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The Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques [Anglais] [Relié]

The Baker's Dozen


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Description de l'ouvrage

6 novembre 2001

More than ten years ago, cookbook author and teacher Marion Cunningham and professional baker Amy Pressman met occasionally to talk about the wonders and mysteries of baking. They chatted, exchanged ideas, offered suggestions, and ended up solving some of their difficult baking problems. Slowly a concept took shape. Suppose groups of like-minded bakers were to meet to exchange ideas and solve baking problems?

At the first meeting of The Baker's Dozen, forty people showed up with forty lemon meringue pies. The topic of the meeting was weeping and shrinking meringues and how to prevent them from happening. (The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.)

The word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another.

Now you can share the collective experiences and favorite recipes of The Baker's Dozen in The Baker's Dozen Cookbook, with recipes selected and tested by some of the most respected and most accomplished bakers in the business.

Lindsey Shere, co-founder and pastry chef of Chez Panisse, shares the secrets of tarts. Authors Carol Field and Fran Gage and baker Peter Reinhart offer their collective wisdom on yeast breads and flatbreads. John Phillip Carroll teaches about easy quick breads, coffee cakes, and muffins. Renowned author and baker Flo Braker and her team share their years of cake-baking experience. Carolyn Weil and her group offer the ultimate advice and techniques for pies and piecrusts. Robert Morocco and Julia Cookenboo divulge their trade secrets of making foolproof cookies equal to those of any quality bakeshop.

The Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what these bakers learned on their field trips. You'll learn tricks such as using dental floss to cut neat slices of creamy cheesecake. You'll learn the differences between a pastry bag and a parchment cone; between a pâte brisée, a "broken dough," and a pâte sablée, a "sandy dough"; between butter and shortening in determining the flakiness of a crust; and so much more.

So whether you simply want to become a better baker yourself or to form a Baker's Dozen group with others, all you need is The Baker's Dozen Cookbook. It puts four hundred of America's best bakers and everything they know right by your side.

For baking tips, recipes, and information on starting your own Baker's Dozen, visit www.bakersdozen.org

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Biographie de l'auteur

Flo Braker, author of the award-winning Sweet Miniatures: The Art of Making Bite-Size Desserts (Chronicle Books, 2000) and The Simple Art of Perfect Baking, has been teaching baking techniques and her sweet miniatures across the country for more than twenty-five years. The Baker Columnist for the San Francisco Chronicle since 1989, Flo lives in Palo Alto, CA.

John Phillip Carroll has written numerous cookbooks, including California the Beautiful Cookbook and four books in the Williams-Sonoma Kitchen Library series. His most recent work, The Mayo Clinic Williams-Sonoma Cookbook, won the IACP Julia Child Award in the Health & Special Diet category, as well as the award for Best Health Book at The World Cookbook Awards in Versailles.

Julia B. Cookenboo previously served as the Pastry Chef at Oliveto restaurant in Oakland, CA and at Zuni Café ©n San Francisco. Julie lives in Richmond, CA.

Marion Cunningham was born in Southern California and now lives in Walnut Creek. She was responsible for the complete version of The Fannie Farmer Cookbook and is the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Book, Cooking with Children and Learning to Cook with Marion Cunningham. She travels throughout the country giving cooking demonstrations, has contributed articles to Bon Appetit, Food & Wine, and Gourmet magazines, and writes a column for the San Francisco Chronicle and the Los Angeles Times. Marion is a founding member of The Bakers Dozen and lives in Walnut Creek, CA.

Carol Field, writer and journalist, is the author of five award-winning books about Italy and its food, all of which feature bread and baking including In NonnaÂ’s Kitchen: Recipes and Traditions from ItalyÂ’s Grandmothers, Focaccia: Simple Breads from the Italian Oven, Italy in Small Bites, Celebrating Italy, and The Italian Baker. Her latest work is Mangoes and Quince, a novel with recipes. Carol lives in San Francisco, CA.

Fran Gage owned the well-respected Fran Gage Pâtisserie Fran硩se in San Francisco. She closed the bakery following a fire in 1995 and is now teaching and writing, with articles published in national magazines. Her first book, Bread and Chocolate, My Food Life In and Around San Francisco (Sasquatch Books, 1999) is a collection of stories about food with recipes to match. Fran lives in San Francisco, CA.

