Buy new:
$40.48$40.48
$3.99
delivery:
April 19 - 23
Ships from: 365giftshop Sold by: 365giftshop
Buy used: $15.02
Other Sellers on Amazon
100% positive over last 12 months
& FREE Shipping
88% positive over last 12 months
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks) Hardcover – September 25, 2003
Purchase options and add-ons
From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.
Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources, index- Print length640 pages
- LanguageEnglish
- PublisherThe Countryman Press
- Publication dateSeptember 25, 2003
- Dimensions8.4 x 1.9 x 10.3 inches
- ISBN-100881505811
- ISBN-13978-0881505818
Frequently bought together

Similar items that may deliver to you quickly
Editorial Reviews
Amazon.com Review
Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
From Booklist
Copyright © American Library Association. All rights reserved
Review
Home bakers are incredibly lucky to have the King Arthur Flour Company....they truly care about home bakers. -- Maggie Glezer, author of Artisan Baking Across America
About the Author
Product details
- Publisher : The Countryman Press; 1st edition (September 25, 2003)
- Language : English
- Hardcover : 640 pages
- ISBN-10 : 0881505811
- ISBN-13 : 978-0881505818
- Item Weight : 4.27 pounds
- Dimensions : 8.4 x 1.9 x 10.3 inches
- Best Sellers Rank: #95,928 in Books (See Top 100 in Books)
- #96 in Cake Baking (Books)
- #150 in Bread Baking (Books)
- Customer Reviews:
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonReviews with images
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
When it comes to baking, it all comes down to a good recipe, plain and simple, and this book delivers. The recipes are relatively simple and the results are outstanding. Unlike cooking, baking is like chemistry - instructions must be followed to the letter in order to have a successful cake. Rose's recipes are extremely complex, in my humble opinion, and I found the organization of the content in her books confusing. Martha has some good recipes but I value her books more for her decorative techniques which are exquisite.
King Arthur's Flour Baker's Companion is an unassuming book, simply organized and very easy to understand. And the recipes are outstanding. EACH ONE HAS BEEN A MAJOR HIT. The carrot cake was moist and flavorful and amazing. The Chiffon cake was like biting into a sweet cloud from heaven. The Tres Leches cake was better than any I've ever had. And I'm Mexican! I don't know how they came up with such hits! They must have geniuses in the test kitchens.
Moreover, these recipes are simple in that they THEY DON'T REQUIRE GREAT SKILL to put together. You don't have to break out the kitchen scale like with Rose's books. They are honest, understandable recipes. And there are so many of them! The content is organized very well. The index is great....I can't say enough good things about this book. Most recipes are preceeded by a succinct explanation of the origins of the cake or why certain ingredients work well together.
Long story short: this book is a no-brainer. You will not be disappointed. Your friends and family will be very impressed with your creations (which you will modestly take credit for) and you will have the satisfaction of knowing that you have hundred's more recipes to try. Happy baking!
Is it perfect? Depends on what you want it for. A all-around cookbook for baking, yes, I would say if not then close to it. For specific baking, such as breads? It is lacking in some areas. As I am learning, baking bread is more than just mix some flour, yeast, water, salt and some sugar and stick it into the oven. There is much, much, much more. And some of that is covered, but not as much as should be. Steaming is a area that is missed and it is important. Many breads need steam in the oven, you need to take a lame and score many different breads, in a specific way depending on the bread, and put steam in the oven when you first put the dough in to bake. I use a foil pan with a soaking wet kitchen towel to add steam and am learning how to score the bread so the crust can split and be airy, not dense. You want to get into just bread baking buy the Bread Baker's Apprentice here on Amazon, it is extremely helpful for those who want to bake mainly bread.
This would be a great wedding gift for a new couple, for someone who has decided they want to make food instead of carryout of fast food. Even those who may have lost their cookbooks in floods, fires, or other would appreciate this as a gift. I would highly recommend this book, I wish I had bought it years ago.
Top reviews from other countries
A must have for serious bakers and enthusiastic learners like me.
The measures are in US customary units (mostly British Imperial) and one may need a conversion table handy. There is a conversion table in the first chapter on measurements.
Some very nice recipes to try.
For any non bakers out there wishing to learn the art of baking, this is your book. It's a fun book with recipes for the novice to the expert and even still, this recipe book will make you feel like a master chef and your guests eating these recipes will think you're a classically trained baker








![The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]](https://images-na.ssl-images-amazon.com/images/I/81XWABBLt3L._AC_UL160_SR160,160_.jpg)















