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Baking [Kindle Edition]

James Peterson

Kindle-Preis: EUR 21,52 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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“You'll find James Peterson's James Beard Award-winning tome, Cooking, on the shelves of every Cooking Light food editor. He has a special talent for friendly and thorough instruction, which is also evident in Baking.”
—Cooking Light, Favorite Cookbooks, 2010

"This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to “teach you to think like a baker,” the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title." (Nov.)
—Publishers Weekly, Starred Review

It will soon be said--if it hasn’t been already--that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books. This latest addition to his ever-impressive collection fills in the previously missing piece--baking--with gusto and thoroughness. It has already become my go-to all-purpose baking and pastry reference when teaching my own students and also when I’m baking at home.
—Peter Reinhart, baking instructor at Johnson & Wales University and author of Peter Reinhart’s Artisan Breads Every Day

For years, cooking has benefited from James Peterson’s classy, classic touch. With camera in one hand and rolling pin in the other, he’s finally turned his savvy and creativity to Baking, and we get to peek over his shoulder--a delight for both eye and palate.
—Pam Anderson, USA Weekend food columnist and cookbook author 

Bakers rejoice! At last, James Peterson has turned his talents to the subject dearest to our hearts. Clearly written and beautifully illustrated, Baking brings the classics of the canon within reach of every serious home baker.
—Dorie Greenspan, author of Baking from My Home to Yours

Trust me--you need this book! With groundbreaking clarity, James Peterson masterfully demystifies baking in this visually mesmerizing, user-friendly manual that guarantees any baker a more intuitive, confident approach to the art.
—Flo Braker, author of Baking for All Occasions and The Simple Art of Perfect Baking

This book makes the complicated and often secret techniques of baking plain and simple, with hundreds of photos to walk you through the hard parts. It’ s all you really need to learn it all.
—Gale Gand, author of Chocolate and Vanilla 


The learn-to-bake master class in a book.

The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.

That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.

This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.

Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:

Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie

Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:

Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage

Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.


  • Format: Kindle Edition
  • Dateigröße: 17844 KB
  • Seitenzahl der Print-Ausgabe: 416 Seiten
  • Verlag: Ten Speed Press (10. April 2012)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B006Q1SB5S
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #516.573 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Die hilfreichsten Kundenrezensionen auf (beta) 4.1 von 5 Sternen  50 Rezensionen
191 von 204 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Typos 16. November 2009
Von MsFancyPantz - Veröffentlicht auf
Format:Gebundene Ausgabe
I got this book and was very eager to jump right in - this would be 5 stars based on the photos, tips, and several of the recipes (the Devil's food cake is the BEST I've made, it was simply perfect). BUT I've found several typos, 1st one is professional buttercream on page 45 - 1 1/2 cups of butter is not 1 1/4 pounds of butter. So the 1st time I made this I grabbed 3 sticks of butter and was confused on why my buttercream was gooey and did not set up, and I thought the mistake was in my soft-ball sugar which is the hard part, when it turns out I just didn't have enough butter. There are also a few instances of incorrect page numbers when referencing side bars. I have only made a few things so far but but if you use this book just be forewarned of the poor editing and lack of recipe testing prior to mass release.

Lastly, the only way to really make sure your measurements are correct is to weigh your dry ingredients, especially flour, so I am actually disappointed that there aren't more weights vs. volume and that I had to spend time doing math. I hate math.

UPDATE: I just downgraded this review, baking times are super wrong (I made the cinnamon rolls - after spending almost 6 hours making the dough, it said to bake them for 40 minutes. They were inedible... so dry and hard from cooking that long I wanted to cry and throw this book away.) I've given a few other recipes a try but for the most part this book is sadly full of fail due to not running anything through a test kitchen prior to print. James Peterson might be talented, but his editors are not.
59 von 63 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Mostly a Rave for Another Valuable Peterson Culinary Book 7. Oktober 2009
Von Corgi Lover - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
I purchased James Peterson's brand new humongous tome on BAKING a few days ago. It is wonderfully illustrated and clear in its instructions. It's got me thinking I can do far more baking-wise than I've ever attempted before because the processes are so clearly broken down in steps. (Which reminds me of something often attributed to Julia Child: There are no such things as difficult recipes. Some just have more steps.)

The one complaint I have about the book - and to me it's a substantial one - none of the measurements for the recipes are by weight. I believe this is a big mistake when so many recent baking books (including this one) talk about the precision of baking. There can be a meaningful lack of accuracy when doing measurements solely by volume.

To finish on the positive, I am eager to start working my way through all Peterson's recipes and increasing my baking vocabulary and technique. There's a huge amount to learn here and it all looks delicious!
39 von 42 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Another winner by James Peterson 3. Oktober 2009
Von Cookbook Gal - Veröffentlicht auf
Format:Gebundene Ausgabe
James Peterson has produced yet another outstanding cookbook. He focuses on technique, first and foremost, and the recipes are accompanied by numerous color photos, sometimes more than a dozen.

There are helpful tips throughout the book, such as "judging the amounts of frosting, glaze, and simple syrup needed for layer cakes," "reconstituting congealed buttercream," or "making brown butter." The cakes are elegant, sophisticated, and Peterson provides instructions and photos to decorate them professionally, such as making a caramel cage to top a torte. He has extensive info on how to construct cakes, from ensuring that a cake rises properly, wrapping cakes with chocolate strips, to filling and stacking.

