More than just a collection of recipes, this comprehensive baking reference teaches skills and techniques that every home cook should master. Written by an expert baker, the practical, in-depth guidance helps cooks of all skill levels towards baking more efficiently and confidently.
It begins with a section of baking basics that explains cookware, tools and staple ingredients, then moves on to 176 recipes that include a broad range of sweet and savory items, from flatbreads to fruit desserts. Distributed throughout the book are ingenious tips drawn from Dodge’s experience as a pastry chef – what to make ahead of time, visual cues for doneness, and finishing touches and variations.
The binding is stitched to allow the book to stay open to any page, an invaluable quality for a cookbook. Hardcover, 8 3/4" × 11", 617 pages, 2015.