Sarabeth's Bakery
Book (italiano):
Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family.<br><br><br><b>TABLE OF CONTENTS</b><br><br><b>Foreword<br>Introduction<br>The Baker’s Pantry</b><br><br><b>Chapter One: Morning Pastries</b><br>Puff Pastry<br>Croissant Dough<br>Danish Dough<br>Apple Turnovers<br>Croissants<br>Almond Croissants<br>Pains au Chocolat<br>Pains de Matin<br>Pains aux Raisins<br>Cheese and Raisin Danish<br>Fruit Danish<br>Chocolate Babka<br>Brioche<br><br><b>Chapter Two: Muffins and More</b><br>Banana Streusel Muffins<br>Blueberry Crumb Muffins<br>Variation: Raspberry Crumb Muffins<br>Bran Muffins<br>Double Corn Muffins<br>Maple Muffins<br>Pumpkin Muffins<br>Currant Scones<br>Buttermilk Biscuits<br>English Muffins<br><br><b>Chapter Three: Beautiful Breads</b><br>Apple Cinnamon Loaf<br>Challah<br>Variation: Raisin Challah<br>Cinnamon Raisin Loaf<br>Dinner Rolls<br>Rosemary Focaccia<br>Sarabeth’s House Bread<br>Pain de Mie<br>Stollen<br>Viennese Kugelhopf<br><br><b>Chapter Four: Everyday Cakes</b><br>Mrs. Stein’s Chocolate Cake<br>Margaret’s Espresso Cake<br>Orange Chocolate Chiffon Cake<br>Ruby Cake<br>Three-Seed Cake<br>Chocolate Soufflé Cake<br>Cheesecake with Orange Marmalade Sauce<br>Carrot Cake<br>Sir Francis Crumb Cakes<br>Black Beauty Cupcakes<br><br><b>Chapter Five: Party Cakes and Company</b><br>Vanilla Génoise<br>Hazelnut Génoise<br>Chocolate Orange Cake<br>Pâte à; Choux<br>Chocolate Truffle Cake <br>Hazelnut-Espresso Roulade <br>Lemon-Raspberry Cake <br>Raspberries and Cream Charlotte <br>Coconut and Mango Cake <br>Mille-Feuille with Summer Berries <br>Éclairs with White Chocolate Cream <br><br><b>Chapter Six: Pies and Tarts</b><br>Tender Pie Dough<br>Sweet Tart Dough <br>Almond Pastry Dough<br>Rustic Apple Streusel Pie <br>Apple Bretonne Tartlets <br>Banana Cream Pie <br>Individual Deep-dish Peach Crumb Pies<br>Variation: Blueberry Crumb Pies <br>Lemon Cream Tart with Strawberries <br>Lemon Meringue Tartlets <br>Thanksgiving Pumpkin Pie <br>Pecan and Bourbon Tart <br><br><b>Chapter Seven: Plain and Fancy Cookies</b><br>Chocolate Chubbies <br>Pecan Moons <br>Chocolate Clouds <br>Chocolate Marmalade Cookies <br>Ladyfingers <br>Linzer Hearts <br>Oatmeal-Raisin Cookies <br>Palmiers <br>Rugelach <br>Buttery Shortbread <br>Brownies <br><br><b>Chapter Eight: Spoon Desserts<br></b>Crème Brûlée <br>Orange Blossom Crème Caramel <br>Triple-Chocolate Chocolate Pudding <br>Creamy Rice Pudding <br>Raspberry Bread Pudding <br>Chocolate Orange Tiramisù <br><br><b>Chapter Nine: Frozen Desserts</b><br>Ice-Cream Cones <br>Vanilla Bean Ice Cream <br>Variation: Blueberry Bombe <br>Strawberry Ice Cream <br>Chocolate Velvet Ice Cream <br>Espresso Ice Cream <br>Butter Pecan Ice Cream <br>Butter Pecan Profiteroles <br>Maple Ice Cream <br>Frutti di Bosco Sorbet <br>Tuiles <br>Piña Colada Sorbet <br><br><b>Chapter Ten: Spreadable Fruits</b><br>Blackberry Jam <br>Chunky Apple Preserves <br>Billy’s Blueberry Jam <br>Variation: Raspberry Jam <br>Lemony Pear-Pineapple Preserves <br>Strawberry-Peach Preserves <br>Cherry-Plum Preserves <br><br><b>Chapter Eleven: Frostings, Fillings, and Sweet Sauces</b><br>Meringue Buttercream <br>Variation: Lemon-Rose Buttercream <br>Variation: Hazelnut Buttercream <br>Variation: Mango Buttercream <br>Pastry Cream <br>Lemon Curd<br>Butterscotch Sauce <br>Chocolate Sauce <br>Raspberry Sauce <br>Whipped Cream <br>Simple Syrup <br>Apricot Glaze <br>Plumped Vanilla Beans <br>Variation: Vanilla Dust<br><br><b>Sources <br>Conversion Charts <br>Index <br>Acknowledgements</b>
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