Pastry Baking Basics

Baking pastries is for many of us who don't make our living in the kitchen, a little intimidating. However the satisfaction that comes with a great loaf of bread, sweet rolls, a cobbler or scones is terrific! Pastry Baking Basics provides step-by-step instruction using over a dozen different recipes to illustrate how easy it is for you to bake pastries, learning the principles behind them, to build a firm foundation based on understanding rather than memorizing formulas. This program...
More Description

Baking pastries is for many of us who don't make our living in the kitchen, a little intimidating. However the satisfaction that comes with a great loaf of bread, sweet rolls, a cobbler or scones is terrific! Pastry Baking Basics provides step-by-step instruction using over a dozen different recipes to illustrate how easy it is for you to bake pastries, learning the principles behind them, to build a firm foundation based on understanding rather than memorizing formulas. This program is filled with all the information and ideas you need for creating delicious baked goods and tantalizing desserts... today and for years to come. You can develop skills or refine techniques, to gain or simply broaden your repertoire in the kitchen. Learn Pastry Baking Basics while making: Buttermilk Biscuits, Everyday Bread, Sweet Dinner Rolls, Raspberry Scones, Salted Caramel Cheesecake with Shortbread Crust & Chocolate Ganache, Chocolate S'more Tart, Rugelach, Strawberry Rhubarb Crostada, Banana Cake, Coconut Macaroons, Red Velvet Cupcakes, Blackberry Cobbler Bar.' Executive Chef Tom Small's culinary expertise has been acquired at some of the finest restaurants in California & Washington including Smitty's Grill, TAPS Fish House, San Antonio Winery & Armondos. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom and his family moved to Washington State drawn by the warm community, beautiful landscape and amazing selection of local food products. Tom Small grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Printed recipes included.