James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.
Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on “varying your craft” to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for “combining your craft”–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.
Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.
“Karen’s desserts just make me happy. They are tasty and incredibly balanced. The recipes, which are straightforward and easy to follow, are just as much fun to make as they are to eat.” —Michael Symon
“The Craft of Baking is the kind of book you will use endlessly in the kitchen. With grace and ease, Karen DeMasco shares the secrets to her deft and delectable desserts. My only question is which sweet to try first!” —Gail Simmons
“Karen DeMasco may be a professional baker, but she’s a home baker at heart. In this book she has transformed all the pastry techniques and tricks she has learned over the years into accessible and delicious desserts.” —Emily Luchetti
“Karen DeMasco’s brilliant work encompasses the best of classic French and Italian techniques in playful and delicious recipes that feel new and are delightfully American. I want to have the brown butter waffles for breakfast tonight!” —Mario Batali
“I have always admired Karen’s ability to craft the simplest of desserts into the most sublime. Nobody does it better! We all have a great deal to learn from her.” —Claudia Fleming
“For the past few years, pastry chefs have wowed us with esoteric creations. But Karen DeMasco reminds us that, really, nothing is better than a piece of cake.” —Andrew Carmellini
“It’s the rare cookbook that manages to make the didactic delicious, but The Craft of Baking succeeds effortlessly. Karen DeMasco not only places her mouthwatering recipes in your hands, she actually encourages you to tinker with them, leaving room for inspiration as it strikes. Smart, innovative, and endlessly delectable, this is a cookbook that entertains as it instructs: read it and learn.” —Dan Barber
“DeMasco makes you eager to turn on the oven” – Associated Press
“DeMasco is a master at her craft” – Charleston Post & Courier