Storage

Displaying 1 of 1

2022

Format:	Book
Author:	Fleming, Claudia author.
Title:	Delectable : sweet & savory baking / Claudia Fleming with Catherine Young ; photographs by Johnny Miller.
Edition:	First edition.
Summary:	"Claudia Fleming's The Last Course and her menus from Gramercy Tavern introduced us to her sophisticated, classically inspired seasonal desserts and pastries. Her distinctive dishes established a new standard in pastry kitchens across the country. Now, bakers in home kitchens everywhere, and at every level, can rejoice knowing that this all-new collection from an absolute master has been written specifically for them. Here they will find inspiration from the recipes Claudia developed, tweaked, and perfected in her very own kitchen. Each recipe reflects her signature style and skilled approach in an even more personal way. Recipe inspirations include those passed down from her mother (and reworked and improved upon), those from Claudia's travels, and those that truly brought her comfort or satisfied a craving. Claudia's incredible knowledge and techniques from a storied career in pastry and dessert inform these more comfortable, casual, delicious desserts and savory bites. Throughout the book are helpful and comprehensive essays covering topics such as Working with Yeast, Layer Cake Tricks, and more. With 143 recipes, the book is organized into chapters including: Breads, Muffins, and Biscuits: Focaccia Bread; Date Nut Muffins with Coconut; Rhubarb Scones Donuts and Cakes: Cider Doughnuts; Apple Crumb Cake; Devil's Food Cake Cookies: Grapefruit Rugelach; Pizzelles Pies: Nectarine and Fig Tart; Plum Cobbler Savories: Eggplant Caponata Tart; Chickpea Crackers Custards, Semifreddos, and a Souffle: Pistachio Semifreddo Fruit: Poached Quince; Candied Orange Rind Pantry: Basil Oil; Sugared Macadamia Nuts; Brown Butter Crumble"-- Provided by publisher.
Publisher, Date:	New York : Random House, [2022] ©2022
Description:	xx, 316 pages : color illustrations ; 27 cm
Subjects:	Baking Desserts
Genre:	Cookbooks
Other Author:	Young, Catherine D. author. Miller, Johnny photographer.
Notes:	Includes index.
LCCN:	2021060496
ISBN:	9780593230541 059323054X
Other Number:	1347386615
System Availability:	1
# System items in:	1
# Local items:	1
# Local items in:	1
Current Holds:	0

