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.
Lots of great recipes for any baker! There are a lot of step by step excerpts to help with more challenging baking for beginners. Read morePublished 1 month ago by naisha
Book was in good condition, but the outside cover was dirty and sticky...it would have been nice if it was wiped down before shipping. Read morePublished 1 month ago by Teresa Starr
I love this cookbook. The recipes have been wonderful. I just bought some King Arthur flour and I love their products. Read morePublished 1 month ago by pastor/baker2
This is an excellent, comprehensive baking book! It also is a superior educational aide (without being too hot on marketing King Arthur products), with detailed instructions on... Read morePublished 1 month ago by lbj