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The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes Hardcover – March 21, 2017
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About the Author
JESSICA REEDis a writer, a baker, an artist, and a historian. She lives in Brooklyn with her husband and their daughter.
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The book has no photographs and relies on simple line drawings when illustration is called for. There's only 112 pages, but the information contained therein is worth it's weight in gold. The bookbinding qualities are surprisingly elegant and even include a ribbon marker so you don't lose your place when at work over a mixing bowl. It's not flashy or inspirational, but just about every home baker will find it absolutely essential.
The book does an excellent job of putting myriad ingredients into grams -- whether that's common ingredients or otherwise. A large egg is 30 grams white and 18.6 grams yolk. One cup of "commercial" (very specifically) graham cracker crumbs is 130 grams. Now we know.
Where the book falls a little short is on precision. As mentioned, a large egg is 30g/18.6g white-to-yolk, but the author gives total out-of-shell weight as 50 grams. So is it 48.6g or 50g? That matters. And other ingredients, like baking soda/powder, are expressed in whole grams vs. decimals -- a level of precision those ingredients require. If I treat a teaspoon of baking soda as 4.80g, then there's little variance in my recipes. If I treat it as 5g and use a gram-sensitive scale, then I might end up with 4.5g or 5.5g. A 22% swing affects the final product.
With some updates, this should become the bible of baking weights.
Also, it is a charming little book. Bound in a canvas like material and embossed. It's pretty. It would be a charming gift. Come to think of it, it iwill be my new housewarming gift for friends.