Better Baking: Wholesome Ingredients, Delicious Desserts
By Genevieve Ko
4/5
()
About this ebook
An Epicurious and Tasting Table Fall Pick. “A beautiful and thoughtful master class on how to bake your cake and eat it too.”—Carla Hall, TV chef and author of Carla Hall’s Soul Food
After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.
“The best baking book I have seen in many years.”—Sarabeth Levine, James Beard Award-winning pastry chef and restaurant owner
“Ingenious recasting of favorite recipes.”—Entertainment Weekly
“Motivated to update classics with more alternative flours and less sugar, Ko has created some of the most innovative flavor combinations you’ll find in a baking book, such as Fennel and Currant Corn Bread; Buckwheat Almond Apple Cake; Toasted Walnut and Grape Clafoutis; Chestnut Kisses.”—The Washington Post
Genevieve Ko
Genevieve Ko is the author of Better Baking. She has coauthored several books, including Home Cooking with Jean-Georges, Cooking with Love, and Carla’s Comfort Food. She has been an editor at numerous publications, such as Good Housekeeping, Gourmet, Fine Cooking, Bon Appetit, and The Los Angeles Times. She is currently a senior editor at New York Times Cooking. Visit genevieveko.com for more.
Read more from Genevieve Ko
Carla Hall's Soul Food: Everyday and Celebration Rating: 4 out of 5 stars4/5Carla's Comfort Foods: Favorite Dishes from Around the World Rating: 3 out of 5 stars3/5The Sweet Spot: Asian-Inspired Desserts Rating: 5 out of 5 stars5/5Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats Rating: 5 out of 5 stars5/5Cooking with Love: Comfort Food that Hugs You Rating: 3 out of 5 stars3/5
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Reviews for Better Baking
4 ratings1 review
- Rating: 4 out of 5 stars4/5Definitely interesting: new recipes, uncommon twists. Lots of new or newly combined recipes. The few I tried worked well. Not so sweet but tasty. Not hard-core whole grain, but also not pure white flour - a nice in-between that seems to work well. (seems bc it has lots and lots of recipes, and tried only a few)