Download e-book for kindle: All Cakes Considered: A Year's Worth of Weekly Recipes by Melissa Gray

By Melissa Gray

ISBN-10: 1452100136

ISBN-13: 9781452100135

Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the place of work for her colleagues at NPR to get pleasure from. 1000s of Mondays (and brownies) later, Melissa has plenty of cake-making the best way to percentage. With greater than 50 recipes for the tarts which were dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore tarts, Dark-Chocolate pink Velvet Cake, and Honey Buttercream and Apricot Jam Cake. All tarts thought of is a necessary addition to each baker's library.

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Read Online or Download All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered PDF

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Extra info for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered

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I eventually expanded that to a pizza tutorial that had enough information to get started making basic pizza for anyone who wants to try making pizza but is not ready to buy a dedicated pizza cookbook. By then, I had been making three different types of pizza to duplicate the three types of pizza from my youth. After describing those three, I kept adding descriptions about another type of pizza then another. Soon I had quite a bit of material. It needed structure and form to make it easily accessible.

You can generally find a home-sized peel that has an approximately 14" square paddle with a six inch handle; these work very well. It helps if your peel is exactly the same size as your pizza stone. This way, when you are shaping and assembling your pizza, you will be able to easily create the largest pizza your stone can handle. If your peel is larger than your stone, consider marking your peel to show the size of your stone so you can accomplish the same thing. If your peel is smaller than your stone, you will just be limited by the size of your peel, not your stone.

It was hilarious, at least in retrospect! The trick to using a pizza peel is to make sure that the pizza will slide freely on the peel before you try to put it onto the baking stone. You do this by having a thin layer of flour and a sprinkling of cornmeal on the pizza peel before assembling the pizza; err on side of too much flour and cornmeal rather than too little. The most important thing, though, is to get the pizza moving before the moment of truth. While holding the pizza peel just a few inches above the work surface, shuffle the pizza peel back and forth a little without trying to slide the pizza off.

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All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered by Melissa Gray


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