The Art & Soul of Baking

October 2008

The next addition to renowned culinary authority 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 and friendly 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.

With over 100 photographs and more than 250 foolproof recipes and variations, as well as information on over 100 popular baking ingredients and more than 50 pieces of baking equipment, Sur La Table's The Art and Soul of Baking is the ultimate book for bakers.

Knives Cooks Love

November 2008

A knife that is beautifully crafted, incredibly sharp, perfectly balanced, and feels like an extension of your hand is one of cooking's greatest pleasures. Using the right knife for the right task makes cooking more fun, and the results often look like they came from the kitchen of a five-star restaurant. Yet many of us take these all-important tools for granted, buying mediocre knives, using the wrong ones for different tasks, letting them become dull, and not knowing the best way to cut the foods we cook with every day.

In Knives Cooks Love, Sur La Table and writer Sarah Jay show how to select, use, and care for knives so they will last a lifetime, giving perfect cuts every time. Whether you are just building your knife collection or are a more experienced chef looking for new techniques, Knives Cooks Love answers all your questions about choosing and using knives, including, how do I judge a knife's weight, feel, flexibility, material, and balance? What is the difference between sharpening and honing? What is the best way to pit and chop mangoes and avocados? How do I butterfly a whole chicken? What is a chiffonade?

From chef's knives and santoku knives to paring knives, bread knives, boning knives, filet knives, tomato knives, cheese knives, steak knives, specialty Japanese knives, meat and vegetable cleavers, and even shears and sharpeners, Knives Cooks Love helps chefs of all levels find the right knives for their needs. It also features step-by-step instructions for trimming, paring, slicing, dicing, pitting, chopping, mincing, scoring, coring, and butterflying a variety of meats, vegetables, and other foods.

With mouthwatering recipes to help you practice using a variety of knives and techniques, as well as advice and recommendations from renowned chefs, Knives Cooks Love is the ultimate guide to choosing and using the most important tool in the kitchen.

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

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THINGS COOKS LOVE: Implements. Ingredients. Recipes.

Authors: Sur La Table, Marie Simmons
ISBN: 978-0-7407-6976-4
Format: 8 ½ x 10 ½, 336 pp, Jacketed hardcover with lay-flat binding, Color photography
Price: $35.00 U.S.A. ($42.00 Canada)