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Taste Canada 2017

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The Baker in Me
By (author): Daphna Rabinovitch
9781770502420 Hardcover English General Trade COOKING / Methods / Baking Jul 28, 2016
$45.00 CAD
Unknown 8 x 10 x 1 in 488 pages Full colour throughout, including photographs Whitecap Books Ltd

On the 2017 Taste Canada Awards shortlist in the Single-Subject Cookbooks category

"Right off the bat, I have to start by saying that although I completed my stage at a hotel restaurant and then moved on to be a pastry chef and then an executive pastry chef, I am, at heart, a home baker." — Daphna Rabinovitch

Daphna Rabinovitch has been an enthusiastic baker from her childhood right through to a distinguished career as a pastry chef. In The Baker in Me she brings years of experience and a keen eye for details to a comprehensive guide that lets home bakers take charge of their kitchen. Science-based and technically sound, Daphna provides a nonetheless warm and approachable guide to baking better than ever.

In this book Daphna provides you with the information on how the baking processes work. Take, for example, the ever popular chocolate chip cookie. Daphna explains how to make the cookies soft, chewy, or crispy, whatever you prefer, by varying the ingredients, the way you prepare the dough and how you cook them.

With chapters for cookies, bars, cakes, chocolate, muffins and quick breads, and pastries, as well as smart guides to technique, ingredients and equipment, The Baker in Me will be a trusted, lasting resource in kitchens everywhere.

Daphna Rabinovitch
has worked as a pastry chef, a personal chef, the director of the Canadian Living Test Kitchen, and the senior pastry chef at the prestigious David Wood Food Shop. She is the coauthor of two cookbooks, and a graduate of Tante Marie's cooking School and a baking apprenticeship in Tuscany. She lives in Toronto.

"In the market for a solid baking book that covers all the bases while introducing some novel creations? Rabinovitch's expansive volume has got you covered. She starts with a well-detailed educational chapter on proper measuring, basic ingredients, techniques, and kitchen tools before diving in with sections on cookies, bars, chocolate, muffins, cakes, breads, and more. The book features a nice mix of fancy, advanced recipes (chocolate truffle pecan tart with spun sugar dome, chocolate blackout cake, reine de saba ice cream cake) but even more everyday favorites like bubbie's banana bread, golden corn muffins, five-spice butter cookies, and Passover chocolate cake. Whether they are a new baker looking for an introduction to sweet treats or a seasoned one in search of recipe inspiration, readers will find that this book is a great addition to any cook's library. Do not flip through this on an empty stomach—the pictures alone will likely send you to the kitchen."

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