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The Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques (Anglais) Relié – 6 novembre 2001

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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 client les plus utiles sur (beta) HASH(0x9a224bdc) étoiles sur 5 25 commentaires
91 internautes sur 91 ont trouvé ce commentaire utile 
HASH(0x9990ac84) étoiles sur 5 A combined cookbook and textbook for bakers 12 novembre 2001
Par Rosemary - Publié sur
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 
HASH(0x99885120) étoiles sur 5 The Baker's Bible 23 avril 2003
Par jerry i h - Publié sur
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 
HASH(0x9a177eb8) étoiles sur 5 wonderful recipes, well-written and helpful advice 19 janvier 2002
Par Un client - Publié sur
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 
HASH(0x995648ac) étoiles sur 5 All the tips that others miss 8 février 2002
Par Cilla123 - Publié sur
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.
15 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x9980033c) étoiles sur 5 Recipes always come out wonderful! 20 octobre 2003
Par Un client - Publié sur
Format: Relié
I was looking for a book that gave me information on how foods react to each other and why. This book does that and more. I particularly enjoy the first section. It calls itself a glossary but should be renamed encyclopedia. Everything from what percentage of chocolate liquor makes bittersweet chocolate bittersweet to what situtations baking soda is prefered over powder and why. The preface sections of each chapter are also filled with a ton of information that I have never seen in any of my other books. The section on high altitude cooking is also probably the most in depth published. To top off the interesting information are recipes that so far have not failed. I have made several of the cakes and they have been delicious and beautiful. There are only two things that would make this book better: pictures and weight. Even if there was a very tiny picture of each of the recipes it would be nice to be able to see it. Early on in the book they talk about how measuring by weight is so much better but most of the recipes are not by weight. How hard would it have been to put both cups and weight in each recipe. This book combined with "The Professional Pastry Chef" by Bo Friberg gives a pretty thorough decription of what you need to know to bake.
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