Free PDF Duff Bakes: Think and Bake Like a Pro at Home
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Duff Bakes: Think and Bake Like a Pro at Home
Free PDF Duff Bakes: Think and Bake Like a Pro at Home
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Review
“A litany of tips and practical recipes for all things flour based…reliable sources for ingredients and guidance help readers feel comfortable making their own pie crusts and blueberry muffins before trying their hand at more challenging fare…Goldman and Gonzales’ thoughtful instructions are sure to inspire and embolden readers.” (Publishers Weekly)“With a commitment to using authentic, quality ingredients, and a flair for innovation, the authors have evolved familiar recipes for breads… cookies…and, of course, cakes…Casual, accessible…Sure to be popular with the author’s fans but inventive and engaging enough to add to the shelves of all bakers.” (Library Journal Advance Reviews)
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About the Author
Duff Goldman studied at the Corcoran School in Washington, D.C., and was a young graffiti artist of some notoriety. He started working for acclaimed Baltimore chef Cindy Wolf while attending the University of Maryland, Baltimore County. He studied pastries at the Culinary Institute of America and worked at the French Laundry under acclaimed pastry chef Steven Durfee, at the Vail Cascade Hotel and Resort, and at Todd English's Olives restaurant in Washington, D.C., before opening Charm City Cakes in Baltimore in 2000. Duff is also a sculptor and artist, and a musician who plays bass in the rock band . . . soihadto . . . . He lives in Baltimore, Maryland.
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Product details
Hardcover: 352 pages
Publisher: William Morrow Cookbooks (October 6, 2015)
Language: English
ISBN-10: 0062349805
ISBN-13: 978-0062349804
Product Dimensions:
7.4 x 1 x 9.1 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
139 customer reviews
Amazon Best Sellers Rank:
#24,132 in Books (See Top 100 in Books)
I am a fan of Duff, so I'm giving this 3 stars. First off, I can't say I was very inspired to make much of anything in this book. I was excited to see what I thought were new and exciting chocolate chip cookie recipes. I tried his, and it didn't come out well. The female's recipe looks exactly like the one on the back of the Nestle chip bag, I believe, so that was disappointing. He does make some cute comments on different things.What really turned me off, however, is that they use extra large eggs. Every cookbook I have, other than this, uses large eggs, so if I want to make something, I have to go out and buy special eggs. I would assume using a smaller egg than what he says might effect the outcome. I don't want to bother trying using the large eggs, going thru all that trouble and ingredients only to find out it won't turn out. So I haven't tried anything but that one recipe, and not sure I will really fool with this book.Sorry, Duff, this book is a bummer for me.
I'm a huge fan of Duff Goldman and think of him and his Charm City Cakes crew as not just bakers, but artists. So I was worried that being as talented as he is, he wouldn't be able to break down the art form into something understandable for weekend bakers like myself. Well, I was wrong to worry. The recipes are mostly easy to follow, for both novice and experienced bakers. If you've only ever baked a slice and bake chocolate chip cookie, you'll definitely find many challenges in here, but plenty of guidance. If you're more experienced and know a thing or two about baking, this book is probably right on your level.His bar and cookie recipes look easy to moderately challenging. He's got easy bread recipes for people who've never worked with yeast, and more complicated recipes (sourdough, anybody?) for those who are ready. I'm both nervous and excited to try to create my first sourdough starter (which I didn't even know was a thing).His cake decorating section I felt deviated from the overall aim of the book (i.e., easy and non-intimidating). I would have liked less info on fondant and project ideas, and more instruction on how to frost cake, do pretty piping with buttercream, and maybe some sprinkle work. I'll probably not delve into fondant work unless I take a class.I'm most excited to try his cinnamon roll recipe and his Swiss buttercream recipe. Least excited about anything fondant related. If you're worried you might not learn any new techniques, I'd still recommend you pick this up for the great recipes and the adorable narrative that Duff and co-author Sara provide.Update: cinnamon roll recipe was easy enough to follow. My boyfriend complained that they were too sweet and needed more time in the oven. This is after I had already extended the baking time.Popcorn ball recipe produced an addictive snack that I had to give away to get out of the house. Win.The "good-a** fudge" recipe called for a candy thermometer. I followed the recipe precisely and my fudge never set. After several hours of waiting, I poured the chocolate goo back in the pot and boiled again, this time letting it sit at the temp and bubble for a bit longer. We'll see if it sets.Tonight I made the vanilla birthday cake and American butter cream. Buttercream tasted like eating a stick of butter and the cake was a little dense and not very sweet. Great textures but no flavor.I'm disappointed that while the recipes are precise, there seem to be flaws. I actually found a mistake in the fudge recipe. It calls for you to set up a bowl of cold water in step one, but never tells you what to do with it.
