Baking Books - Page 12

Professional Cake Decorating

Toba M. Garrett

Amazon Price: $45.36 Usually ships in 24 hours By: Wiley Amazon Marketplace: 34 new & used starting at $45.00

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

Editorial Review:

Everything you need to create stunning cake decorations

Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.

Professional Cake Decorating is:

• a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
• a powerful tool for making dramatic improvements in the overall look and design of cakes
• a valuable training handbook and resource for bakers and decorators
• a comprehensive reference of successful professional skill sets

Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.

Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Daniel Leader, Lauren Chattman

Amazon Price: $22.75 List Price: $35.00 Usually ships in 24 hours By: W. W. Norton Amazon Marketplace: 47 new & used starting at $14.22

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Editorial Review:

Recipes from the back rooms and basement bakeries that produce Europe's best breads.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.

In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.

Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake

Dede Wilson

Amazon Price: $19.77 List Price: $29.95 Usually ships in 24 hours By: Wiley Amazon Marketplace: 39 new & used starting at $16.77

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Customer Reviews:
Total reviews: 35 Average rating: 4.5 of 5

Great Beginner Info 5 out of 5 stars.
2 of 2 people found this review helpful.

I checked this book out from the library when I was first asked by a family member to make their wedding cake. I LOVE THIS BOOK! Especially for me at the time it was extremely helpful.

What it does tell you:
~The basics of baking a cake including tips on pans, mixers and ingredients.
~A basic how to for assembling a stacked cake.
~Basic recipes for cakes (white, yellow, chocolate)and a basic (non powdered sugar) frosting.
~Several flavor combinations that expand on the basic recipes.
~Simple decorating ideas
~Suggestions on schedules for when to make each component of the cake (you don't have to do it all the day before!)
~Charts on serving sizes, pan sizes, pan capacities, amounts of frostings, syrups, fillings needed for each size cake, etc.

What it won't tell you:
~How to use frosting tips to make designs. This isn't a cake decorating book in that sense. Most of the designs while pretty are simple and use very basic frosting techniques. The book does instruct you on how to do the ones shown.
~It isn't really a cookbook so don't expect to have many different types of recipes. She has a few basic ones that are expanded on to make many variations (and she has plenty of suggestions) but if you are looking for a bunch of different types of recipes, this isn't the book you want.

I bought this book because I like having all the flavor ideas in one handy reference and the photos are beautiful. It was extremely helpful to me when I was doing my first cakes but if you are experienced you likely already have the recipes (or similar ones). For an experienced wedding cake maker this book will probably be far too simplistic. For the novice though, it is an excellent resource that gives you the confidence and tools you need to actually pull off a wedding cake. :)

Editorial Review:

Make the cake?

Yes, you can.

If you love to bake and are willing to plan ahead, you can make a spectacular wedding cake--and you don't have to be a pastry chef to do it! Let prominent wedding cake expert Dede Wilson guide you through every layer of the process--from choosing among flavors and styles to baking, assembling, and decorating your way to a beautiful and delicious cake. This accessible cookbook not only gets you ready for the big event, it helps you lend a truly personal touch to the celebration.

"If you want to make your own wedding cake, Dede Wilson is the perfect guide. She helps you bake with confidence every step of the way to a delicious personalized result."
--Donna Ferrari, BRIDE'S magazine

Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest

Andrea Chesman

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: Storey Publishing, LLC Amazon Marketplace: 35 new & used starting at $5.56

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

I made wonderful sour fermented dills after I read this book 5 out of 5 stars.
31 of 32 people found this review helpful.

I found this book in the local library several years ago. I read it from cover to cover. I just had to buy it! The front part of the book covers theory in detail. I learned all about fermenting pickles (full sours and half sours, etc.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There are recipes covering a wide variety of vegetables. An excelent book for both recipes and basic information on both fermented and non fermented pickles. I have tried many of the recipes.

Different Recipes 4 out of 5 stars.
10 of 13 people found this review helpful.

This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.

Good recipes 4 out of 5 stars.
1 of 1 people found this review helpful.

I have made a few of the recipes from this book and they turn out good but they are a little on the salty side.

Editorial Review:

Step-by-step instructions to make traditional and salt-free pickles and relishes.

The Alaskan Bootlegger's Bible

Leon W. Kania

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: Happy Mountain Publications Amazon Marketplace: 25 new & used starting at $13.53

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Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Beer
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Customer Reviews:
Total reviews: 43 Average rating: 4.5 of 5

Editorial Review:

Book Description How to make beer, wine, liqueurs, cider and moonshine whiskey. The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with. Ever wondered how a still is made? There are 8 types illustrated in this book and though it's illegal to build or possess a still, the illustrations are so complete, you could easily do it! This book includes plans and operating instructions from underground moonshiner manuals used in Mid East oil fields. Some are built with components found in most home kitchens. From moonshine, homebrew, wine and liqueur recipes, to stills, make your own cappers, kegs, scales and even a malt factory from an old freezer, it's all here!

