Great Price Baking Illustrated

Baking Illustrated Review

Let me start by saying, if you like lots of pictures in your cookbooks, this may not be a good choice for you. That said, this has some fantastic recipes in it: pizza crust dough, cream biscuits, buttermilk biscuits, chewy chocolate chip cookies, double/triple chocolate cookies...I could go on & on.
This is the first time I've been able to make a pizza crust that's actually good & tastes like a pizza crust. My husband loves it!
One of my favorite things about this cookbook is the wonderful "why" information. It explains why certain ingredients are preferred (like bread flour over all-pupose flour). It give step-by-step directions for how to stretch pizza dough, make giant cookies, form biscuits, etc.
The friend who recommended this cookbook to me, told me she had loved every recipe she had used. I totally agree with her.
(By the way, this book was purchased for me from Amazon as a gift.)

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Product Overview

Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America’s Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook’s Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.
Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we’ll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We’ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error.
And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes – we’ve made them all.) We don’t want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking.
Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.

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Great Price Martha Stewart's Baking Handbook

Martha Stewart's Baking Handbook Review

Yes, I mean what I say in the review title, corny as it may sound. I had never watched a Martha show or read a Martha magazine before receiving this book as a holiday gift. My baking experience was limited to the Toll House recipe on the back of the gold grocery store bag of chocolate chips. Then I moved from the big city, where great bakeries were an elevator ride away, to the mountains where the closest store required a 20+ mile drive. It was either Pillsbury dough tubes for life, or teach myself to bake. Within a year of receiving the book, I would have to agree with the reviewers who say it was like I went to pastry school. I just cannot believe how much I have learned and how much more I appreciate the art of baking -- honestly, until I had no choice but to learn, it was something I had never considered, but now I think we all owe it to ourselves to learn more about how our food comes together. When you compare what McDonald's calls a "turnover" to the real deal made with Martha's puff pastry, you will want to weep. The photos and explanations in the book made it easy even for a beginner like me. I cannot say enough good things about this book. As a final bonus, when the economy got worse, my baking skills have been helping me cut back on my grocery bill -- I can stock up on ingredients on sale or at the warehouse clubs -- I may pay one tenth the cost of retail for what I bake at home if I am careful, and the taste and quality are much better.

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• 416 pages

Product Overview

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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