"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... 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."
-- Booklist
"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."
-- from the Introduction
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 warm and approachable guide to baking better than ever.
In this book Daphna provides the information on how 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.
About the Author: 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 co-author of two cookbooks, and a graduate of Tante Marie's Culinary Academy and a baking apprenticeship in Tuscany. She lives in Toronto.
