Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker Paperback – November 4, 2003
|New from||Used from|
All Books, All the Time
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
Frequently bought together
Customers who viewed this item also viewed
From Publishers Weekly
In this thorough, detailed volume for the novice home baker, Phillips notes that "perfection is highly overrated"-and that in baking, it's also hard to come by. A professional baker herself, Phillips has compiled answers to crucial questions about the alchemy of this particular culinary art in a book organized by subject (baking basics, techniques, breads, cakes, cookies, pies, tarts, etc.). She spells out the "kitchen chemistry" behind how ingredients interact and what techniques produce different outcomes. She explains, for example, how sugar acts as a preservative in creamy icings that can be left at room temperature, or how gently folding egg whites (instead of frantically stirring them) into a batter produces a light and fluffy cake. All of the 40 clearly written recipes are the author's own time-tested concoctions, and she includes personal tips in a sidebar called "Sarah Says" (e.g., "Dough rises best when the top has been rounded and smoothed"). Although she readily answers virtually every imaginable question (either in the book or on her garishly designed but helpful website, baking911.com) in the quest for oven excellence, Phillips reassures would-be bakers that worrying about the outcome of a chocolate cheesecake is a waste of time: "Be yourself and do what you can do-and always pat yourself on the back for trying to make something homemade." A handy resource for the neophyte, and a creative answer to baking emergencies, this basic guide emphasizes the science, rather than the art, of baking.
Copyright 2003 Reed Business Information, Inc.
John Mack Carter former President, Hearst Magazines Enterprises, and Editor-in-Chief, Good Housekeeping ...the art of baking calls forth a never-ending variety of questions....Now comes sweet-talking Sarah Phillips, professional baker, with all the answers.
Reese Schonfeld Founding CEO, Food Network The go-to guide for baking emergencies....Keep this one close by your oven.
Toba Garrett author of Creative Cookies and The Well-Decorated Cake, and Chef/Instructor, The Institute of Culinary Education The perfect companion to a baker's library. Sarah guides you step-by-step in solving your baking needs. Her great ideas will help you achieve great results.
Top customer reviews
I thought this book would give me a consolidated collection of the best baking911 website tips, especially the charts. This book does not include a single helpful chart so I find myself searching the website for info such as the different results obtained from use of various fats (i.e. shortening, butter, lard and margarine) in baked goods. This concise, helpful website charts is not in the book!
While I love the website, I note that it is poorly formatted aesthetically and fragmented substantively. The same fragmented information content of the website is reflected in the book but worse. At least the website uses font color and style variations to present information; this "look and feel" format is not available in a "black and white" softcover book such as "baking911."
I was going to give the book only one or two stars; however, after making the chocolate chip cookie recipe I feel compelled to up my review to three stars because it makes the best choc chip cookies!
With the above noted in mind, I will continue my quest tot a baking science book.
UPDATE: tbd/I will update when I have used the book more.
Each chapter covers one baking topic (yeast breads, quick breads, pies, chocolate candy). She will discuss the chemistry of how and why, then answer common questions (like why doesn't my bread rise). She includes tips to make sure your recipes turn out better. At the end of each chapter are several recipes--40 in the book total. The recipes' instructions are thorough. For the yeast bread, I like that I can flip back a few pages and re-read her tips or suggestions.
I've been cooking for years, but there are certain areas I'd like to improve on, or ones that I keep messing up. This book is great for anyone who wants to learn about baking or needs help. (as a P.S., her bread recipe was the first one I made that actually turned out!)
Also, don't hesitate to use the author's great "Ask Sarah" website if you have a problem that isn't covered in her book ([...] Sarah is very quick to respond. I am a professional baker (we manufacture Java Bites Espresso Cookies sold here on Amazon) & she helped me out of a jam during the early recipe developement of this cookie line.
One note of caution: If you are looking for another recipe book - this is not it. While the recipes in her book are excellent, you won't find them in abundance. This is more of a how-to-bake-practically-anything book, with a sampling of recipes to support all the tips. You can find a plethora of recipes on her site though.
Good luck - & happy baking!
Most recent customer reviews
take much search) A real rip-off. And not only this book is such.Read more
Sarah Phillips explains every nuance about baking.Read more