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The Art of Fine Baking
With recipes for every sophisticated dessert and pastry the heart desires, Paula Peck introduces readers to the art of fine baking.
Paperback, 322 pages
Published
July 1st 1997
by Lyons Press
(first published 1961)
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This deserves five stars if only for her egg-white-folding technique (no utensils) and her Classic Egg Yolk Buttercream. Her recipe for Hazelnut Torte (no flour, just eggs, sugar, and nuts) is terrific, and her Rhubarb Tart, with the pastry shell lined with ground almonds to soak up the juice, is great.
Here is a cookbook that delivers to those who truly want to learn how to bake. Peck gives thorough description of the baking process for all of the basics a home baker would want. There are no glossy photos, only the occasional ink sketch/graphic littered throughout the book. Yet I put more stock in this than most modern cookbooks. If you really want to learn how to bake, look here. Afterwards you'll probably be able to write your own cookbook.
Jul 16, 2008
Amy
rated it
5 of 5 stars
Recommends it for:
bakers, cooks, and anyone interested in food
I have the original book that my mom got from her friend's mother's estate. It's awesome! Even if one never actually baked anything out of this, it's so interesting to flip through and look at these from-scratch recipes. I do plan to try a few things out of it, though, because in my experience it is so worth it!
It's worth trying to locate the original out of print 1961 edition if you can find it. The original is definitely a five star book.
May 15, 2013
Tinyde
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Jan 10, 2013
Sreevidhya
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Sep 21, 2011
Debra
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Jul 23, 2011
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Toni
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