flavor. Biscuits come in all shapes and sizes and our book
includes several versions. One of our favorites is a no-nonsense drop biscuit that possesses the same tenderness and
buttery flavor as a rolled biscuit. The secret? Allowing melted butter to clump in the buttermilk adds astonishing
height to our biscuits, since the water in the butter expands before it evaporates in the oven. A final brush of melted
butter over the baked biscuits makes them simply irresistible. For a remarkably chewy chocolate cookie, we pair cocoa
powder, which boasts deep chocolate flavor, with dark corn syrup to encourage that alluring chewy texture. And for
creamy bites of chocolate throughout, we fold in bittersweet chocolate chunks. 
The Cook’s Illustrated
Baking Book also includes recipes for baked goods that you may never have tackled at home—simply because you
never had a reliable home-friendly recipe. Now you can broaden your baking skills with recipes for flaky croissants,
buttery apple galette, pillowy-rich brioche, and chocolate espresso dacquoise—this layered torte of crisp, nutty
meringue, rich buttercream, and silky ganache may be the most awe-inspiring dessert you ever make. Yes, many of these
recipes are ambitious, but who better to guide you than Cook’s Illustrated?
In addition to recipes, The
Cook’s Illustrated Baking Book provides you with a practical overview of core baking ingredients. You’ll
pick up valuable information such as where you should store eggs (not on the refrigerator door), how to accurately
measure flour (spooning it into a measuring cup is a recipe for disaster), and how to prevent brown sugar from drying
out (and how to restore its moisture if it does harden and turn brittle). A shopping guide in the back of the book
includes information on our top-rated brands for both equipment and ingredients so you can make smart decisions at the
store.
Remember: Anyone can learn how to bake well, so whether you are new to baking or simply want to up your
game, The Cook’s Illustrated Baking Book will show you the way.

Book is in ,mobi format      
                                                      

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