Overview

Sweet and savory bakery-level bakes--made in your own home kitchen From a towering Croquembouche to a decadent Black Forest Cake to rich Fudge Brownies, there's nothing more delightful (or delicious) than successfully baking an elegant, edible work of art. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this guide is brimming with dozens of sweet and savory bakes, as well as all the tips, tricks, and techniques you'll need to take your baking to the next level. Explore the nuts and bolts of baking with a comprehensive, but easy-to-navigate, walk-through of its science, including how certain ingredients and cooking methods work. Then, put your skills to the test with more than 80 mouthwatering masterpieces, such as buttery Brioche, decadent Truffles, a festive Yule Log, and décor ideas for elevating your bakes with sugar work and other embellishments. Advanced Home Baking includes: Bake like a pro--Home bakers will find friendly guidance on the best practices of baking, including stocking your kitchen for advanced baking and troubleshooting for bakes gone wrong. Cooking with chemistry--Discover how chemistry creates your bakes with an in-depth look at the role of each ingredient and how it interacts and reacts. Sweet and savory showstoppers--Try your hand at 80+ recipes for breads, pastries, pies, cakes, frostings, and more--along with instructions for elegant decorations, like tempering chocolate and edible flowers. Master the art of baking with a world of awe-inspiring, artisan bakes you can make at home.

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9781646118632

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Reviews

""Even for me in the beginning there was an intimidation of learning to make desserts with the precision and understanding it calls for. With this book, Chef Jaclyn guides you and helps you to understand creating classic desserts. She takes away the intimidation and teaches you how to make the desserts you've always wanted to learn with ease."" --Chef Douglas Hernandez, Executive Pastry Chef and Consultant, has worked for prominent restaurants in NYC including Bouley, Jacques Torres Chocolate, and Oceana

Even for me in the beginning there was an intimidation of learning to make desserts with the precision and understanding it calls for. With this book, Chef Jaclyn guides you and helps you to understand creating classic desserts. She takes away the intimidation and teaches you how to make the desserts you've always wanted to learn with ease. --Chef Douglas Hernandez, Executive Pastry Chef and Consultant, has worked for prominent restaurants in NYC including Bouley, Jacques Torres Chocolate, and Oceana

Author Information

Jaclyn Rodriguez is a pastry chef, owner of Cake Designs by Jaclyn, and visual artist who combines her love for everything creative by creating edible art in the form of decorated cakes. Jaclyn received her Grand Diplôme with Distinction in Professional Pastry Arts from the famed International Culinary Center.

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