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The Cook's Illustrated Baking Book Hardcover – October 1, 2013
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Top Customer Reviews
The book is well bound. It is obviously heavy--you'll be using both hands and probably your lap if you carry this to bed for a little late night studying. It also stays open well on its own if you cook without a cookbook stand. The recipes are written in the well-known Cook's Illustrated style which includes a handy few paragraphs preceding each recipe on what makes the recipe work so well for the home cook whether that be using room temperature butter or whipping egg whites in a copper bowl. It's the basic science of the recipe that is covered in these introductions without getting too technical if that turns off the home cook. Many of the recipes also have some cooking techniques illustrated in the simple but easy to understand black and white line drawings that many readers are accustomed to seeing in the magazine. The index seems to be well cross-referenced and easy to use.Read more ›
What's remarkable about it is how much has changed about what's fashionable in cooking trends in only nine years. The old book came before Jim Lahey's bread, something that radically changed home bread baking; accordingly, ATK's almost no-knead bread appears here. Their vodka-mediated pie dough appears here as well as their laminated blueberry scones. In other words, this book basically includes all the best work that they've done since the original book came out. It's a beautiful book, too; although the black-and-white photographs might be a bit off-putting to some people, there's plenty of how-to diagrams, sidebars, and callouts to get information across effectively.
But... there's that four-star rating, you ask. Well... first off, Baking Illustrated contained a lot of information on how the recipes were developed, as you would expect from a Best Recipe book.Read more ›
I was surprised that I didn't find anything new or unusual in the way of recipes in the pages of The Cook's Illustrated Baking Book. These are the sort of recipes that have appeared in every baking book published in the US for the last 50 years or more - Blueberry Muffins, Oatmeal Cookies, Chocolate Sheet Cake, Cherry Pie - and there are some prominent omissions. There is, for example, no section at all on holiday baking. No recipe for Pavlova, which has become a classic here in the US. No recipe for the beautifully colored and filled French-style Macarons that have become so popular, a recipe everyone is dying to learn.
Reading a recipe from Cook's or America's Test Kitchen can be a bit of a chore.Read more ›
Most Recent Customer Reviews
This book is awesome, I love everything about it. I am a big fan of ATK, CI, CC, their hard work perfecting recipes just make a world of a difference when purchasing these books. Read morePublished 8 days ago by Rosita Thibodeaux
I love Cook's Illustrated! Great recipes, great information on how recipe was developed. Enough information about cooking processes that you can apply information to other recipes.Published 8 days ago by kh808
This is a superb baking book that gives the reader tips and hints on having the perfect baked goods. Read morePublished 10 days ago by Sandy Levy
Love the stuff they put out; this is our 3rd cook book from them!Published 1 month ago by William T.
For those who like the size and info on the top but find it slips around do this:
Put water on the counter surface then press down pushing the water out. Read more
Wonderful recipes! Of course I have not tried all of the recipes but the ones I have have been delicious. Read morePublished 1 month ago by N. Robinson
My Niece is into baking and this was the only cookbook I trusted to give her. I even gave her a $5 guarantee for any recipe that didn't turn out. Read morePublished 1 month ago by Nate H