Hardcover; Published 2/17/2004; 515 Pages; ISBN 9780936184753
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The recipes here range from quick breads and yeast breads to pizza, cookies, cakes, pastries, crisps, and cobblers to all manners of pies and tarts. And they include Americam home classics that have delighted families for generations (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee Cake) as well as more contemporary favorites (such as Rosemary Foccacia, Orange-Almond Biscotti, and Chocolate Truffle Tart).
Also included are recipes for timeless European baked goods such as croissants, Black Forest Cake, and baguettes. Every recipe has been exhaustively researched and tested with hundreds of ingredients and techniques to bring you the absolute best recipe along with detailed and precise explanations for everything from why you should use unsalted butter to what is the best oven temperature and why either one matters.
Also tested are every kind of baking equipment available, from mixers and food processors to the humblest spatualas and loaf pans, and the results of the experiments are described throughout so you can benefit from their trial and error.
A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without every losing sight of your ultimate goal: making those family favorites that will taste better than you ever imagined.
Baking Illustrated is, simply, the best book for someone who is a new hand at baking, or someone who wants to learn to bake better. (If you've been making your bread from scratch for years, you might take a few tips from the book, but you're beyond it, for the most part.) The reciepes are fail-safe; if you follow the directions, you're almost guaranteed to get one of the best cakes/pies/cookies that you've ever made. For the casual baker - someone not so interested in the artisanal or the scientific, just looking for a way to get a delicious pie every time - this book is perfect.
2 of 2 users found this helpful. Was it helpful to you? Yes | No Report Violation »I was thrilled when I received Baking Illustrated. It gave me helpful ideas when preparing the scones I was planning to make. Though I do substitute various ingredients (when I cook or bake), the scones came out perfectly. My husband and some of our friends that came over for coffee one evening were shocked that I made them from scratch and that they were not store bought. They tasted as if they were professional preparared by an English baker. I also was happy to find chapters that recommended various "tools" and "small appliances". I found that I own a number of those recommended. Whether or not you are a cook, this is a wonderful reference and instructional "cook"book, and I highly recommend it for personal use or as a gift. You can't beat the price, too! Don't hesitate, you will not regret it! Monica G., Fairport, New York
1 of 1 users found this helpful. Was it helpful to you? Yes | No Report Violation »... the one to get is Baking Illustrated. It's not only a cookbook, it's a teaching tool. The recipes are well-written and have introductory discussions of the testing that went into determining that this was
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »Purchased this book as a gift. This is already a big hit with the receiver, he said it is better than any other book on baking. I know this will most certainly be a enjoyous book as he continues to learn more baking techniques. He is already impressing his family at gatherings where he is the one that now brings the desserts.
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »I wish that the book had more color photos, but other than that, it is good reference material.
0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »America's Test Kitchen has done it again. I also have their Family Cookbook, so I expected the same quality from this book, and I was not disappointed. Thank you so much for offering this book. It is wonderful.
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