Cover image for Everyone can bake : simple recipes to master and mix
Everyone can bake : simple recipes to master and mix
1st Simon & Schuster hardcover ed.
Physical Description:
xviii, 327 pages : color illustrations ; 29 cm.
General Note:
Includes index.
Intro -- Title Page -- Dedication -- Before you Begin -- Bases -- My Go-To Vanilla Sablé Tart Shell -- Chocolate Sablé Tart Shell -- Gingerbread Sablé Tart Shell -- Hazelnut Sablé Tart Shell -- My Go-To Chocolate Cake -- Chocolate Bourbon Cake -- Cherry Chocolate Cake -- Espresso-Soaked Chocolate Cake -- Extra Syrups for Soaking the Cake -- My Go-To Almond Cake -- Matcha Almond Cake -- Molasses Almond Cake -- Olive Oil Almond Cake -- My Go-To Ladyfingers -- Citrus Almond Cake Or Ladyfingers -- Soaked Ladyfingers -- My Go-To Banana Bread -- Strawberry Banana Bread -- Pumpkin Banana Bread

Zucchini Banana Bread -- My Go-To Vanilla Pound Cake -- Lemon Pound Cake -- Ginger Pound Cake -- My Go-To Cookie Base -- Fleur De Sel Cookie Base -- Spiced Or Herbed Cookie Base -- Chocolate Chip Or Walnut Cookie Base -- My Go-To Chocolate Brownies -- Salted Peanut Butter Chocolate Brownies -- Rosemary-Infused Chocolate Brownies -- My Go-To Sablé Breton -- Chocolate Sablé Breton -- Hazelnut Sablé Breton -- My Go-To Caramelized Puffed Rice -- Chocolate Or Peanut Butter Caramelized Puffed Rice -- My Go-To Baked Vanilla Meringue (for a Pavlova) -- Flavored Baked Meringue -- My Go-To Pâte à Choux

Fillings -- My Go-To Pastry Cream -- Almond Frangipane -- Fruit-Flavored Pastry Cream -- Chocolate Or Nut Pastry Cream -- Herb-Infused Pastry Cream -- Chiboust -- My Go-To Lemon Curd -- Citrus Curds -- My Go-To Dark Chocolate Ganache -- Spice- Or Herb-Infused Dark Chocolate Ganache -- Fruit Purée Chocolate Ganache -- Coconut Milk Dark Chocolate Ganache -- Spiked Dark Chocolate Ganache -- My Go-To Apple Compote -- Pear Compote -- Mango Compote -- Rhubarb Compote -- My Go-To Stone Fruit Jam -- Berry Jam -- Fig Jam -- Cherry Jam -- My Go-To Fruit Gelée -- Passion Fruit Gelée

Spreadable Peach Gelée (With Pectin) -- My Go-To Mascarpone Whipped Ganache -- Lychee Whipped Ganache -- Coconut Whipped Ganache -- Crème Fraîche Whipped Ganache -- Muscovado Sugar Whipped Ganache -- Vanilla Whipped Ganache -- My Go-To Vanilla Mousse -- Tea-Flavored Mousse -- Pear Mousse -- Olive Oil Mousse -- Caramel Mousse -- Peanut Butter Mousse -- My Go-To Dark Chocolate Mousse -- Milk Chocolate Mousse -- Dark Chocolate Champagne Mousse -- Raspberry Dark Chocolate Mousse -- My Go-To Soft Caramel -- Rose Or Grappa Flavored Soft Caramel -- Passion Fruit Soft Caramel -- Lemongrass Soft Caramel

Finishings -- My Go-To Buttercream -- Flavored Buttercream -- My Go-To Nappage Glaze -- Fruit Purée Nappage Glaze -- Caramel Glaze -- My Go-To Dark Chocolate Glaze -- My Go-To White Chocolate Glaze -- My Go-To Caramelized Bananas -- Caramelized Apples -- Caramelized Pears -- Caramelized Peaches -- My Go-To Roasted Fruits -- My Go-To Fresh Fruits -- My Go-To Vanilla Chantilly Cream -- Flavored Chantilly Cream -- My Go-To Italian Meringue (for Piping and Finishing) -- Chocolate Meringue -- Earl Grey Italian Meringue -- Raspberry Meringue -- Toasted Hazelnut Meringue -- My Go-To Streusel Crumble
Subject Term:

Added Author:
Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more "building blocks "of desserts for home cooks to master and mix as they please. 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.