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Great pastry starts with great dough. And making homemade dough is easy as pie when you’ve got science on your side. Making Doughpresents simple formulas for creating a dozen different from-scratch doughs. The secret? Understanding how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. With tips and tricks from author Russell van Kraayenburg, anyone can make Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs. And thanks to Russell’s diagrams and plain-language explanations, it’s a snap to riff on his recipes and invent your own incredible pastries.
 
Table of Contents
Getting Started
Biscuit Dough
Scone Dough
Pie Dough
Shortcrust Dough
Sweetcrust Dough
Pâte à Choux Dough
Brioche Dough
Puff Pastry Dough
Rough Puff Pastry Dough
Croissant Dough
Danish Dough
Phyllo Dough

RUSSELL VAN KRAAYENBURG is the author of Haute Dogs (Quirk, 2014). His blog Chasing Delicious was a Saveur finalist for 2012’s best baking and desserts blog, and his work has been featured on such sites as Lifehacker, Co. Design, Business Insider, the Kitchn, Live Originally, the Daily What, Quipsologies, Neatorama, Explore, and Fine Cooking, among many other personal, cooking, design, and art blogs. He’s also written for publications such as Southern Living and Giada Weekly. He lives in Texas.

  • Product Details

  • Hardcover ISBN: 978-1-59474-818-9
  • e-Book ISBN: 978-1-59474-826-4
  • Book Dimensions: 
    7½ x 9¾
  • Page Count: 
    192
  • Release Date: 
    November 10, 2015

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