Sweet Invention: A History of Dessert by Michael Krondl
By Michael Krondl
From the sacred fudge served to India’s gods to the ephemeral baklava of Istanbul’s harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world’s confectionary arts haven't purely reflected social, technological, and political revolutions, they've got additionally, in lots of methods, been of their forefront. Sweet Invention: A historical past of Dessert captures the tales of candy makers previous and current from India, the center East, Italy, France, Vienna, and the USA, as writer Michael Krondl meets with confectioners all over the world, savoring and exploring the dessert icons of every culture. Readers may be tantalized via the wealthy heritage of every region’s unforgettable cakes and tempted to aim their very own hand at a primary recipe. a desirable and worthwhile learn for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert whereas unveiling the secular, metaphysical, or even sexual makes use of that societies have discovered for it.
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Additional resources for Sweet Invention: A History of Dessert
9. Refrigerate the dough for at least 10 hours, or up to 2 days. Remove from the refrigerator 1 hour before using, and let the dough warm up to room temperature. 4. Cut the dough in half to form two equal portions. 5. Pick up one portion of your dough and begin shaping it into a ball by folding in the edges. 6. Turn your dough over and close up the open parts by pinching the dough together. com/ pizzachamps to see videos of Tony making and tossing dough! How to Toss Pizza Dough A NOTE FROM TONY: I’ve been tossing pizza dough for a long time, but all my complicated tricks start with this basic toss.
Don’t stop! Keep tossing and catching the dough until it is 14 inches (35 cm) across. start here! REPEAT! The Big Cheese Pizza A NOTE FROM TONY: Instead of store-bought tomato sauce, try my fast and delicious pizza sauce recipe. com/ pizzachamps. Ingredients: 1 portion Tossing Tony’s Pizza Dough Unbleached bread flour, for dusting 3 4 / cup (180 ml) tomato sauce 1 1/2 cups (360 ml) shredded, 100% whole-milk mozzarella cheese Equipment needed: Pizza stone and pizza peel (available from cooking stores) Rolling pin Pizza cutter 3.
Meet the real World Pizza Champions! Tony and his team have won more than ten world pizza championship titles. KEN MIKE SILER TONY MIKE JOE SEAN JOE TONY SILER KEN Here’s how to make your ver y o wn pizza from s cratc h. Just plan ahe ad be c a use the dough take s 10 hours to ris e! Tossing Tony’s Pizza Dough (makes enough dough for two 14-inch pizzas) Ingredients: 1 cup (240 ml) lukewarm water 1 package (2 1/4 teaspoons, 10 ml) active dry yeast 1 cup (240 ml) ice-cold water 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) salt, or 1 1/2 tablespoons (23 ml) kosher salt 5 1/4 cups (1 l) unbleached bread flour, plus flour for work surface 2 tablespoons (30 ml) olive oil Directions: 1.