
Desserts For Dummies
Wiley (Publisher)
1st Edition
Published on 22. September 1997
Book
Paperback/Softback
408 pages
978-0-7645-5047-8 (ISBN)
Description
Does the thought of baking a cake conjure up a nightmare vision of a 15-ft layer cake, scrolled and fluted with decorations fit for a king? If the word "dessert" just throws you into a cold sweat, the inside scoop on desserts is: they're actually simple to make. And with the right help...well, just a piece of cake. In the end, desserts are no harder to make than entrees. And with Desserts For Dummies, you'll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you'll discover the proper way to read a dessert recipe, organize your ingredients, and also how to:
Think like a sweet chef-including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals
Stock a pantry, and use leftovers creatively (such as caramel and meringue)
Set up a kitchen-including tips on counter height and ovens
Select the right cooking tools and how to use them
Before you know it, you'll start creating desserts that you've only dreamed of, like:
Pies and tarts-including Mom's Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte
Puff pastry, cream puffs, and eclairs-Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs
Crepes and blinis-including Crepes Suzette and Chocolate Blinis with Diced Bananas
Custards and puddings-including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding
Homemade cakes-including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting
With over 130 delicious recipes to choose from, plus sixteen pages of color photos, a summary cheatsheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, Desserts For Dummies brings the world of delicious, elegant desserts right to your kitchen. And a little magic into the lives of your friends and family.
Think like a sweet chef-including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals
Stock a pantry, and use leftovers creatively (such as caramel and meringue)
Set up a kitchen-including tips on counter height and ovens
Select the right cooking tools and how to use them
Before you know it, you'll start creating desserts that you've only dreamed of, like:
Pies and tarts-including Mom's Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte
Puff pastry, cream puffs, and eclairs-Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs
Crepes and blinis-including Crepes Suzette and Chocolate Blinis with Diced Bananas
Custards and puddings-including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding
Homemade cakes-including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting
With over 130 delicious recipes to choose from, plus sixteen pages of color photos, a summary cheatsheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, Desserts For Dummies brings the world of delicious, elegant desserts right to your kitchen. And a little magic into the lives of your friends and family.
More details
Language
English
Place of publication
United States
Publishing group
John Wiley & Sons Inc
Target group
College/higher education
Dimensions
Height: 234 mm
Width: 185 mm
Thickness: 25 mm
Weight
612 gr
ISBN-13
978-0-7645-5047-8 (9780764550478)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
About the Authors Bill Yosses is a former pastry chef at the four-star Bouley Restaurant in Manhattan. Currently, he is also the pastry chef at Bouley Bakery, teaches dessert making and baking at the New School for Culinary Arts in Manhattan, and is a visiting instructor at Greystone, the Napa Valley branch of the Culinary Institute of America. He has trained at a number of top bakeries and restaurants in Paris, including Fauchon, La Maison du Chocolat, and Le Notre Pastry School. Bryan Miller is a former New York Times restaurant critic and feature writer and coauthor of IDG Books Worldwide's Cooking For Dummies?(TM). He has also written eight other books, including four editions of The New York Times Guide to Restaurants, The Seafood Cookbook, Classic to Contemporary, Cuisine Rapide, and A Chef's Tale. Miller is the recipient of The James Beard Who's Who Food and Beverage Award, which recognizes outstanding food and wine achievement.
Content
PART I: GETTING STARTED.
Chapter .: On Your Mark, Get Set...Whisk!
Chapter 2. Kitchen Setup and Equipment.
PART II: FLOUR POWER: PIE DOUGHS, TARTS, AND PUFF PASTRIES.
Chapter 3: Pies and Tarts.
Chapter 4. All Puffed Up: Puff Pastry, Cream Puffs, and Eclairs.
Chapter 5. Crepes and Blinis.
PART III: EGGING YOU ON.
Chapter 6. The Astonishing Egg.
Chapter 7. Custards and Puddings.
Chapter 8. Things That Go Crunch in the Night: Meringues.
PART IV: A REAL CAKE WALK.
Chapter 9. The World's Easiest Homemade Cakes.
Chapter 10. Ladyfingers and the Real Tiramisu.
Chapter 1.: Attack of the Killer Cakes.
PART V: GOOD COLD THINGS.
Chapter 12. Granites, Sorbets, and Ice Creams.
Chapter 13: Parfaits and .Frozen Souffles.
PART VI: SPECIAL DESSERTS FOR SPECIAL OCCASIONS.
Chapter 14. You Invited How Many?! Desserts for a Mob -- and Then Some.
Chapter 15. Why Not Make Your Own Wedding Cake?
Chapter 16. Holiday Desserts.
Chapter 1.: Sweets without Sinning: Great Reduced-Fat Desserts.
PART VII: THE PART OF TENS.
Chapter 18. Ten Ways to Make Your Dessert Creations Look Great.
Chapter 19. Ten Desserts You Can Make in 30 Minutes or Less.
Chapter 20. Ten Things You May Want to Know about Chocolate.
PART VIII: APPENDIXES.
Appendix A: Glossary of Common Dessert and Baking Terms.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
Appendix C: Mail-Order Sources for Equipment and Ingredients.
Stencils.
Index.
Book Registration Information.
Chapter .: On Your Mark, Get Set...Whisk!
Chapter 2. Kitchen Setup and Equipment.
PART II: FLOUR POWER: PIE DOUGHS, TARTS, AND PUFF PASTRIES.
Chapter 3: Pies and Tarts.
Chapter 4. All Puffed Up: Puff Pastry, Cream Puffs, and Eclairs.
Chapter 5. Crepes and Blinis.
PART III: EGGING YOU ON.
Chapter 6. The Astonishing Egg.
Chapter 7. Custards and Puddings.
Chapter 8. Things That Go Crunch in the Night: Meringues.
PART IV: A REAL CAKE WALK.
Chapter 9. The World's Easiest Homemade Cakes.
Chapter 10. Ladyfingers and the Real Tiramisu.
Chapter 1.: Attack of the Killer Cakes.
PART V: GOOD COLD THINGS.
Chapter 12. Granites, Sorbets, and Ice Creams.
Chapter 13: Parfaits and .Frozen Souffles.
PART VI: SPECIAL DESSERTS FOR SPECIAL OCCASIONS.
Chapter 14. You Invited How Many?! Desserts for a Mob -- and Then Some.
Chapter 15. Why Not Make Your Own Wedding Cake?
Chapter 16. Holiday Desserts.
Chapter 1.: Sweets without Sinning: Great Reduced-Fat Desserts.
PART VII: THE PART OF TENS.
Chapter 18. Ten Ways to Make Your Dessert Creations Look Great.
Chapter 19. Ten Desserts You Can Make in 30 Minutes or Less.
Chapter 20. Ten Things You May Want to Know about Chocolate.
PART VIII: APPENDIXES.
Appendix A: Glossary of Common Dessert and Baking Terms.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
Appendix C: Mail-Order Sources for Equipment and Ingredients.
Stencils.
Index.
Book Registration Information.