The Secrets of Baking: Simple Techniques for Sophisticated Desserts

by Sherry Yard

Book Overview

The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0618138927
• ISBN13: 9780618138920
• Release Date: November 2003
• Publisher: Rux Martin/Houghton Mifflin Harcourt
• Length: 395 Pages
• Weight: 3.07 lbs.
• Dimensions: 1.3" x 8.2" x 10.3"

Customer Reviews

The Ultimate book on baking!!

For all you baking enthusiasts, experienced or beginner, this is got to be the the VERY best book I've seen on the subject. The author breaks this book into technique catagories and then explains the hows and whys of each technique. Wonderful recipes! Every one I have tried so far has come out perfect! And the information she gives allows you to adapt the techniques to create your own masterpieces. Very well written, well organized and what an education on baking science. Sometimes I like to just sit and read this book just for the pleasure of it. If I could only own one book on baking, this would be it!

Get this book!

I own a fairly extensive baking library and believe that this book one of the best I have. The book is fascinating and fun to read. More importantly I believe that the layout of the book helps to provide a firm foundation for a better understanding of how complex desserts are created. The explanations for how and why steps are done in a certain way and in a certain order are clear and concise and make sense. And the recipes just plain work. But the biggest benefit I personally derived from this book is that I'm feeling much more confidant about creating my own desserts, which is something I always wanted to do but was too intimidated to try before.

From a student-Chef : two thumbs up for Sherry!

I own quite a few cooking books (close to 90!) and I rate The Secrets of Baking among the best! Recipes are easy and written in a simple, yet well organized way. And I really appreciate how willing she is to share many of the baking little secrets with the readers. I truly recommend this book!

Forget Culinary School - buy this book and save the tuition!

Sherry Yard, 2002 James Beard winner for Best Pastry Chef and Executive Pastry Chef for Wolfgang Puck Worldwide has absolutely scored an A+ with this book. Forget everything you know about cookbooks - chapter after chapter organized by type of dessert or flavor with little instruction or explanation of the science involved and the inspiration behind the dish - this book is a revolution. She has organized the book in chapters based on the basics that every pastry chef needs in their repetoire. She teaches you those basics (master recipes as she calls them) and then lets you vary and combine them to make signature desserts of your own. She throws in a few signature desserts of her own just to get you started. Beautifully photographed by Ron Manville (James Beard and IACP Winning photographer) and expertly explained in terms that normal folk will not only understand but absorb. Her generous personality and infectious charm are evident throughout. The recipies are simply explained and all totally do-able. She is cheeky, irreverant, fun and entirely dedicated to her craft. I can't wait for another book from this author!