Williams-Sonoma Essentials of Baking [Hardcover]

Cathy Burgett (Author), Elinor Klivans (Author)

Book Description

Series: Williams-Sonoma Essentials | Publication Date: October 1, 2003

Like its cousin, Essentials of Grilling, Williams-Sonoma Essentials of Baking is the ultimate sourcebook for the modern home baker.Whether creating easy muffins and quickbreads, artisan-style yeast loaves, or special occasion cakes and pastries, the reader will find what they need within the pages of the book.Over 130 recipes for contemporary baked goods will be supplemented with thorough discussions of basic baking equipment, ingredients, fundamental baking techniques, and instructions for preparing dessert sauces, fillings, frostings, glazes and other adornments.

Editorial Reviews

From the Inside Flap

Hot cinnamon rolls sticky with caramelized sugar and spice. A tart-sweet strawberry-rhubarb crisp, it's juices nearly bubbling over the sides of the pan. A platter of chewy, fragrant gingersnaps alongside a pitcher of ice-cold milk. A warm apple pie cooling on the windowsill. A loaf of olive bread in the oven, filling the kitchen with its enticing aroma. A featherlight chocolate souffle towering above the rim of its dish. The secrets behind making these irresistible sweet and savory baked goods and dozens more can be found in Williams-Sonoma Essentials of Baking.

Product Details

• Hardcover: 320 pages
• Publisher: Oxmoor House (October 1, 2003)
• Language: English
• ISBN-10: 0848727797
• ISBN-13: 978-0848727796
• Product Dimensions: 9.5 x 1.2 x 10.2 inches
• Shipping Weight: 3.7 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #441,862 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

35 of 40 people found the following review helpful:

3.0 out of 5 stars Beautiful but..., March 13, 2005

By 

Eric Altson "Stay-at-home dad" (Southern California) - See all my reviews
(REAL NAME)   

This review is from: Williams-Sonoma Essentials of Baking (Hardcover)

When I saw this cookbook I just couldn't resist. It was William Sonoma after all, and looked like just what I needed to get started as a beginning baker. As far as presentation goes, this book is beautiful. The photography will have you drooling over many of the pages in no time at all.

Like most beginning cookbooks, this one has very nice sections at the beginning covering equipment and ingredients as well as basic techniques for things like measuring and preparing pans. But the real test of a cookbook is the recipes themselves.

There's a wonderful selection of classic as well as specialty recipes in all the basic categories, and the book included some of my favorites like Challah and Pumpernickel bread. And although delicious when successfully baked, the book suffers terribly from what appears to be errors in quantity. In the dozen or so recipes that I have attempted so far, about three quarters had significant trouble caused by issues that could only be attributed to the quantity of goods. Being new to baking, I assumed at first that this was just something to do with me or the way that I measured things. But after a while, and with the purchase of a very nice cooking scale, I had to admit that I was indeed measuring correctly. I am a guy and all, which makes me anal about such things to begin with. But I'm also a graphic designer who was raised by a mechanical engineer. Attention to detail, was my personal mantra growing up. It wasn't me.

After a few frustrating attempts with breads, I thought that much of the problem had to do with their tendency to simply be vague about certain key things. They called for 2-3 `extra' cups of flour in their Sourdough bread to get a "soft dough", and "the juice from one lemon" in their Apple Pie filling. Have they been to the store lately? You can get lemons any size from "golf ball" to "softball." And yes, it makes a very big difference.

I suspect that many of these errors are based on publishing, and not with the original recipes themselves. It would be very easy to introduce problems into things if you needed to have weight measurements tagged onto all the ingredients in every recipe throughout the book. If the original baker used only volume measurements, then they would have to find equivalents someplace. Stuff like sugar is pretty consistent whether it's by volume or weight, but not things like flour.

But if these mistakes weren't problem enough, I have already encountered instances of out and out errors to the basic recipe itself. For Apple Turnovers for example, they started with four large Granny Smith apples for eight small turnovers. That's half an apple per! No way. Somebody goofed.

So, does it mean the book is a flop? No. I have been able to adjust the recipes in most cases to produce an acceptable end product, and certain sections do not seem as prone to the measurement trouble (such as Cookies). But given that this IS a book for beginners (thus, `essentials of baking'), this is pretty unacceptable. A more experienced cook might see a problem coming and correct before it's too late, but not someone just starting into the art. It's also pretty appalling given that this is William-Sonoma as well as an expensive high-class publication and not some rough, first-time published baker trying to break into the market.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Good product that covers the basics, April 11, 2006

By 

Amalfi Coast Girl (Mid-Atlantic, USA) - See all my reviews

This review is from: Williams-Sonoma Essentials of Baking (Hardcover)

To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.

If you are a frustrated baker who can't make your bread turn out right this is an excellent starting point for that purpose. The book contains all the bakery standards that you would expect and some that might be a new experience for you.

The Lavender-Polenta Coffee Cake is a very nice recipe. The Carrot Cake Recipe is also very good. Try adding a little maple syrup to the cream cheese frosting on the carrot cake. To quote my husband, Yum Yum.

The book does a nice job of outlining the various stages of the baking process in good detail with pictures. I think it would be very easy for a beginner to follow and make a nice loaf of bread the first time out.

I have shared the French Baquette recipe with a few novice bakers and they claim to have had good results.

If you are looking for a decent baking primer this is a good place to begin. The directions and the pictures are well done for those that need the guidance.

6 of 6 people found the following review helpful:

5.0 out of 5 stars professional baker pleased, May 9, 2006

By 

Cali4niachef "cindy" (Delaware) - See all my reviews

This review is from: Williams-Sonoma Essentials of Baking (Hardcover)

as a professional baker i would HIGHLY recommend this book for the amatuer and novice baker. the recipes are fanatastic! it is one of the best baking books i own!