A Baker's Field Guide to DoughnutsMore than 60 Warm and Fresh Homemade Treats
Author Dede Wilson, in A Baker’s Field Guide to Doughnuts, demystifies the doughnut-making process, breaking it down into simple, easy-to-follow steps.
The American addiction to doughnuts is longstanding and deep-rooted. Today, there’s a Dunkin’ Donuts or Krispy Kreme store on every corner, and hip, upscale doughnut boutiques are springing up across the country. Author Dede Wilson, in A Baker’s Field Guide to Doughnuts, demystifies the doughnut-making process, breaking it down into simple, easy-to-follow steps. She presents 21 master recipes for doughnuts as well as glazes and fillings, and over 60 different recipes that are combinations of these or unique creations, sure to please adults looking for a piece of sweet nostalgia or a child looking forward to a tasty snack. The book also includes recipes for doughnuts’ scrumptious brethren: churros, fritters, and crullers.
Everybody loves doughnuts, and Wilson’s comprehensive guide is dedicated to this rarely homemade delight. With close-up, full-color photographs and detailed yet simple recipes, the book makes crafting these confections as easy as enjoying them, making A Baker’s Field Guide to Doughnuts a must-have in a baker’s kitchen. Wilson provides lots of ideas for ways readers can mix and match the master recipes to create their own signature doughnuts, and she dishes out easy-to-follow advice on techniques and equipment (a deep-fryer is not necessary, for example, to make doughnuts). Try Browned Butter-Brown Sugar Sour Cream Doughnuts, Spiced Chocolate Doughnuts, Vegan Gluten-Free Doughnuts, Coconut Cream-Filled Doughnuts with Coconut Glaze and Red Velvet Doughnuts with Cream Cheese Frosting.
Dede Wilson has worked professionally for more than 20 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, spokesperson, and frequent television guest. She is the author of several cookbooks and the host of Seasonings with Dede Wilson, a 52-episode, nationally syndicated public television cooking show, as well as a contributing editor to Bon Appétit. Her articles have appeared in Cook’s Illustrated, and her recipes and techniques have been presented in FamilyFun and Fine Cooking magazines. Wilson is a repeat guest on Today, Live with Regis and Kelly, CBS’sThe Early Show, and The View, representing her own projects as well as Bon Appétit magazine. She has also appeared on all the major networks through satellite media tours representing corporate sponsors including Reynolds Wrap, Betty Crocker, Bloomingdale’s, Bed Bath and Beyond, Anthropologie, Gladware, and Bailey’s Irish Cream. She also attends food events as a corporate representative and has appeared on CNN, Food Network, HGTV, FOX News, and the Discovery Channel. She has taught cooking and baking classes at the Rhode Island School of Design, the California Culinary Academy, Sur La Table, Epcot at Walt Disney World, and the Silo, among many other venues. She is also the culinary chair for Clipper Cruise Line. She develops recipes for corporate clients such as Williams-Sonoma and the American Heart Association. Wilson also makes yearly appearances at trade shows including the International Builders’ Show, the Kitchen and Bath Industry Show, and the International Home and Housewares Show, where she performs demonstrations on behalf of KitchenAid. In the late 1990s, she had a radio show on WHMP 1400 AM in Northampton, MA, called Kitchen Wrap. The live show, which featured culinary luminaries such as Julia Child and Ming Tsai, covered current food topics and invited callers to add their points of view. She lives in Amherst, Massachusetts. Visit her website, DedeWilson.com.
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