Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook Flexibound – October 15, 2012
The Amazon Book Review
Discover what to read next through the Amazon Book Review. Learn more.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm --This text refers to the Hardcover edition.
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
As a guidebook and manual, THE KING ARTHUR FLOUR BAKER'S COMPANION is excellent. The book is designed to make it easy to scan and plan. Each recipe tells you how much you'll make. Quantities of ingredients are given in both cups/teaspoons and in ounces. When a dish is made in distinct stages (such as crust and filling), both the ingredients and the instructions are separately labeled. Each recipe also -- though you may not want to know! -- gives very complete nutritional information (calories; grams of fat, protein, carbohydrates, sugars, and fiber; mg of cholesterol and sodium; vitamins and minerals).
Like THE JOY OF COOKING, THE KING ARTHUR FLOUR BAKER'S COMPANION includes long sections that talk about the basics, in addition to great specific recipes. I am comfortable with the basics of making piecrust. I read their section on basic piecrusts and it was very solid information. I was so inspired that I decided to step out and try a variation, the Long Flake Method. The instructions were very clear and easy to understand and follow. It was like having a master baker there to give you great bits of advice like "Give your chilled dough 10-15 minutes to warm since you made it with all butter.Read more ›
What I anticipated when I opened this book was a dry, technical work steeped in discussions of the effects of gluten and altitude and humidity on bread making, similar to some of the more detailed parts of better books on bread baking. All of these discussions are here, plus others on the finer points of measuring flour and types of flour, but with a difference.
The biggest surprise in the book was the light, personal touch of the writing. It all has the tone you may expect in a very good book on regional cooking. And, lo and behold, there is a hint of regionality and local tradition in the selection of materials in the book. In spite of the fact that King Arthur products are available throughout the country (unlike White Lily, for example), the book retains a very New England tone to it's selection of recipes. One prominent example is in the recipe for biscuits, where it advises all experienced Southern biscuit makers to simply skip that page, as since `we don't want to shock you with the way we make biscuits up north'.
That doesn't mean the book does not touch on every subject you may expect it to cover. As I said in my opening paragraph, it easily covers much more than what I expected. The very first chapter dealing with breakfast foods covers material not commonly covered in conventional baking surveys.Read more ›
Most cookbooks out there fail to mention little things that are extremely important in a recipe, such as sifting flour, using eggs that are at room temperature, which type of oil to use etc. Most cookbook authors either know this information and figure you do too, or the author does not know these techniques and those recipes in those books are not all they could be. And most cookbook buyers know how to read a recipe, yet do not understand it.
King Arthur Flour is a company that has been in business for over 200 years. It is their business to know flour, and to understand how to use it. It is also to their benefit to educate their flour buyers in how to bake better, so they will be happier with the end product, and thus buy more flour and even recommend their flour to their friends. In their latest book: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook they explain why you need to sift your flour (it adds air to the mixtures which aids in leavening), why French Toast bread should be stale, why you only fry in certain oils and much more. They also offer recipes for virtually everything; from breakfast foods to quick breads, from doughnuts to yeast breads, from cobblers to cookies and cakes, as well as pies and quiches. This book even offers a section on which kitchen tools are the best for your baking projects: from type of chocolates to pie pans. This is a must-read section for any baker.
This cookbook is designed for 90% of the cookbook buying population. This cookbook is fantastic as now you can understand what you are doing rather than just following directions.Read more ›
Most Recent Customer Reviews
Doesn't go well with what I wanted it for. I grind my own grains and the recipes did not hold well with it.Published 24 days ago by Misty Orr
If you enjoy reading about baking and cooking in general, then you'll love this cookbook!
loads of information. Read more
Bought it for him for christmas. I didnt expect an engaging read full of pictures and narrative, but a reference book if he had any particular interest and wanted a few words to... Read morePublished 2 months ago by Manny V
Love it! Amazing amount of helpful information, with lots of great tips and techniques scattered about the book. Wonderful recipes I can hardly wait to try. Read morePublished 2 months ago by Farmhouse lady
I love this cookbook! The recipes are clear and easy to read and have introductions and regional histories for many of the recipes. Read morePublished 2 months ago by DC