Mastering the art of baking : a complete step-by-step guide

810 Pages·2013·45.32 MB·English

by  Manning

Also available

About the Author
Anneka Manning has spent more than 22 years in the food print media as
a food writer and editor. She has worked for a range of leading food
publications in Australia such as Australian Gourmet Traveller, VOGUE
Entertaining + Travel, australian good taste, (which she helped to launch
and make one of Australia’s most successful food magazines), The
Australian Women’s Weekly and Good Living (Sydney Morning
Herald). In addition, Anneka has also compiled and written a number of
successful, award-winning books, including good food and more good
food. Anneka believes that the best food is simple food done well, relying
on sound basics, simple techniques and good ingredients. Her food
reflects the way she cooks, eats and entertains in her busy life. It is good
food – realistic, yet inspiring.

Contents
Cover
Title
Introduction
Basics
Biscuits, Meringues & Slices
Cakes
Muffins, Scones & Quick Breads
Breads & Rich Yeast Breads
Pies & Tarts
Pastries
Desserts
Conversion charts
Index
About The Author
Copyright

Introduction
There is no denying that baking is one of the more technical, and often the most
challenging, forms of cooking. But it can also be one of the most rewarding.
The heavenly aroma of a freshly baked coffee and walnut cake, snowy white
clouds of vanilla meringue, the buttery richness of a perfect brioche straight from
your oven all contribute to a fulfilling baking experience. Mastering the Art of
Baking will guide you through more than 280 fabulous and highly approachable
recipes each accompanied by clear instructions, step-by-step photography and
expert tips.
Learn how to make sourdough (the cheat’s way), traditional Indian naan,
crumpets and Italian grissini, and serve up rich fruit cake, to-die-for jam-filled
doughnuts, perfect scones and chocolate cinnamon babka. The easy-to-follow
pastry recipes will have you making your own puff, choux and shortcrust like a
professional (with minimal fuss), ready to create more-ish sausage rolls and meat
pies, pretty fruit tarts or even an impressive croquembouche.
This comprehensive collection of classic recipes together with essential
information about ingredients, equipment and techniques will guide you through
the wonderful, but sometimes daunting, world of baking with ease so you can reap
the rewards that successful home baking brings.
Common ingredients
Baking equipment
Freezing
Basic mixing techniques
Icings
Shortcrust pastry
Puff pastry
Flaky pastry
Rough puff pastry
Leavened puff pastry
Choux pastry
Using filo pastry