One thing I secured in Logos Hope without second thought is the book about Baking. I must admit, this is my weakest part of all. Everything must be exact in baking, which is a far cry from the rest of cooking methods. There’s no such thing as estimation in either quantities in the ingredients or the cooking time. If you miss one thing, don’t expect you will get perfect-baked goodies. As a kid growing in the family’s kitchen, I must admit I was not exposed to baking obviously because we don’t have oven at home. The only thing I remember were those memories of Papsi preparing some native cakes dry-cooked in a pot without any water or oil.
Breads are my breakfast staple. I love cakes and the many kinds of savory or sweet pastries paired with coffee. Therefore I should learn how to bake.
Join me as I push myself to explore the other side of the kitchen that is baking, with these two easy reference guides:
Breads, Muffins, Cakes, Pies, Tarts, Cookies and Bars
By Martha Day
Published by Hermes House, an imprint of Annes Publishing Ltd.
© Annes Publishing Ltd 1996, 2010, previously published as COMPLETE BAKING
6.75 inches wide by 8.7 inches tall, semi-hard bound, all inside pages in full glossy color
A QUICK LOOK INSIDE THE BOOK
There are over 400 step-by-step recipes illustrated in more than 1800 photographs in 512 pages of this book. It covers almost all baked goodies we are familiar with:
· Biscuits and bars
· Buns and tea breads
· Pies and Tarts
· Cakes and Gateaux
· Low-fat Cakes and Bakes
· Everyday Breads
· Classic Breads from around the world
It also has Index at the last section for easy reference and quick guide to all topics covered.
This book begins with a comprehensive techniques section, covering all the basic ingredients, equipment and skills needed to bake. It also include sections on rolling out and lining a tin, lining a flan tin or ring, finishing edges of crusts, baking blind (pre-baking of crusts), how to make two-crust pies, making lattice tops, making biscuit case, choux pastry and making cakes by different methods, making different dough for yeast breads, rolls, pizza, focaccia and bread sticks.
Each is carefully illustrated, and it offers an extensive range of recipes from simple everyday breads to herb-flavored and fruits and nuts bread. Very practical book in baking! It’s my encyclopedia in baking.
BEST EVER BOOK OF PASTRY
By Catherine Atkinson
© Annes Publishing Ltd 2008, 2009, printed in Singapore
How 9.5 inches wide by 11 inches tall, semi-hard bound, all inside pages are in full glossy color
This book includes brief history of pastry and the pastry making today as well as a complete section on the Art of Pastry Making, from pastry making equipment to making all the different types of pastry. Also has index for easy reference guide.
A QUICK LOOK INSIDE THE BOOK
This book is a guide on how to make perfect pies, tarts, flans, pastries and strudels. There are 120 sweet and savory recipes shown in 280 stunning photos in 224 pages:
· Small Savoury Pastries
· Quiches and Savory Tarts
· Single and double crust pies
· Parcels and shaped pastry cases
· Sweet Shortcrust pastries
· Sweet Puff and Filo Pastries
· Elegantfruit tarts
· Rich and Indulgent Desserts
· Puff, Choux and Filo Pastry Desserts
The author is a trained Cordon Bleu cook, and currently works as a full time writer and food consultants, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks.