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An acclaimed pastry chef takes the terror out of baking by presenting a step-by-step guide that first identifies essential ingredients and the proper pans and utensils, demystifies baking terms, starts with simple recipes, and then moves on to such delectable concoctions as Toasted Hazlenut Peach Crisp and Strawberry Vanilla Cheesecake. 35,000 first printing.
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Any less-than-intrepid bakers out there? No need to worry: Elinor Klivans comes to the rescue with Fearless Baking. By anticipating everything that can go wrong, Klivans lives up to the title of her cookbook and takes the fear out of baking. Organized by technique, from easiest to most difficult, Klivans guarantees success recipe by recipe. She anticipates questions and problems in a section at the beginning of every recipe called "baking answers," and includes a comprehensive glossary of baking terms, equipment, and techniques. You need nothing more fancy than a hand mixer to make even the most complicated recipe in the book, and yet the great quantity of original, delectable sweet and savory goods included here make it a worthwhile purchase for even the most accomplished baker.
Your baking course begins with a section called Just Stir and Bake, and includes some all-time favorites such as Perfectly Easy Chocolate-Chip Butterscotch Blondies (your friends will love you). The chapters move on through "No-Roll Crusts with Simple Fillings" (try the Glazed Fresh Raspberry Pie and everyone will think you're a pro) to chapters on mixing, frosting (how about a Cranberry Eggnog Cake with Bourbon Butter frosting?), rolling, whipping, "Baking with Chocolate," and even "Melting Sugar for Caramel and Praline" (one taste of Pumpkin Pecan Praline Cheesecake and you'll be convinced you're ready to open your own bakery!).
Klivans sets you up for success throughout Fearless Baking. Her instructions are detailed, she assumes nothing, and her explanations are clear and useful. This is truly a baking book that no kitchen should be without. --Leora Y. BloomAbout the Author:
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
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Book Description Simon & Schuster, 2001. Hardcover. Condition: New. Seller Inventory # DADAX0684872595
Book Description Simon & Schuster, 2001. Hardcover. Condition: New. 1st Edition. ### NEW book is clean, crisp, unclipped and unmarked. First Edition. First printing. Full number line. Dust jacket is New with minimal shelf wear. Illustrated with color photographs on plates. Size: c. 7 3/4 by 9 1/4 inches. No marks in or on book. NOT A REMAINDER. 397 pages. Index. Dust jacket protected in a new crystal clear MYLAR cover. Bubble wrapped and custom boxed for standard shipping. Gift wrapped free. Unopened, unread. New First Edition. Seller Inventory # 002973
Book Description Simon & Schuster, 2001. Condition: New. book. Seller Inventory # M0684872595
Book Description Simon & Schuster. Hardcover. Condition: New. 0684872595 New Condition. Seller Inventory # NEW7.0263731