Baking gold How to bake (almost) everything with 3 doughs, 2 batters, and 1 magic mix

Jami Curl

Book - 2019

"From award-winning author and pastry chef Jami Curl, Baking Gold is an ingenious collection of recipes and preparation methods that streamline baking while producing top-notch results, making sure every recipe comes together easily and works perfectly every time. At its core, Baking Gold features recipes for three doughs, two batters, and one cookie/brownie magic baking mix that can be repurposed and reinvented in order to create more than 60 unique and special treats. Ranging from mainstays such as Ginger Molasses Cookies, Peanut Butter Brownies, and breakfast goodies like Caramel Sticky Buns to showstoppers such as the quintessential Vanilla Celebration Cake or Curl's signature Chocolate-Honey-Almond Butter Poufs, Baking Gold i...s perfect for bakers of all ages and skills"--

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Subjects
Genres
Cookbooks
Published
California : Ten Speed Press [2019]
Language
English
Main Author
Jami Curl (author)
Other Authors
Emily Kate Roemer (photographer), Maggie Kirkland
Edition
First edition
Item Description
Includes index.
Physical Description
213 pages : color illustrations ; 24 cm
ISBN
9781984856654
  • Getting to gold
  • 3 doughs
  • 2 batters
  • 1 magic mix
  • Appendices. Sharing gold ; Giving gold ; Materials and resources.
Review by Booklist Review

""Baking Gold,"" according to ""recovering"" bakery owner Curl (Candy Is Magic, 2017), refers to ""strategies and recipes that can do a lot with very little."" Before delving into the versatile, make-ahead basics her subtitle promises, Curl outlines her 13 elements for success, telling readers what tools to invest in and where corners can be cut. Seventy-five-plus recipes follow, organized under their base dough, batter, or mix. ""Overnight dough"" becomes yeasted treats like cinnamon rolls and chocolate-honey-almond butter poufs; ""butter dough"" can be used to make slice-and-bake cookies, mini buttercream sandwiches, and cherry crumble bars; and ""brown sugar-oat dough"" is the base for bars and crisps. She takes this same approach for sour cream-based cake batters in vanilla and chocolate that lead to celebration cakes of all sorts, and a dry mix to keep on hand as a shortcut to cookies and brownies. Cheekily staged and zippy photographs by Emily Kate Roemer add to the already significant appeal of this fun and useful baking book.--Annie Bostrom Copyright 2020 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

In Curl's (Candy Is Magic) new book, the author offers a streamlined yet fun approach to baking and ways to make the process easier and less stressful. Included are recipes for three doughs, two batters, and a "magic mix" that are starters to making other recipes in the book that are easily customized. The author gives advice on tools and ingredients, along with tips that will help to re-create the recipes with ease. Home bakers will enjoy a variety of treats, such as gooey cinnamon swirls, sweet cherry crumble bars, peanut butter brownies, and peach blackberry crisp. Curl also provides savory recipes such as goat cheese and pesto tarts and aged cheddar and pear tarts. Included is a chapter on ideas for sharing your creations by having a cookie party or making a batch of the magic mix in a jar with a recipe attached. VERDICT Great for beginning to intermediate bakers, and a perfect addition to all culinary collections.--Holly Skir, Broward Cty. Lib., FL

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Getting to Gold Here's the truth about me: I'm a hyper-focused, freakishly efficient, uncluttered, and orderly rule follower. I love tedious projects with lots of steps. I like pursuits that take a lot of time. I like neat and tidy, straight and organized, a place for everything and everything in its place. I tidy up my house upon waking, and tidying is the last thing I do before bed. I'm the kind of person who looks forward to cleaning day. I know. I sound like a lot of fun. Here's another truth about me: I'm a recovering bakery owner. I took the same approach to my bakery as I do to life--it was focused, efficient, and orderly. Most recipes relied on elaborate multistep processes. Nothing came from a box or package. We made every component of every item we sold, from granola to jam, caramel to ice cream. If a recipe contained a nut, we candied it in sugar and spices first. Flour for cookies was loaded into a cold smoker and smoked over Oregon alder wood. Heirloom apples were sliced and allowed to rest, their resulting juice transformed into a caramel destined for the internal workings of an apple pie. White chocolate was caramelized, cooled, chopped, and mixed into cookie doughs. We dehydrated locally grown fruit and made mounds of marshmallows with honey and sea salt. We spent endless hours proofing brioche dough (made with fancy European butter) to poufy perfection. These laborious processes were possible because I wasn't working alone. There was a talented team of professional bakers working with me to make them possible. We understood how to make the best use of time and how to accomplish tasks as efficiently as possible. We knew which components of a recipe to make ahead and what tools were the most useful for each job. Some of this was common commercial kitchen knowledge. Most of it was squeezed out of the hours we spent figuring out how to create authentic handmade products that we could then produce day in and day out--starting at 3 am every morning. Since my days as a bakery owner, the way I spend my time in the kitchen has changed. For example, I rarely have time for brioche--a pursuit I turned into a three-day process at the bakery. I've realized that a simple toasted nut tastes as good as a candied nut once it's buried in a cookie. I haven't caramelized white chocolate in ages. Instead, I've focused on creating bakery-worthy recipes that can be baked quickly and easily in my home kitchen. Pair this with an ability to organize and prepare like a pro baker (or an obsessive home-tidying control freak), and you've got what I've come to call Baking Gold--strategies and recipes that can do a lot with very little. Baking Gold features three doughs, two batters, and one baking mix that can be magicked into more than seventy-five unbelievable treats. With twenty-plus additional recipes for cookie fillings, cake toppings, and delightful mix-ins, you're looking at a jackpot of recipes. I created Baking Gold for bakers like you. And bakers like me. We want recipes that eliminate unnecessary steps, follow streamlined processes, and are quick to come together without (ever!) relying on store-bought mixes or doughs. This cookbook is for bakers like us, and I can't wait to get started. Excerpted from Baking Gold: How to Bake (Almost) Everything with 3 Doughs, 2 Batters, and 1 Magic Mix by Jami Curl All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.