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The America's Test Kitchen Family Baking Book Ring-bound – October 15, 2013
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From Publishers Weekly
Expert bakers and novices scared of baking's requisite exactitude can all learn something from this hefty, all-purpose home baking volume. The editors of America's Test Kitchen, known for their painstaking recipe testing, offer more than 700 recipes, helpfully illustrated by 1,000-plus color photos. The recipes themselves are indeed family appropriate—no architectural restaurant-style desserts here, but rather appealing basics in a wide variety of categories, including breads, pizzas, cookies, cakes, pies, pastries, custards and toppings. Easier items, such as Simple Drop Biscuits, Peanut Butter Blondies, and Red Velvet Layer Cake are labeled great for beginners; potentially intimidating confections, such as Croissants, Grand Marnier Soufflé and even a Classic Three-Tier Wedding Cake have step-by-step instructions that make them accessible. While the tone of the book is decidedly technical, the vibe isn't cold. And the info-packed introduction, with details on ingredients and equipment (the editors get specific and suggest their tried and true favorite brands) is worth reading carefully. (Sept.)
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Top customer reviews
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I also enjoyed the classic " Cooks Illustrated" hints in what you need to purchase and which products to use.
The chapter tabs make it easy for quick reference and the binder form makes it easy to just remove the page you need while baking.
The binding is strong and heavy-duty, and can be wiped off easily with a damp cloth if it gets dirty in the kitchen. It has ring binding that can be opened or closed, allowing users to take out individual recipe pages for convenience.
The color photographs are beautiful and helpful. The layout of the recipes is clear and logical. The indexes and table of contents make finding whatever you're looking for a cinch! The side panels explaining basic concepts in baking are always very helpful.
I consider this book to be the authoritative guide on baking, and an essential for any serious baker.
I've made dozens of recipes from this book already, and all have turned out fantastically.
Why this is not your typical recipe book:
-it has a full section in the front devoted to explaining differences between instant yeast and active dry yeast, bread flour and all-purpose flour, baking powder and baking soda, Dutch-processed cocoa and natural, the list goes on and on
-its convenient 3-ring form makes individual recipes portable
-glossy color photos
-huge selection of baked goods from baklava to wedding cake.
-it's America's Test Kitchen! Their recipes are tested through and through.
Most recent customer reviews
It has great photos to walk you through difficult recipes (like buttercream frosting), and lots of tip boxes to...Read more