Ebook $19.99

Ten Speed Press | Apr 10, 2012 | 400 Pages | ISBN 9781607744078

  • Hardcover$40.00

    Ten Speed Press | Sep 29, 2009 | 400 Pages | 9-1/2 x 11 | ISBN 9781580089913

  • Ebook$19.99

    Ten Speed Press | Apr 10, 2012 | 400 Pages | ISBN 9781607744078

Awards

James Beard Award WINNER 2010

Praise

“You’ll find James Peterson’s James Beard Award-winning tome, Cooking, on the shelves of every Cooking Light food editor. He has a special talent for friendly and thorough instruction, which is also evident in Baking.”
—Cooking Light, Favorite Cookbooks, 2010

“This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to “teach you to think like a baker,” the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won’t find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title.” (Nov.)
—Publishers Weekly, Starred Review

It will soon be said–if it hasn’t been already–that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books. This latest addition to his ever-impressive collection fills in the previously missing piece–baking–with gusto and thoroughness. It has already become my go-to all-purpose baking and pastry reference when teaching my own students and also when I’m baking at home.
—Peter Reinhart, baking instructor at Johnson & Wales University and author of Peter Reinhart’s Artisan Breads Every Day

For years, cooking has benefited from James Peterson’s classy, classic touch. With camera in one hand and rolling pin in the other, he’s finally turned his savvy and creativity to Baking, and we get to peek over his shoulder–a delight for both eye and palate.
—Pam Anderson, USA Weekend food columnist and cookbook author 

Bakers rejoice! At last, James Peterson has turned his talents to the subject dearest to our hearts. Clearly written and beautifully illustrated, Baking brings the classics of the canon within reach of every serious home baker.
—Dorie Greenspan, author of Baking from My Home to Yours

Trust me–you need this book! With groundbreaking clarity, James Peterson masterfully demystifies baking in this visually mesmerizing, user-friendly manual that guarantees any baker a more intuitive, confident approach to the art.
—Flo Braker, author of Baking for All Occasions and The Simple Art of Perfect Baking

This book makes the complicated and often secret techniques of baking plain and simple, with hundreds of photos to walk you through the hard parts. It’ s all you really need to learn it all.
—Gale Gand, author of Chocolate and Vanilla 

Table Of Contents

CAKES

Basic Cakes

Basic French Sponge Cake (Genoise) • 8
Moist Sponge Cake • 10
Chocolate Sponge Cake • 12
Chocolate Soufflé Cakes • 12
Fine-Crumb European Sponge Cake (Biscuit) • 14
Butter-Enriched Sponge Cake • 16
Sour Cream Sponge Cake • 18
Almond Flour Sponge Cake • 20
Almond Paste Sponge Cake • 22
Angel Food Cake • 24
Pound Cake • 25
German Chocolate Cake • 26
Fluffy Light Butter Cake • 28
Cream and Butter Sheet Cake • 29
Devil’s Food Cake • 30
Vanilla Butter Cake • 31
Carrot Cake • 32
Chiffon Cake • 34
Babas and Savarins • 36
French Meringue Layer Cake • 38
Hazelnut Meringue (Dacquoise) • 40
Chocolate Meringue Logs • 41
Cheesecake • 42

Frostings, Fillings, and Glazes
Professional-Style Buttercream • 45
Italian Meringue Buttercream • 46
Quick and Easy Orange Buttercream • 46
Dark Chocolate Ganache • 50
Creamy Chocolate Frosting (Crème d’Or) • 52
Dark Chocolate Glaze • 53
White Chocolate Glaze • 53
Vanilla Custard Sauce (Crème Anglaise) • 54
Strawberry Bavarian Cream • 56
Classic Crème Mousseline • 57
Fruit Crème Mousseline • 58
Seven-Minute Frosting • 59
Italian Meringue • 60
Lemon Glaze • 61
Stabilized Whipped Cream • 62
Chestnut Cream Cake Filling • 64
Rolled Fondant • 67
Royal Icing • 67
Royal Icing for Cookies • 67

Assembled Cakes
Devil’s Food Cake with Ganache, Chocolate Buttercream, and Chocolate Curls • 71
Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream • 72
Raspberry Buttercream Layer Cake • 74
Orange Buttercream Layer Cake • 77
Strawberry and White Chocolate Mousse Ladyfinger Cake • 78
Dark Chocolate Mousse Cake • 80
Mango Crème Mousseline Cake • 81
Chocolate Cherry Cake with White Chocolate Glaze • 84
Classic Strawberry-Marzipan Cake (Fraisier) • 86
Whipped Cream-Covered Chocolate Chestnut Cake • 90
Strawberry Bavarian Cake • 92
Individual Chocolate Meringue Cakes • 94
Chocolate Mousse Dome Cake • 96
Peach Crème Mousseline Cake • 99
Miniature Cake Petits Fours • 102
Rolled Pistachio Buttercream Cake • 104
Apricot Jelly Roll • 106
Bûche de Noël • 108
Marzipan • 109


Pies, Tarts, and Pastries

Basic Doughs

Basic Pie and Tart Pastry Dough (Pâte Brisée) • 130
Sweetened Basic Pie and Tart Pastry Dough • 131
Extra Buttery Sweet Pastry Dough (Pâte Sablée) • 134
Cream Cheese Tart and Pie Pastry Dough • 135
Flaky Pie and Tart Pastry Dough • 136
Sweet Crisp Pastry Dough (Pâte Sucrée) • 138
Linzer Pastry Dough • 140
Classic Puff Pastry Dough • 148
Quick Puff Pastry Dough • 151
Puff Pastry Cases • 152
Puff Pastry Rectangles • 153
Cream Puff Pastry Dough (Pâte à Choux) • 155
Croissant Dough • 157

