Everyone Can Bake: Simple recipes to master and mix
Original price was: £25.00.£19.93Current price is: £19.93.
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Price: £25.00 - £19.93
(as of Sep 21, 2024 21:19:47 UTC – Details)
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream. This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
From the Publisher
Acclaimed pastry chef Dominique Ansel shares his building blocks of baking for home cooks to master and mix…
Recipes for bases, fillings, finishings and tips for mastering assembly & technique…
TRIPLE CHOCOLATE CAKE
BASE: Chocolate Cake
FILLING: Dark Chocolate Ganache
FINISHING: Chocolate Buttercream + Cocoa Powder
TECHNIQUE: How to Assemble a Layer Cake
GRAPEFRUIT TARRAGON PAVLOVA
BASE: Italian Meringue (Baked)
FILLING: Grapefruit Curd
FINISHING: Tarragon Chantilly Cream + Fresh grapefruit
+ Nappage Glaze
LINZER COOKIES
BASE: Gingerbread Sablé Tart Shell
FILLING: Raspberry Jam
FINISHING: Confectioners’ sugar
TECHNIQUE: Linzer Cookie
PEACH BROWN SUGAR CHARLOTTE
BASE: Lady fingers + Rose Water Syrup
FILLING: Strawberry Jam + Muscovado Sugar Whipped Ganache + Fresh
peaches
FINISHING: Nappage Glaze
TECHNIQUE: Charlotte
MY GO-TO CARAMELISED BANANAS
MAKES: 500 grams, enough to cover one 20 cm tart; TIME: 20 minutes
1. Make the dry caramel: Place a small nonstick frying pan over medium heat.
When the pan is hot, sprinkle the sugar in an even layer over the bottom of the pan.
Cook, stirring with a wooden spoon, until the sugar is blond in colour, 1 to 2 minutes.
2. Caramelise the bananas: Place the bananas in the pan in an even layer. Cook for 1 minute, then flip and cook for 1 minute more, until the bananas are soft but not overly mushy.
3. Deglaze the pan: Add the butter and let it melt, swirling the pan and stirring as it
melts to deglaze the pan.
4. Transfer the bananas to a large plate, placing them in an even layer, and let cool.
INGREDIENTS 100 grams granulated sugar 4 bananas, peeled and sliced into 2.5-cm-thick coins 30 grams unsalted butter
Publisher : Murdoch Books; 1st edition (3 Sept. 2020)
Language : English
Hardcover : 352 pages
ISBN-10 : 1911668005
ISBN-13 : 978-1911668008
Dimensions : 28.3 x 4 x 22.1 cm
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Steve –
Glorious book!
Written in a lovely engaging and encouraging style by someone who is obviously passionate about his craft. Clear explanations and a lovely concept. I like the way all recipes are written for the same size cake tin so no requirement to have different tins and mould of all shapes and sizes. Itâs very practical and a great introduction to patisserie.It may sound wierd but I also loved the feel of the book. Itâs clearly laid out and printed on robust paper. I get as much joy sitting and reading it as I do eating the cakes!
sharon –
Beautifully set out, clear, concise instructions.
Nothing to dislike, a beautiful addition to any cooks kitchen whether you’re a beginner or professional. Everything is set out in a clear, concise way but doesn’t dumb things down. It’s starts just as it says with basics that anyone can follow and builds on those to whatever level you want. Definitely the best baking book I’ve ever bought!
Stephen Bentley –
Does what it says on the cover.
There is a lot that is daunting about patisserie. For civilians you just stand there with jaw dropped thinking how do they do it. Or as I did once in a chocolate shop in Paris, just stand there and inhale. This book tells and importantly shows civilians how it’s done. Still daunting, but if you follow the very clear instructions and pictures you can produce your own. It might be slightly wonky at first go, but don’t be downhearted, but it will taste and look delicious.
L C Phillips –
What a brilliant book
This is an absolutely brilliant book, wish it had been around sooner. It is so informative of all sorts of levels and although I have not tried any recipes I will be doing so soon as have a Birthday coming up. He explains things that no other books do.
Julieferguson –
Great size book for all bakers
Like very muchBought as a giftPacked with recipesGreat size
Silviu –
Lovely book
Delicious recipes and easy to make ððYou can mix and match the recepies how you like! I love the ganache and the creme patisserie!
S. Mather –
The guys a genius.
The guy is just a genius with cakes and pastries.My 10 year old made a chocolate cake and chocolate tart without any help and theyâre some of the best Iâve ever tasted.
SarahT –
Arrived in substandard condition
Great book but arrived with marks to the spine and to the front of the book, see pics. Not impressed as this was a Christmas gift
Roberto Conconi –
Las recetas del libro son muy buenas y fáciles de seguir. Trae tips de como combinar cada elemento y todo muy delicioso. Recomendado para los amantes de los postres ricos.
Joker –
This book is so unique- the way of editing, the beautiful fabric-like cover, the comfortable touch feeling, the messages of the author wants to pass to the readers are so creative.No wonder he can create long and fast selling products in a such competitive field.This is not a step-by-step book; but, the readers will learn to free their mind to create their own sweets.Also, the experienced bakers can get the inspiration from this book.I highly recommend it.Besides, the price is way too cheap compared to other baking books.
Any Day Is Better With Pie –
âEveryone Can Bakeâ is a well-designed book, with color-coded sections, listing the recipe on the vertical color bar on far right of page, making it easy to flip and find your baking options. Other pluses are the beautiful images; the metric as well as US measurements; notes on storage; pairing recommendations; ideas on how to pair bases with different fillings and finishing; how to create showstopper combinations. Not to mention great recipes that actually work as written.Recipes are categorized: Bases; Fillings; Finishings; Assembly & Techniques. Ansel encourages mixing and matching different bases, fillings, and finishings, suggesting ways to creatively combine for new, exciting flavors. If new bakers use this book, I think they will become far more than good bakers, they will become amazing bakers because Ansel fosters fearless kitchen play.I own hundreds of cookbooks, too many to count actually. I initially thought I did not need to add this baking book to my overstuffed bookshelves because the title led me to believe it would be too simplistic and geared towards beginners. Let me say that this book will work for both new and experienced bakers. I am thrilled with âEveryone Can Bakeâ, so much so I will purchase his first book as well. And I am so impressed by the graphic design by Simon and Schuster. Certainly will be a contender for best baking book in 2020
Amazon Customer –
I got a torn binding book! Not expected when buying such an expensive book
Clara Abud Bastiao –
Livro muito bem estruturado, para quem quiser elevar sua técnica de confeitaria. Passa por bases, recheios, finalizações e montagem. Possui receitas simples, mas o melhor proveito é para aqueles que já possuem noções básicas e querem alcançar um novo nÃvel, despertando a criatividade.