Cooking Books -> Breads
Baking 9-1-1 : Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker
Published: November 2003
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From Publishers Weekly
In this thorough, detailed volume for the novice home baker, Phillips notes that "perfection is highly overrated"-and that in baking, it's also hard to come by. A professional baker herself, Phillips has compiled answers to
crucial questions about the alchemy of this particular culinary art in a book organized by subject (baking basics, techniques, breads, cakes, cookies, pies, tarts, etc.). She spells out the "kitchen chemistry" behind how ingredients interact and what
techniques produce different outcomes. She explains, for example, how sugar acts as a preservative in creamy icings that can be left at room temperature, or how gently folding egg whites (instead of frantically stirring them) into a batter produces a
light and fluffy cake. All of the 40 clearly written recipes are the author's own time-tested concoctions, and she includes personal tips in a sidebar called "Sarah Says" (e.g., "Dough rises best when the top has been rounded and smoothed"). Although she
readily answers virtually every imaginable question (either in the book or on her garishly designed but helpful website, baking911.com) in the quest for oven excellence, Phillips reassures would-be bakers that worrying about the outcome of a chocolate
cheesecake is a waste of time: "Be yourself and do what you can do-and always pat yourself on the back for trying to make something homemade." A handy resource for the neophyte, and a creative answer to baking emergencies, this basic guide emphasizes the
science, rather than the art, of baking.
Copyright 2003 Reed Business Information, Inc.
Reese Schonfeld, Founding CEO, Food Network
"The go-to guide for baking emergencies...Keep this one close by your oven."
Baking is a science. But who wants to spend hours in the kitchen experimenting?
Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them.
With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:
How to make a cake that won't fall in the middle
What it takes to bake a flaky piecrust
The easiest way to prevent a
cheesecake from cracking
How to make the perfect chocolate chip cookie that's thick and chewy
The trick to storing baked goods
The answers to niggling questions such as "Does butter really need to be room temperature?" and "What
is the difference between one cup flour sifted and one cup sifted flour?" among many others.
The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't
sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.
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