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Illustrated Step-by-Step Baking (DK Illustrated Cook Books) Hardcover – August 29, 2011

33 customer reviews

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Editorial Reviews

Review

"Every recipe is a beautifully photographed step-by-step and includes clear and simple instructions to take the mystery out of your favorite baked goods." – TheWashingtonPost.com

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Product Details

  • Series: DK Illustrated Cook Books
  • Hardcover: 544 pages
  • Publisher: DK (August 29, 2011)
  • Language: English
  • ISBN-10: 0756686792
  • ISBN-13: 978-0756686796
  • Product Dimensions: 9.4 x 1.6 x 11.2 inches
  • Shipping Weight: 5.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #182,673 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 10 people found the following review helpful By baker1 on December 10, 2011
Format: Hardcover
I have been baking all my life so was really impressed with the amount of pictures & step by step instructions this book had to offer. My daughter has been asking me to teach her how to bake so I thought this was the perfect book for her. I bought it and we immediately tried the gingerbread recipe. The dough was so dry it wouldn't even stick together for rolling. I had to add more liquid and then at least it rolled OK. Even though the cookies had good flavor they had the consistency of a ginger snap (very crispy). Then we tried the chocolate cupcakes & choc frosting. The frosting also did not call for enough liquid so we had to add a Tblsp of cream in order to get the consistency we needed for spreading. Everything tasted OK, but the cake was not light and fluffy. I'm dissapointed. Maybe liquids and butter are just different in the US vs. GB? I would not recommen this book unless you are a real experienced baker and want to modify the recipes.
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6 of 8 people found the following review helpful By S. LeVan on December 26, 2011
Format: Hardcover
My original review gave this book 4 stars because I had initial success and loved the appearance and design, which features great step-by-step photos. However, I have struggled with the ingredient ratios for several recipes. After reading another reviewer's complaint about the buttermilk biscuit dough, I attempted to make them myself - twice. Each time, even with very careful measurements, I had a bowl of liquid. Adding an cup of self-rising flour helped me get a workable dough. That's quite off from the suggested flour and liquid amounts, more than could be justified by temperature and humidity variations.

I also tried the sourdough bread recipe. As an experienced bread baker, I know what a good starter should look like and once again, this was just all water. I let it ferment for 24 hours as is and I was displeased with the results. There was a bit of the wine smell but there was nothing bubbling. I added a cup of flour and a bit of sugar to feed the yeast and let it sit another day. It's better but still not what it needs to be so I gave up.

I am not sure I want to waste my money buying ingredients for any other recipes now.

ORIGINAL REVIEW:
I just received this book as a holiday gift from my wish list and I'm not disappointed. I bake a lot (several times a week) and have already prepared two recipes from the book. The first was chocolate brownies, my first time baking brownies from scratch. Even with my own mistakes in measurement, they were delicious! Definitely tasted like bakery brownies, rich and fudgy, rather than the box mix. My miscalculation led to brownies that are moister than they would be but the family enjoyed them nonetheless.

My second attempt from the book was the custard pie.
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1 of 1 people found the following review helpful By S.K.N. on September 13, 2013
Format: Hardcover
I was super excited to try the chocolate cake recipe from this book. However, I started to wonder why the cake batter was thick like bread. I decided to just follow the recipe instead of adding more liquid like my husband told me to. Wish I would've listened to him since the cake came out of the oven like a brick. Guess I will just keep using the internet as my source for recipes. I know this cook book is not American but never thought that would matter. The recipe called for 4 tbsp of milk, 2 1/3 cup flour, 1/2 cup sugar, 1 tbsp baking soda, 5 eggs, 1 tsp vanilla, 1 stick and 2 tbsp of butter. I don't understand how those measurements can mean anything else other than what they mean in America.
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2 of 2 people found the following review helpful By qsunshine on July 28, 2013
Format: Kindle Edition Verified Purchase
I thought it was the kindle version of the hard cover book but it doesn't have in all the recipes.
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1 of 1 people found the following review helpful By Baker Bear on April 16, 2012
Format: Hardcover Verified Purchase
Wonderfully illustrated (actual photos) of essential steps
to get a sense along the way of what things SHOULD look like.

Explains things reasonably well and in a logical order.
I would have liked a few more technical details,
but it does have many time-saver or finishing tips.

This is a very good book even for seasoned bakers.
(but for pro cake decorating techniques look to Wilton books).
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2 of 3 people found the following review helpful By wogan TOP 500 REVIEWER on September 17, 2011
Format: Hardcover
This is a big, heavy, bulky book which does make for big full size pictures and larger than normal pictures (approximately 2"x2") of their step by step instructions. Not all recipes have step by step pictures, but there are step by step instructions and explanations for all and pictures of the finished product. There is also an easy to understand key for each: servings, prep time, and cooking time, freezing or storing information. Special equipment is also noted; such as loaf pan, brioche molds. There are some pictures in the beginning that have no identification which could easily have been remedied.
The inside covers contain useful charts of volume, oven temperature, cake pan, yeast, weight, volume, butter equivlilants and calculating pastry quantities. The book contains; everyday, celebration and small cakes, patisserie, cookies and slices, meringues and soufflés, cheesecakes, sweet and savory tarts and pies, classic, artisan, flat, quick breads and batters. There is also an index.

This is absolutely wonderful, in many ways for a beginning cook or even those who are not used to baking from scratch and its joys. The book does miss some helpful points, that beginning cooks would need; like warning when you zest oranges and lemons not to get the pith/white part in and avoiding the bitterness it would bring. Then there is the method of making sourdough, which they do admit is cheating, by using flour and yeast and water and letting it sit for a few days and that really doesn't work very well.

The savory pie section is absolutely a hit in our family. The crab and shrimp tart with saffron is marvelous as is the steak and wild mushroom pie, fish pie, steak and kidney double crust pie, cold chicken and ham pie.
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Illustrated Step-by-Step Baking (DK Illustrated Cook Books)
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