Bake It, Don't Fake It! : A Pastry Chef Shares Her Secrets for Impressive (And Easy) From-Scratch Desserts.

ISBN:

9781476735566

Title:

Author:

Bertinetti, Heather.

Personal Author:

Bertinetti, Heather.

Physical Description:

1 online resource (234 pages)

Series:

Rachael Ray Bks.

Contents:

Intro -- Dedication -- Foreword by Rachael Ray -- Introduction -- Read Me First! -- Baking 101 -- Cakes & Cookies -- Basic Yellow Cake -- Basic Chocolate Cake -- Brownies -- Brownie Fluff-A-Nutter -- Orange Buttermilk Bundt Cake -- Angel Food Cake -- Hazelnut Dacquoise Roulade -- Plain Cheesecake -- Dulce De Leche Powder Puff Cookies -- Oatmeal Raisin Cookies -- Coconut Shortbread -- Pies & Pastries -- Banana Cream Pie -- Simple Pie Dough -- Streusel-Topped Apple Pie -- Summer-Fruit Crisp -- Candied Nuts -- Chocolate Cherry Hand Pies -- Pâte À Choux -- Shortcut Puff Pastry -- Breads & Muffins -- Lavash -- "Everything Bagel" Bread Topping -- Jo Jo Bread -- Pancetta and Gorgonzola Scones -- Basic Muffin Batter -- Praline Muffins -- Double Chocolate Chip Muffins -- Carrot Streusel Muffins -- Frostings, Fillings & Sauces -- Royal Icing -- White Glaze -- Lemon Glaze -- Chocolate Glaze -- Cream Cheese Frosting -- Buttercreams -- French Buttercream -- Swiss Buttercream -- Italian Buttercream -- Decorating with Icing -- Ganache Filling -- Peanut Butter Filling -- Vanilla Pastry Cream -- Chocolate Pastry Cream -- Lemon Cream -- Whipped Cream -- Calvados Caramel Sauce -- Chocolate Sauce -- Raspberry Coulis -- Beyond Baking -- Crêpes -- Crêpes Suzette -- Zeppole -- Coconut Custard -- Blueberry Compote -- The Magic of Custard -- Cake Pudding -- Pain Perdu -- Chocolate Panna Cotta -- Hibiscus Gelée -- Brown Sugar Panna Cotta -- Red Wine-Poached Pears with Mascarpone Cream -- Poaching Fruit -- Wine Poaching Liquid -- Fruit Juice Poaching Liquid -- Poaching Soft Fruit -- Blackberry Sorbet -- Raspberry Sherbet -- Huckleberry Frozen Yogurt -- Vanilla Ice Cream -- Chocolate Truffles -- Chocolate Can Be Cranky -- Creamsicle Fudge -- The Art of Gift-Giving -- Chocolate-Caramel Hot Cocoa Mix -- The Next Level -- PB&J Whoopie Pies -- Marshmallow Creme.

Cider Doughnuts -- FIG & Walnut Cake -- Maple Pumpkin Cheesecake -- No-Bake Ricotta Cheesecake -- Palmiers -- Chocolate Biscotti -- Brown Butter Pizzelle -- Fontina Puffs -- Lattice-Top Blueberry Pie -- Hot Cross Buns -- Beaver Tails -- Chrustiki -- Chocolate Torrone -- Passion Fruit Pâte de Fruit -- Peanut Brittle -- Showstoppers -- Pistachio Cupcakes with Meyer Lemon Frosting -- How to Properly Cut a Layer Cake -- Chocolate Hazelnut Cake -- Red Velvet Macarons -- Fancy-Looking Restaurant Foam -- Persimmon Pudding in a Jar -- Cannelles -- Macadamia-Key Lime Cheesecake -- St. Honoré Cake -- Bourbon-Chocolate pecan Pie -- Peach and Raspberry Pecan Frangipane Tart -- Make Your Own -- Vanilla Extract -- Baking Powder -- Black and White Crêpe Cake -- Sugar Lollipops -- Chocolate-Dipped Marshmallows -- Marshmallow Chicks -- Appendix -- Acknowledgments -- About Heather Bertinetti -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Ray, Rachael.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

New York :

Atria Books,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.86	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Create show-stopping desserts and get them on the table in no time with this fully illustrated, step-by-step guide from the Rachael Ray Presents line.

Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longer-- we've got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattan's top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.

Bake It, Don't Fake It! is filled with recipes perfect for the home cook, such as Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri Truffles, Red Velvet Macarons, and PB&J Whoopie Pies. Once you learn the whys and why nots of baking, you'll be able to get creative and give all of your favorite treats a special touch. As an added bonus, you'll find Heather's "Chef It Up!" tips throughout the book, where Heather reveals her tricks for giving homemade desserts the wow presentation factor. All of the equipment you'll need is probably already in your kitchen and all of the ingredients are readily available in your local supermarket, so it's time to get baking!

Author Notes

Heather Bertinetti is the talented young pastry chef working her way through some of Manhattan's most acclaimed restaurants. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. She then went on to open and receive rave reviews at Alto, Convivio, Marea, and Osteria Morini. Heather has been lauded by The New York Times and The Wall Street Journal , and was named in Zagat's 2011 "30 under 30: New York's Hottest Up-and-Comers."

Foreword by Rachael Ray

Reviews (1)

Library Journal Review

After a foreword by television personality and celebrity chef Rachael Ray, professional pastry chef Bertinetti teaches readers how to make restaurant-worthy desserts-including hazelnut dacquoise roulade, maple pumpkin cheesecake, and red velvet macarons-at home. Like Sherry Yard's The Secrets of Baking: Simple Techniques for Sophisticated Desserts, this cookbook contains base recipes (e.g., cakes, crusts, fillings, glazes) that can be combined for more complicated creations. "Chef It Up!" and "Insider Tip" sidebars offer flavor variations and technical tips for bakers looking to hone their craft. VERDICT Novices will benefit from this cookbook's practical information, and experienced bakers will gain new ideas for their repertoire. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

Bake It, Don't Fake It! CAKES & COOKIES BASIC YELLOW CAKE MAKES TWO 9-INCH LAYERS Everyone needs a good go-to yellow cake recipe in their recipe file. Yellow cake has become the most common birthday cake flavor. Its neutral flavor profile allows the cake to be dressed up with any filling and frosting from chocolate to fruit. This recipe is moist, buttery, and perfectly simple. Cooking spray 31/2 cups cake flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup sour cream 3 tablespoons vegetable oil 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups sugar 5 large eggs 3 large egg yolks 1 tablespoon vanilla extract Preheat the oven to 350°F. Line the bottoms of two 9 x 2-inch cake pans with parchment paper rounds. Coat the pan and paper with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, sour cream, and oil. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Reduce the speed to low, add the whole eggs one at time, beating well after each addition. Beat in the egg yolks and vanilla until incorporated. On medium speed, alternate adding the flour mixture and the buttermilk mixture to the batter in several additions, ending with the buttermilk mixture. Scrape down the bowl with a rubber spatula and beat until the batter is blended well. Scrape the batter into the prepared pans and place both pans on the same oven rack. Bake until the cake springs back to the touch and a cake tester inserted in the center comes out clean, 30 to 40 minutes; rotate the pans from front to back halfway through. Let the cakes cool completely in the pans before filling and frosting. chef it up! Coconut Cake: Spread the bottom layer with Coconut Custard and top with the second layer. Frost the top and sides with Swiss Buttercream . Lightly toast shredded coconut in the oven and cover the cake (top and sides) with the toasted coconut. Strawberry "Shortcake": Spread the bottom layer with a thin layer of raspberry jam. Top with Whipped Cream . Top with 1/2 cup sliced strawberries, keeping them toward the center (you don't want them poking out when you put the top layer on). Put the top layer on and frost the top and sides with more whipped cream. Shave white chocolate curls on top. INSIDER TIP • DRIES AND WETS Many batters start out with a base of butter, sugar, and eggs to which are then added the dry ingredients and the wet ingredients. Typically the "dries" (flour, baking powder, baking soda, cocoa powder, etc.) are mixed together in a separate bowl. And the "wets" (milk, juice, oil, flavorings, or other liquids) are mixed together in yet another bowl. The dries and wets are then added alternately to the creamed butter and sugar. The reason for alternating their addition is to make a smooth batter. If you were to add all the wets first, followed by the all the dries, the batter would not be homogeneous; the fat would be separated out and the resulting cake would be greasy and flat. Excerpted from Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (And Easy) From-Scratch Desserts by Heather Bertinetti All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.