Expand All | Collapse All

Availability

Syndetics Unbound

Summary

Table of Contents

	Introduction: The Next Chapter	p. xiii
	About this Book	p. xvii
	Weights and Measures	p. xvii
	Equipment and Ingredients	p. xix
Chapter 1	Breakfast and Breads	p. 3
	Morning Baking	p. 4
	Biscuits and Scones	p. 5
	Drop Biscuits	p. 5
	Biscuit and Scone Notes	p. 7
	North Fork Biscuits	p. 8
	Sweet Potato Biscuits with Bitter Chocolate and Pecans	p. 9
	English-Style Scones	p. 12
	Cheddar and Stilton Scones	p. 13
	Rhubarb Scones	p. 14
	Blackberry Shortcake	p. 16
	Muffins and Quick Breads	p. 19
	Blueberry Muffins	p. 19
	Date, Nut, and Coconut Muffins	p. 20
	Oat and Banana Muffins with Pecans	p. 21
	Mom's Irish Soda Bread	p. 22
	Chipotle Cornbread	p. 25
	Working with Commercial Yeast	p. 26
	Yeasted Breads
	Cheese Rolls	p. 27
	Sweet Potato Rolls with Miso	p. 29
	Chocolate Babka Buns	p. 31
	Prosciutto Bread	p. 35
	Rye English Muffins	p. 38
	North Fork Focaccia	p. 41
	Focaccia Rolls	p. 42
Chapter 2	Doughnuts and Cakes	p. 45
	A Cake Problem?	p. 46
	Doughnuts	p. 48
	Cider Doughnuts	p. 48
	Chocolate Doughnuts with Espresso Glaze	p. 51
	Vanilla Cream Doughnuts	p. 53
	Maple and White Chocolate Skiffs	p. 56
	Seasonal Cakes	p. 59
	Strawberry Cassata	p. 59
	Plum and Almond Cake	p. 63
	Quince Goat Cheese Cake	p. 64
	Apple Crumb Cake	p. 67
	Cornmeal and Olive Oil Cake	p. 69
	Fennel Tea Cake with Pernod Whipped Cream	p. 71
	Layer Cakes	p. 72
	Coconut Layer Cake	p. 72
	Devil's Food Cake with Earl Grey Cream	p. 75
	Ginger-Stout Layer Cake with Ermine Frosting	p. 77
	White Cake with Plum Filling	p. 81
	How to Frost a Cake	p. 83
	Frostings and Toppings	p. 85
	Italian Meringue (Frosting)	p. 85
	Maple and White Chocolate Cream	p. 86
	The World of Buttercreams	p. 87
	Chocolate Buttercream	p. 88
	Vanilla Buttercream	p. 90
	Buttermilk "Ermine" Frosting	p. 91
Chapter 3	Cookies	p. 93
	Seeking Deliciousness	p. 95
	Cooking Sugar	p. 96
	European Inspirations	p. 98
	Fig Bars	p. 98
	Grapefruit and Poppy Seed Rugelach	p. 101
	Crisps	p. 102
	Pecan Olive Shortbread	p. 103
	Pignoli Cookies	p. 104
	Raspberry and Cranberry Linzer Cookies	p. 105
	Pizzelles	p. 109
	Melted Chocolate: Ganache and Tempered Chocolate	p. 110
	Tempered Chocolate Glaze	p. 111
	Toffee	p. 113
	American Classics and Riffs	p. 114
	Almond and Walnut Brownies	p. 114
	Food Truck Chocolate Chip Cookies	p. 117
	Dad's Favorite Cookie	p. 118
	Espresso Shortbread with Cocoa Nibs	p. 121
	Maple Shortbread	p. 123
	Molasses Ginger Cookies	p. 124
	Oatmeal Cookies with Sour Cherries	p. 125
Chapter 4	Pies	p. 129
	Careful with the Crust	p. 130
	Pies, Tarts, and CObblers	p. 132
	Rhubarb and Strawberry Pie	p. 132
	Blueberry, Blueberry, Blueberry Tart	p. 135
	Blueberry Turnovers	p. 137
	Peach and Blackberry Cobbler with Ricotta Biscuits	p. 139
	Peach and Raspberry Crostata	p. 141
	Caramelized Nectarine and Fig Tart	p. 144
	Raspberry, Rose, and White Chocolate Tart	p. 146
	Ricotta Tart with Roasted Cherries	p. 149
	Plum Cobbler with Cornmeal Biscuits	p. 151
	Italian Plum and Hazelnut Tart	p. 152
	Apple Tartlets	p. 155
	Apple and Raspberry Crisp	p. 157
	Lemon Pie with Coconut	p. 159
	Lemon Tart	p. 161
	Kumquat Tatin	p. 163
	Chocolate Caramel Tart with Peanuts	p. 165
	Pastiera (Grain Pie)	p. 167
	Doughs	p. 170
	Basic Butter Pie Dough	p. 170
	Chocolate Dough	p. 171
	Cornmeal Buttermilk Dough	p. 172
	Cheddar Crostata Dough	p. 173
	Cream Cheese Dough	p. 174
	Crostata Dough	p. 175
	Cast-Iron Pizza Dough	p. 177
	Hazelnut Dough	p. 178
	Rough Puff Pastry	p. 179
	Sweet Almond Tart Dough	p. 180
	Sweet Tart Dough	p. 181
Chapter 5	Savories	p. 183
	A Taste for Savories	p. 184
	Mostly Vegetable Tarts	p. 187
	Eggplant Caponata Tatt	p. 187
	Mrs. Stasi's Escarole Pie	p. 190
	Shiitake Sticky Buns	p. 193
	Potato Flambé Tart	p. 197
	Spring Torta	p. 198
	Squash Blossom Tart	p. 201
	Tomato Crostata	p. 203
	Nibbles	p. 205
	Cheddar Coins	p. 205
	Chickpea Crackers	p. 206
	Gouda Pizzelles	p. 207
	Gruyère and Onion Cocktail Biscuits	p. 209
	Cheese Kiffles	p. 210
	Onion and Poppy Seed Kiffles	p. 212
	Pretzels	p. 215
	Pancetta Taralli	p. 219
	Fennel Taralli	p. 221
	Pecorino Taralli	p. 222
Chapter 6	Custards and Semifreddos	p. 225
	About Eggs	p. 226
	Custards	p. 229
	Chocolate Mousse	p. 229
	Espresso Custard with Orange	p. 231
	Coconut Custard	p. 232
	XVOO Lemon Cream	p. 233
	Passion Fruit Custard	p. 235
	Yuzu Panna Cotta	p. 236
	Chocolate Panna Cotta	p. 239
	Sweet Corn Puddings with Blueberries	p. 241
	Semifreddo: History and Technique	p. 243
	Banana and Espresso Semifreddo with Butterscotch and Macadamia Nuts	p. 244
	Black Raspberry and Chocolate Semifreddo	p. 246
	Squash Semifreddo Tart with Coconut and Pecans	p. 248
	Spumoni with Meringue and Caramelized Oranges	p. 251
	Olive Oil Semifreddo	p. 255
	Orange Semifreddo	p. 256
	Pistachio Semifreddo	p. 258
Chapter 7	Fruit	p. 261
	Cooking in Season	p. 262
	Roasted Peaches with Caramel and Cherries	p. 265
	Roasted Pears with Maple and Goat Cheese Cream	p. 266
	Roasted Figs with Sugared Pistachios	p. 267
	Poached Quince	p. 268
	Citrus Salad	p. 269
	Poached Rhubarb	p. 270
	Candied Kumquats	p. 271
	Poached Grapefruit with Fennel	p. 272
	Blood Oranges in Caramel	p. 273
	Candied Orange Rinds	p. 275
	Candied Grapefruit Rinds	p. 277
	Apple Butter	p. 278
	Grapefruit Conserve	p. 279
	Wintertime Apricot Jam	p. 280
	Eggplant Caponata	p. 281
	Quick-Pickled Cucumbers	p. 283
Chapter 8	Pantry	p. 285
	Be Prepared	p. 285
	Basil Oil	p. 288
	Blood Orange Caramel	p. 288
	Butterscotch Toffee Sauce	p. 289
	Honey Butter	p. 289
	Savory Mixed Seeds	p. 290
	Sugared Nuts and Seeds	p. 291
	Sugared Almonds	p. 291
	Sugared Hazelnuts	p. 292
	Sugared Macadamia Nuts	p. 292
	Maple Sugared Pecans	p. 293
	Molasses Pecans	p. 293
	Sugared Pine Nuts	p. 294
	Sugared Pistachios	p. 294
	Sugared Pumpkin Seeds	p. 295
	Maple Sugared Walnuts	p. 295
	A Trio of Crumbles	p. 296
	Brown Butter Pecan Crumble	p. 296
	Oat Crumble	p. 298
	Chocolate Crumble	p. 298
	Acknowledgments	p. 300
	Index	p. 303

First Chapter or Excerpt

Large Cover Image

Librarian's View

Displaying 1 of 1