Customer Reviews

The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)

5 star:		(28)
4 star:		(7)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

I consider myself to be very picky regarding what cookbooks I own - I'll read any cookbook but I won't buy them for my reference shelf. This cookbook is a keeper! Sands deftly tells you not only the "how" of each recipe but the "why". I've read plenty of the "chemistry of baking" and other such books, but this is the first that truly explained certain principles of baking to me (like why yeast doughs rise faster on humid days). There are even, in addition to the hundreds of recipes for baked goods, instructions on making your own play dough and paper-mache using King Arthur Flour! Don't be fooled into thinking this is a coffee table cookbook though - everything is black and white with no pictures (only a few line illustrations for things like the different bread braiding techniques) - but you are bound to come back to this cookbook again and again (in fact, it might be a good idea to buy a cookbook cover as the pages are sure to get smudged with all your efforts).

An avid & experienced baker, I was thrilled to receive this book as a gift. I learned a great deal about different doughs, and how they relate to each other. I have not been pleased with the quality of the recipes I have prepared from the book, however. They are, at best, average. To date, I have prepared over 50 of the recipes in the book, and usually have a superior version of the same or similar recipe in another book or my collection. For the money, I find the baking recipes in the 1950 Betty Crocker Picture Cookbook (recently re-released) to be the best that can be prepared in a home oven. (Incidentally, I live only minutes from King Arthur Flour and buy all of my flour directly from their store) If you are interested in learning the fundamentals of baking (and many advanced tips and ideas as well), by all means purchase the book. My baking knowledge and skills increased dramatically after applying the ideas and principles in this book. Don't expect stellar results from the actual recipes, though.

King Arthur Flour Bakery is right up the road from me. The flour has been a staple in my home for years, and it is suggested for use by all the best cooks and chefs. The King Arthur Flour cookbook has all of the recipes you would ever need for breads-yeast and easy breads, muffins, desserts of all types- directions for baking the best products and an area that directs you to buying best products. My favorite recipe is the blueberry muffins, and by all accounts from everyone who has ever tasted them, this is the best recipe ever created- look no further you have found it. I would imagine any recipe that you might try from this cookbook will fulfill your dreams- buy it and start baking right away- your family and friends will love the results.prisrob

King Arthur's Flour 200th Anniversary Cookbook sits on my pantry shelf with Beard On Bread, Amy's Bread and other venerable baking books. Often though, it is KA that helps me out, as it did a couple of days ago when I was looking for a way to approximate a bread I sampled at a restaurant. KA appears rather quaint and rural New Englandish, especially with recipes like Monster Pie (not a bad thing), but don't underestimate it. It provides a lucid, nonthreatening approach to the basics, also explains theory so you can build your own recipes. The only thing that dates this ten-year-old volume is the fact that it is not up to date on some of the spiffier ingredients KA has added to its Baker's Catalogue, like SAF yeast and special bread flours. It was compiled before bread machines caught fire, too, so for those who only do bread that way, it may not offer everything.

This is a great cookbook. And don't worry if you enjoy baking and don't have King Arthur Flour available nearby. Just adjust the recipe till it comes out to your liking. Some of these reviewers seem to blame poor outcomes on the fact that this cookbook states that for consistent results from their recipes to use ingrediants the cookbook writers have tested. I have moved around the USA, both where King Arthur Flour was available at local stores, and where it was not. I've used some of my favorite recipes in this book with other brands of flour from White Lily, Pillsbury, and others. The results when the King Arthur flour was available were consistant using the recipe. When I bought other brands of flour because I could not get King Arthur, the store was out of it or they just didn't carry it, I had to adjust the recipes a little. Yes, you will get different results, but that is part of baking, and after one or at most two batches of whatever it was I was making I usually got the new ratio correct for the new flour, whether it was more or less fluid or baking powder or whatever. Humidity can also affect my baking, as can altitude. Most biscuit makers can tell you, it takes a lot of practice and feel to get your biscuits to come out right every time and not be tough or heavy.

This is a good solid book for anyone who loves to bake. A ton of information, and things you will not find in other places at your fingertips. For instance, information in comparing the caloric content of sugars, tables on fibers and grains and their composition, and most importantly how to manipulate the contents that go into breads and pastries, etc. to custom tailor to your preferences for taste and texture. This is one for my reference shelf of baking classics.

I went to a large (un-named) bookstore determined to find a book on baking that would be significantly different. I have been baking for fifty years, since I was a little girl. I wanted easy recipes for my grandchildren, and healthy ones. This is it! I wish there was someway to emphasize how much better this cookbook is than any other on the market. This is my first on-line review, so I am trying to spread the word. I am also buying two more copies. Hopefully it will never go out of print, because I intend to keep on giving them as gifts!

The King Arthur Flour 200th Anniversary Cookbook is perfect for the cook who's ready to branch out a little. The chapters begin with some basic recipes and explanations, then variations and improvisations. Directions are generally very clear and precise, and always include the reasoning behind the techniques. I especially enjoy baking variations on the basic scone recipe. This book has been a great confidence-builder; I know that as long as I follow Brinna Sands' basic proportions and techniques everything will turn out fine!

King Arthur Flour is most closely associated with the newest cooking trend -- home-made bread ala bread machine! Best flours, great recipes, but this cookbook is SO MUCH MORE!

In actuality, there isn't a single bread machine recipe in the book. There's lots of old-fashioned recipes -- right down to making your own Baking Soda! The kids and I adore this book because it gives you more than recipes, it teaches you HOW TO COOK creatively and keep disasters to a minimum. Everyone in my family loves this book and we really enjoy creating our own versions of our favorite recipes.

This book is a must have for bakers. I am buying several as we give them as wedding gifts. If I could only have two cookbooks I would chose King Auther's and the Joy of Cooking. All of the recipes are tested and good stuff - no fluff here. The technical information on baking is priceless. I have the old 3 ring binder version in my kitchen - wish they would publish it in this version again as this book gets a LOT of use.