About this item
Even the most homey of the recipes are very special. Dories favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a wow occasion. Pierre Herms extraordinary lemon tart.
The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this werent more than enough, Dorie has appended a fascinating minibook, A Dessertmakers Glossary, with more than 100 entries, from why using ones fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.
|Contributed by:||Richardson, Alan|
|Publisher:||Houghton Mifflin Harcourt Publishing Company|
|Publish Date:||Nov 01, 2006|
|Number of Pages:||528|
|Shipping Weight (in pounds):||4.8|
|Product in Inches (L x W x H):||10.9 x 8.4 x 1.2|
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