- Paperback: 352 pages
- Publisher: Workman Publishing Company; First Printing edition (October 15, 2004)
- Language: English
- ISBN-10: 0761130357
- ISBN-13: 978-0761130352
- Product Dimensions: 7 x 1.1 x 8 inches
- Shipping Weight: 1.6 pounds
- Average Customer Review: 159 customer reviews
- Amazon Best Sellers Rank: #312,421 in Books (See Top 100 in Books)
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Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough! Paperback – October 15, 2004
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From Publishers Weekly
Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party—not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy Brownies. Meanwhile, a full-size loaf pan turns out Mississippi Mud Cake or Gingerbread Roulade, and one regular baking sheet does the job for Cinnamon Hazelnut Biscotti. Small-batch baking as formulated by Nakos is liberating: with quick mixing, baking and clean-up times, the whole process of producing, say, eight Pecan Snowball Cookies for tea time, or two Honey Apple Oatmeal Crisps for a sweet breakfast, is less overwhelming.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
"An excellent, crackerjack new book. Bring on the baby cakes."
—Marcel Desaulniers, author of Death by Chocolate --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
Tonight I baked her recipe for Carrot Cake Bread Pudding with Cream Cheese Hard Sauce. The recipe was very easy to prepare and it tasted so good. I cheated a bit and used my food processor to chop up the bread and grate the carrots. I used the mixer to finish mixing the rest of the ingredients. As to the sauce: It was a quick fix as it used softened cream cheese, butter, powdered sugar and a bit of vanilla. I opted to use pineapple juice instead of brandy in the sauce. The author tells you how to substitute the pineapple juice for the brandy. My spouse loved the recipe and looks forward to eating more desserts found in her cookbook.
Some of the recipes you will find in her cookbook include:
Milk Chocolate Raspberry Shortcakes
Almond Fruit Crumbles
Moist Fudgy Brownies
Cream-Filled Chocolate Cookies
The author has also offered creative ideas on how to use non-traditional items to complete your baking tasks. She also offers suggestions on what to purchase for small-batch baking.
All recipes make 2-3 servings, are very easy to follow, and (so far) turn out superb results. The instructions are clear and precise, and she introduces most recipes with a description of the results or a note about the recipe's history. There are call-out boxes for filling suggestions, sauces, or recipe tips.
The chapters are logical and well-organized. After the initial introduction where the author lays or ingredient/equipment lists, the chapters are: Beautiful Small Cakes; Pies and Tarts; Cookies and Bars; Cobblers, Crisps, Crumbles, and Shortcakes; Baked Puddings; and Muffins and Breads. After these groupings, the author has given us two bonus (in my opinion) chapters: Valentine Specials and Holiday Goodies.
So far, I've made mini loaf-bread, a small pie, and incredible chocolate ganache cakes. The latter actually could serve 4 instead of 2, it was so rich -- but I was very happy to eat my "one" serving (and the recipe looked easy to halve -- just make one cake instead of two). If I HAD to come up with things to "fix" in this cookbook, I'd ask for photos of the finished recipes. I'd also prefer that recipes not be split across two pages -- it makes reading ahead with sticky fingers a little difficult. But all in all, this will continue to be one of my best-loved cookbooks.
Update October 2008: This is still one of my most-used cookbooks, and I've referred several friends to it. Friends have actually started seeking out single-serving baking pans as soon as they see the results. I've tried several breads, cakes, and cookies without a single disappointing recipe, and now make the pound cake and banana bread at least once a month each. Love it!