Buy Used

$15.98

FREE Shipping on orders over $25.

Used: Very Good | Details

Sold by NVMart

Condition: Used: Very Good

Comment: Some wear & creases on the dust jacket. Pages inside are crisp, clean & like new with no writing and no highlighting. From a smoke-free environment.

Turn on 1-Click ordering for this browser

96 used & new from $7.42

See All Buying Options

Have one to sell? Sell on Amazon

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See this image

Baking Illustrated: A Best Recipe Classic Hardcover – March 1, 2004

by Cook's Illustrated Magazine Editors (Author)

160 customer reviews

See all formats and editions Hide other formats and editions

Price

New from

Used from

Hardcover

"Please retry"

—

$17.12

$7.42

Hardcover
from $7.42 69 Used from $7.42 23 New from $17.12 4 Collectible from $24.95

The practical kitchen companion for the home baker with 350 recipes you can trust. Drawing from more than 10 years baking experience and exhaustive equipment and ingredient testing Baking Illustrated is packed with over 500 pages of sweet and savoury recipes including breads, pizza, cookies, cakes, pies and tarts. There are home classics, contemporary favourites and European baked goods.

Baking Illustrated: A Best Recipe Classic

Available from these sellers.

Customers Who Bought This Item Also Bought

Page 1 of 1 Start overPage 1 of 1

This shopping feature will continue to load items. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.

Cook's Illustrated

195

Hardcover
$25.89
Editors of Cook's…

44

Hardcover
Cook's Illustrated

538

Hardcover
Cook's Illustrated

659

Hardcover
$24.09
The Editors of…

901

Hardcover
$24.09
Editors of Cook's…

249

Hardcover

Customers Viewing This Page May Be Interested In These Sponsored Links

(What's this?)

NO_CONTENT_IN_FEATURE

Product Details

Hardcover: 515 pages
Publisher: America's Test Kitchen; 1st edition (March 1, 2004)
Language: English
ISBN-10: 0936184752
ISBN-13: 978-0936184753
Product Dimensions: 11.6 x 8.2 x 1.4 inches
Shipping Weight: 3.1 pounds
Average Customer Review: 4.8 out of 5 stars See all reviews (160 customer reviews)
Amazon Best Sellers Rank: #71,935 in Books (See Top 100 in Books)
- #22 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > Holidays
- #137 in Books > Reference > Encyclopedias & Subject Guides > Cooking
- #171 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference

Would you like to update product info or give feedback on images?

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customers Viewing This Page May Be Interested In These Sponsored Links

(What's this?)

Customer Reviews

160

4.8 out of 5 stars

5 star		82%
4 star		14%
3 star		2%
2 star		1%
1 star		1%

See all 160 customer reviews

Share your thoughts with other customers

Write a customer review

Top Customer Reviews

Excellent Resource for Baking Enthusiast

By B. Marold HALL OF FAMETOP 500 REVIEWER on April 28, 2004

Format: Hardcover Verified Purchase

This volume, `Baking Illustrated' is a compilation of articles and recipes from `Cook's Illustrated' magazine. This is the same source as many other volumes presuming to provide the `best' recipe for various dishes. Overall, I find the recipes in this book very good, but with several reservations.
I am really happy to see the `America's Test Kitchen' crew turn their attention to baking. Unlike savory cooking, baking is highly dependent on accurate measurements of weight, volume, and temperature. Therefore, it is an area where a scientific approach of varying various quantities will have a more beneficial result than in the savory world.
This book is subtitled `The Practical Kitchen Companion for the Home Baker'. This means the book is directed at the amateur home baker. This facet does not really distinguish the book that much from dozens of other baking books I have reviewed. In fact, I would warn occasional bakers who simply want recipes that this book might just be a bit too wordy for you. You may be much better served by a general baking book by Maida Heatter, Nick Malgieri, or even Martha Stewart. On the other hand, if you love `Cooks Illustrated' or simply reading about cooking and baking technique, then this is a book for you!
My biggest reservation with the whole `best recipe' approach by `Cooks Illustrated' is that a recipe is best only by a certain set of criteria. What may be the best FAST recipe may fall flat on its face for ENTERTAINING or for MOST HEALTHY. The `Cooks Illustrated' team generally goes for a good compromise between fast and tasty. A corollary to this reservation is the presumption that the `Cooks Illustrated' approach has a unique insight into baking truth. This is simply not true.Read more ›

7 Comments 357 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

Get "The New Best Recipe" Instead

By LQ on January 5, 2006

Format: Hardcover

I loved the Cooks Illustrated "The New Best Recipe: All-New Edition with 1,000 Recipes" so much I asked for this for Christmas based on the glowing reviews here. Big mistake- this book is just the baking chapters from that book with 1 or 2 recipes added in each chapter and a couple of pages of color photos. Buy "The New Best Recipe" instead. It is the same price and you get 90% of the recipes in this book, plus 600+ other recipes!

5 Comments 353 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

Excellent Book, But there's an error

By Nicole Harpe on April 8, 2004

Format: Hardcover Verified Purchase

I like the way Cook's presents recipes. They tell you how they experiment which give you, the home baker, the skills to experiment on your own! This is great.
There are a lot of recipes here and they are all well-written. Please note, there is an error in their Basic Pie Crust recipe. It should be 1/2 cup of shortening rather than one cup. This was sent to me in an email from the America's Test Kitchen website.

