One book a day! - Baking (James Peterson)

Tựa sách: Baking
Tác giả: James Peterson
Sách dày 416 trang

Review trên amazon:

Editorial Reviews

From Publishers Weekly

Starred Review. This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to teach you to think like a baker, the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title. (Nov.)
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From Booklist

*Starred Review* A two-time James Beard award winner provides a viable candidate for his third award. Peterson, author of Cooking (2007) and Sauces (2008), long considered the chefs’ go-to, now tackles all things baking—with 300 recipes and 2,000 photographs. He admits that the art was not a first or natural love and, at the same time, he admires its precision and end results of a product that pleases. Yet not one page even hints at this attitude; instead, every page provides a gem: a tip for success, a non-fail recipe, or a series of sequential photographs highlighting the best how-to. Divided into five sections (“Cakes,” “Pies/Tarts,” “Cookies,” “Breads,” and “Custards/Mousses”), the book includes plenty of informed narrative (for instance, there are really only six types of basic cakes) and, in shaded areas, details with the right stuff to ensure sweet endings, such as the use of stabilized whipped cream versus regular, the best way to beat a quantity of whole eggs, and how to unseize a chocolate mixture. Blending the science of ingredient combinations and temperatures with the art of baking is truly his forte, from which anyone, novice or pro, can profitably benefit. Encore! --Barbara Jacob.

Link download:
http://www.mediafire.com/download.php?auo5o1xhnth6868

^^

One book a day! - Martha Stewart Baking Handbook

Từ trước đến giờ ngoài sở thích làm bánh ra, mình còn rất mê sưu tập sách nấu ăn, từ sách giấy đến ebook, tính gộp hết lại chắc cũng gần 400 quyển. Đa phần là những quyển khá đắt trên amazon, từ các tác giả nổi tiếng trong giới làm bánh. Công thức trong những cuốn này khá là đáng tin cậy.Từ hôm nay mình sẽ post mỗi ngày 1 cuốn sách, vừa để lưu trữ, vừa để chia sẻ với ai có nhu cầu nhé.

Cuốn đầu tiên là Martha Stewart's Baking Handbook:

Link sách trên amazon

Review của amazon:

Amazon.com Review

Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake. The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm

From Publishers Weekly

Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1)

Còn đây là link down nhé:

http://www.mediafire.com/download.php?cpd48hxp1g1gslb

Chúc mọi người làm bánh vui vẻ ^^