The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm
All new bakers should get this, so detailed and informative. Little tips that I didn't know, and confirmation of things that I did. All readily available in one great book. Read morePublished 2 days ago by T.B
Beautifully illustrated as only Martha can do. So many wonderful full color recipes and helpful hints and easy to follow instructions. Read morePublished 1 month ago by Arlene L.
What a great repertoire of recipes. Everything from American fallbacks to European classics such as Dobos Torte, which is pretty much impossible to find in other cookbooks... Read morePublished 2 months ago by happy reader
I've been wanting this book for years and I finally got it and I definitely shouldn't have waited so long. Lots of great recipes, color photos, inspiration, and tips.Published 2 months ago by R. Moreland