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Complete Baking: With Over 400 Recipes for Pies, Tarts, Buns, Etc. Paperback – 2002


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Product Details

  • Paperback
  • Language: English
  • ISBN-10: 0681783168
  • ISBN-13: 978-0681783164
  • Product Dimensions: 20.6 x 15 x 1.1 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #3,096,630 in Books (See Top 100 in Books)

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Dr. Bojan Tunguz HALL OF FAMETOP 50 REVIEWER on December 17, 2010
This is a very good all-purpose baking cookbook. All the recipes are well laid out and they are accompanied with many photographs that help illustrate all the crucial steps in the baking precess. The book uses both the British and the metric units, so it would be a great resource for almost any part of the world (as long as you speak English that is). There are over four hundred recipes in this cookbook and almost anyone is bound to find some good recipes that they love. My one objection is that book's relatively small format doesn't make it the best companion while actually engaged in the process of baking. This is also not meant to be used as a baking "textbook", so if you are an absolute beginner this may not be the first place you'll look to if you are starting to learn how to bake. But if you have the basic understanding of cooking and baking, and you are in no danger of setting the house on fire while working in the kitchen, then this book will be a great resource.
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3 of 4 people found the following review helpful By Laura Humphrey on April 19, 2006
This book uses photographs to illustrate many steps in the process of completing the recipes in addition to a (often very tempting) photograph of the finished item.

Many ingredients are listed by weight in ounces and grams rather than cups, while some are measured by the more familiar teaspoons and tablespoons. This is commonly done in European cookbooks, and some consider this way of measuring much more accurate for consistant results.

This book was published in London, so some terminology in the book is distinctly British, but I don't doubt that Americans can figure it out, and if you have to, you can always google to find out what you can't guess the meaning of on your own. [Like "What is "castor sugar"? Answer: "The standard sugar in Britain , equivalent to superfine sugar. It is more finely granulated and dissolves almost instantly. Granulated sugar can be substituted for castor sugar cup for cup."]
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1 of 1 people found the following review helpful By Laurie E. Hahn on July 11, 2006
This cook book is great for a reference. I have had no problem finding recipes that fit what I need and everything I've made has been a success. I would especially recommend the Coconut Lime Layer Cake and the Almond Lace cookies.

Enjoy!
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By Ryan on August 8, 2010
Review from Mrs. Weiss: I have tried several recipes from this book and time and again I have been disappointed with the whole thing from start to finish. For the pie crust recipe the dough was too sticky to roll out or stretch. It also didn't make enough dough for the pie. Another example is when I tried to make the chocolate chip cookies - should have been very easy - but the cookies turned out to be "cookie chips". The cookies spread out flat like crepes and toasted to where when I tried to get them off the pan they broke into chips. Sooooo... I have finally given up on this book and I'm just going to give it to a thrift store :( It's just not worth waisting more food.
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