Making Dough: Recipes and Ratios for Perfect Pastries (Hardcover)

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Perfect for chefs and home bakers alike, this cookbook makes it easy to make puff pastry, sweet crusts, p te choux, croissants, brioche, and more from scratch

With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients--flour, butter, water, sugar, and eggs--can be tweaked to bake a patisserie's worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel clairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it's a snap to riff on the recipes and invent your own incredible pastries.

Table of Contents
Biscuit Dough

Scone Dough

Pie Dough

Shortcrust Dough

Sweetcrust Dough

P te Choux Dough

Brioche Dough

Puff Pastry Dough

Rough Puff Pastry Dough

Croissant Dough

Danish Dough

Phyllo Dough.

About the Author

Russell van Kraayenburg, author of Haute Dogs (Quirk, 2014) and blogger at Chasing Delicious, is a self-proclaimed food nerd and pastry lover. His work has been featured in Southern Living, Men's Fitness, Redbook, TRADhome, Real Simple, and Houstonia magazines and on various websites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Russell is always looking for new and exciting ways to inspire food nerds and food-phobic individuals alike to pick up a whisk and spoon.

Product Details
ISBN: 9781594748189
ISBN-10: 1594748187
Publisher: Quirk Books
Publication Date: November 10th, 2015
Pages: 208
Language: English