Marbled, swirled, and layered : 150 recipes and variations for artful bars, cookies, pies, cakes, and more

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Title:

Marbled, swirled, and layered : 150 recipes and variations for artful bars, cookies, pies, cakes, and more

Author:

Lin, Irvin F., author.

ISBN:

9780544453739

Physical Description:

346 pages : color illustrations ; 24 cm

Contents:

Baking equipment -- How to use this book and basic troubleshooting for baking -- Ingredients -- Gluten free conversion for this cookbook -- Cookies -- Brownies and bars -- Cakes -- Pies, tarts, cobblers, and crisps -- Muffins, breads, and breakfast goods -- A little bit more.

Subject Term:

Baking.

Format:

Books

Publication Date:

2016

Language:

English

Holds: Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Location
Searching... Tuckahoe Library	Book	38674116433549	641.815 LIN	Searching... Unknown
Searching... Twin Hickory Library	Book	38674116433531	641.815 LIN	Searching... Unknown

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Summary

Incredible desserts with layers and swirls of flavor that are beautiful and delicious--inside and out

When you marble, layer, and swirl doughs, batters, toppings, or frostings, good looks and good taste come together in one total package. Irvin Lin, creator of the popular blog Eat the Love, shows how these techniques open the door to inventive flavor combinations that look as fantastic as they taste. Bakers of all levels will enjoy recipes ranging from easy brownies and bars to brunch-worthy muffins and morning buns to show-stopping cakes and tarts: cinnamon spiral icebox cookies, pistachio-swirl brownies, triple-chocolate pie, multicolored "Neapolitan" layer cake, and more. Lin offers variations to suit any taste (more than 150 recipes total) plus baking and decorating tips throughout on topics like making your own all-natural food coloring, rolling up jelly roll-style cakes, and discovering the magic of browned butter. Readers (and eaters) are sure to ooh and ahh over every dazzling dessert at first glance--and then again at first bite.

Reviews (2)

Booklist Review

The pastry chef's skills range wide, calling upon training in physics, chemistry, and culinary technique to produce artful and tasty desserts appealing to the widest possible audience. San Franciscan Lin has mastered his craft, and he shares his deep knowledge to educate others. The cookies and cakes Lin has imagined here go far beyond the commonplace. Some of the recipes will challenge even the chef's professional peers, but a few will prove attractive and intriguing to the everyday home baker. The sharply defined pinwheel effect of his cinnamon honey bun cookies can be duplicated with some practice and patience. Lin's sense of humor extends to a cake that duplicates commercial cream-filled chocolate cupcakes. Every recipe has one or two variations that transform flavors from the basic version. For those who need to avoid gluten, Lin has developed wheat flour substitutions that perform perfectly. Culinary students can glean much from Lin.--Knoblauch, Mark Copyright 2016 Booklist

Library Journal Review

This debut cookbook's no-frills title belies a wealth of thoughtfully composed and marvelously complex desserts, such as jumbo Arnold Palmer cookies, Seville orange bars with salted shortbread and gin meringue, and pumpkin and ginger swirl ice cream pie with pecan-maple crust. In chapters for cookies, brownies and bars, cakes, breakfast goods, and more, food writer Lin competently explains baking basics and shares supplementary information on ingredients, techniques, and food science. Most recipes include two to three flavor variations, and many can be made gluten-free using flour blends and conversion tips appearing in an introductory section. VERDICT Lin's outstanding first book can help all home bakers to expand their repertoire and think more creatively about flavor combinations. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.