David Lebovitz is the author of the best-selling Room for Dessert, which the New York Times called “brilliantly appealing (with) recipes so good it becomes clear what a master baker he is.” Named one of the “Top Five Pastry Chefs in the Bay Area” by the San Francisco Chronicle, David teaches cooking nationwide and writes for major food publications. He trained at Chez Panisse restaurant. David lives in San Francisco, CA.

Alice Medrich is the only two-time James Beard Cookbook of the Year Award winner, for Chocolate: Extraordinary Chocolate Desserts and Chocolate and the Art of Low-Fat Desserts, both Warner Books. Her forthcoming book, A Year in Chocolate will be published this Fall. Alice appeared in “Baking at Julia’s” on PBS and contributed to the New Joy of Cooking. Alice lives in Berkeley, CA.

Robert Morocco admits to being a “cookieholic” for as long as he can remember. He founded Délices Cakes in California, which became known throughout the San Francisco Bay Area for elegant cakes, especially wedding cakes and, of course, cookies. Robert lives in Walnut Creek, CA.

Peter Reinhart is the founder of the award-winning Brother JuniperÂ’s Bakery in Santa Rosa, California. One of his cookbooks, Wild Yeast Country Bread, was the 1998 recipient of the James Beard Award in the Best Baking and Desserts category. He also wrote and edited the bread chapter for the revised Joy of Cooking. For five years prior to teaching at Johnson and Wales, Peter was a full-time instructor at the California Culinary Academy in San Francisco. Peter lives in Santa Rosa, CA.

Lindsey Remolif Shere grew up on a family fruit and dairy farm in northern California, studied French language and history at Berkeley, and in 1971 joined Alice Waters to open the restaurant Chez Panisse, where she continued as Pastry Chef until her retirement in 1998. Her book Chez Panisse Desserts was published in 1985 and is still in print. She was named Pastry Chef of the Year by the James Beard Foundation in 1993. Lindsey lives in Healdsburg, CA.

Kathleen Stewart began what was to become a long and fruitful relationship with the Chez Panisse restaurant in 1975. In 1987 she and the pastry chef from Chez Panisse, Lindsey Shere, opened the Downtown Bakery & Creamery in Healdsburg, California. With her partners retired, Kathleen continues to run the bakery as well as writing articles for food publications nationwide.

Carolyn B. Weil is a founding member of The Bakers Dozen and an accomplished baker with more than 20 years of professional experience. She was the first pastry chef for Jeremiah Tower at Stars in San Francisco and then owned a bakery in Berkeley for ten years. Under her guidance, the bakery received local and national acclaim from Bon Appetit, Gourmet, and the San Francisco Chronicle. Carolyn writes about baking for The Washington Post and Fine Cooking. Carolyn lives in Berkeley, CA.


