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Making Dough: Recipes and Ratios for Perfect Pastries, by Russell van Kraayenburg
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Great pastry starts with great dough. And making homemade dough is easy as pie when you’ve got science on your side. Making Dough presents simple formulas for creating a dozen different from-scratch doughs. The secret? Understanding 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. With tips and tricks from author Russell van Kraayenburg, anyone can make Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel �clairs. And thanks to Russell’s diagrams and plain-language explanations, it’s a snap to riff on his recipes and invent your own incredible pastries.
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Table of Contents
Getting Started
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
- Sales Rank: #174039 in Books
- Published on: 2015-11-10
- Released on: 2015-11-10
- Original language: English
- Number of items: 1
- Dimensions: 10.07" h x 1.04" w x 7.80" l, 1.25 pounds
- Binding: Hardcover
- 208 pages
Review
“Russell van Kraayenburg, founder of the award-winning blog Chasing Delicious, has harnessed the formula for perfect pastry in Making Dough: Recipes and Ratios for Perfect Pastries.”—Fort Bend Lifestyles and Homes
“Thoroughly 'kitchen cook friendly', even the most novice of bakers will find the recipes comprising Making Dough to be easy to follow, especially after reading the opening chapter 'Getting Started' which includes What is Do?; Measuring; Ratios; Ingredients; Tools; Mixing Methods; Tips for Working with Dough; and Making it Your Own.”—Midwest Book Review
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.
Most helpful customer reviews
10 of 10 people found the following review helpful.
dough book
By genoa golf
The book is very informative. There is a big section in the beginning about all the ingredients, how they interact with each other. There is a detailed description with illustrations of different techniques used for preparing dough, and also why the author likes making up recipes using ratios as opposed to other methods. In recipes, dry ingredients are measured by weight ounces, not volume. Unfortunately, the liquid ingredients are measured by liquid ounces, i.e. volume. I hate volume measurements - how accurate is it when you measure off honey? What about all the honey that gets stick to the cup? I do prefer putting a mixing bowl on the kitchen scale, and weigh everything while adding it to the mix, using Tare function on my scale. So, off to the calculator and conversion tables, again. More precise and less measuring cups to wash. Please, please, authors, write your recipes with weight measurements!
Each basic dough recipe is described in detail, with why and how and what to expect and hand drawn illustrations if there is a need for those so reader has the right idea of how to proceed. Then for every basic dough there is a section with recipes using this dough, some savory, some sweet. The variety is great, and there are suggestions for recipe variations, too. For each of the basic dough recipes, author suggest on how to make the dough by hand or using mixer of food processor, if it is possible. The recipes accompanied by photos, which I love.
The book is very well written, and is very informative.
8 of 9 people found the following review helpful.
For baking students, or to take home bakers to the next level
By Unity Dienes
I rarely use cookbooks any more. I can make fruit pies from scratch without a recipe (including homemade crust), I bake muffins/sweet breads weekly, and I can make pizza crust and bread in my sleep. I HATE cookbooks that give too much detail or assume I know nothing about cooking, and the cooking blogs that take a picture of every.single.step. This book is the kind of book I can actually use; actually, the kind of book I dream of.
This book focuses on pastry dough, the next step for someone like me: puff pastries, croissants, pains au chocolat, phyllo dough (!), danishes...I'm so excited. It doesn't cover pasta dough or bread dough. It breaks down the steps into an appropriate level of detail, explains the keys to success for the type of dough, and gives both a traditional ingredients list and a ratio for more advanced cooks. I use ratios a lot, so I know how helpful they can be. For example, with muffins, the quantity I can make depends on how many zucchinis I have (or whatever). One thing that jumped out at me is that the ingredients are listed in terms of weight, not volume, which is definitely a departure from the way most recipes are written. A kitchen scale will be vital to use these.
So how are the results? I tried an apple-pie recipe, because I know how to make apple pies and I wanted to make sure whatever result I got was not due simply to lack of experience. I followed the recipe exactly to make sure I was getting as close as possible to the results intended by the author. So, the pie ended up looking and tasting wonderful; definitely the best apple pie I've ever made. But there were some surprises. First, for some reason I ended up with waaaay too much apple filling, even though I weighed the apples as directed and used a 9" pie pan as directed. I also ended up with some extra pie dough (possibly I rolled it too thin?), though, so I just made a second pie with only a top crust in a smaller pan. I'm definitely not complaining, but it was mystifying. I was suspicious when I was peeling the apples: I used about 18 apples to get 6 lb for the filling. Still, it was cool to learn how to make a neat edge to the pie (never tried that before) and it really was delicious. Oh, and it did not take that long. The pie crust only took me a couple minutes (plus cooling time); max 10 minutes total mixing and rolling time. The filling took longer, about 30 min because of peeling the apples, but still not too daunting. So not EVERYTHING in here is going to be an all-day project.
So the upshot is that this is a serious book. Pretty much everything in here can be bought ready-made, but if you want to learn to make your own, this is what you want. Forget searching the Internet for this stuff; just get this book.
7 of 8 people found the following review helpful.
Beautiful book on making all kinds of pastry dough
By Joanna Daneman
This book features how to make all kinds of pastry dough from biscuit and pate sucree (sweet pie dough) to pate choux (cream puff), puff paste and on to Danish pastry dough and even phyllo. Personally, I would never bother to make phyllo. But if you want to, the recipe is here.
Not every type of dough is in here, but there is a good overview of the most popular kinds of dough.
The book has wonderful diagrams and photos--perhaps more photos than diagrams and the photos are in many cases full page, generally on the left page while the instructions are on the right. You can see how to shape the dough or what the finished pastry looks like. The book is hard bound on excellent paper, nice binding. This is a pretty book and not too heavy (some cookbooks are way too big and they are hard to keep open on the counter.)
My only quibble with this book is that the "strudel" is not strudel. Nein, nein, nein. Instead, the authors call Danish pastry dough being cut into a jalousie with apple filling--a strudel I know, I know, you Austrians are rolling your eyes. A strudel is dough more like phyllo dough (hinting at its Turkish origins--Viennese cooking took things from the Ottoman Empire during the 1700's.) The dough is stretched out on a table, covering an entire table, often rolled out with a broomstick and then rolled up into layers over a lemon-scented apple filling and baked in a horseshoe shape (to fit onto the baking sheet.) A jalousie is usually puff paste but here it's the related Danish pastry (yeast dough layered with butter) and cut into a lattice to reveal the jammy filling. Nice to eat, but...no way is it strudel. I used to watch a friend's mom make it in her farmhouse kitchen when I was a kid, and it's probably my favorite pastry of all and a royal pain in the you-know to make but so worth it.
This is an odd inaccuracy for an otherwise terrific book on pastry dough. Was it because it's just easier to make Danish? I don't know, but other than that glaring inaccuracy, the book is excellent if you enjoy baking. I love the sculptural aspects of dough and like to make fancy pastry for parties, so I enjoyed this book.
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