Scientifically Sweet A Scientific and Delicious Approach to Artisanal Baking Christina Marsigliese Sylvie Gosselin 9781470018122 Books
Download As PDF : Scientifically Sweet A Scientific and Delicious Approach to Artisanal Baking Christina Marsigliese Sylvie Gosselin 9781470018122 Books
If you love to bake or want to learn how to bake; if you’d consider dessert for breakfast and like looking at pretty things, then you’re making the right choice. This book holds all the secrets! Pro techniques, scientific tips and easy-to-follow detailed instructions for over 100 recipes paired with over 100 colour photographs - it’s all right here and it comes from Christina, a Food Scientist Baker! Scientifically Sweet is a baking cookbook with a scientific twist; it is full of answers and inspiration. It is essential for beginner bakers as it provides them with tools to get started and feel confident with step-by-step, easy to understand instructions. It is also a must-have for experienced bakers who are interested in learning the science behind baking and improving their technique. Love chocolate chip cookies? Christina shares unique ingredients to help you make the chewiest CCC's ever. You don't need to go specialty shopping to make jam - all you need is fruit, sugar and acid. Find out why. You will learn about foams and why egg whites can fill out like shaving cream. Learn what stabilizes foams and the big role they play in making French macarons. You will never buy chocolate truffles again once you learn how easy they are to make. Since chocolate can be quite finicky though, there are a few techniques to know so that you can make silky smooth ganache. Ever think you could make candy at home? You totally can, and you can give it away wrapped in pretty jars with a bow (or you can just eat it all. No judging). Christina spilled all of her secrets. The elegant and unique recipes and photography in this book alone are enough to intrigue any cookbook enthusiast. Christina's writing makes it easy to understand the backbone of a recipe to give you confidence and help you become a more fearless baker!
Scientifically Sweet A Scientific and Delicious Approach to Artisanal Baking Christina Marsigliese Sylvie Gosselin 9781470018122 Books
This is probably the most expensive cookbook I bought. I ordered on March 29, and the book was literally printed the next day (the last page said made on March 30). It's pretty pricey for a paperback. The author bases herself on being scientific, yet she uses cups for her measurements and then oz for scoop size. Who uses oz?! All the recipes I've come across either give diameter or spoon size. She also calls for ingredients you'd only use once.... like cultured butter or goat cheese. I think she tries a little too hard.Product details
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Tags : Scientifically Sweet: A Scientific and Delicious Approach to Artisanal Baking [Christina Marsigliese, Sylvie Gosselin] on Amazon.com. *FREE* shipping on qualifying offers. If you love to bake or want to learn how to bake; if you’d consider dessert for breakfast and like looking at pretty things,Christina Marsigliese, Sylvie Gosselin,Scientifically Sweet: A Scientific and Delicious Approach to Artisanal Baking,CreateSpace Independent Publishing Platform,1470018128,COOKING Methods Baking
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Scientifically Sweet A Scientific and Delicious Approach to Artisanal Baking Christina Marsigliese Sylvie Gosselin 9781470018122 Books Reviews
I love how this book explains the reasons for all the silly baking techniques that recipes call for. I no longer feel like a sucker for taking the extra time to alternate adding the dry and wet ingredients when I'm baking a cake just because the recipe told me to. I also like that every recipe has a picture. I highly recommend this book!
My favorite dessert cookbook of MANY. Great range of recipes. Excellent instructions make executing them easy. Outstanding photography! In addition to all that, the book is sprinkled with various easy to understand, useful and interesting baking food science - for example what does using lard versus butter in a pie crust do and why. The author is a food scientist and avid baker.
I am in love with her blog so I had to get this. I love the baking science. There are so many tips, like how to stop cookies from turning out flat. The pictures are lovely and it's great to have one for every recipe so I know what it's supposed to look like. I made the brown butter pecan cookies...and OMG! amazing. Hard to believe this is a self-published title. I can't wait to bake more recipes from this book. Creme brulee cupcakes are next!
This is an excellent cookbook. It has become my gift of choice for many brides. It is visually appealing with beautiful pictures. The extra "scientific" information is very interesting. In easy to understand language, Ms. Marsigliese has explained many facts about cooking that I had wondered about. The book is organized in a clear and logical way. The bits of personal information makes "Scientifically Sweet" fun to just read. I recommend trying the ginger cookie recipe first.
Scientifically Sweet is a necessary book for those who pride themselves in exceptional baked goods. The pictures are beautiful and would inspire anyone to become a baker. The explanations for different textues within the same product are what I've been searching for...why did I get thin, crispy cookies? or how did I get that glossy top on my brownie? Christina's writing style is so entertaining, I read the book as if it were a top-rated novel. Great book!
You will love this book if you are a foodie, a baking nerd, or if you just want a collection of recipes that leaves you wanting to rush to the kitchen and make every single item it depicts! I relax on the couch each evening with this book deciding what to bake next. So far the Golden Vanilla Purist Cupcakes with accompanying frosting and the Buttery Vanilla Bean Birthday Cake have been perfect. I will be making two other cakes this week as well.
This is an informative, well-written assortment of delectable recipes. You won't regret adding it to your collection.
A great cookbook for anyone who loves baking already or wants to learn how to bake. People always tell me that they love to cook but are too scared to bake. I used to be one of those people but now I love baking and especially love how baked goods seem to make everyone happier. I've made several of Christina's recipes and each time they turn out perfect and delicious! The extra tips and instructions, like what the batter should look like at each stage and when to stop mixing for example, are very helpful and encouraging especially when trying something completely new. The pictures alone make me want to bake more often, though be warned that they induce sweet cravings and uncontrolled drooling.
This is probably the most expensive cookbook I bought. I ordered on March 29, and the book was literally printed the next day (the last page said made on March 30). It's pretty pricey for a paperback. The author bases herself on being scientific, yet she uses cups for her measurements and then oz for scoop size. Who uses oz?! All the recipes I've come across either give diameter or spoon size. She also calls for ingredients you'd only use once.... like cultured butter or goat cheese. I think she tries a little too hard.
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