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Martha Stewart

Martha Stewart's Baking Handbook Hardcover – Illustrated, November 1, 2005

by Martha Stewart (Author)

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Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

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Editorial Reviews

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Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake.

The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm

From Publishers Weekly

Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

This new volume may add to global warming as cooks all over the country start up their ovens to produce the extraordinary baked goods that Stewart proposes. Few of Stewart's recipes are completely original. Martha's genius rests in her uncanny ability to see a recipe in a novel way. Thus, her roulade has a filling of blackberry fool. Pineapple upside-down cake replaces the pineapple's core with mango. Caramel sticks cover the multiple chocolate layers of Dobos Torte. Rather than the little slices of banana customary inside ordinary banana cream pie, Stewart employs dramatic lengthwise slices. In addition to quick breads, Stewart offers yeast-raised loaves and buns, including focaccia, English muffins, croissants, and Danish pastries. Stewart's cookie recipes yield products suitable for gift giving. Illustrations throughout offer some guidance to the perplexed baker, but some recipes, such as the sfogliatelle, almost demand personal, step-by-step treatment. This is not an in-depth treatise on any one particular facet of the baker's art, but what Stewart chooses to deal with, she unfolds with care, grace, aplomb, and total mastery. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Martha Stewart is the author of dozens of books on cooking, decorating, gardening, weddings, and other domestic arts, and the founder of Martha Stewart Living Omnimedia Inc. She lives in Bedford, New York.

Excerpt. © Reprinted by permission. All rights reserved.

Apricot-Cherry Upside-down Cake

Makes one 8-inch cake

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

• 1 stick (1/2 [.5] cup) unsalted butter, room temperature, plus more for pan
• 1-1/4 (1.25) cups sugar
• 5 to 6 medium fresh apricots (about 1 pound), halved and pitted
• 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 3/4 (.75)cup all-purpose flour
• 1/4 cup plus 2 tablespoons fine yellow cornmeal
• 1 teaspoon baking powder
• 1/2 (.5) teaspoon salt
• 1/4 (.25) cup almond paste (not marzipan), crumbled
• 3 large eggs, separated
• 1/4 (.25) teaspoon pure vanilla extract
• 1/2 (.5) teaspoon pure almond extract
• 1/2 (.5) cup milk

Preheat the oven to 350°F. Butter an 8-by-3-inch round cake pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with 1/4 cup sugar on medium speed until light and fluffy, about 2 minutes. Spread evenly over bottom of prepared pan. Arrange apricot halves, cut sides down, in pan. Fit cherries into any gaps between apricots. Pack down the fruit slightly with your hands; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter until smooth, about 1 minute. Add almond paste and æ cup sugar, and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour; beat until combined, and set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Fold a third of egg-white mixture into the batter with a spatula. Gently fold in remaining egg whites.

Spread batter over fruit, smoothing with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer pan to a wire rack to cool slightly, about 15 minutes. Run a knife or small offset spatula around the edges to loosen, and invert cake onto a serving plate to cool completely. Cake can be kept at room temperature, loosely covered with foil, for up to 3 days.

Hardcover : 416 pages
ISBN-10 : 0307236722
ISBN-13 : 978-0307236722
Item Weight : 3.46 pounds
Product Dimensions : 8.3 x 1.33 x 10.35 inches
Publisher : Clarkson Potter; Illustrated Edition (November 1, 2005)
Language: : English

Best-sellers rank #102,906 in Books (See Top 100 in Books)
#60 in Pastry Baking (Books)
#108 in Biscuit, Muffin & Scone Baking
#182 in Party Cooking

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464 ratings

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Essential for every baker

Reviewed in the United States on September 10, 2019

Verified Purchase

I was a baker before I discovered my love of Martha Stewart and her delightfully crafted universe, and this cookbook is the perfect marriage of the two. The recipes are well written and easy to follow, and the content itself is organized in a thoughtful, organized manner that is so typically Martha. Beautiful illustrations, helpful tips, and straightforward instructions that allow both novice and experienced bakers to gain confidence and perfect new skills.

Once of my pet peeves is when cookbooks don't provide exact dimensions or measurements, so I appreciate the precision in these recipes. Baking is just a particularly cozy form of science, after all.

My favorite recipe in the whole book is probably the lemon curd, found in the back index. It is beyond perfect. You could slather it on cardboard and it would still taste divine.

3 people found this helpful

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Alice M. GroveTop Contributor: Baking

Each Recipe is a Learning Experience.

Reviewed in the United States on February 5, 2015

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Even before using this book in my kitchen it was obvious that a lot of thought and planning went into this book. The recipes are well organized. There are many pictures of what to expect when you make one of the recipes. The instructions are clear and concise. Every one of the recipes I have used has turned out as I expected. The Popovers are delicious and exactly as I wanted. There are no unusual or hard to find ingredients used. The index in the back of the book is a huge aid to help the reader locate a recipe. I would also recommend this book for someone who is new to baking and I think they would find each recipe a learning experience in baking. There is an old saying: Cooking is an art; baking is a science. You will understand that quote when you use this book. Highly recommended.

