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The Secrets of Baking: Simple Techniques for Sophisticated Desserts
by Sherry Yard | HC | VeryGood
US $19.09
ApproximatelyAU $29.07
Condition:
“Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ”... Read moreabout condition
Very good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
- Buy It NowThe Secrets of Baking: Simple Techniques for Sophisticated Desserts
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Free Economy Shipping.
Estimated between Thu, 31 Jul and Mon, 4 Aug to 94104
Located in: Aurora, Illinois, United States
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eBay item number:376427662721
Item specifics
- Condition
- Very good
- Seller notes
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780618138920
About this product
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0618138927
ISBN-13
9780618138920
eBay Product ID (ePID)
2457706
Product Key Features
Book Title
Secrets of Baking : Simple Techniques for Sophisticated Desserts
Number of Pages
416 Pages
Language
English
Topic
Methods / Baking
Publication Year
2003
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
48 Oz
Item Length
10 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-051144
TitleLeading
The
Reviews
Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker., "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly, "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly Publishers Weekly "A sensational sweet treat . . . A practical paean to premier pastries." Bookpage "Yard gives us the lowdown on how to make restaurant-glamorous desserts at home. What a treat to be let in on the secrets of one of L.A.'s best pastry chefs." Los Angeles Times "Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker." Library Journal Starred "likely to be as influential for the next generation of pastry chefs as that of her fellow Angelena Nancy Silverton."-New York Times Book Review New York Times Book Review Notable Book "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet Gourmet, "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet
Dewey Edition
21
Dewey Decimal
641.8/15
Edition Description
Teacher's edition
Table Of Content
CONTENTS Foreword by Jacques Pépin xiii Introduction 1 My Bakeshop Rules 4 Ganache 10 From Chocolate Sauce to Chocolate Soufflé and Deep, Dark Chocolate Tart Caramel 43 From crunchy to creamy to clear: Pecan Pralines, Caramel Custard Tart, Oven-Roasted Caramel Anjou Pears, and more Curd 71 From a basic lemon-curd filling for pies, tarts, cakes, and cookies to Lemon Pudding Cakes and Lime Fondue Vanilla Sauce 87 From Vanilla Sauce to Crcme Brulée P'te r Choux 114 From Cream Puffs and Profiteroles to Beignets and Cannoli Pound Cake & Génoise 136 From Marble Cake to Buttermilk Birthday Cupcakes Financier 162 The easiest cake in the world Cookies 176 Variations on a Technique: from crisp sugar cookies to tender powdered- sugar cookies to chewy Snickerdoodles and Triple Chocolate Fudge Cookies Pie & Tart Dough 205 Flaky and sweet crust s : from Almond Pie Dough to Chocolate Short Dough Brioche 223 Coffeecake, Sticky Buns, Panettone, Challah, and more Laminated Dough 264 From Puff Pastry to Classic Croissants to rich Apple Turnovers Fruit 293 From Blackberry-Merlot Sauce to Roasted Voodoo Vanilla Pineapple Master Combinations 306 The pantry of the imagination: from Thumbprint Lime Meltaways to Frozen Hot Chocolate Tower Baking Terms 326 Basic Tools 336 Ingredients 348 Suppliers 375 Bibliography 376 Index 377
Synopsis
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for clairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs., The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes--simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few--Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs., The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
LC Classification Number
TX765.Y37 2003
Item description from the seller
Seller feedback (5,689,957)
- c***m (417)- Feedback left by buyer.Past 6 monthsVerified purchaseWOW!; I cannot believe this 3 Days to Hawaii! ; AAA+++; Excellent Service; Great Pricing; Fast Delivery-Faster Than Expected to Hawaii!; Shipped 05/05, Mon, Received 05/08, Thu to Hawaii using free shipping; USPS Ground Mail, Book in Excellent Condition--Better Than Described ; TLC Packaging; Excellent Seller Communication, Sends updates . Highly Recommended!, Thank you very much!
- v***v (2054)- Feedback left by buyer.Past monthVerified purchaseAlthough this book was not as described, with no picture of it in the listing, the seller communicated well and quickly gave me a full refund while letting me keep it. The minimal packaging left the book a bit vulnerable (typical for ThriftBooks), but it did arrive safely and timely. As usual, it’s hit or miss with this seller, but often times you can get great values, and their customer service is always very good. Many other sellers with millions of transactions don’t even communicate.
- a***r (375)- Feedback left by buyer.Past monthVerified purchasei am so happy to have every book of this series! the price of the book & the shipping is very reasonable! the book was as described & was in excellent condition! it was shipped quickly & arrived quickly! the books are always packaged carefully so they arrived undamaged! the communication from the sellers is always excellent--they go out of their way for excellent customer service! i have been a repeat customer from this seller & always will be! this seller is the best bookseller on ebay!
Product ratings and reviews
Most relevant reviews
- 26 Oct, 2021
Best dessert cookbook
Verified purchase: YesCondition: Pre-ownedSold by: zuber
- 13 Jul, 2021
Desserts and cakes
Verified purchase: YesCondition: Pre-ownedSold by: smith12buyer
- 02 Dec, 2023
Great book for understanding baking
Verified purchase: YesCondition: Pre-ownedSold by: zbkinternational
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Seller feedback (5,689,957)
- c***m (417)- Feedback left by buyer.Past 6 monthsVerified purchaseWOW!; I cannot believe this 3 Days to Hawaii! ; AAA+++; Excellent Service; Great Pricing; Fast Delivery-Faster Than Expected to Hawaii!; Shipped 05/05, Mon, Received 05/08, Thu to Hawaii using free shipping; USPS Ground Mail, Book in Excellent Condition--Better Than Described ; TLC Packaging; Excellent Seller Communication, Sends updates . Highly Recommended!, Thank you very much!
- v***v (2054)- Feedback left by buyer.Past monthVerified purchaseAlthough this book was not as described, with no picture of it in the listing, the seller communicated well and quickly gave me a full refund while letting me keep it. The minimal packaging left the book a bit vulnerable (typical for ThriftBooks), but it did arrive safely and timely. As usual, it’s hit or miss with this seller, but often times you can get great values, and their customer service is always very good. Many other sellers with millions of transactions don’t even communicate.
- a***r (375)- Feedback left by buyer.Past monthVerified purchasei am so happy to have every book of this series! the price of the book & the shipping is very reasonable! the book was as described & was in excellent condition! it was shipped quickly & arrived quickly! the books are always packaged carefully so they arrived undamaged! the communication from the sellers is always excellent--they go out of their way for excellent customer service! i have been a repeat customer from this seller & always will be! this seller is the best bookseller on ebay!