Commencez à lire Danish Baking (English Edition) sur votre Kindle dans moins d'une minute. Vous n'avez pas encore de Kindle ? Achetez-le ici Ou commencez à lire dès maintenant avec l'une de nos applications de lecture Kindle gratuites.

Envoyer sur votre Kindle ou un autre appareil


Essai gratuit

Découvrez gratuitement un extrait de ce titre

Envoyer sur votre Kindle ou un autre appareil

Tout le monde peut lire les livres Kindle, même sans un appareil Kindle, grâce à l'appli Kindle GRATUITE pour les smartphones, les tablettes et les ordinateurs.
Danish Baking (English Edition)
Agrandissez cette image

Danish Baking (English Edition) [Format Kindle]

Annette Grandjean

Prix d'achat Kindle : EUR 1,02
Membres Premium : Empruntez ce livre gratuitement depuis votre Kindle Uniquement pour les membres Premium

  • inclut la livraison sans fil gratuite par Amazon Whispernet
  • Langue : Anglais

Descriptions du produit

Présentation de l'éditeur

Denmark… good things come in small packages, and so it is with this, the smallest and flattest of the three Scandinavian countries. This tiny island kingdom, with its long summer nights, long and exciting history, and many famous landmarks, has, over the last decade, presented and made known to the world a culinary tradition and extraordinary creativity.

In this little book, you will find 25 easy, traditional as well as creative baking recipes from the Danish kitchen. Enjoy!

Détails sur le produit

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Commentaires client les plus utiles sur (beta) 4.7 étoiles sur 5  3 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Traditional Danish Bakes 7 août 2013
Par Grandma - Publié sur
Achat vérifié
Denmark has long been known for their spectacular baked goods and Danish housewives pride themselves on their baking skills. Author Annette Grandjean presents a small (just 28 recipes) but toothsome selection of some of Denmark's favorite bakes in Danish Baking. While there are no pictures, the book is well laid out, nicely formatted and features an interactive Table of Contents listing every recipe.

Before I go any further, do let me note that Annette is Danish, apparently living in France. What that means on this side of the Big Pond, is that the book is not only in metrics, it is in European-style metrics rather than the UK style we are more used to. Even my cupboards do not contain anything that measures liquids in deciliters (DL). You'll have to multiply all of the DL measurements by 100 and then measure the resulting number in ml. You will need a scale. Good digital scales that measure in both grams and ounces are readily available and reasonably priced. They are also dead easy to use. (I'll put a link to one that I did a video review of showing just how easy down in the comments.) Your measuring spoons will be fine. Those are the same unless you are cooking in Australian. You could, I suppose, mess around trying to change the metric recipe to US Standard, a thankless operation that even Julia Child found exceedingly frustrating, but from personal experience I would strongly advise against that.

Annette put this book together while she was living in Paris and missing the flavors and scents of home, so she has deliberately chosen recipes where the ingredients are rather easy to find. Of special note, however, is that when Annette says in her General Notes that "All eggs are medium size" she is referring to EU medium size eggs, which are about the same as US Large eggs.

Also, a couple of recipes (Honey Cake, Jew Cakes) do call for ammonium carbonate, common in fine Scandinavian baking, as the leavening agent. Ammonium carbonate, otherwise known as Baker's Ammonia or Hartschorn, is readily available in Denmark but very hard to find here. (It is available here at Amazon and through King Arthur.) If you can't find it, you can substitute an equal amount of baking powder, but the results are far from identical. Good cooks concerned about safe food handling practices don't usually put their fingers in their batter or eat the dough raw out of the bowl, but should you take a notion to do so, do note that while baker's ammonia is 100% safe after you've baked your cookies - and the secret ingredient in some of the very best cookies on the planet - you shouldn't consume it raw. I wouldn't worry much though. As anyone who has ever baked with ammonium carbonate will tell you, there is a mild but distinct ammonia smell to the dough and during baking that immediately dissipates.

Do note that Annette calls for fresh yeast in her recipes, an item that can be very hard to find here in the US. She does give a conversion for using dry yeast, but you may want to check the exact conversion for the specific yeast that you use.

