In Sweet Miniatures
Flo Braker proves that it is a small world after all. But don't think of this IACP Award-winning cookbook as tiny. Rather, it's a comprehensive introduction to creating fabulous and impressive miniature desserts. Braker, a contributor to the San Francisco Chronicle
and author of the much-loved Simple Art of Perfect Baking
, offers step-by-step recipe directions, a complete list of baking needs, and helpful recommendations based on her own bakery and catering experience. Careful consideration is given to the basic art and science of baking, including sage advice on how to stock a kitchen with the necessary tools and ingredients. Novice and advanced bakers alike will find educational tips such as how to temper chocolate, how to use a pastry bag with tips and a coronet, and how to make simple yet elegant decorations. Braker's focus here, however, is the miniature presentation, and she brings together more than 125 recipes of sought-after minicakes, pastries, cookies, candies, and tarts. Popular favorites include Individual Lemon Meringue Tarts as well as traditional European favorites such as Shortbread Cameos, Viennese Triangles, Krumkake, Pistachio Petit Fours, Neapolitan Wedges, and the holiday favorite, Lebkuchen. Full-color illustrations complement the recipes. Braker even suggests storage ideas to protect the most fragile pastries and to maintain their even more delicate flavor. With such an inclusive, smart, and instructional book Flo Braker lends credibility to the phrase "bite-size." And it's a mouthful. --Teresa Simanton
From Publishers Weekly
You've seen them at tea parties and fancy bakeries--tiny cakes, cookies, and pastries that offer a tantalizing choice of colors, tastes and textures. Braker ( The Simple Art of Perfect Baking ) launched her cooking career creating these tidbits, and her enthusiasm for them is infectious. She makes an artful craft sound easy, and points out that providing family or guests with several such dessert selections is bound to surpass the unveiling of a single kind of cake or pie. Her directions are invaluable and explicit; her many time-saving or do-ahead steps will maximize time spent in the kitchen. The recipes are precise, but also allow for experimentation. Experience with handling pastry dough or chocolate will give some readers a slight edge, but even newcomers will be able to tackle much of what's here, baking their way up to the trickiest, airiest echelons. Ingredients are likely to be accessible, but readers will have to invest in miniature tart pans--a purchase well worth it for anyone quickly dazzled by Shreveshire tarts, chocolate galaxy peticakes or pistachio petits fours. Photos not seen by PW.
Copyright 1991 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.