Full of step-by-step photographs for everything from brownies and blueberry muffins to chiffon cakes and pizza dough, this is a core baking book for any beginner with serious aspirations. It's also an insightful update of many fundamentals for experienced bakers who know that Rose Levy Beranbaum is a baker's baker.
Since the publication of her revolutionary Cake Bible in 1988, Beranbaum has been known both for her precision and for the fact that she is willing to question established techniques. She's always looking for a better way to get the job done and throughout Rose' Baking Basics she scatters what she calls "baking pearls." They might be tips on ingredients, reassurances that you can vary a recipe to suit your taste, or even insights into the best way to store your goodies to preserve their freshness.
So roll up your sleeves and soon you could be enjoying apple pie with flaky and tender cream cheese crust. Maybe a milk chocolate caramel tart. Or Rose's favorite, triple lemon velvet bundt cake.
Hardcover. Color photographs throughout. 400 pages.