Cover image for Everyone Can Bake : Simple Recipes to Master and Mix
Everyone Can Bake : Simple Recipes to Master and Mix
Physical Description:
327 p. ;

On Order

R.H. Stafford Library (Woodbury)1On Order
Park Grove Library (Cottage Grove)1On Order
Wildwood/Mahtomedi District Education Center 1On Order



Named one of the best cookbooks of the season by The New York Times, Chowhound , Eater , Food & Wine , Forbes , and more.

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.

Reviews 3

Publisher's Weekly Review

Ansel (Dominique Ansel: The Secret Recipes)--famous for his invention of the Cronut--primes bakers' creativity in this posh guide to sophisticated cakes and tarts. Chapters are divided into bases, fillings (a dessert's "personality"), and embellishments. For each there is a classic recipe and then riffs: ladyfingers may be flavored with citrus or soaked in syrup, for example. The final section contains instructions for assembling complete desserts, with tips such as piping curd into a tart crust rather than spreading with a spatula to avoid dirtying the rim. Recipes are professional (with both metric weight and volume measurements) and precise, and, indeed, these are largely ambitious projects, requiring equipment such as metal rings and acetate. A brief chart suggests possible building combinations (for example, an olive oil mousse can rest on an almond-molasses base and be topped with figs and vanilla whipped cream), but true beginners will have a steep hill to climb. Ansel's own imagination is a delight: in a brownie base variation, melted butter is infused with rosemary and Ansel suggests dousing the brownie slab in soft caramel. Mini-essays on Ansel's education (in kindergarten he drilled himself on the alphabet song) serve as reminders that practice makes perfect. Pastry-chef-wannabes will thrill to this challenge. (Apr.)

Booklist Review

Hearkening back to childhood rituals like learning the alphabet or blowing out a birthday candle with a hopeful wish, French-born international restauranteur and James Beard Award-winning pastry chef Ansel assures readers that yes, by following the rules with a measured dash of whimsy, everyone can bake. That is not to say that everyone should begin their baking journey with this full-color volume full of robust flavors and creative combinations. But for the home baker ready to understand the craft and elevate the delights that they bring to the table, Ansel serves as a reassuring and inspiring teacher. From bases to fillings and finishings, core recipes (e.g., "My Go-To Chocolate Cake") are explained, then followed by several variations--seasonings to add, methods to try, flavors to explore--and accompanied by suggestions for complementary pairings and "showstopper" elevations. As the recipes themselves do not repeat, to take advantage of the variations, one must flip back and forth between several pages and be mindful of where and when to make adjustments. A solid and satisfying "next steps" cookbook.

Library Journal Review

Acclaimed pastry and cronut chef Ansel (Dominique Ansel: The Secret Recipes) presents a fun, well-organized, and slyly titled collection. Eschewing the skill-based organization of his first pastry book, Ansel instead tempts bakers of all levels to learn "the building blocks of baking:" go-to recipes for bases, fillings, and finishes that can be creatively varied, combined, and assembled to produce delicious desserts with professional flair. A simple vanilla pound cake recipe, for instance, is easily transformed into a lemon or ginger pound cake ("Bases"); is optionally elevated with curd, gelée, or mousse ("Fillings"); and is delicately completed with fruit, streusel, glaze, or Chantilly cream ("Finishings"). Mouthwatering photographs of adventurous recipe combinations help further stir readers' imaginations. VERDICT A delightful and inspiring cookbook that guides bakers of all levels through the mix-and-match mentality of experienced pastry chefs. Highly recommended for established fans of Ansel and creative recipe construction.--Robin Chin Roemer, Univ. of Washington Lib., Seattle



Base Excerpted from Everyone Can Bake: Simple Recipes to Master and Mix by Dominique Ansel All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.