Synopsis
With recipes for every sophisticated dessert and pastry the heart desires, Paula Peck introduces readers to the art of fine baking.
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Review
The Art of Fine Baking is a facsimile edition of a 1961 classic. Paula Peck writes with a voice shaped by her time: she has the desire to educate and does it straightforwardly. She is perfect for today's cooks, particularly those who grew up without a mother or grandmother in the kitchen to demonstrate what baking is about. The Art of Fine Baking will help you develop or refine your skills, without intimidating you with the compulsive, perfectionist edge of say, Rose Levy Beranbaum. Cooks will enjoy a look at the time when the classic French tradition held sway. You will be tempted by the simple allure of butter-crusted tarts, fruit-filled puff pastries, and the nearly forgotten pleasures of frangipane.
From the Back Cover
With recipes for puff paste and strudel, petits fours glaces and pound cakes - every sophisticated dessert and pastry the heart desires - Paula Peck introduces readers to the art of fine baking. For far too long The Art of Fine Baking has been out of print and unavailable. The Cook's Classic Library edition of this timeless classic belongs in the kitchen of every serious cook. (6 X 9, 322 pages, illustrations, diagrams, charts)
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