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The Home Baking Guide to Substituting and Measuring (In the Pantry Baking Standards Book 2) Kindle Edition

4.7 out of 5 stars 27 customer reviews

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Length: 40 pages Enhanced Typesetting: Enabled
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Editorial Reviews

Review

"Everyone who cooks needs this book. All the information you need is right at your fingertips. The table of contents takes you right where you need to be. Even Liters to cups. which I never know when I need it. Any time you are doubling or don't have the right measuring tool, you rack your brain or go through dozens of cookbooks to figure it out. Joyce has made this so easy for any cook to be able to measure properly. As you know, measuring is essential for baking. GET THIS BOOK NOW" ~ Maggie

"This short book is a great resource for all bakers - not just novices. I'm a middle age grandma who's been at the stove for many years & I was surprised to pick up quite a few tips. Love the tip on popovers! Will be sharing this one with my daughters!" ~ B Haywood

"This is a must-have guide for beginners, experienced bakers and everyone in between and here's why:  It contains important information on how and why to measure liquids and dry ingredients differently. The substitutions are very helpful and I love the non-standard substitutions - many I didn't know about and will definitely use. This is going to become my "go to" guide from here on out. Having all this information easily available and all in one place is invaluable." ~ Geoff Wells

From the Author

Every time I needed this information when I was a young baker, I couldn't find it!  This guide is for all of you who purchase baking cookbooks for your Kindle - now you'll have what I couldn't find in my kitchen, at your fingertips - right next to your recipes!

I hope you find this as helpful as I do.
~ Joyce

Product Details

  • File Size: 454 KB
  • Print Length: 40 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: GRM Digital Publishing; 1 edition (February 8, 2012)
  • Publication Date: February 8, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00775ZWVS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #745,404 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

Congrats to Jenny and Rick for winning my first competition on Facebook!

Thanks for visiting my author page. Since adding my first Kindle book, I was completely surprised and pleased that it surged up the bestseller list. It's a little book of love with my favorite fresh fruit quick bread recipes. I have to say thank you to everyone who took the time to leave a review.

Have you ever tried putting together all the recipes you've collected over the years? It's not easy, especially getting them formatted for publication. But I'm a serious baker - have been since childhood, so I have a lot to organize and share.

I grew up in the 50s and 60s in southern California. Since I was in grade school, I was in the kitchen cooking and baking to help my Mother. And then I got really serious about cooking after reading Julia Child's "Mastering the Art of French Cooking" Volumes 1 and 2. Later I found the need to modify my cooking while raising a family. After all, my food budget didn't have room for all the "gourmet" items I would need to buy for all the recipes I wanted to make.

That's when I started cooking and baking from my pantry. Of course, I had to stock the pantry with the items I used most often. I also developed a routine for making sure I always had fresh meals to serve. My "gourmet" cooking was relegated to entertaining.

Register on my blog to receive free recipes and free access to my future books at www.In-The-Pantry.com

Customer Reviews

Top Customer Reviews

Format: Kindle Edition
At long last someone has put together a guide for converting cooking related terminology. As someone who is always looking for new recipes, I blush at the number of disasters I have had when using recipes written for the UK audience in my kitchen. I have made cupcakes that would break teeth not to mention soups that were so watery they wouldnt stay on the spoon. Not anymore. Thanks to this fantastic book, I can check I have converted the recipe ingredients properly.

Now the only problem is that I cant blame any cooking mistakes on misreading the grams or ozs now lol
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I trained as a chef at Westminster College in the 80s, and had some very strict lecturers. Unsurprisingly, when making catering quantities of any recipe, the slightest miscalculation of an ingredient can totally ruin a large amount of expensive food. Back in those days, that meant having something heavy thrown at you by the head chef / lecturer. Being on the receiving end of such an aide-mémoire did give you a good reason to be more careful next time. Perhaps you might have guessed who received more than a couple of these reminders?

Aaaaaaanyway, had this guide, or the Internet, or political correctness been around when I was studying, I could have saved a lot of grief!

Joyce shows you how to safely increase quantities of ingredients, which cheaper or more readily available ingredients you can substitute, weight and measure equivalents, how to prepare many essential ingredients, basic mixing methods and some top cooking tips for common types of recipe, and much more.

This book is a must for any cook's Kindle!
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The number of times I have gone to bake something and oops, I am missing one ingredient. Usually I don't wish to go the grocery just for one item, so I have to bake something else.

This would have been a great help.

As I presently don't live in the US and no longer can get butter with measured marks on them, this would have been a big help.

I especially like learning how to substitute 1 cup of butter milk using regular milk and lemon.

The only thing missing is an index. It has a clickable TOC, but an index would have been even more helpful.

If you are an expert cook you might not need this, but you might be surprised at learning a new thing or two.

If you are a novice or occasional cook, download this now. Do not wait until you need it. Just download it right now.

I HIGHLY recommend this book.

ETA index
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Format: Kindle Edition
We do a lot of cooking and baking in our house. It's always frustrating when some critical ingredient is missing or comes up short and we need to substitite. Having this handy little guide will save a lot of frustrations and a potential trip to the store! For that it is worth it's weight in gold. The Equivalent Yield section and Weights & Measures were good to know, but the Substitutions section is what's the most important and will be referred to back by me time and time again when baking from now on. This guide is definitely worth the pithy price they are charging and I highly recommend anyone who bakes anything to have it on hand BEFORE you start your next baking project. It is easily worht 5 stars.
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Joyce Middleton's book is a really useful reference that all serious home-bakers should buy. With all the tasty cook-books now available on Amazon and an international customer base, a book like this is well overdue. Joyce has obviously researched her material thoroughly and has presented it in a format that is well laid out and easy to follow. I will definitely keep this book by me in the kitchen from now on!
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A very practical book to have in your Kindle when you cook and bake a lot. This for both novice---- AND experienced cook despite the title.

(I am sure even the most experienced cook has had those 'senior moments' when they've blanked out completely and could not remember what conversion to make from cups to liters or from tsps. to ml.. Especially when converting fom English (British) and European measures to American. This is a handy guide and answer for such times.)

Having this is a lot more practical than having to pull out the 'big guns' from the library like, How to Cook Everything, The Joy of Cooking, and all the heavy tomes we keep in reserve. Plus, it has great ideas for substituting ingredients that you would normally have to spend a lot of time looking up when you don't have that buttermilk or baking powder or marzipan or ghee that you need for a paticular recipe..

This book has great Content divisions that quickly allow you to find a particular piece of information for measures, yields, substitutions and preparations. It also has a section for cooking and baking in High Altitude areas; How to Prep; and basic mixing techniques. Then it has a section of tips when it comes to the finished product and offers suggestions for storing and how to get a particular characteristic (Want it crisper? How do you blind bake pie crusts? How do you store the finished goods?, etc. etc.).

All in all, a keeper in my Kindle Fire library.
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This is a great reference guide for baking and cooking. It contains measuring equivalents, cooking terminology, substitutions, and other important information. Recommended.
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