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Nothing quite pleases the senses as the warm aroma of a cake wafting up from an oven, or the delicious smell of freshly baked cookies. But baking is tricky and baking out of cookbooks even trickier. It is an exact science, where everything must be measured, the temperature should be controlled and ingredients accurate, without which a cake will sink, souffl`E9 will be a dense clump, cookie will not crack, muffin will be a tasteless blob of sugar and flour. The result is the day's labour junked in the bin, as also the ingredients, and a resolve to not contemplate such compulsive attempts in future.
She does a snappy recap of ingredients — what kind of butter to use, how is castor sugar different from brown sugar, what sort of chocolate to use, what is whipped cream. She also lists equipment needed for basic home baking like spatulas, moulds, parchment paper and piping bags; and mentions simple techniques and useful tips that make all the difference when it comes to a well-turned out cake or pudding. So, there are delicious cookies, bars and brownies; delectable cakes and muffins; delightful tarts and cupcakes; decadent desserts and macaroons. From a first-time baking experiment to a more complex recipe, this book has some interesting and doable variants (eggless too) for novices as well as an experienced hand. A few recipes are rendered healthier (if ever there is such a thing in baked sugary fare) with subtle adaptations, like oat cookies and granola bars.
The step by step method and brevity of instructions (none of the complex baking terms and intimidating processes here) makes the recipes a breeze to try out. Macaroons would be an exception though and need some practice. From nutella cupcakes to the more exotic wasabi and saffron pistachio cupcakes and tahini cookies, the book contains interesting twists for those who crave a sweet bite now and then. The book is written by someone who understands the challenges of baking at home with none of the fancy gadgets at hand and no access to ingredients that may be difficult to source. Be warned though, moderation is the key. Learn to stop at just one, for a minute on the lip is forever on the hip. But with such tempting delicacies doing that would be just a tad difficult!
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It is at times like
these that such a book is a life saver. Pooja Dhingra, a graduate of
Le Cordon Bleu, Paris, and founder of Le 15 Patisserie and Studio
Fifteen Culinary Centre in Mumbai, admits when she bakes at home she
uses "ingredients purchased from a shop around the corner, with
no shiny equipment — only my modest little oven staring back at
me". She has written the book as a "home baker", with
the sleight of a professional hand.
