The Art of Fine Baking (Cook's Classic Library) [Paperback]

Paula Peck (Author), James Beard (Author)

Book Description

Series: Cook's Classic Library | Publication Date: July 1, 1997

With recipes for every sophisticated dessert and pastry the heart desires, Paula Peck introduces readers to the art of fine baking.

Editorial Reviews

Amazon.com Review

The Art of Fine Baking is a facsimile edition of a 1961 classic. Paula Peck writes with a voice shaped by her time: she has the desire to educate and does it straightforwardly. She is perfect for today's cooks, particularly those who grew up without a mother or grandmother in the kitchen to demonstrate what baking is about. The Art of Fine Baking will help you develop or refine your skills, without intimidating you with the compulsive, perfectionist edge of say, Rose Levy Beranbaum. Cooks will enjoy a look at the time when the classic French tradition held sway. You will be tempted by the simple allure of butter-crusted tarts, fruit-filled puff pastries, and the nearly forgotten pleasures of frangipane.

Review

"As complete a treatise on the art of baking as you will find in the English language."--James Beard

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Product Details

• Paperback: 322 pages
• Publisher: The Lyons Press; 1st edition (July 1, 1997)
• Language: English
• ISBN-10: 1558215948
• ISBN-13: 978-1558215948
• Product Dimensions: 8.9 x 5.9 x 0.9 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,468,576 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

5.0 out of 5 stars One of the Best baking books ever written., January 16, 1999

By 

Carole Resnick "cybercook" (Cleveland, Ohio) - See all my reviews
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This review is from: The Art of Fine Baking (Cook's Classic Library) (Paperback)

This is a very, very old and very, very good book on baking. I first found a hard-back edition of this classic in the early 1960's. If you are new to baking or a seasoned pro, Peck will provide you with lots of information as well as wonderful recipes.

5 of 5 people found the following review helpful:

5.0 out of 5 stars My Dear Companion For Baking Before I Really Knew How To Bake, August 30, 2007

By 

Brian Morton "Chef Dude" (Salt Lake City, UT) - See all my reviews
(REAL NAME)   

This review is from: The Art of Fine Baking (Hardcover)

As a young chef-to-be, this was THE book for baking, for me back in the late 70's and early 80's before I attended the Culinary Institute of America. It is an excellent book, one that I still turn to for baking recipes. ALMOST everything in this book (that I tried) works really well, except the croissant recipe.

In my edition from 1961, she does not let the dough rise before baking and it used to drive me crazy because my croissant never looked nor tasted like all the other bakeries croissants. As a young person long before the days of internet, I didn't understand what the problem was until later at the CIA.

I am buying another copy right now because my old copy has lost some pages that matter. The used prices of $1.74 for this book make the purchase a 'no brainer.' Get one for yourself

5 of 5 people found the following review helpful:

5.0 out of 5 stars The Art of Fine Baking, March 17, 2005

By 

Barns forme "Cookbook R US" (Washington State) - See all my reviews

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This review is from: The Art of Fine Baking (Cook's Classic Library) (Paperback)

What a fantastic book. So well written and the recipes in this book can't be found in any other books I have ever seen. This is a very special book and those who purchase it will cherish it for the depth, detail and ease of use.........so happy this was recommended to me!!!