Product Description

This complete guide to the baking arts contains over 1500 recipes; in it, you'll learn how to make a wide variety of yeast breads, sweet breads, pastries, and desserts--and even pastas and sourdough breads. The book includes many "primer" sections of technical information on ingredients, utensils, and nutrition. The author's aim is to give you an intuitive understanding of the baking process, such as your mother or grandmother may have had. A fun section devoted to other things you can do with flour--and great for kids--includes recipes for modeling dough, dog biscuits, and a winter pudding for birds.

Product Details

• Amazon Sales Rank: #177228 in Books
• Published on: 1992-09
• Number of items: 1
• Binding: Paperback
• 616 pages

Lise Stern, The Boston Globe
A baker's bible . . . with terrific recipes.

USA Today
A marvelous, straightforward baking manual. Destined to become a classic.

The Cookbook Review
Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade A+.

Customer Reviews

A baker's dream cookbook
This cookbook is a real find! I have had mine now for several years but liked it so much, I bought copies for my three daughters and my daughter-in-law. It has great recipes for most anything using flour of any kind. You name it- breads and rolls of all kinds, with all flours; cakes, scones, muffins, biscuits,even teething biscuits and dog biscuits, sourdough starter and bread, pancakes and waffles. I have not had a failure with it yet. It gives loads of options for the recipes- add-ins, substitutions. What else can I say? It's a great cookbook!

BEST BAKING BOOK EVER!!!!
I don't say that lightly. It's so easy to read, full of helpful hints that other books don't even bother with. Like it gives you history and easy starts to the basics like bread, pasta and pie crusts but it also gives you tips like what temp of water to use or what the yeast should look like and also what to do if you need to exchange ingredients. You'll love this book. And I just got the companion book for Christmas.

Good Cooking regardless of flour.
This is a great cookbook. And don't worry if you enjoy baking and don't have King Arthur Flour available nearby. Just adjust the recipe till it comes out to your liking. Some of these reviewers seem to blame poor outcomes on the fact that this cookbook states that for consistent results from their recipes to use ingrediants the cookbook writers have tested. I have moved around the USA, both where King Arthur Flour was available at local stores, and where it was not. I've used some of my favorite recipes in this book with other brands of flour from White Lily, Pillsbury, and others. The results when the King Arthur flour was available were consistant using the recipe. When I bought other brands of flour because I could not get King Arthur, the store was out of it or they just didn't carry it, I had to adjust the recipes a little. Yes, you will get different results, but that is part of baking, and after one or at most two batches of whatever it was I was making I usually got the new ratio correct for the new flour, whether it was more or less fluid or baking powder or whatever. Humidity can also affect my baking, as can altitude. Most biscuit makers can tell you, it takes a lot of practice and feel to get your biscuits to come out right every time and not be tough or heavy.