Best Pizza Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn.
Reviews
Find Best Price at Amazon"I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread. For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them. I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend. Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. It's been a blast to see regular guys like me learn to bake amazing breads for our families."
"In the first edition of this book, when measurements were only given by volume, I wasn't always sure I was getting the right amount of flour, and would sit down and work out weight calculations by hand. They have a regularly updated website where readers post questions and comments and recipe variations. For example, the "tips and techniques" chapter has been significantly expanded to address a variety of issues that have come up over the last several years (such as "What do I do about changes in the dough toward the end of its storage life?")."
"I highly recommend checking out their YouTube video (channel is called “Bread in 5”) about gluten cloaking. I’m including pictures when I first made up the dough, two hours later, then when I made a loaf the next day, and the finished product!"
"This book really covers all the bases to making good bread, if you can read and follow instructions it turns baking from a mystic art in to a science."
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. “The Best Pizzeria in America: Tony’s Pizza Napoletana” —Larry Olmstead, Forbes Magazine “[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale.” — Publishers Weekly “A cookbook we’re looking forward to this fall” — Tasting Table “One of the most anticipated cookbooks of ll 2014” — Eater National “Tony Gemignani has one jealousy-inducing resume.
Reviews
Find Best Price at Amazon"Tony states that professional grade, high gluten flour along with diastatic malt powder are essential to amazing pizza dough. I could find a bunch of the kind of flours called for on Amazon, as well as the malt powder, but they weren't all on Amazon Prime and I didn't want to have pay shipping on 4 different 5 pound bags of flour. Then I made a batch of the Master Recipe dough, which Tony gives as a sort of lesson for your first attempt. On the third day I barely needed to stretch it- I was able to softly press it to the correct size in a minute or two. My husband, who thought the whole need for me to order 15 pounds of flour through the mail was a scam, literally ate his words. I right away emailed the nice man who helped me choose flours from Tony's shop to thank him, and he told me that once I graduate the next step, which is the dough using the starters, it will make it even better."
"the book is well written,easy to understand, Ihave learned a lot reading the book."
"Good for fancy pizza, but if you want a pizza cookbook, with just the basic types, such as pepperoni, cheese, etc maybe look elsewhere."
"Great information from a real pro!!!!!"
"Steps through the rationale behind how to make good dough."
"The only slight deflection I can give this book is that my book came. to me damaged."
"The New York style pizza recipe shines!"
"Great comments on ingredients and how each is appropriate to different styles."
Best Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
Best Bread Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
Best Bread Baking
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. Winner, IACP Awards 2013- Baking: Savory or SweetWinner, James Beard Foundation Award 2013 -Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”. —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”. —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
Best Italian Cooking
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking , in a single volume, updated and expanded with new entries and 50 new recipes. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. From marinated carrot sticks to sweet-and-sour tuna steaks, Trapani style, to tortellini with fish stuffing and polenta shortcake with raisins, dried figs and pine nuts, the outstanding recipes--many of them poetically simple--are too numerous to do justice to in few words. Included is a spirited discussion of squid and the essentials of preparing fresh pasta, gnocchi (potato dumplings), authentic risotto, frittate and polenta dishes. While writing from Venice, her home for much of the year, Hazan never fails to consider the availability of ingredients in the U.S., and never assumes that all readers understand complex methods or exotic terminology.
Reviews
Find Best Price at Amazon"The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special."
"It was a gift and I am looking forward to sampling the results."
"Classic and timeless food and culture."
"Like all the other reviews, it is an excellent, informative book on Italian cuisine."
"great addition to kitchen library."
"Great recipes."
"My second go to cookbook."
"It is full of information that can take you from start to finish including making homemade pastas."
Best Italian Cooking, Food & Wine
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking , in a single volume, updated and expanded with new entries and 50 new recipes. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking , such recipes were revolutionary.
Reviews
Find Best Price at Amazon"The Ravioli Filled with Sweet Potatoes (flavored with amaretti cookies, prosciutto, parmigiano-reggiano, parsley, and nutmeg) in a Butter and Parmesan cheese sauce was just outstanding. The pancetta, herbs, garlic and anchovy flavors were spot on, but the addition of the dried porcini mushrooms made the dish really special."
"Some of her dishes are a bit time consuming but one can sometimes find ways to simplify."