14 people found this helpful

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Fs15

Beautiful book

Reviewed in the United States on July 9, 2019

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Beautiful book with beautiful pictures. I have it open in my kitchen on a frame holder and it is a warm welcome decor item. But, the recipes are awesome too! Great pictures and recipes with good instructions throughout! Martha never disappoints

3 people found this helpful

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Carol Anderson

Great book buy it

Reviewed in the United States on April 14, 2019

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once again Martha is teaching us how to be the b est at what we like to do and that is to cook for our family and friends with the correct tools to get great results

3 people found this helpful

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Jesse Reviews Stuff

An amazing learning book and perfect for amateur bakers!

Reviewed in the United States on January 11, 2015

Verified Purchase

Ok, here's a cute story: I had an itch to go to pastry school. I bought this book, made several recipes (which I loooved) and I enrolled in culinary school about six months after I got it. True story.

The edition itself is gorgeous. It's hard cover, printed on very fancy feeling paper. There's pictures for everything, which I truly appreciate in a cooking book. The procedures are easy to follow, the recipes are simple enough so you don't have to go crazy finding weird ingredients (although you can find anything on amazon, right?!). It is also a very educational book in the sense that it talks about why these ingredients work, or how these ingredients react with each other, or why you should use a specific tool in order to achieve a great looking final product.

If you read the book front cover to back, you will end up being a more knowledgeable baker, for sure. The book covers the basics (and a bit more): from sponge cake, to cut out cookies, to croissants, to pies, tarts, brownies, danish, cupcakes, fillings and frostings, you name it. Sometimes I wish the recipes were a liiiittle bit more interesting, but I can honestly say that if you master the recipes in this book, you can go and make pretty much anything else.

-Ceci

24 people found this helpful

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Farmtotable3

Best baking book they make!

Reviewed in the United States on March 14, 2014

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Best baking recipe book hands down! I love so many recipes from this book, I always get the most complements when I bake a recipe from here. I really don't use to many other recipes because these are that good . Carrot cake cupcakes , chocolate cupcakes, strawberry cupcakes, 4th of July blueberry pie, almond apple pie, I could go on and on. Do yourself a favor a get this book'

9 people found this helpful

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As usual, BRAVO to Martha!!!

Reviewed in the United States on November 8, 2005

Verified Purchase

Outstanding! That's about how to sum up Martha's lastest tome on the finer points of baking. As with all her other books, it is the attention to the details that makes her stand out among those who wish to emulate her. This latest addition to "kitchen education" is a real winner. I have never felt that being in the kitchen was a step back for women or anyone who enjoyed homemaking; there are those of us who relish the joy we bring to the table with the food that we gladly and lovingly prepare. You will absolutely love these recipes for cookies, cakes, breads, etc. Some are old-fashioned favorites and others have a new twist to them that will surprise you. I found several recipes from my childhood that I thought no one else would know, yet here they are in typical Martha-style with beautiful color and detail. It was such a wonderful surprise to find the sfogliatelle and pignoli nut cookie recipes that it made me think of the "old neighborhood" and that "blast from the past" alone was worth the price.

You will be beyond happy when you see what is within these 415 pages of baking joy; I couldn't begin to count how many recipes are within these pages. But there are in all, six chapters of recipes, with the opening section giving you:

A Letter from Martha
General Baking Tips
General Baking Equipment
General Baking Techniques

Each of these above sections come with crystal clear photos that accompany each instruction point made within that area so you know of which pan, spoon, utensil, etc. you need to accomplish which task. This is the trademark of what Martha represents in her desire to give you every detail both visually and in written description.

Then begins the excitement of what chapter to choose from:

One: Simple Baked Goods
Two: Cookies
Three: Cakes
Four: Pies, Tarts, Cobblers, and Crisps
Five: Yeasted Baked Goods
Six: Pastries

The last section is then completed by:

Basic Recipes
Sources
Index

Every single photo is so large, crisp, and so detailed, that you can actually see each delicate layer of puff pastry, when you are looking at the recipe for Chocolate Napoleans. All the breads and cookies and pies.........there is just no end to the spectacular content of this book. I feel that this is by far, one of her very best books, though this is exactly how she approached the creation of all her mediums.

It is definitely "a good thing". Enjoy!

20 people found this helpful

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Judith Page

Great recipes.

Reviewed in the United States on June 6, 2019

Verified Purchase

I’m disappointed that there are no ingredient weights. The recipes look delicious and I look forward to trying some. Love Martha’s baking show on PBS.

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Krystal

Good Basic Baking Book

Reviewed in the United Kingdom on April 30, 2020

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Better than I thought it would be, a good quality Baking Book. Puts some of the English books to shame.

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M. K

Great book

Reviewed in the United Kingdom on August 11, 2018

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Great service from betterworld book, brought this book second hand and just fab will use betterworld again x

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Olivia Collins

Excellent baking book

Reviewed in the United Kingdom on August 27, 2018

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Awesome cookbook, easy to follow recipes with great results, excellent quality.

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Filipa Baptista

It is a good basic book and has great recipes

Reviewed in the United Kingdom on May 3, 2016

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It is a good basic book and has great recipes. As I have the other four books of Martha Stewart (cookies, cakes, cupcakes and pies) is difficult to match because they are already specific. Either way I recommend this book to anyone who has or not the other!

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Lynda Great Burstead

Interesting Variation to the English Cook Book Shelf

Reviewed in the United Kingdom on December 2, 2012

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There are some interesting recipes in here and I'm going to take great pleasure in trying them all out.

I tend to find that some of them are too sweet for our English taste buds but I'll adapt them to suit

Looking forward to trying some stalwart American classics for myself instead of just hearing about them in films!

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