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Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro Paperback – December 6, 2011
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"Dozens of good baking cookbooks are on the market, but Baking Basics and Beyond, by Pat Sinclair, is notable both for its scope and its simplicity… this an ideal book for beginners.” ―The Record
"I’d recommend this cookbook for any kitchen, but especially for those that don’t have a lot of baking experience.” ―From Val's Kitchen
"Sinclair knows what she’s talking about. In her easy-going, uncomplicated manner, she leads beginning bakers through step-by-step instructions for everything from scones, biscuits, and cookies to pies, custards, and cheesecakes.” ―OneForTheTable.com
"This small book is a treat to read, as well as a feast for the eyes. Beautifully published, it would make a very special gift." ―National Association of Baby Boomer Women
"The book is a wonderful guide for those who think baking is too difficult to attempt. Sinclair writes as if she were standing in your kitchen, telling you exactly what to do so your cakes, pies, brownies, pizzas, coffee cakes, scones and muffins turn out right." –TableConversation.com
"Looks like I might find a passion in the world of baking after all.” ―Johnna Knows Good Food
"Baking Basics and Beyond is one of the best books on baking basics we’ve seen."
"Besides delicious recipes, Pat shares some of the baking secrets she's picked up over 20+ years as a food consultant and cooking teacher. Intended to help you get it right the first time, they include a wealth of ah-ha tips." ―The Boomer Brief
"This cookbook is a gem! Pat Sinclair breaks baking down into simple, manageable steps. If you are a new or struggling baker, you will appreciate this cookbook!"
"Owning a copy of Baking Basics and Beyond is like having your own personal baking instructor on call 24 hours a day. ” ―Random Cravings
"All aspiring bakers really need is someone to offer a little gentle guidance in the kitchen. Pat Sinclair does just that in the newly revised second edition of 'Baking Basics and Beyond'" ―The Skillet Chronicles
Praise for first edition of Baking Basics and Beyond
"Offers help for rookie bakers with tips and suggestions following almost all recipes. Sinclair put the collection together after two decades of experience as a cooking teacher and consultant for companies, including Land O’Lakes and Pillsbury. The book offers good reminders for all home bakers.”
"The introduction to each of the 11 baked-goods chapters (plus one on frostings, sauce and the like) condenses a fair amount of information into a page or two, and each of the many recipes--which in this case are among the reasons to buy the book--carries one or more useful tips. Sinclair, a Minneapolis food consultant and cooking teacher, also knows when to say 'yummy': The brief precedes to the recipes are descriptive and enticing. Both beginning bakers and experienced hands may find something enjoyable here."
"A hands-on guide for bakers of all levels and skills, with more than 120 baking-from-scratch recipes. Easy instructions."
Desert Leaf magazine
"Baking Basics and Beyond by Pat Sinclair is a good basic primer for quick breads, baked desserts, and yeast breads. Learn why cakes stick in the center or why pie crusts are tough.
About the Author
Top Customer Reviews
I would not however recommend the Kindle version. Many of the bottoms of pages were cut off for some reason. I have over 1000 books on my kindle and even more stored and have never had this problem before or since this particular book. I was hoping I could just use the kindle for the recipes but I am back to printing or writing them out.
The author's hints and suggestions are great! And the recipes are simple and yummy!! I love love love this book!
Oh and for the people who are saying "don't buy the kindle version because the pages are cut off"? It's not! There's a little arrow that allows you to scroll down. They just made each page longer instead of more pages in the book.
At the beginning of each section are more easy-to-follow directions and guidance to help increase your success. Each recipe has step-by-step, clear and understandable directions. The recipes are familiar foods such as cinnamon-coated snickerdoodles, tangy, luscious lemon meringue pie and basic pizza. A few not so familiar but deceptively easy include Tourtiere, the French Canadian meat pie. I recommend the Savory Chicken Cobbler, a cross between a chicken pot pie and chicken and dumplings. This dish is light and easy, using a rotisserie chicken and frozen mixed vegetables. Make_ certain you have several people to share the 4-6 servings, or you will eat it all.
The Beyond part of the cookbook is "embellishments that transform a cake from basic to deluxe." Simple-to-do frostings, sauces, glazes and garnishes that add something special to desserts, taking them from so-so to spectacular.Read more ›
Some of the recipes you will find in Sinclair's cookbook include:
Chocolate Swirl Coffee Cake
Zebra Brownie Squares
Black and White Cookies
Caramel Apple Crisp
Wild Mushroom Bread Pudding
Chocolate Chip Mini Cheesecakes
Tres Leches Cake
Turtle Cheesecake Pie
Honey Wheat Loaf
Ice Box Rolls
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Most Recent Customer Reviews
My first balking book and I can't get enough. The cheesy pop overs are the best. And come out great every time.Published 5 days ago by H. Rotti
This is a very informative book. Along with some really great recipes, this book gives helpful tips to make your baking experience even better. Read morePublished 1 month ago by Teresa
A great beginners book to look into if you are into baking and want to better your baking skills. Most of the recipes comes with tips to get the recipe to come out perfectly which... Read morePublished 6 months ago by Jessica Sandoval
Nice assortment of recipes. Nothing out of the ordinary, that is, it doesn't go much beyond the basics. But even old bakers like me tend to get away from the basics over time. Read morePublished 9 months ago by L Miller
I am very excited to go try these recipes. I learned a lot from this book. Definitely read if you have an interest in bakingPublished 9 months ago by Chalene Wood