|Amazon Price||New from||Used from|
In this thorough, detailed volume for the novice home baker, Phillips notes that "perfection is highly overrated"-and that in baking, it's also hard to come by. A professional baker herself, Phillips has compiled answers to crucial questions about the alchemy of this particular culinary art in a book organized by subject (baking basics, techniques, breads, cakes, cookies, pies, tarts, etc.). She spells out the "kitchen chemistry" behind how ingredients interact and what techniques produce different outcomes. She explains, for example, how sugar acts as a preservative in creamy icings that can be left at room temperature, or how gently folding egg whites (instead of frantically stirring them) into a batter produces a light and fluffy cake. All of the 40 clearly written recipes are the author's own time-tested concoctions, and she includes personal tips in a sidebar called "Sarah Says" (e.g., "Dough rises best when the top has been rounded and smoothed"). Although she readily answers virtually every imaginable question (either in the book or on her garishly designed but helpful website, baking911.com) in the quest for oven excellence, Phillips reassures would-be bakers that worrying about the outcome of a chocolate cheesecake is a waste of time: "Be yourself and do what you can do-and always pat yourself on the back for trying to make something homemade." A handy resource for the neophyte, and a creative answer to baking emergencies, this basic guide emphasizes the science, rather than the art, of baking.
Copyright 2003 Reed Business Information, Inc.
John Mack Carter former President, Hearst Magazines Enterprises, and Editor-in-Chief, Good Housekeeping ...the art of baking calls forth a never-ending variety of questions....Now comes sweet-talking Sarah Phillips, professional baker, with all the answers.
Reese Schonfeld Founding CEO, Food Network The go-to guide for baking emergencies....Keep this one close by your oven.
Toba Garrett author of Creative Cookies and The Well-Decorated Cake, and Chef/Instructor, The Institute of Culinary Education The perfect companion to a baker's library. Sarah guides you step-by-step in solving your baking needs. Her great ideas will help you achieve great results.
There are so many things we do and don't know why. I can't wait to finish this and start creating my own recipes.Published on June 20, 2013 by Michele Davis
I have found about 90% of this book's content readily available on the internet for free (and it didn't
take much search) A real rip-off. And not only this book is such. Read more
I'm an experienced cook and baker so this review is not from a novice perspective. My expectation of this book was that it would provide baking science information and tips. Read morePublished on November 23, 2011 by The David's Mother,
I was trying to learn how to make yeast bread but having a tough time. I stumbled upon the author's web site ([...]) and found her book. Read morePublished on June 23, 2010 by Mitty
I recently checked this book out from the library in hopes of learning something new for my baking "arsenal". Read morePublished on September 22, 2009 by Amazon Customer
This is the single best book on baking tips that I have ever read!
Sarah Phillips explains every nuance about baking. Read more
I do a lot of baking and I'm always looking for a book that really nails what baking is all about. THIS IS THE BOOK! If you are also looking for such a book, look no further.Published on July 13, 2006 by Baking Wiz
I bought this book because of the great reviews and I am very disappointed with it. I was particularly interested in the Pastry and Yeast Breads sections: I was expecting a lot of... Read morePublished on July 8, 2006 by Paturnia