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Conocí este libro a través del blog de una chef pastelera australiana, lo busqué en amazon y estaba disponible y en entrega inmediata. Puedo decir que sin dudas este libro vale la pena para todos los interesados (principiantes/intermedios) en la pastelería. Su autora, Erin Mc Dowell explica cada uno de los procesos resolviendo las dudas del ¿porqué? y ¿cómo?. Principiantes: no teman, con este libro cualquiera puede hornear
Das Buch hat mich enttäuscht; habe es wg. des Hilfeteils gekauft, aber der kommt viel zu kurz. Auch sind zu wenig Fotos enthalten. Ich besitze hunderte Backbücher und freue mich über Neuerwerbungen stets sehr, aber es müßte schon auch etwas Neues drinstehen. Alles alte Hüte.
Love that she tells you how difficult the recipe is. I was a bit hesitant about the crust recipe, because I stay in the tropics (think hot and humid), but using a dough blender worked perfectly! And the pie crust recipe really works for those who love a more flaky crust.
Sometimes a cookbook comes along and completely surprises you. I confess, I had low expectations for this cookbook. Not because I don't love Food52 or Erin's writing, but because it's difficult to do this kind of "instructive baking for the home cook" well. I've purchased a lot of duds that skewed towards too simple/dumbed down and/or too boring (the world needs only so many recipes for the basic sugar cookie, brownie, yellow cake, etc).
Erin's cookbook is everything an informative cookbook needs to be for the home baker. Inside this squat but many-paged tome, Erin has included recipes for a few basics, along with explanations for why they work (like the high ratio cake - aka why commercial bakeries use shortening in their cakes and why you might want to too). Beyond explanations of recipes themselves, this book is stuffed with tips for keeping your brown sugar soft, fixing a broken buttercream, etc as well as lengthy explanations and detailed photos for different pie crust styles, lattice weaves, weighing out crumb crusts for your pan size, etc.
The vast majority of Erin's recipes are either a spin on well loved classics or something you're unlikely to find in most/any other baking cookbook. I'm not sure I'll ever try her lemon-licorice meringue pie, but only because I'm not sure I like licorice that much. Her peppermint fluff cupcakes and butterscotch blondies however are going to become a part of my baking rotation.
What I like: Clear recipe writing Interesting recipes Beautiful pictures of everything Great advice and explanations about why things are done a certain way
What I don't like: I wish the book were a little taller, so more of the recipe fit on a single page
What I've made: Butterscotch blondies Apricot cream cake Peppermint devil's food high hat cupcakes
Verdict: If I had to pick only three dessert cookbooks, this one would make the cut
I love the way this is written and the good tips and ideas. However, this book needed further editing, as there are some mix-ups. At the end of page 15 a new sentence begins -- but it does not continue on page 16 - instead a whole section is on that page. Instead, the sentence (and the rest of the section it goes with) picks up again 2 pages over. The sections of the chapter are simply mixed up. Additionally in the Resources section, the website recommended for buying cookie scoops no longer exists. These are silly mistakes that should have been caught before publication -- especially from as well-known a publishing house as Houghton Mifflin.
I bought this book because I fell in love with the idea of "Flourless [and butterless] Cocoa Cookies." I saw the image in the Amazon Preview and my mouth watered full of desire. The book turns out to be beautiful. Fabulous pictures everywhere (plenty) and interesting recipes that I would have liked to make... But when I began making them, not a single dish comes out well (at least of those I tried). The Flourless Cookies were an epic failure. Epic! Only after failing miserably, I looked up a few recipes online and, sure enough, nothing compares to the totally "off" measurements offered in McDowell's book. For example, the consensus seems to be that such recipe requires egg whites (makes sense! they'd allow the batter to hold shape). McDowell tells you to "lightly beat three eggs" at first, then add the cocoa and powdered sugar (cinnamon and vanilla) et voilà... one finds oneself with a runny batter that cannot be scooped or separated on a baking sheet into cookies. Sadly (because it is visually gorgeous), I returned this book.