If you are new to baking with UK and European terminology, you will also want to bear a few translations in mind -

plain flour - all purpose flour
wholemeal flour - whole wheat flour
cane sugar - the stuff we buy in the yellow bag, just "sugar"
castor sugar - Superfine, extra fine or bartender's sugar.
coarse sugar - Swedish Pearl Sugar, commonly used as a garnish.
icing sugar - confectioner's sugar
potato flour - often found in the Kosher section of your market
double cream - heavy cream
baking paper - baker's parchment

A spring tin is a springform pan. Annette calls for one that is 22-25 cm in diameter, so 9-11 inches diameter.

A Note From Grandma About Cardamom - Cardamom is one of the world's most expensive spices. When fresh it has a marvelous lemony-peppery scent and flavor that cannot be duplicated. However, it loses its freshness and potency very rapidly. I suggest that you not purchase cardamom in your neighborhood grocery. It is bound to be old and horribly expensive. I buy mine a tablespoon or two at a time at my local coop, which has an excellent turnover in spices, and store it in a tiny ziplock bag, rolled up and sealed inside a glass jar, then kept in the dark. You might also consider buying whole cardamom at an Indian grocery and grinding your own as required.

Here's a list of the included recipes* -

Bread and Crispbread Recipes

Citrus Bread with Pre-Dough
Rye Bread with Sourdough
Easy Sourdough Bread
Crispbread with Rye Flour
Crispbread with Butter


Chocolate Buns
English Buns
Tea Buns with Raisins


Dream Cake
Honey Cake
Pretzel Cake with Marzipan and Raisins
Marble Cake
Rungsted Cake
Tosca Cake with Marzipan
Cake and Buns with Cinnamon
Cinnamon Sticky Buns with Remonce
Super Simple Cinnamon Buns
Cinnamon Bun Cake


Finnish Shortbread
Oatmeal Cookies
Raspberry Slices
Jew Cakes

Layer Cake

Basic Recipe for Sponge Cakes
Strawberry Layer Cake
Exotic Layer Cake
Classic Layer Cake

Grandma's $0.02 - While not for everyone, those with a bit of baking experience and a willingness to bake in metrics will find some very special treats in the pages of Danish Baking.


*Grandjean, Annette (2013-07-28). Danish Baking (Kindle Location 18-44). Annette Grandjean. Kindle Edition.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Thorough and complete cookbook with a minor food safety error 7 août 2013
Par Penmouse - Publié sur
Achat vérifié
Author Annette Grandjean has written a thorough and complete cookbook covering some of the recipes you will find in Danish culture. I was pleasantly surprised to find so much information packed in this Kindle cookbook. Grandjean begins her cookbook with a friendly introduction followed by general information concerning ingredients and their use. In the back of her cookbook you will find an equivalency chart to convert the metric measurements used in her recipes. You will also find charts for determining solid weight, liquids (volume), a chart called various that covers other types of ingredients, a Celsius and Fahrenheit chart, and a centimeter to inch chart.

Some of the recipes you will find in her cookbook include:

Rye Bread with Sourdough

Crispbread with Rye Flour

Chocolate Buns

Marble Cake

Cinnamon Sticky Buns with Remonce

Jew Cakes (The recipe uses Baker's Ammonia which I suspect is another name for Hartshorn Salt and a note should have been made to NOT eat the raw dough. Most US cooks are not familiar with this ingredient and need to know this. Hartshorn Salt is poisonous when eaten raw, if I remember right.)

Classic Layer Cake

Recommend with caveats given.

5.0 étoiles sur 5 Nice Cookbook 5 septembre 2013
Par Tal - Publié sur
Achat vérifié
I loved the concept of this cookbook. I have many cookbooks at home, but after reading this one I realized it was different to all the others, which are very similar and all contain the same chocolate cake recipe with minor recipe variations. However, this book offers something completely different – Danish baked goods. While there are no pictures, the book is very good.
Ces commentaires ont-ils été utiles ?   Dites-le-nous

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Première publication:
Aller s'identifier

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon

Rechercher des articles similaires par rubrique