Also from Sur La Table and Andrews McMeel Publishing

The Art and Soul of Baking

The second title in Sur La Table's cookbook series, The Art and Soul of Baking guides readers through the world of baking, where the alluring aromas of chocolate, vanilla, butter, and cinnamon fill the air and tempt the palate. Sur La Table and professional pastry chef and baking instructor Cindy Mushet take readers by the hand and share professional tips and tricks through the eyes of a home baker, demystifying the science of baking. Each chapter begins with a primer that explains essential ingredients and baking methods. Hundreds of mouthwatering recipes accompany detailed instructions on everything from setting up a baker's kitchen to the artful science involved in whipping meringues, caramelizing sugar, and working with croissant dough.

To further assist bakers-to-be and experienced pastry gurus alike, included are step-by-step photographed techniques and clever "Getting Ahead" tips that point out things that can be done in advance without altering the recipe's outcome. In addition, sidebars throughout the book give helpful tips for producing perfect baking results every time. This comprehensive guide goes beyond the scope of traditional baking books, covering not only pastries, pies, and other sweets, but also breads, soufflés, and an entire chapter of sauces, garnishes, and decorations that can accompany not only the recipes in this book but any favorite recipe.

From tantalizing tarts, melt-in-your-mouth meringues, and chewy cookies, to more complicated creations like crusty breads, flaky pastries, creamy custards, and lighter-than-air soufflés, The Art and Soul of Baking offers the instruction of a private baking class at home. With more than 100 photographs and more than 275 tested recipes and variations, as well as information on more than 100 popular baking ingredients and more than 50 pieces of baking equipment, The Art and Soul of Baking is the ultimate book for bakers.

The Art and Soul of Baking

$40.00 ($44.00 Canada) • 8 1/2 x 10 1/2, 464 pages
Jacketed hardcover with lay-flat binding
ISBN: 978-0-7407-7334-1

---

Things Cooks Love

The consensus among cooks is that the dividing line between having fun in the kitchen and not having fun is whether you have the most suitable tool for the job. Having the right equipment also makes cooking easier, and the results often taste better. Things Cooks Love: Implements. Ingredients. Recipes., the first in a series of titles by Sur La Table, celebrates the deep connection between cooks and the cookware they love.

Award-winning cookbook author Marie Simmons not only shows exactly how to use the equipment and shares knowledge of their potential but also provides 125 recipes inspired by the tools. With recipes from Sea Bass Poached in Orange, Basil and Wine with Citrus and Herb Sauce to Corn on the Cob with Flavored Butters, she teaches how to choose the basics every good cook should have and demonstrates some of the more sophisticated cookware. And because this is a book for both the beginning cook and the gourmet, it also offers alternatives for kitchens that are not stocked with the exact cookware or tools.

Marie also branches out to an international array of essentials for Asian, Mexican, French, Indian, Iberian, and Moroccan kitchens, demonstrating tools and providing recipes including Lamb Tagine with Artichoke Hearts, Dried Apricots, and Preserved Lemon from Morocco and Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews from India.

Recognizing that a beloved cooking collection is the foundation for good food, Things Cooks Love is more than a reference tool or collection of recipes, more than a cookbook; it is a cook's book.

 

Things Cooks Love

$35.00 ($39.00 Canada) • 8 1/2 x 10 1/2, 352 pages
Jacketed hardcover with lay-flat binding
ISBN: 978-0-7407-6976-4

---

Contact: Aimee Bianca, YC Media: (212) 609-5009, aimee@ycmedia.com