Being a better baker: Award-winning cookbook offers tips for beginners to pros

Posted: Wednesday, April 15, 2009

Whether you are an accomplished baker, or a novice, "The Art & Soul of Baking," by Sur La Table with Cindy Mushet, not only speaks to the soul, but to the heart, too. Containing over 275 recipes and more than 100 mouth-watering, full-color photographs, this 2009 International Association of Culinary Professionals award-winning (in the baking class) cookbook is easy to love and has the power to teach.

Photo By Sue Ade
Photo By Sue Ade

With 20 years plus of baking experience, ptisserie chef and culinary instructor Cindy Mushet guides bakers through inspired recipes that include useful information under headings like "what the pros know," "getting ahead," and "storing."

Mishet's approach is unpretentious and motivating whether she is presenting a recipe for everyday fare such as brownies and lemon bars or something more urbane like "Baci Tart with Frangelico Cream."

Should your tastes lean toward the savory, the cookbook also details how to successfully bake yeast breads and rolls, flaky croissants, a "Potato, Onion and Gruyre Galette," and "Herbed Chicken Pot Pie," plus much more.

In addition to its recent IACP cookbook award, "The Art & Soul of Baking" has also been nominated for the 2009 James Beard Foundation book award (in the baking category).

Sur La Table, a Seattle-based upscale retailer specializing in gourmet cooking goods, food, and cookbooks calls "The Art & Soul of Baking," the "ultimate guide to baking."

And, you know what?

It is.

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