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The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own Hardcover – 27 Oct 2009
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"Karen's desserts just make me happy. They are tasty and incredibly balanced. The recipes, which are straightforward and easy to follow, are just as much fun to make as they are to eat."
""The Craft of Baking" is the kind of book you will use endlessly in the kitchen. With grace and ease, Karen DeMasco shares the secrets to her deft and delectable desserts. My only question is which sweet to try first!"
"Karen DeMasco may be a professional baker, but she's a home baker at heart. In this book she has transformed all the pastry techniques and tricks she has learned over the years into accessible and delicious desserts."
"Karen DeMasco's brilliant work encompasses the best of classic French and Italian techniques in playful and delicious recipes that feel new and are delightfully American. I want to have the brown butter waffles for breakfast tonight!"
"I have always admired Karen's ability to craft the simplest of desserts into the most sublime. Nobody does it better! We all have a great deal to learn from her."
"For the past few years, pastry chefs have wowed us with esoteric creations. But Karen DeMasco reminds us that, really, nothing is better than a piece of cake."
"It's the rare cookbook that manages to make the didactic delicious, but "The Craft of Baking" succeeds effortlessly. Karen DeMasco not only places her mouthwatering recipes in your hands, she actually encourages you to tinker with them, leaving room for inspiration as it strikes. Smart, innovative, and endlessly delectable, this is a cookbook that entertains as it instructs: read it and learn."
"DeMasco makes you eager to turn on the oven"
- Associated Press
"DeMasco is a master at her craft"
- Charleston Post & Courier
About the Author
KAREN DeMASCO was the pastry chef overseeing the desserts at Craft, Craftbar, and 'wichcraft from their opening in 2001 until 2008. The winner of the 2005 James Beard Award for Best Pastry Chef, DeMasco has worked in many of America's most illustrious pastry kitchens, including Chanterelle and Gramercy Tavern of New York City and Fore Street restaurant of Portland, Maine. She is the pastry chef of Robert De Niro's restaurant Locanda Verde in New York City.
MINDY FOX is the food editor of the magazine "La Cucina Italiana" and a former editor at "Saveur." She has written for many magazines, including "Saveur, Every Day with Rachael Ray, "and" Prevention, " and she has collaborated on a number of cookbooks, including "Olives & Oranges."
Most helpful customer reviews on Amazon.com
I also had a friend make the Spicy Caramel Popcorn for a party and it was the perfect balance of zing and sweet. It's next on my roster to make.
I highly recommend the book and it will become a staple in my kitchen.
I cannot recommend this book highly enough!