The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself. This item is unavailable.
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Language: English
Published by Little, Brown and Company, 2011
- Hardcover
- Used
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Seller Inventory # ZEV.0316074284.VG
- Title
- The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself
- Author
- Luchetti, Emily; Weiss, Lisa
- Publisher
- Little, Brown and Company
- Publication year
- 2011
- Condition
- very_good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0316074284
- ISBN 13
- 9780316074285
If you are intimidated by the thought of rolling your own pie dough or baking a cake from scratch, you probably run to your local bakery or grocery-store freezer for dessert rather than make your own. Baking - even for proficient home cooks - can be scary but there is a delicious satisfaction in presenting family and friends with fresh-out-of-the-oven desserts and breakfast breads that you have made yourself.
In THE FEARLESS BAKER, renowned pastry chef Emily Luchetti offers 175 delectable and easy-to-follow recipes along with straightforward, lasting advice specifically geared toward beginners. Luchetti and co-author Lisa Weiss arranged kitchen sessions with a group of novice bakers, ordinary folks who enjoy cooking but have always felt nervous about the precise measuring, rolling, folding and mixing that many baking projects require.
In THE FEARLESS BAKER, renowned pastry chef Emily Luchetti offers 175 delectable and easy-to-follow recipes along with straightforward, lasting advice specifically geared toward beginners. Luchetti and co-author Lisa Weiss arranged kitchen sessions with a group of novice bakers, ordinary folks who enjoy cooking but have always felt nervous about the precise measuring, rolling, folding and mixing that many baking projects require.
"Synopsis" may belong to another edition of this title.
About the Author
Emily Luchetti has developed a nationwide following for her innovative yet approachable dessert creations. She is executive pastry chef at Farallon and Waterbar in the San Francisco Bay Area. Lisa Weiss is a food writer and stylist whose work has appeared in such publications as Cook's Illustrated and Cooking Light.
"About the title" may belong to another edition of this title.
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