The book is divided into the following main chapters (after a couple intro chapters with fundamental info), and since there are over 350 recipes in the book, I'll list a few of each:

Cakes - sponge cakes, almond flour sponge cake, pound cakes, buttercreams, mousselines, carrot cakes, frostings, making rolled fondant, assembling square and round cakes, decorating cakes with flowers or a gelatin mirror.

Pies, Tarts, and Pastries - cream cheese pastry, pate sucree, lining square and round tart pans with dough, baking blind, making liquid fondant, cream filled pies, passion fruit meringue tart, apricot frangipane tart, banana cream pie, pithiviers, eclairs, napoleons, danishes, gougeres, croissants

Cookies - butter cookies, madeleines, palmiers, macarons, chocolate sable cookies, tuiles, financiers, langues de chat

Breads, Quick Breads, and Bread-Based Desserts - white bread, white bread made with mature starter, rye bread, ciabatta, pizza, focaccia, brioche, challah, coffee cakes, cinnamon rolls, banana nut bread muffins, apricot bread, popovers, scones, apple charlottes

Custards, Souffles, Fruit Curds and Mousses - pots de creme, cremes caramels, creme brulees, grand marnier souffles, lemon curt, passion fruit curd, passion fruit mousse, chocolate mousse, cheese souffle.

A great baking/dessert resource. There are typos in the book, however, so I recommend that the publisher fix that for future editions.
19 von 20 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Avoid This Book 8. März 2012
Von Alex Wilson - Veröffentlicht auf
Format:Gebundene Ausgabe
This is by far the most disappointing recipe book I own. So far I have tried 12 recipes, some of them I've tried twice or more. Generally, I've encountered extremely inaccurate baking times, grossly underestimated proofing and rising times, bizarre textures and consistences of intermediate stages of recipes, and unusual looking final products. As others have stated, the lack of weight measurements, and sudden and intermitten use of them, is frustrating and confusing. Below I've highlighted specific instances where this book has failed in the kitchen:

Both Madeline recipes burned to a crisp far before the 20 min baking time stated in the book. I checked my oven temperature with two thermometers because I thought it had to be me. It wasn't the oven, it's the recipe. I looked through several of my other baking books and all of them stated an 8-10 maximum baking time, less than half the time stated in this book. When I went "off the book" the Madelines were not burnt but they did lack flavor (Orange zest instead of lemon zest, really?)

The Bread Stick recipe should be relabeled "how to throw away ingredients." The dough was stiff and took extreme effort to work. My kitchen aid even struggled to work this dough. And, it took more than double the stated time to rise (total of 12hrs!). I bake bread 3-4 times a week. My yeast was not the problem. Worse still, the Bread Stick recipe lists the ingredients by volume measurement; that is until you reach the "4 ounces of Parmigiano-Reggiano cheese, finely grated." I suppose one could buy 4 ounces and grate it, but what if you already have a large amount of grated cheese at home? Fortunately, I have a scale so I wasn't bothered. But, that brings me to a whole other question: Wouldn't it make more sense to list the weight measurements for all of the ingredients? If weight measurements are the standard in baking, why does "Baking" revert to volume measurements? Many baking books offer both weight and volume measurements. (Consider, (The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks))

The Pastry Cream recipe was tasty, but it's a very basic recipe that can be found in many other baking book.

The pie/tart dough recipes tasted great, but most doughs were unmanageable to work. Particularly bad is the Sweet Crisp Tart/Pie Dough, which tended to shrink down the sides of the tart pan while I blind baked it (Yes, I used weights and even tried docking it). I had to go off book and disregard the pictures in the book to make a tart crust that held up.

The Puff Pastry Dough ingredients and methods were a surprise. "All-pourpose flour" as the only flour for pastry dough? No pastry flour or a blend of flours? Most puff pastry recipes I've encountered do not rely solely on all-purpose flour. And, most other books teach a very different method for folding in the butter. The method in this book almost guarantees unrecoverable mistakes. I've made several puff pastry doughs and none (not even my first pasty dough) came out as blah as this recipe.

The Puff Pastry Case directions were ok, if you had read the entire chapter on puff pastry.

The Alsatian Apple Tart tasted like the rotten bottom of an apple bin. The filling was awkwardly thin and the apples were disgusting. I made this tart 2 times hoping to get it right, then I realized that apples cooked to a "deep brown" taste like they look. (Yes, I used the recipe's suggested Golden Delicious).

The Bottom Line:
I've made enough of these recipes to know that I cannot trust this book as my primary baking reference. The pictures are helpful, but only if they teach a good method (see my Puff Pastry Dough and Sweet Tart Dough comments). I am extremely dissatisfied with this recipe book. I suggest Professional Baking or an older edition (Professional Baking, Trade, 3rd Edition) before I'd suggest this book. For good recipes without many pictures consider: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (King Arthur Flour Cookbooks), King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks), Bob's Red Mill Baking Book, or The joy of baking.
20 von 24 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A must-have book for pastry chefs of all capabilities - even beginners 2. Oktober 2009
Von James M. Coffey - Veröffentlicht auf
Format:Gebundene Ausgabe
This book gives excellent step-by-step instructions for preparing impressive desserts and baked goods. The photographs are clear and the recipes are easy to follow. For those who wish to start baking at home this is a great book: the recipes are accompanied by photos of each pertinent step as well as the finished product. Eperienced home cooks will benefit as well from the broad range of recipes and the inspirational presentations. This book would be an ideal gift as well - it's impressive contents have an equally impressive cover.
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