Easy to read and humorous, this book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to horse turd whiskey and bathtub gin. If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one!

Chef Paul Prudhomme's Louisiana Kitchen

Paul Prudhomme

Amazon Price: $18.48 List Price: $28.00 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 151 new & used starting at $2.47

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Customer Reviews:
Total reviews: 45 Average rating: 5.0 of 5

Editorial Review:

There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!

Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.

Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle

The Pie and Pastry Bible

Rose Levy Beranbaum

Amazon Price: $31.50 List Price: $50.00 Usually ships in 24 hours By: scribner - Model: 54500 Amazon Marketplace: 65 new & used starting at $16.91

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• The Pie And Pastry Bible by Rose Levy Beranbaum
• scribner

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Customer Reviews:
Total reviews: 76 Average rating: 4.5 of 5

Editorial Review:

Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.

The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself."

In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand.

After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does.

If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle

Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions

Valerie Peterson, Janice Fryer

Amazon Price: $12.89 List Price: $18.95 Usually ships in 24 hours By: Storey Publishing, LLC - Model: 978-1580176941 Amazon Marketplace: 42 new & used starting at $9.95

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Features:

• Designs and Techniques for Creative Cookie Occasions
• Take your cookie crafting to the next level.
• Learn how to pipe, flood, and sugar their cookies, design color palettes.
• Create stand up cookies.
• 4 delicious recipes for rolled cookie doughs included.

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Pretty AND Tasty! 5 out of 5 stars.
2 of 2 people found this review helpful.

I have always enjoyed making decorated sugar cookies at Christmastime, but they were never that great. The cookies themselves were only okay, my frostings always smooshed down and I never knew what to do with the actual decorations, I was a woman with cute cookie-cutters, but without a plan. This is the book that changed all that.

I've now made the plain butter (with the tasty lemon zest) and the chocolate butter cookies serveral times and have yet to be dissapointed. There were a few tricks about rolling out the dough and when and for how long to chill the dough that were worth the price of the book alone. From the cookie recipes themselves to the royal icing and flooding techniques to how to get the decorating sugars to stick, the book is well written, FULL of great pictures for ideas for all occasions and explanations for techniques that I thought I knew, but didn't.

I love this book, it brought my decorated cookies to the next level and I couldn't be more pleased. After reading through this book I went out and increased my cookie cutter collection and can hardly wait to make even more! This book has a place of honor in my kitchen and I highly recommend it to anyone who doesn't mind taking a little time (decorating cookies is time consumming no matter who's recipes you're using)to make a truly stunning result.

Editorial Review:

Cookie crafting allows you to create treats that are as delightful to the eye as they are to the taste buds. Whether you are a beginner or have decorating for years, this book will provide all the information you need to take your cookie crafting to the next level. With clear instructions and practical methods developed by authors Valerie Peterson and Janice Fryer, amateur cookie crafters will learn how to pipe, flood, and sugar their cookies, design color palettes that work with every season, create stand up, and much more! Information on ingredients, supplies, equipment and techniques are included as well as 4 delicious recipes for rolled cookie doughs (Traditional Sugar, Chocolate, Nutty, and Gingerbread) and their recipe for versatile Royal Icing. 150 colorful cookies are featured, 158 pages.

Stocking Up: The Third Edition of America's Classic Preserving Guide

Carol Hupping

Amazon Price: $13.60 List Price: $20.00 Usually ships in 24 hours By: Fireside Amazon Marketplace: 32 new & used starting at $10.30

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.

For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

* Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry

* Harvesting nuts, seeds, sprouts, fruits, and vegetables

* Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home

Susan Mahnke Peery, Charles G. Reavis

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: Storey Publishing, LLC Amazon Marketplace: 42 new & used starting at $7.95

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Customer Reviews:
Total reviews: 12 Average rating: 4.0 of 5

Home Sausage Making 5 out of 5 stars.
1 of 2 people found this review helpful.

I think it is a great book in instructing you on making sausage.

Old information and VERY few actual sausage recipes 1 out of 5 stars.
1 of 3 people found this review helpful.

This book has old information that is no longer recommended by food experts. SaltPeter is no longer a substance that should be used and it is included in some of the instructions in this book. There are VERY few actual sausage making recipes. Most of the recipes are for cooking WITH sausage as an ingredient. If I had purchased this book from a local store -- I would return it for a refund.

Editorial Review:

Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle