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The New best of BetterBaking.com: 200 Classic Recipes from the Beloved Baker's Website Paperback – October 15, 2009


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The New best of BetterBaking.com: 200 Classic Recipes from the Beloved Baker's Website + When Bakers Cook: Breakfast to Dessert, Over 175 Fabulous Recipes for Family and Friends + A Treasury of Jewish Holiday Baking
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Editorial Reviews

About the Author

Marcy Goldman is a professional pastry chef living in Montreal. Her articles have appeared in Bon Appetit, Food & Wine, Chocolatier, The New York Times, The Washington Post, The Chicago Tribune, and The Los Angeles Times. She is the bestselling author of A Treasury of Jewish Holiday Baking and A Passion for Baking and the founder of BetterBaking.com.
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Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Paperback: 456 pages
  • Publisher: Whitecap Books Ltd.; 1 edition (October 15, 2009)
  • Language: English
  • ISBN-10: 1770500022
  • ISBN-13: 978-1770500020
  • Product Dimensions: 8 x 0.9 x 10 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #574,513 in Books (See Top 100 in Books)

More About the Author

Dear All,

I am delighted to announce my newest cookbook, The Baker's Four Seasons is now for sale in the Amazon bookstore as well as Kindle, (and other Ebook markets such as Itunes, Google Play, Scribd, and Oyster - via Smashwords where you can also order it). My first non-cookbook, When Bakers Cook (best cookbook on the planet -just check out the Chicken, Soups chapters alone!) as well as my poetry book, Love and Ordinary Things.

In addition to my cookbooks, you can visit me at my website, www.Betterbaking.com, a baking magazine I launched in 1997. That's where you'll find over 2500 more of my original recipes as well as features, book and product reviews. It's also where I answer your questions on baking. Hope you register for the monthly newsletter which also delivers the fresh, free and new recipes of the month.

In addition to The Baker's Four Seasons and When Bakers Cook, my other cookbooks include,

The Baker's Four Seasons Fall 2014
When Bakers Cook Fall 2013
Love and Ordinary Things, Poetry from the Kitchen, Wheat Field, and Heart AApril 2014
A Passion for Baking in softcover, 2014
New Edition Treasury of Jewish Holiday Baking Whitecap Books
New Edition Best of BetterBaking.Com Whitecap Books 2009

My online life:
www.BetterBaking.com
www.MistressofScents.com
www.TangoConfidential.com

Meanwhile stay tuned! If you need to get in touch, just reach out
Editors@betterbaking.com

DON'T FORGET - you always get a BONUS FREE GIFT with my books - a 4 months free subscription to BetterBaking.com Recipe Archive Access (over 2500 more recipes!)

Warm wishes, happy baking and cooking,

Marcy Goldman
Author and Master Baker
www.BetterBaking.com

Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By BumbleB TOP 1000 REVIEWERVINE VOICE on August 11, 2010
Format: Paperback
I'm an avid baker (blue-ribbon apple pie winner) and my copy is dog-eared with some stained pages on my favorite recipes. Yes, you do get a feel from some of the recipes of a replicated "secret recipe" like the "Lawsuit Buttermilk Muffins" and "The Underground Baker's Secret Formula Carrot Cake," but the stories behind these recipes are interesting and show the provenance of a professional bakery's best-seller.

The "Secret Underground" carrot cake is my all-time favorite--so much so I bake it for my own birthday. It requires A LOT of ingredients including the unusual orange oil and extras like crushed pineapple and golden raisins, but it's delicious mouthful after delicious mouthful--not a dry, cinnamon-y where's-the-carrot cake from a box (nor commercial bakery).

Other must have recipes are: Big n Buttery Bake Sale Buns, Black Top Cookie Cheesecake (a secret recipe Oreo cheesecake covered in chocolate ganache, and a smash everywhere I brought one).

There's plenty in here for an avid baker and her fans to enjoy. If you are new to baking or don't have the patience to set aside a few hours or to plan on a special trip to the store for specific ingredients required--this book isn't for you.

If you prefer cookbooks with lots of pictures and step-by-step; this isn't that kind of cookbook. However, if you relish baking more complex recipes with that you can bring to a get-together and please alot of people, The best of [...] is a winner.

*Review refers to the 1st edition in paperback.
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11 of 11 people found the following review helpful By Brian Connors VINE VOICE on April 20, 2010
Format: Paperback
There is one very, very good reason to own this book: Goldman, a Canadian native and a resident of Montreal, has *the* definitive recipe for Montreal bagels, one she started publicizing as far back as a 1987 New York Times column.

But of course, that isn't the only reason to buy this book. Although it's not as much of a technical work as, say, Baking Illustrated or The King Arthur Flour Baker's Companion, it's still a very comfortable, well-worked-out book. There could be more pictures, although the use of heavy color stock means that even at a mere 324 pages it's still a heavy book. The recipes have a definite populist slant, as you might expect from a book extracted from a website's archives, with quite a few clones of things like Pizza Hut pizza and some very unusual scones, as well as numerous unusual and creative things like dueling-crust apple pie (pie crust below, phyllo on top), and even some joke recipes (evidently you're not to call certain fried dough preparations "beaver tails"). Surprisingly, Goldman doesn't cover things like puff pastry, which still has a reputation for being somewhat difficult.

I wish this was a five star book, but it has some gaping flaws. For one thing, it uses volumetric measurements, which is a constant annoyance when it comes to baking books. For another thing, despite being written and published in Canada, there are no metric measurements to be found anywhere. Goldman does navigate some of the trickier bits of the North American flour menagerie, though perhaps not to quite the level of detail the subject really needs. Overall, it's a very strong book, but it's weakened by a bunch of the usual publisher copouts. It shouldn't be your first baking book, but it's an excellent choice for your second.
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13 of 15 people found the following review helpful By Leslie N. Cohen on November 12, 2009
Format: Paperback Verified Purchase
My grandchildren and I spend countless hours baking together. Both the classic and new recipes featured in The New Best of Better Baking are so delicious. The biggest problem we face is deciding which recipe to use. My four year old grandson does not always agree with his brother and older cousins, so we often have to bake several items and each is more delicious than the next. Thumbing through the pages, I can already identify which recipes are the favorites. With easy to use and with easy to make recipes, the cookbook has quickly become the top choice in our family and the competition for first place is keen. At this writing, Triple Chocolate Chunk Cookies is the favorite dessert, but the New York Black and White Cookies recipe is inching into first place. Whether it is bread, bars, cookies, or pizza, the new Best of Better [...] is a winner. Its popularity with the four to twelve year old set is worthy of great praise.
Leslie Cohen
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6 of 6 people found the following review helpful By Jonathan David on June 20, 2010
Format: Paperback
I have been baking since I was a child, and it's one of my favorite things to do. But I was in a baking rut, making variations of the same cakes, cookies and pies. I received this book from a friend - one who also loves baking - and my baking style changed dramatically. This book inspired me to try baking in new directions, such as breads and pizza, as well as broaden my reportoire of cakes, cookies and bars. Every recipe that I've tried from this book has been a gem, and has contributed to my reputation as an outstanding baker. The carrot cake, babka and triple chocolate chunk cookie recipes are each worth the price of the book. Recipes and techniques are clearly explained, with a huge amount of tips throughout, to give you the best results possible. You can make every recipe with confidence. I've worked through most of the book, and have yet to find a recipe that I wouldn't make again.
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