The Craft of Baking

The Craft of Baking

Cakes, Cookies, & Other Sweets With Ideas for Inventing your Own

Book - 2009
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Random House, Inc.
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.

Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.

Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.

Baker & Taylor
Features new ideas, different variations, and creative combinations of classic desserts and other baked goods.

& Taylor

Includes 115 recipes for muffins, cookies, brownies, pies, cupcakes, ice creams and other desserts, in a book by a James Beard Award-winning author that includes 50 photos and ideas on variations and creative combinations, such as Apple Fritters with Caramel Ice Cream and Apple Cider Caramel Sauce.

Topical Term: Cake
Publisher: New York : Clarkson Potter Publishers, c2009
Edition: 1st ed
ISBN: 9780307408105
Branch Call Number: TX773 .D46 2009
Characteristics: 256 p. : ill. ; 26 cm
Additional Contributors: Fox, Mindy
Silverman, Ellen


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Apr 20, 2010

I will be adding this book to my wishlist. It's full of yummy recipes, wonderful pictures and extra ideas. It's exactly what I look for in a cookbook.

Apr 02, 2010

Enticing, but not for anyone who has to watch sugar intake.

Jan 21, 2010

note to self: try the jellies and candied lemon slices!! some interesting recipes in here!!


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