Fillings and Glazes
Almond Cream • 159
Frangipane • 159
Pastry Cream • 160
Hazelnut Frangipane • 161
Praline Paste • 161
Cream Cheese Tart Filling • 161
Cheese Danish Filling • 162
Goat Cheese Filling • 162
Mushroom Filling (Duxelles) • 162
Liquid Fondant • 163
Chocolate Fondant • 163
Coffee Fondant • 163

Pies, Tarts, and Pastries
Blueberry Pie • 164
Cherry Pie • 167
Apple Pie • 169
Classic French Apple Tart • 170
Tarte Tatin • 173
Plum Tart • 174
Apricot Frangipane Tart • 175
Blueberry Frangipane Tart • 176
Hazelnut or Almond Tartlets • 176
Apricot Tartlets • 177
Cherry Tartlets • 178
Berry Frangipane Tartlets • 178
Plum, Kiwi, or Peach Frangipane Tartlets • 178
Raw Fruit Tarts • 179
Ganache Tart • 179
Raspberry-Ganache Tart • 179
Kiwi-Whipped White Chocolate Ganache Tart • 180
Raspberry-Classic Crème Mousseline Tart • 180
Blackberry-Peach Mousseline Tart • 180
Mixed Berry-Passion Fruit Mousse Tart • 181
Miniature White Chocolate Ganache Tartlets • 181
Miniature Dark Chocolate Ganache Tartlets • 181
Assorted Berry Tartlets • 182
Red Currant Barquettes • 182
Miniature Raw Fruit Tartlets • 182
Blackberry-Lemon Cream Tart • 183
Passion Fruit Meringue Tart • 184
Lemon Meringue Pie • 184
Alsatian Apple Tart • 186
Roast Pear Clafoutis • 188
Roast Pears in Butterscotch Sauce • 188
Pumpkin Pie • 191
Persimmon Tart or Tartlets • 191
Passion Fruit Tartlets or Tart • 191
Pecan Pie • 192
Lime Tart • 194
Key Lime or Lemon Tart • 194
Orange Tart • 194
Candied Orange Slices • 195
Banana Cream Pie • 196
Coconut Cream Pie • 199
Crispy Apple Tart • 201
Puff Pastry Pear Frangipane Tart • 201
Fruit-Hazelnut Puff Pastry Tartlets • 202
Miniature Puff Pastry Fruit Tartlets • 203
Individual Deep-Dish Berry Pies • 204
Blueberry Turnovers • 205
Almond-Puff Pastry Galette (Pithiviers) • 206
Linzertorte • 209
Éclairs • 210
Cream Puffs • 213
Cream Puff Pastry Swans • 214
Croissants • 216
Chocolate Croissants • 219
Fruit Danish Tartlets • 220
Fruit and Cheese Danish Purses • 222
Miniature Cheese Danish Twirls • 223
Fruit Danish Packets • 224
Rolled Danish Pastries • 225
Napoleons • 226
Apple Strudel • 228
Pistachio Baklava • 232
Mushroom Jalousie • 234
Cheese Puffs (Gougères) • 235
Cheese Straws • 236
Vol-au-Vents • 237
Miniature Vol-au-Vents • 237
Quiche Lorraine • 238


COOKIES

Basic Butter Cookie Dough • 246
Jelly Cookies • 247
Holiday Butter Cookies • 248
Sablée Cookies • 250
Chocolate Sablée Cookies • 250
Checkerboard Sablée Cookies • 250
Marbled Sablée Cookies • 252
Spiral-Patterned Sablée Cookies • 252
Shortbread Cookies • 256
Pecan Fingers • 257
Chocolate Chip Cookies • 259
Madeleines • 260
Cakey Madeleines • 261
Financiers • 262
Cat’s Tongue Cookies (Langues de Chat) • 263
Almond Tuiles • 264
Lacy Blood Orange Tuiles • 265
Macarons • 266
Coconut Macaroons • 267
Florentine Almond Cookies • 268
Biscotti • 269
Palmiers • 271
Brownies • 272
Lemon Bars • 274


Breads, Quick Breads, and Bread-Based Desserts

Yeasted Breads

White Bread (Straight Dough) • 304
White Bread (Sponge Starter) • 306
White Bread (Mature Starter) • 307
Ciabatta • 309
Sourdough Bread • 313
Rye Bread • 314
Sourdough Whole Wheat Bread • 316
Sourdough Whole Wheat Raisin Bread • 316
Pumpernickel Bread • 318
Pizza Dough • 319
Pizza Margherita • 320
Roquefort and Walnut Pizza • 320
Pita Bread • 322
Bread Sticks (Grissini) • 323
Focaccia • 324
Brioche • 327
Panettone • 328
Challah • 330
Coffee Cakes • 333
Cinnamon Rolls • 334
Sticky Buns • 336

Quick Breads and Bread-Based Desserts
Banana Nut Bread Muffins • 338
Apricot Bread • 339
Popovers • 340
Blueberry Muffins • 341
Baking Powder Biscuits • 342
Scones • 343
Cherry Cobblers • 344
Strawberry Shortcakes • 345
Apple Charlottes • 346


Custards, Soufflés, Fruit Curds, and Mousses

Coffee Pots de Crème • 353
Crèmes Caramels • 355
Crèmes Brûlées • 357
Cheese Soufflés • 359
Grand Marnier Soufflés • 362
Lemon Curd • 364
Passion Fruit Curd • 364
Passion Fruit Mousse • 365
Classic Chocolate Mousse • 366
White Chocolate Mousse • 367
Flourless Chocolate Cake • 368

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