+ $3.99 shipping
Arrives: Oct 1 - 7
Only 1 left in stock - order soon.
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Ships from Cool Beanz Books & More
Sold by Cool Beanz Books & More
Ships from
Cool Beanz Books & More


FREE Shipping on your first order. Details
Used: Good | Details
Sold by ZBK Books
Condition: Used: Good
Comment: Pages and cover are intact. Used book in good conditions. Limited notes and highlighting may be present. May show signs of normal shelf wear and bends on corners and edges. Item may be missing CDs or access codes. Ships directly from Amazon.

Other Sellers on Amazon
Add to Cart
$47.24
+ $3.99 shipping
Sold by: left handed books
Add to Cart
$51.33
+ Free Shipping
Sold by: deals-2-grab
Add to Cart
$48.50
+ $3.99 shipping
Sold by: West Coast Bookseller
Have one to sell?
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Amazon book clubs early access

Join or create book clubs

Choose books together

Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Follow the Author

Something went wrong. Please try your request again later.


The Secrets of Baking: Simple Techniques for Sophisticated Desserts Hardcover – November 4, 2003

4.6 out of 5 stars 83 ratings

See all formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
$47.54
$46.99 $2.84

Amazon First Reads | Editors' picks at exclusive prices
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
    Apple
  • Android
    Android
  • Windows Phone
    Windows Phone
  • Click here to download from Amazon appstore
    Android

To get the free app, enter your mobile phone number.

kcpAppSendButton

Frequently bought together

  • The Secrets of Baking: Simple Techniques for Sophisticated Desserts
  • +
  • Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
  • +
  • How to Bake
Total price: $131.06
Buy the selected items together

Special offers and product promotions

Editorial Reviews

From Publishers Weekly

With an air of authority and an enthusiastic tone, Yard sets out to prove that pastry making need not be a complicated affair. Yard, the executive pastry chef at Spago Beverly Hills, has an easy didactic style that comes across in her spunky text and straightforward recipes. She divides her book into 12 master recipe chapters (such as Ganache, Vanilla Sauce and Brioche) instead of sticking to the conventional sections on cookies, cakes and tarts. This refreshing approach brings to light the relationships between certain recipes-how, for example, the chocolate and cream in the Master Ganache can be transformed into Campton Place Hot Chocolate, with minor adjustments in ingredient quantities and cooking methods. Yard also is generous with variations, offering a handful of optional approaches to most recipes. Her desire is to teach the reader the fundamentals, and then apply them to more complicated (but often very doable) dishes. Headnotes are peppered with encouragements like "Remember, whisking by hand burns calories." Sometimes, the text can become cumbersome with scientific explanations, such as the pH scale discussion in the Curds chapter. But as Yard explains in her introduction, "I show you how the ingredients interact with one another, so you'll know the reasons behind the steps you're following." A wide range of recipes makes the book accessible to all levels, allowing novices to become comfortable with pastry basics and professionals to combine multiple recipes to create more complicated impressive confections.
Copyright 2003 Reed Business Information, Inc.

Review

"Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly

Publishers Weekly

"A sensational sweet treat . . . A practical paean to premier pastries." Bookpage

"Yard gives us the lowdown on how to make restaurant-glamorous desserts at home. What a treat to be let in on the secrets of one of L.A.'s best pastry chefs." Los Angeles Times

"Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker." Library Journal Starred

"likely to be as influential for the next generation of pastry chefs as that of her fellow Angelena Nancy Silverton."-New York Times Book Review

New York Times Book Review Notable Book

"The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet Gourmet

Product details

  • Item Weight : 2.87 pounds
  • Hardcover : 416 pages
  • ISBN-13 : 978-0618138920
  • ISBN-10 : 0618138927
  • Product Dimensions : 7.94 x 1.49 x 10 inches
  • Publisher : Rux Martin/Houghton Mifflin Harcourt; 1st Edition (November 4, 2003)
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 83 ratings
Pages with related products. See and discover other items: houghton mifflin harcourt cooking, easy baking, cooking techniques, cake baking ideas