Features new ideas, different variations, and creative combinations of classic desserts and other baked goods. Title: The Craft of Baking Author: Demasco, Karen/ Fox, Mindy/ Silverman, Ellen (PHT) Publisher: Random House Inc Publication Date: 2009/10/27 Number of Pages: 256 Binding Type: HARDCOVER Library of Congress: 2010278700 Book Description James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking , designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations. Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level. Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts. From The Craft of Baking : Back-to-School Raspberry Granola Bars These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them. Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan - 1 cup pecans, roughly chopped - 1 1/2 cups unbleached all-purpose flour - 1 1/4 cups old-fashioned rolled oats - 1/3 cup granulated sugar - 1/3 cup packed dark brown sugar - 1 teaspoon kosher salt - 1/2 teaspoon baking soda - 1 cup raspberry preserves (Makes 16 bars) Directions Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment. In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature. Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined. Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer. Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves. Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares. The bars can be kept in an airtight container at room temperature for up to 1 week. "Karen’s desserts just make me happy. They are tasty and incredibly balanced. The recipes, which are straightforward and easy to follow, are just as much fun to make as they are to eat." —Michael Symon " The Craft of Baking is the kind of book you will use endlessly in the kitchen. With grace and ease, Karen DeMasco shares the secrets to her deft and delectable desserts. My only question is which sweet to try first!" —Gail Simmons "Karen DeMasco may be a professional baker, but she’s a home baker at heart. In this book she has transformed all the pastry techniques and tricks she has learned over the years into accessible and delicious desserts." —Emily Luchetti "Karen DeMasco’s brilliant work encompasses the best of classic French and Italian techniques in playful and delicious recipes that feel new and are delightfully American. I want to have the brown butter waffles for breakfast tonight!" —Mario Batali "I have always admired Karen’s ability to craft the simplest of desserts into the most sublime. Nobody does it better! We all have a great deal to learn from her." —Claudia Fleming "Fo