"I found the book to be in incredibly good condition despite your warning that it may have suffered significant water damage."
"Absolutely wonderful."
"I must admit I was hesitant to buy another Italian cookbook... but this book is awesome... it is loaded with information and recipes..."
"It was a gift and I am looking forward to sampling the results."
"Classic and timeless food and culture."
"Like all the other reviews, it is an excellent, informative book on Italian cuisine."
Best Main Courses & Side Dishes
With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. "Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. "[ The Bob’s Burgers Burger Book ] offers more than 70 recipes based on the puns from the show, often paired with cartoons featuring the characters interpreting the themes of the burgers. …The Bob’s Burgers Burger Book is what a good media tie-in should be . [ The Bob's Burgers Burger Book ] is a real cookbook that should inspire you to do some real cooking. [ The Bob's Burgers Burger Book ] is an absolute must for any culinary inclined Bob's Burgers fan ." "Now anyone can create their own Burger of the Day from the award-winning show, Bob's Burgers . "With colorful character illustrations, easy to follow directions and recipes like 'Bleu is the Warmest Cheese Burger,' 'Bruschetta-Bout-It Burger' and 'I Know Why the Cajun Burger Sings,' [ The Bob's Burgers Burger Book ] is half cookbook, half memorabilia and 100 percent bad dad joke ." Even if it does, you can make all of Bob's recipes yourself from The Bob's Burgers Burger Book: Real Recipes for Joke Burgers ." "[ The Bob's Burgers Burger Book is] dedicated to recipes inspired by the puckish imaginary names given to Burgers of the Day in the Fox animated series 'Bob's Burgers,' featuring burger-slinging Bob Belcher and his family trying to run a mom-and-pop fast-food operation. The Bob's Burgers Burger Book manages to do just tha t, probably because it was written by creator Loren Bouchard and the writers of the Fox cartoon, which centers around the adventures of a family that runs a small-town burger restaurant. " The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes . Serve the 'Sweaty Palms Burger (comes with Hearts of Palm)' to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the 'I Know Why the Cajun Burger Sings Burger.'. Featuring 75 original recipes and illustrated in the style of the show, [ The Bob's Burgers Burger Book ] compiles recipes from blog 'The Bob's Burgers Experiment,' including the Bleu is the Warmest Cheese Burger, the Bruschetta-Bout-It Burger and more." "The recipes in [ The Bob's Burgers Burger Book ] are easy to follow and delicious!
Reviews
Find Best Price at Amazon"This cookbook is better than it has any right to beef."
"It's a book of puns, and there are a few burgers in here to try, but basically it's just a funny book to leave lying around."
"This is an adorable little cook book full of lots of interesting ideas for different ways to make hamburgers."
"Unfortunately, I bought this as a gift so I have not gotten the full benefits of this cook book."
"Bought as a birthday gift for a friend and to amp u p their grilling season."
"Excellent book with fun recipes and calls to jokes on the show, it's definitely for fans of the series above all."
"Bought for a gift and the recipient loved it!"
"I am extremely excited to try out these recipes."
Best Pie Baking
One of 2016’s. BEST COOKBOOKS. *, THE Pie-Baking Bible. **, an. INSTANT CLASSIC. ***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you, telling you when it’s ready to be removed from the oven.”. - Ruth Reichl, Former editor of Gourmet, Author of Tender at the Bone and Comfort Me with Apples among other titles. Kate’s recipes are logical and easy to follow, her hints and tricks helpful to even the most experienced pie baker. What really blew our mind was her recipe for a gluten-free nutty no-bake crust that we want to eat with a gooey chocolate filling at the next pie opportunity. More importantly, however, she exudes the passion and joy we all hope to see in our mentors―the obvious reason that her pie camps and workshops regularly sell out. “McDermott, a self-taught baker whose workshops have taught hundreds how to make a proper pie, shares that knowledge in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed―basic instructions take up a third of the book―but readers interested in the hows and whys of pie-making will find McDermott’s tutelage invaluable…McDermott excels, giving readers an informative guide they will be referring to for years to come.”. - Publisher’s Weekly, *STARRED REVIEW*.
Reviews
Find Best Price at Amazon"I made her all-butter crust and topped it with her recipe for lemon meringue."
"Possibly my favorite cookbook of all time."
