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Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Englisch) Gebundene Ausgabe – 4. November 1996


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Produktinformation

  • Gebundene Ausgabe: 512 Seiten
  • Verlag: William Morrow Cookbooks; Auflage: 1 (4. November 1996)
  • Sprache: Englisch
  • ISBN-10: 0688146570
  • ISBN-13: 978-0688146573
  • Größe und/oder Gewicht: 21,3 x 3,1 x 27,6 cm
  • Durchschnittliche Kundenbewertung: 4.7 von 5 Sternen  Alle Rezensionen anzeigen (24 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 75.588 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Amazon.de

Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening flight." It's all definitely good enough to eat.

Pressestimmen

"Whatever the objectives of the television series may have been, the book, written by Dorie Greenspan in a literate, patient but exuberant style, is more than strong enough to stand on its own. It's the product of a tremendous collaborative effort, yet it achieves a clear authorial tone. To my ear, it sounds as if Ms. Greenspan has spent so much time with Julia Child that she's assimilated her accent and eloquence, although it may be be own natural voice....The 200 recipes are organized as a course in baking, with an early, energetic section on the basic batters and doughs or cakes and pastries. The book moves on to recipes of varying degrees of complexity. In the bread section, you start off easy, with simple compositions, like white bread or a buttermilk loaf for your bread machine, and then it's on to more painstaking creations that might include tricky wild yeast and meticulous braiding.But the book's success is due to more than organization: the text never misses a chance to explain, expand and entertain. The reader is told, for instance, that the molded cookies called "tuiles" are a reference to French roof tiles; chiffon cake was named for the airy costumes of the flappers in the 1920's. And the tutorials that accompany recipes are models of clarity..." -- "New York Times, " Dec. 8, 1996, Richard Flaste

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4.7 von 5 Sternen

Die hilfreichsten Kundenrezensionen

3 von 3 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 25. September 1998
Format: Gebundene Ausgabe
Baking basic batters and doughs is the subject that is given the combination of expert skill and knowledge acquired in the culinary arts over years of experience. If you are an individual who thrives on instant gratification and does not want to take the time to learn the basic foundation techniques of quality baking then this book may not be for you. The book covers breads, cakes, and sweet and savory pastries. The instructions have carefully been written with great detail so even the novice baker can increase his or her skill level. Recipes range from the simple galette,which by the way is excellent, to a labor intensive but glorious wedding cake.A variety of techniques ranging from beginner level to accomplished baker allows anyone interested in baking to improve their skills. I have been working on my culinary skills for 30 years and own over 100 different cookbooks. This book ranks within the top 5 of my collection. It has allowed me to fine tune many classic techniques. My Brioche, biscotti,, biscuits, danish pastry and pecan sticky buns have been elevated to rival any quality baker. Culinary professionals like Flo Braker, Nancy Silverton, Marcel Desaulniers, and Marion Cunningham are just a few of the many talented and giving individuals who contribute to make this the qulaity book that it is.Dorie Greenspan's writing skills set this book apart from others in that it is the standard from which all quality instructional cookbooks should be compared. If you want to learn how the experts bake and not have to leave your own kitchen to do it, this is the book.
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2 von 2 Kunden fanden die folgende Rezension hilfreich Von "russellvlad" am 26. April 2000
Format: Gebundene Ausgabe
This book did for my baking what "The Way to Cook" did for my cooking. I prefer Julia Childs's writing style to Dorie Greenspan's, mainly because she's funnier. Ms. Greenspan certainly does a fine job, though. Her explanations are extremely clear and encouraging. It's nice when someone includes so many asides along the lines of --- "Don't freak out when blank happens, just..." I would have thought I had ruined my brioche dough and my croissant dough without these encouraging little remarks. The photography is truly beautiful, too. It's the sort of cookbook you want to have open in your kitchen at all times just to look at the pictures.
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2 von 2 Kunden fanden die folgende Rezension hilfreich Von Baker D am 9. Februar 2000
Format: Gebundene Ausgabe
After watching the PBS series, this book is a relief as well as full of great recipes. It's clearer and more concise than the show often was, but it maintains the joys of baking. A lot of the recipes included can be found in the contributing authors' books (this book is a compilation of famous bakers' insights) - if you already have a massive baking cookbook collection, you may want to pass. This book does give an oversight of several different types of baked goods, and I've always had good results.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 21. Juni 1999
Format: Gebundene Ausgabe
As an avid user of baking books, I can say this book is the best for detailed instructions for every basic type of bread and pastry dough. After the chapter on basics, the book then utilizes them in a variety of great recipes. I learned to make brioche with no problem. I regularly make the french apple tart and mocha brownie cake. The boca negra is great for special occasions.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 24. Oktober 1999
Format: Gebundene Ausgabe
This book has quickly become one of my favorites for Baking. I have made several items and everything has turned out beautifully and tasted great. The Boca Negra and Rugelach have become traditions. The Scones and Challah are delicious as well. Baking with Julia is very deserving of the awards it has won and I have recommended it to many cooking enthusiasts.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 16. Januar 2000
Format: Gebundene Ausgabe
I really like this book. It gives an overview of all materials in the beginning and the explanations of the recipes are very detailed. I like the format- basically you learn 8 things to bake, and apply them over and over with variations. The book is very sturdy and well constructed. All the recipes I have tried so far have worked.
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Von Ein Kunde am 30. April 1998
Format: Gebundene Ausgabe
I've been baking as a hobby for a number of years, and this book is one of the best, clearest guides to *technique* I've ever used. That's technique -- not recipes. When this book first came out, some reviewers noted that certain of the recipes didn't work out quite right when tested, and I must say I've found the same thing. The pages of my copy of this book are covered with scribbled notes about changes I've made in the recipes -- though I must say that most of the recipes I've had to change are the bread recipes, not the dessert ones. My notes for her "Country Bread" (the version of Pain de Campagne that *doesn't* require air-borne yeast) say things like "weird color, floury, boring flavor" and recommend adding a tablespoon of cider vinegar among other things. But when it comes to TECHNIQUE, nothing and nobody beats Julia! If you've ever wanted to know the real way to make croissants and brioche, or you're insane enough to want to make your own puff pastry, this book is indispensible. And even if you have to test and play around with the recipes before you are confident with them, that's how you learn, and that's what inspires you to come up with variations and ideas of your own. I recommend this book highly to bakers of intermediate skill and above. It wouldn't be perfect for beginners simply because you have to do so much experimentation on your own.
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