I love this book. I do most of my baking from scratch and everything we have tried has received thumbs up from all of my family. Anyone who bakes for family knows how hard it is to get everyone to like the same things. Two of our favorites are the "funfetti" style birthday cake and the Oreo pie.I originally borrowed it from the library and before my lease time was up I had already ordered a copy.
I have not tried the recipes in this cookbook yet, but will review again when I do. I took two days to read the entire cookbook, to get acquainted with it, see the kinds of recipes they chose to put in the cookbook, read how they developed the instructions, and finally to see how doable and at what level of experience these recipes were directed. This cookbook is directed at pretty much all levels. There are recipes for the novice, and the very experienced baker as well, but you do not have to be very experienced, as the directions are so well written that it would be hard not to get great results--except for the Piped Henna Cake. That one is so very detailed and intricate that I am not sure I even want to make it. But....it is there, for those who do. How nice is that? I may get to it someday, but meanwhile, there are so many other things to make. Let's start with the Popcorn Ball recipe that would make children so happy, as well as adults. Duff says, "They are a variation on Rice Krispie treats." So they seem to be. I can see lining your kids up at a table and giving each one measuring cups of their own particular ingredients of peanut butter, milk chocolate chips, and marshmallows, along with a big bowl to put them in. The older child could cook the sugar mixture. The middle child could measure out the 1 gallon + 1 quart of popcorn (not to worry they tell you it is 20 cups!). Then when done making the baseball shape popcorn balls, you put them into cupcake pans to shape and set them up. A warning not to refrigerate and why you shouldn't refrigerate the popcorn balls, is also included. That was a recipe that was really well thought out and written. The beautiful color picture is gorgeous too. Then, there are options, which they have throughout the book. If you want your popcorn balls with savory flavors, you can do that too. Another recipe, Vegan Chocolate-Avacado Cake is so pretty and so very moist looking. For health reasons I used to be Vegan, and I must say, I am going to make this cake. I used to make a vegan mousse with dates and avocado that was to die for, so this recipe has to be terrific. There are vegan, gluten-free as well as full-on, full-fat recipes for those who want the real deal. There are chocolate, white, vanilla, angel food, coconut meringue, carrot, hummingbird, red velvet, cheesecake and the various frostings and "goo" as they call them. There are Swiss Buttercreams, Cream Cheese Frosting, American Buttercream, Ganache, Royal Icing, fillings, pudding, pastry cream, fondant, pastillage or gum paste with directions for rolling roses that seem pretty dog-gone easy. Duff's Hot Pickled Pepper-Corn Muffins looks terrific with the addition of Pepperoncini. I can't wait to make that. Pumpkin Bread, Cinnamon Coffeecake, Challah, Matzah, Lavash and even Sourdough Bread. There are more I haven't mentioned all lovingly written to help you succeed. Take Duff's Good-A** Fudge...In the directions he says, "Stir and cook just until the mixture is combined, then stop stirring. Don't mess with it!" I love those kinds of directions because you totally know what to do. The fudge looks fabulous too. I have been collecting cookbooks for decades. Why would I want this in addition to all the ones I have? The recipes are thorough, not cryptic and vague, with warnings--unlike all others. If you like that too, this cookbook should be in your arsenal IMHO.
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