Comment 53 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

Reliable, but Very Irritating`

By jerry i h on May 9, 2005

Format: Hardcover

On the whole, I like this collection of baking and pastry recipes. When I have never baked something before and need a failsafe recipe, this is the first book I pick up. It is a good source of reliable, if fussy, recipes. Although I have serious reservations about much in this book, I do recommend it, but not for the kitchen neophyte. It is disturbing how many best-selling baking and pastry books published in the last few years with a famous chef on the cover are chock full of recipes that simply do not work; Baking Illustrated is a happy exception.

One myth about this book (produced by the same people who publish Cooks Illustrated magazine) should be dispelled from the beginning. It is not a collection of the best recipes of a particular baking or pastry item, nor is it an effort to take a classic, old fashioned recipe and do it correctly. Most of the recipes start out with a goal with a specific combination of texture, flavor, and appearance in mind (cf. brownies). The result very often is something that lacks the character you would normally expect from that dish. So, before you forge ahead with one of the recipes in this book assuming that it is the best of it's type, read the introductory material carefully to see the end result the authors were shooting for (as prime examples of a failure in this vein, I cite the recipes for Corn Muffins and Sacher Torte). In particular, I object to the dampness of many of the chemically leavened baked goods. I also find the flavors generally to be bland. Not enough spice is fixed by adding more, but other problems like not enough richness or not sweet enough, is not easily fixed unless you are willing to re-engineer the recipe.

This book has many shortcomings, but none of them fatal.Read more ›

1 Comment 61 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

Awesome desserts when typos don't mess them up

By J. Fuchs VINE VOICE on November 22, 2005

Format: Hardcover Verified Purchase

The best general book on baked goods out there.

THE GOOD:

The recipes -- as with all Cooks Illustrated books, the people at America's Test Kitchens have tried every variation reasonably possible to come up with baked goods that taste the best to a majority of people and don't contain any wasted steps (such as macerating apples in sugar before baking them in a pie). For instance, for their cranberry nut bread, which is one of the most delicious baked goods I've ever tried, they experimented with different sweeteners (sugar, brown sugar, orange juice, etc.), different liquids (milk, buttermilk, yoghurt) and various leveners, all to come up with a moist, not-too-sweet, flavorful treat.

The organization -- the book is organized into types of baked goods: quick breads, yeast breads, cakes, pies and tarts, cookies, etc. Each section has an index that lists the recipes in that section plus the variations on each main recipe. For example, under apple pie, there are varations for apple-cranberry, apple-bluberry, apple-ginger and so on.

The pictures -- there aren't a lot of pictures, but the ones ther e are are gorgeous and inspiring.

The illustrations -- there are myriad illustrations showing how to do such things as line a baking pan to make removal of bar cookies clean and easy, how to roll out pie dough, how to toast nuts, etc. These illustrations help make the instructions particularly easy to follow and show how to simplify complicated baking steps. Easily the best thing about this book.

The instructions -- amounts are given in both volume (cups) and weight (ounces) so that bakers with scales can use the most precise measurements but that bakers without scales can use the recipes, too.Read more ›

Comment 35 people found this helpful. Was this review helpful to you? Yes No Sending feedback...

Thank you for your feedback.

Sorry, we failed to record your vote. Please try again

Report abuse

See all 160 customer reviews (newest first)

Write a customer review

Customer Images

See all customer images

Most Recent Customer Reviews

My baking bible

This is my "go to" book for anything baking. From cakes to coffeecakes. Pumpkin pie? The best recipe I've found is in here. Read more

Published 2 months ago by J. Lick

my favorite baking book

I got this years ago as a present. I love the recipes. Yes, some are long and complex. But the results are worth it.

Published 5 months ago by R. Chamberlain

A Must Have

This is my go to cookbook for baking. I bake a lot and this cookbook has never let me down.

Published 5 months ago by petartist

This book is great for the newby and for the seasoned veteran

I borrowed this book from the library so many times, I decided I needed to just buy it. I am a fan of the PBS show and when I decided to take up bread baking this was my go to... Read more

Published 6 months ago by dan c.

one of the best for baking

Fabulous book...one of the best for baking.

Published 6 months ago by Arthur Steller

Excellent resource, especially for beginners

Outstanding source for beginner and experienced bakers and gives step by step instructions, do's and don't's and PICTURES so you'll know what to look for and how it's supposed to... Read more

Published 6 months ago by Tanya Philp

Great cookbook

I have purchased one for myself an 2 for gifts. It his is an awesome cookbook.

Published 9 months ago by Stacy Colussy

Every recipe in here is dead-on perfect. People rave about the lemon...

My personal encyclopedia of baking. Every recipe in here is dead-on perfect. People rave about the lemon bars.

Published 10 months ago by Allison

Good

As described.

Published 11 months ago by ACT

How to Really Bake!!

I have grown to trust America's test kitchen! They take the time and deconstruct each recipe, and then reconstruct it, and modify it so that you have the best possible final... Read more

Published 13 months ago by Randall