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Acknowledgements. Introduction. I: BAKING ESSENTIALS. Best Baking Practices. Essential Ingredients. Essential Equipment and Supplies. Essential Techniques. Essential Baking Language. II. FRUITS AND VEGETABLES. 1. Stone Fruit. 2. Apples, Pears, and Quinces. 3. Citrus Fruit. 4. Berries and Grapes. 5. Tropical and Exotic Fruit. 6. Dried Fruit. 7. Vegetables. III. NUTS AND SEEDS. 8. Nuts. 9. Seeds. IV. CHOCOLATE. 10. About Chocolate. 11. Dark Chocolate. 12. Milk Chocolate. 13. White Chocolate. 14. Cocoa. 15. Specialty Chocolate. V. DIARY PRODUCTS. 16. Milk and Cream. 17. Cheeses. VI. SPICES AND HERBS. 18. Spices. 19. Herbs. VII. COFFEE, TEA, LIQUEURS, AND SPIRITS. 20. Coffee. 21. Tea. 22. Liqueurs and Spirits. Appendices. Comparative Volume of Baking Pan Sizes. Weight and Measurement Equivalents. Metric Conversions. Sources for Ingredients and Equipment. Photography Credits. Index.
CAROLE BLOOM is a professional pastry chef and confectioner. She studied at La Varenne Ecole de Cuisine in Paris, Le Cordon Bleu Ecole de Cuisine et de Patisserie in London, and the E. Rosa Salva Pasticceria in Venice, and has worked at the Stanford Court Hotel in San Francisco, the Beau-Rivage Palace hotel in Lausanne, and Mille Fleurs Restaurant in Rancho Santa Fe. Her articles and recipes have appeared in Bon Appetit, Fine Cooking, Eating Well, and Gourmet, and she has appeared on ABC World News This Morning, CNN, and the Today show. Her seven previous cookbooks include Truffles, Candies, and Confections.
"...an essential purchase for baking collections." (Library Journal, March 15, 2007). "...the author, adopts an unusual approach in this exhaustive and tantalizing look at baking." (Publishers Weekly, January 8, 2007)