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For our October Mastering Skills Series, we’re demonstrating caramel. We’ll explore how sugar transforms as it cooks, from clear syrup to deeply flavored caramel, and learn the techniques that create the perfect balance of color, flavor, and texture. We’ll compare dry and wet caramel methods, discuss how temperature affects sugar’s flavor and structure, and learn […]
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$55.00
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You may have heard of choux pastry (that’s pâte à choux, if we’re feeling fancy) on The Great British Baking Show—and at The Book Kitchen, we’re big fans. Choux is one of those magical doughs that’s fun to make but feels like a baking superpower once you know how. It’s the base for elegant éclairs […]
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$75.00
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