Selected Product:
| Baking Illustrated: A Best Recipe Classic
Hardcover
Edition: New title
Author: Editors of Cook's Illustrated Magazine
Publisher: America's Test Kitchen
Release Date: 2004-03
ISBN-10: 0936184752
ISBN-13: 9780936184753
List Price: $35.00
Average Customer Rating:
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The New Best Recipe: All-New Edition
ISBN-10: 0936184744
ISBN-13: 9780936184746
List Price:$35.00
The Best 30-Minute Recipe
ISBN-10: 0936184981
ISBN-13: 9780936184982
List Price:$35.00
The Best Light Recipe
ISBN-10: 0936184973
ISBN-13: 9780936184975
List Price:$35.00
Cover & Bake (Best Recipe)
ISBN-10: 0936184809
ISBN-13: 9780936184807
List Price:$29.95
The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook
ISBN-10: 0936184868
ISBN-13: 9780936184869
List Price:$35.00
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Summaries and Customer Reviews are supplied by Amazon.com
The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect piecrusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes. There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cooks Illustrated staff is text you can trust. This is a baking book that works. And those blackening bananas? Simply keep adding them to a Zip lock bag you store in the freezer, and then use them when you wish and, as you like.
A must have for the home baker
| Customer Rating: | This book has probably the most recipes that I use over and over again. I know that many true "pastry chefs" cringe at the thought of America's Test Kitchen because of their non-traditional methods and/or ingredients, but it always ends up coming down to one thing for me - their recipes work. They are reproducible and have been lab tested for a taste and texture that mostly I agree with. I don't need a 3 star Michelin chef telling me what's good - good pastry is what tastes good to me.
I admit though that some of the recipes go against the grain of traditional baking. Example, they insist that key lime pie tastes better when made from regular limes and not key limes - something considered sacrilege. I also have to agree that their tasting panel's determination as to what tastes good can be skewed at times and not necessarily accurate to what you may think is good. I have always been able to tweak the recipes to adjust for my tastes, so I didn't find this too much of a problem. |
baking
| Customer Rating:  | the person i bought this for loved it
i hand delivered it to Shanghai China for their use there |
Excellent Recipes
| Customer Rating: | | The Devil's Food cupcakes and Blueberry muffin recipe is the best I've ever made or purchased. If there are a few more recipes that turn out as well, this book is well worth it. |
LOTS of recipes
| Customer Rating: | This cookbook is fabulous if you love to bake. I can't think of one recipe I've wanted to try and wasn't able to find it in this book.
The whole reason I bought this book is because a friend made homemade blueberry muffins from a recipe in this book and they were the best I've ever had.
Another recipe I go back to at least once a month is for Buttermilk Biscuits. Delicious!
There is lots of information other than recipes - guides and diagrams on how to do things (cut/slice, etc.), pictures, etc.
This would be a great gift for anyone who loves to bake! |
LOVE IT!!! Can't Get Enough of this Book!
| Customer Rating: | | That's how good it is! All the stuff that I've been trying to look for is all here! I just borrowed it from the library and kept renewing it over and over again. Hahaha!! I tried a bunch of recipes in this book. The carrot cake at first threw me off the loop. But, the second time I tried it, I whipped the eggs and sugars until it became light and fluffy and it came out perfect! I even added some chopped pineapple to it and chopped toasted pecans and it came out beautifully. To die for Sour cream fudge cake, the yummy lace cookies, and, oh my, the thick and chewy chocolate chip cookies!!!! I got to buy myself a copy of this book for sure!!! |
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