"This book is now my pie Bible!"
"The Triple Berry pie is our favorite fruit pie recipe."
"I've purchased 4 of these; one for myself, the others are Christmas gifts for daughters and grand daughters."
"The crust recipes and directions are easy to follow and the results are superb."
"An excellent book for those persons who are in to baking pies."
"I love to bake and needed a few hints since many of my recipe books give little info on pies."
Best Pastry Baking
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. “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. Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form.
Reviews
Find Best Price at Amazon"I love Martha's cook books, this is no exception."
"Perfection."
"What can you say about Martha."
"This is a good book for any baker."
"Arrived promptly, but the book was not as helpful as it might have been."
"Great Baking Book, I have a couple of different baking books but this one tops the it's full of a lot good recipes I really like it."
"This book has many great ideas."
Best Cake Baking
Full-color photographs and illustrations that detail trickier steps are accompanied by easy-to-follow instructions and handy tips, making this an ideal resource for kitchen novices and more experienced cooks alike. Mary Berry is the author of more than 30 cookbooks, including Cook Now, Eat Later ; Mary Berry’s Complete Cookbook ; Mary Berry's Stress-Free Kitchen ; Mary Berry’s Ultimate Cake Book ; and Real FoodFast .
Reviews
Find Best Price at Amazon"Here is a list of the recipes included in this book (from Sooz on Amazon UK site)."
"Wonderful recipes, but a bit of a challenge from the US side of the pond."
"Great recipes, great tips!"
"Perfect for my Grand daughter - who loves baking and Mary Berry !"
"Exactly what I wanted."
"Present arrived on time while recipient was overseas."
"I love to bake and now I have found the most fabulous book in Mary Berry's Baking Bible."
"Great service - love this book!"
Best Cookie Baking
Here's the classic treasury of cookie baking that so many people grew up with: the beloved 1963 edition of Betty Crocker's Cooky Book, now in a brand-new, authentic facsimile of the original book. If you grew up baking with Betty Crocker, then you probably had this book, filled with all your favorites-from Chewy Molasses Cookies to Chocolate Crinkles to Toffee Squares and many more! Turn to Betty Crocker's Cooky Book to find: * An authentic facsimile of the classic 1963 edition packed with all your favorite cookie recipes. * Over 450 recipes, dozens of nostalgic color photographs and charming how-to sketches. * Scrumptious recipes for Holiday Cookies (dozens of Christmas specialties), Family Favorites (for lunchtime, snacktime, anytime), Company Best Cookies (fancy enough for company) and much more.
Reviews
Find Best Price at Amazon"I LOVE the peanut butter cookie recipe."
"This is a great cookbook which has really stood the test of time."
"SO many lost recipes in here!"
"Cute cute cute vintage cookie book with all the old favorites."
"This is a pretty comprehensive collection of classic cookie recipes--they even have Danish and German cookie recipes thrown in there. I was most thrilled to find several cookie recipes I can use with my cookie press."
"Biggest downside: The binding makes it hard to turn the pages because it is bound so tightly."
"The peanut butter cookies and the Snickerdoodles were my kids very favorite and they are all grown and have families of their own now, but those unforgettable recipes continue on."
"I made sure all the cookies were included before we got rid of the batter splattered, page splitting, old copy."
Best Biscuit, Muffin & Scone Baking
-Whole Wheat Bread. -Gluten Free Bread. -Sourdough Bread. -Nut Bread. -Cheese Bread. -Pizza and Focaccia. -Coffee Cakes and Sweet Roll. -Chocolate Bread. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. (Aug.). Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Reviews
Find Best Price at Amazon"I have had his bread machine cook book for years."
"I have never made homemade bread before."
"I highly recommend this to any bake at home person, especially ones with a bread machine that came with a limited recipe book."
"I was reading up on the sourdough recipes and it explains in detail how to make the starter also gives a brief history of its origins."
"Unfortunately, medical issues have removed bread from my diet, but I still cook for family, and this is my long-time favorite collection of bread recipes."
"What is awesome about this book it is it does not include just recipes, but HOW they differ, what works, what doesn't, history, tips, etc."
"I've tried multiple recipes from this book with tasty results and look forward to trying more of them."
"Lots of good recipes in this book but if you don't want recipes with "complicated" ingredients then don't buy it."