Dodge - The Everyday Baker: Essential Techniques and Recipes for Foolproof Baking

With a nod to a loving, supportive past: David Clayton Johnson Jr. and Margaret Gordon Johnson; and a toast to a brilliant, joyful future: Alexander Timothy Dodge and Margaret Tierney Dodge My love forever.

Text 2015 Abigail Johnson Dodge
All rights reserved.

The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506
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Editor: Carolyn Mandarano
Copy Editor: Li Agen
Indexer: Heidi Blough
Cover and Interior design: Carol Singer
Layout: Carol Singer, Sandy Mahlstedt
Photographers: Sloan Howard The Taunton Press, Inc., except for Shaffer Smith The Taunton Press, Inc.
Author photo: Winnie Abramson
Food Stylist (finished dish photos): Adrienne Anderson
Prop Stylist (finished dish photos): Pam Morris

The following names/manufacturers appearing in The Everyday Baker are trademarks: Bacardi, Baking Steel, Boursin, Cabot, Calphalon, Cinnabons, Coco Lopez, Crisco, Cuisinart, Diamond, Divine, DuFour, Effies, Frangelico, Ghirardelli, Gold Medal, Grand Marnier, Grandmas, Guittard, Hersheys, Jell-O, Jif, Kahla, KerryGold, King Arthur, KitchenAid, Knox, Kraft, Land O Lakes, Lindt, McCormick, Microplane, Myerss, Nabisco Famous, Nordic Ware, Nutella, Oxo, Pabst Blue Ribbon, Pepperidge Farm, Pillsbury, Play-Doh, Pyrex, Red Star, San Pellegrino, Scharffen Berger, Spice Islands, Sugar in the Raw, Sunbeam, Swans Down, Thomas, Trader Joes, Tupperware, Valrhona, Waring, Wheat Thins

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Dodge, Abigail Johnson, author.
The everyday baker : recipes & techniques for foolproof baking breads, pastries, cakes, pies, cookies, and more / Abigail Johnson Dodge.
pages cm
ISBN 978-1-62113-810-5
ISBN 978-1-62710-726-6 (eBook)
ISBN 978-1-62710-727-3 (ePub)
ISBN 978-1-62710-728-0 (mobi)
ISBN 978-1-62710-729-7 (fixed)
1. Baking. 2. Desserts. 3. Bread. I. Title.
TX765.D599 2015
641.815--dc23
2015032688

PRINTED IN THE UNITED STATES OF AMERICA
10 9 8 7 6 5 4 3 2 1

I am forever grateful for the privilege of working in a field that inspires, invigorates, humbles, and, at times, intimidates me. Every situation, every chef, every teacher, every writer, every editor, every success, and every failure has influenced who I am as baker, writer, and human.

The making of this book spanned well over three years, otherwise known as an eternity in the book publishing world. Between planning, researching, developing and testing recipes, writing, photographing finished dishes as well as thousands of process shots (still and video), design, graphics, editing, layouts, and more, this book has literally taken a village of talented people who worked together with precision and in perfect harmony.

Once again, it was an honor and a pleasure to work side by side with my wonderful editor, Carolyn Mandarano. Thank you, Carolyn, for allowing me the privilege to author this dream project, involving me in every aspect of it, and steadfastly supporting and guiding me through it. You are a true collaborator, gifted editor, and a generous, kind person.

My trusted colleague and friend Claire Van de Berghe has worked on every aspect of this project. Claire was an instrumental voice in conceptual discussions, testing recipes, assisting at the process shoots, reviewing cover design, editing text, inputting metric conversions, and doing a final read before layout. Thank you, Claire, for your patience, taste buds, and keen attention to detail, as well as your hard work. Her friends call her Claire Van-wonderful for good reason.

Few cookbook authors are fortunate to have a true home with their publisher, and I am one of them. The Taunton Press has published three of my cookbooks, but I began working for Fine Cooking magazine (published by Taunton) with their first issue, published in 1994, and I have loved and learned from every issue and every person who has graced their staff. With heartfelt thanks to Maria Taylor, Kathy Kingsley, Jennifer Armentrout, and the entire Taunton familyyour work is an inspiration.

Included in my Taunton/Fine Cooking family are the other team members that made this book come alive. Thank you ladies and gentleman for your time, talents, and good humor. Sloan Howard led the process photography shoots with his unflappable nature and his instinctive and talented photographic sensibilities for capturing recipes in process. Keeping track of all the images, Erin Giunta and Linda Carter lent their keen eyes on each one. Dianna Andrews and Claire spent days planning, shopping, and prepping, rolled with the ebb and flow of long shoot days, and were always two steps ahead of me. Carolyn was at every shoot and was, as always, the voice of reason and, sometimes, sanity, especially on those long shoot days when mine came into question. Art director Rosalind Wanke was also keeper of the costumesthe double set of shirts and faux aprons I wore for the shoots. Thanks to the stellar video team of Sarah Breckenridge and Gary Junken. We worked hard but shared plenty of laughs, as well as delicious lunches from the T-room. Am I the only one who misses hearing what the daily specials are and then comparing notes on whos having what?

Thanks to the effervescent Juli Roberts and her Fine Cooking test kitchen staff for letting the band crash their dance space for the countless (and I do mean countless) process and video shoot days. The sights, sounds, and nibbles coming from your happy kitchens brightened our days and filled our bellies.

Thanks to the all-star art, design, and production team for working your magic on this book. Carol Singer created the beautiful look, cover design, and layout of this book. Its gorgeous and exactly as we imagined it. Li Agen is a longtime friend, a trusted colleague, and a true goddess of a copy editor. I am indebted to finished food photographer Tina Rupp, food stylist Adrienne Anderson, and prop stylist Pam Morris for their hard work creating and staging the glorious color photos that bring so many of these recipes to life.

Susie Middleton and Juli Roberts were a constant source of information and support throughout this long dance. Not only did they read and comment on The Everyday Baker basics chapter, but they also answered endless queries like, How much does your 1 cup of spinach weigh? In the FC test kitchen, Juli was ever gracious when I peppered her with things like, Do you have any Rainier cherries I can borrowand by borrow I mean have?, and Do you mind if I steal just a bit more of your counter space? Thank you, ladies, for your brilliance, patience, and kindness.

With thanks to my long-time agent, Stacey Glick, for always keeping it real, pushing me to do better, and protecting me along the way.

Im blessed to have many close friends. We met in conventional ways (childhood, school, work) and unconventional ways (Twitter, Facebook, Instagram). I wish there was space to name you all. Thankfully, you know who you are. No matter how near or far we live from each other, you guys dole out buckets of laughter, friendship, and support.

Through the course of developing, testing, and retesting these recipes, my kitchen and counters have been flooded with literally hundreds of baked goods. Leftovers found their way to neighbors, friends, and, where appropriate, the local shelter. My brother, Tim Johnson, also swooped in and collected the goods to share with colleagues, though I think a few stayed behind for him and his lovely wife, Allyn Chandler, to nibble on.