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


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Product Details

  • Series: DK Illustrated Cook Books
  • Hardcover: 544 pages
  • Publisher: DK ADULT (August 29, 2011)
  • Language: English
  • ISBN-10: 0756686792
  • ISBN-13: 978-0756686796
  • Product Dimensions: 9.4 x 1.5 x 11.2 inches
  • Shipping Weight: 5.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #215,800 in Books (See Top 100 in Books)

Editorial Reviews

Review

An International Association of Culinary Professionals finalist in the Baking category.

"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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Customer Reviews

I have received this hard cover wonderful & colourful illustrated book.
Harnita bte Baha Said
Many of the recipes have photos along with the step by step instructions and even those recipes without photos are extremely easy to follow.
Cait
I have this book for about one year now, I tried several recipes, all very good.
Raquel de Souza

Most Helpful Customer Reviews

6 of 7 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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5 of 7 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.
Read more ›
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1 of 1 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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3 of 4 people found the following review helpful By Ingrid Martinez on December 11, 2012
Format: Kindle Edition Verified Purchase
I Thought it had all the original recipes but was completely disappointed when i realized it only had part of the book. I would not have purchased it if i had known.
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2 of 3 people found the following review helpful By Pascota on March 29, 2013
Format: Hardcover
All right, here is my experience. I bought this book simply for its amazing looks. A couple of days ago I needed a quick banana bread recipe, and I decided to try the one in this cookbook. I thought I used the right conversion (13 oz of flour are a little over 1 1/2 cups, right?), and the result was a batter with the consistency of syrup. Puzzled (and, I have to admit, a bit upset), I started adding and adding flour, until the batter looked the right consistency. The final result was nevertheless great, my family loved the bread.
Afterwards I read the other reviews, and I saw that other people had the same problem with the batter being too liquid. I did some "conversion" research online, and, to my surprise, converting grams and ounces to cups is indeed peculiar. It turns out that in what concerns flour, 1 cup = 136 g = 4.8 oz (I found this on allrecipes.com). Well, that makes a LOT of difference. I wish the publishers had in mind American bakers as well, and provided cup measurements, or at least include them in the "Useful Information" charts from the inside of the covers.
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2 of 3 people found the following review helpful By Cait on October 28, 2011
Format: Hardcover
I recently picked this one up and as someone who loves baking and has done quite a bit at home but never professionally, it's absolutely perfect! Many of the recipes have photos along with the step by step instructions and even those recipes without photos are extremely easy to follow. Every recipe I've made from it (especially the Marbled Cheesecake) has been an absolute hit! As a warning though, if you don't already have a scale, I'd advise getting one. The author seems to rely on weights as much as measuring spoons or cups. You can guestimate and she often provides approximations (like listing "about 41 cookies" as well as the weight
"6 oz of cookies") but it's definitely handier to have the scale. I haven't tried the more advanced recipes yet but I like that she allows the average baker to make something that can look truly impressive!
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