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Emily Nolan - Baking For Dummies

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Baking For Dummies by Emily Nolan Baking For Dummies Published by Wiley - photo 1
Baking For Dummies

by Emily Nolan

Baking For Dummies Published by Wiley Publishing Inc 111 River St Hoboken - photo 2

Baking For Dummies

Published by
Wiley Publishing, Inc.
111 River St.
Hoboken, NJ 07030-5774
www.wiley.com

Copyright 2002 by Wiley Publishing, Inc., Indianapolis, Indiana

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com, Making Everything Easier, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make. Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read.

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Library of Congress Control Number: 2001098043

ISBN: 0-7645-5420-4

Printed in the United States of America

10 9 8 7 6 5 4 3 2 1

1B/RR/QR/QS/IN

Picture 3

About the Author

Emily Nolan has loved baking for as long as she can remember. Her earliest memories are of digging in her mothers huge tubs of flour as she put together pies and breads. Her mother handed Emily scraps of dough to keep her busy even at that tender age, Emily had baking in her blood.

Although she majored in English Literature in college, Emily catered to pay the bills, cutting her teeth in the professional food service industry. She learned about food preparation for 10 to 200 people, and was introduced to professional cake decoration, food preparation, and presentation. There she became deft at paying attention to details for food, setting up for parties, and creating menus for prestigious dinners, holiday affairs, and college graduations.

After graduation, Emily was given her first opportunity as a head chef for a month-long program, creating menus and cooking for 150 people, three squares a day. There she applied everything she knew about baking and cooking, providing homemade bread, cakes, and cookies daily. Quality, nutritious food was her goal and she achieved it.

With that under her belt, Emily traveled to Philadelphia and became the head pastry chef for a restaurant/bakery, Le Bus. She was responsible for fulfilling orders for their three bakeries, plus any special catering orders that came through daily. On top of that, they baked for local four-star restaurants. Emily and her colleagues made everything from scratch, from the croissant dough to the rich, sweet pectin in their apple pies. She was also in charge of developing new desserts for the restaurants.

After spending over a year at Le Bus, she decided to combine her English degree with her love for and knowledge of baking. So, she entered the world of publishing and became a cookbook editor. In her two years as an editor, she learned about cookbook publishing and how to address the needs of the reader and convey information in a clear, concise, usable format. Living in New York City enabled her to keep up with the ever-changing food trends.

After leaving publishing, she returned to the kitchen, where she was the head chef for a month-long program. Again, with a staff of two, she fed over 200 people three time daily. Everything that came from the kitchen was high-quality, homemade fare.

Today Emily does freelance editing, recipe writing, and recipe development. Presently, she is working on Sheila Lukins new cookbook (to be published in Spring 2002) and is doing recipe development for and contributing food article to magazines such as Food and Wine.

Dedication

For my mother, Irene Siembora, and my grandfather, Stephan Siembora two great souls who taught me the joys of baking.

Authors Acknowledgments

What author doesnt love her editors? I am no exception. A special thanks goes to Jennifer Feldman, publisher of the Dummies cooking titles, for making this book a possibility. I am very grateful to Linda Ingroia, senior acquisitions editor, for giving me the opportunity to write this book and working with me through all the ups and downs along the way. Erin Connell was indispensable with her advice, follow-through, and attention to detail. Project editor Marcia Johnson could not have been more patient and understanding while dealing with technical difficulties and deadlines and ushering me along in the writing process. It gave me great peace of mind knowing that Elizabeth Kuball was the copy editor, and I appreciate the helpful suggestions that technical editor Lauren Chattman offered.

Then, there is the team at home. Thanks to Martha McCoy, my grandmother Agnes, my mom, sister, and all of my aunts for offering their support, recipes, and advice. David Bidwell, I could not have done it without all of your help, support, and tasting suggestions. And, finally, Monkey, who was always ready and willing to rip open bags of flour, boxes of cake mixes, and bags of butterscotch chips in her attempt to prove that even a dog can bake... even if her stomach didnt make a good oven.

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