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Commentaires en ligne 

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Amazon.com: 4.6 étoiles sur 5  25 commentaires
91 internautes sur 91 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A combined cookbook and textbook for bakers 12 novembre 2001
Par Rosemary - Publié sur Amazon.com
Format:Relié|Achat vérifié
Over ten years ago, a group of bakers in California gathered to share information and recipes. The group includes an excellent selection of cooks including Flo Baker, Marion Cunningham, Alice Medrich, and Carolyn Beth Weil but is now part of a group that's 400+ members.
Besides including a fine selection of recipes, there are also sections which discuss ingredients in detail and specific techniques. For instance, the Fresh Ginger-Spice Cookies includes a reference that will tell you how professional chefs form the dough logs that don't contain air bubbles. Following the recipe for Lemon Meringue Pie there are two pages of information about meringue.
I've made several of the recipes and they've all been excellent.
Some cookbooks includes lots or pretty pictures and not a lot of content. This is not one of them. While there are some lovely pictures in this book (like the Chocolate Raspberry Cake), some of the pictures are to show you things that would be hard to explain in text (the different stages of beating egg whites). If the choice was between more pictures or more recipes/information, then I believe they made the right choice.
This would be an excellent book for anyone who's really serious about baking -- either a new baker just starting or an experienced baker who wants to expand their knowledge.
39 internautes sur 40 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Baker's Bible 23 avril 2003
Par jerry i h - Publié sur Amazon.com
Format:Relié
Many cookbooks about baking have words like "bible" or "complete" in them. Yet, none really deserve the term. They are never complete nor correct enough to warrant the title. This book, however, has earned the rights to these words. It originally started out as a club for professional bakers to solve their common baking problems that metastasized into this baking cookbook. It features many highly respected names such as Flo Braker, John Phillip Carroll, Marion Cunningham, Carol Field, Fran Gage, and Alice Medrich. The whole thing is edited by Rick Rodgers.
I have often heard people, including many respected food writers, lament that there ought to be a comprehensive book about baking that covers all of the important aspects and types of recipes and techniques. Well, here it is. It delves into such arcana as: the differences between genoise, sponge cake, chiffon cake, and angel food cake; the proper way to measure flour (in fact, different chapters use different methods, so read the recipes carefully and follow them to the letter; similar comments apply to which rolling pin or what kind of flour to use); and 4 different recipes for pie dough using either lard, cream cheese, shortening, or butter. The same applies to the chapter on tarts. It starts out with 5 recipes for crusts (pate brisee, pate sablee, pate sucree, tartlet dough, and quick puff pastry), and the subsequent recipes for tarts start with one of one of the crusts. The chapter on yeast breads is especially noteworthy.
Each chapter is written by a different person, and functions as a self contained primer on a particular subject. Each subject is treated systematically and thoroughly. In fact, each chapter could be published on its own as reference work on its subject. One chapter often contains more information than a standard cookbook on baking. The chapters are: ingredients, tools, basic cakes, fancy cakes, pies, tarts, fruit desserts, cookies, muffins and quick breads, yeast breads, custards, and frostings.
There are 2 important features in this book that are absent from most others about baking. First, all of the recipes are the result of extensive testing by the bakers (of which, incidentally, there are many more than just a baker's dozen or 13), and not just a "traditional" one someone habitually uses. Second, all of the recipes are solid, old-fashioned favorites (like: brownies, biscuits, doughnuts, banana bread, apple pandowdy, pecan pie, cornbread) that have been staples of the family table for decades; there are no trendy recipes here for weird baked goods that you will never make. On the down side, there are a couple of editing mistakes: p. 221 and 224 both refer to "page 000".
If you can bake cakes from boxed mixes and make cookies from the recipe on the back of the package of chocolate chips, then you are ready for this book. Even experienced bakers will learn much from the collective intelligence in this book. If there is only one cookbook about baking on your shelf, then this is the one to have.
33 internautes sur 33 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 wonderful recipes, well-written and helpful advice 19 janvier 2002
Par Un client - Publié sur Amazon.com
Format:Relié
I am so pleased with this book. Even if you never baked a thing from the book, you would learn a lot about the hows and whys of baking just by reading it.
The first recipe I tried, around Christmas, was for Lemon Stars, a beautiful-looking cookie with a wonderful lemon flavor. The Chocolate-Hazelnut Meringue Cookies were outstanding--my son and I wolfed them down shamelessly. Lemon-Poppy Seed Shortbread Cookies were excellent, and we are enjoying the Raisin-Bran Muffins. I have also made the Buttermilk Currant Scones (flawless) and the White Sandwich Bread (texture was perfect).
In short, this is an outstanding collection packed with excellent advice.
24 internautes sur 27 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 All the tips that others miss 8 février 2002
Par Cilla123 - Publié sur Amazon.com
Format:Relié
Did you ever think you followed a recipe to the letter only to find that your souffle had fallen or the texture of your cookies were more Betty Rubble than Betty Crocker? Well, this book is all about preventing those little baking mishaps. As unromantic as it may sound, baking is as much science as it is art (maybe more). The writers of this book are keenly aware if this and are not at all protective of the type of information that is key to successful baking. For example, in the Sour Cream Poundcake recipe there's a footnote that explains to the reader how the baking soda in the recipe neutralizes the acid in the sour cream and produces carbon dioxide for leavening. Information like this helps prevent baking disasters (like the assumption that leavening agents are interchangable)by cluing the reader into the chemistry that is at play.
For me, baking is a journey and on that journey I accept the risk that the road will be sprinkled with failures (some at my own hand and others at the hand of inaccurate recipes). If there were more books like this, I could cut the risk factor by half and "let them eat cake" a little more often.
16 internautes sur 17 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Book ! Great Instructions ! Yummy Results ! 29 novembre 2001
Par Un client - Publié sur Amazon.com
Format:Relié
I made the sweet potato pie for Thanksgiving and it really turned out well. The instructions for the pie crust are clear and the pictures of pie crust at different stages are really helpful. The crust was flaky and had a nice taste. The sweet potato filling was delicious ! This weekend I will dive into another recipe.
These people can Bake !
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