Synopsis
As the retired CEO of a successful wholesale baking company, Jaffe has spent the last ten years tirelessly testing hundreds of recipes for America's favorite home-baked classics, and here are the fabulous results of his unusual quest. From apple pie to zucchini bread, New York cheesecake to brownies, peanut butter cookies to chocolate cake to blueberry muffins, and even vanilla icing and lemon glaze, each has been constantly tested, tasted, and then tested again to ensure that not only does the recipe work flawlessly but that there is simply no better way to bake it.
In 50 absolutely foolproof recipes, Jaffe shares with you everything he has learned from a lifetime of professional and home baking. With easy-to-follow instructions and careful explanations in every step, plus invaluable tips on equipment, ingredients, and baking principles, The Perfect Recipe Baking Book is the only baking book you'll ever need.
Reviews
Directions for cakes, pies, cobblers, cookies, muffins and other sweet confections are simplified by a 79-year-old former CEO of a large California-based wholesale bakery. Jaffe attempts to banish all mystery from the baking process in order to encourage the timid to tackle what might heretofore have been a dauntingtask. His utter dedication to clarity and basic fare, however, doesn't leave much room for imagination and results in a methodical, occasionally plodding slate of baked goods that are long on ease and short on excitement. Still, tyro bakers looking for straightforward techniques to serve up a trusty Devil's Food Cake, Pumpkin Pie, Blueberry Crisp, Strawberry Shortcake, Hermits or Brownies will find Jaffe a calming voice. A far more convincing selection of "best" dessert recipes is found in The Cook's Bible (Forecasts, July 15).
Copyright 1996 Reed Business Information, Inc.
From the woman who gave us Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book (LJ 12/15/91) now comes dozens of delicious, mouthwatering cookies. Organized by type?Chewy Crunchy, Crispy Chumpy Sandwiched Together, etc.?Rosenberg's delectable recipes range from Fresh Ginger Crisps to Peanut Butter Topped Brownies to Baby Cheesecakes. An essential purchase for any baking collection. Jaffe, the retired CEO of a wholesale baking business in California, decided that the cookbook he really wanted was a collection of the one best basic recipe for classics from cheesecake to brownies?and so he set out to write it. Here are clear and uncomplicated recipes for traditional favorites from Devil's Food Cake and Coconut Cream Pie to Peanut Butter Cookies and Blueberry Muffins. Novice bakers will find Jaffe's sensible, no-nonsense approach reassuring, and although Jaffe says he's a purist?no chocolate chips in his cheesecake?other experienced bakers may have fun developing their own variations of his good, basic recipes. For most collections. Bloom, a former pastry chef and author of The International Dictionary of Desserts, Pastries, and Confections (LJ 3/15/95), loves spices. Of course, cinnamon, ginger, and allspice are common in baked goods and other desserts, and she does include Double-Ginger Shortbread and Almond Cinnamon Stars. But she also has Black Pepper Biscotti, Cardamon Quick Bread, Saffron Rice Pudding, and dozens of other recipes featuring spices more commonly used in savory dishes. Recommended for most baking collections.
Copyright 1996 Reed Business Information, Inc.
The quantity of and loving attention paid to details in this 50-recipe baking book could originate only from a food professional of many years' experience. In fact, after reading the brief biographical blurb, one wonders why the 70-something Jaffe didn't write the volume about his life exploits and leave the desserts for someone else. This is a collection intended for the baking novice, since every step is not only outlined but also explained in at least one full sentence. Instead of, for example, simply stating "Prepare oven to 350," these recipes first announce "PREHEAT THE OVEN" in all capital letters, then state the temperature, the position of the rack, and, if more than one rack is being used, the way to ensure even baking. Sweets are fairly traditional, from apple pie to chocolate chip; and directions are as thorough as those of a Maida Heatter or Nick Malgieri. Barbara Jacobs
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