Williams-Sonoma Essentials of Baking, Revised Edition: Recipes and Techniques for Successful Home Baking by Cathy Burgett and Elinor Klivans and Lou Seibert Pappas and Chuck Williams

  • Vanilla spritz cookies (page 38)

    from Williams-Sonoma Essentials of Baking, Revised Edition: Recipes and Techniques for Successful Home Baking Williams-Sonoma Essentials of Baking, Revised Edition by Cathy Burgett and Elinor Klivans and Lou Seibert Pappas and Chuck Williams

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: butter; almond extract; all-purpose flour; dark chocolate; heavy cream; vanilla extract; eggs
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Notes about Recipes in this book

  • Orange madeleines

    • Susan_F on March 16, 2014

      Lovely cakes but very little orange flavouring comes through. Even so, they didn't last long at all!

  • Croissants

    • MarciK on August 03, 2024

      My dough ended up extremely wet and sticky. Probably something I did wrong, but added flour and got it fixed. Instructions weren’t as helpful as watching videos online. I wish I did that before I started. I ended up with shattered butter, but kept going. In the end, the croissants were tasty, but a tiny bit more like bread than croissants because of my poor lamination. I would use this recipe again, but supplement it with the techniques I learned from other sources. Also on baking time, I reduced by 25°F and baked on convection. Time listed in the recipe was on point, and my final product did look like the picture in the recipe.

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  • ISBN 10 0848732588
  • ISBN 13 9780848732585
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 320
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

This information-packed volume opens with detailed descriptions of equipment - both the basics and tools for the more ambitious baker. All the standard baking ingredients are then explained, along with helpful tips on how to work with them. A handful of fundamental baking techniques follows, each one presented in an illuminating series of step-by-step photographs and text.

Next come eight chapters filled with more than 130 recipes, ranging from everyday baking powder biscuits to celebratory layer cakes to elegant custard-filled éclairs. Each chapter introduction includes such information as how to choose the right baking pan, how ingredients work together, and what problems might arise and how to solve them. Some chapter openers also feature step-by-step photographs and text that explain techniques specific to the subject at hand, such as how to knead bread dough, how to frost a cake, or how to fold puff pastry. Many individual recipes include invaluable instructional photographs as well.

A collection of favorite sauces, fillings, frostings, and glazes and a glossary complete this indispensable volume, leaving the reader fully prepared to heat up the oven and begin baking.

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