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King Arthur Flour 200th Anniversary Cookbook Paperback – Jun 1 1997


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Paperback, Jun 1 1997
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King Arthur Flour 200th Anniversary Cookbook + King Arthur Flour Baker's Companion 10th Anniversary Edition, The
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Product Details

  • Paperback: 624 pages
  • Publisher: Foul Play Press; New edition edition (June 1 1997)
  • Language: English
  • ISBN-10: 0881502472
  • ISBN-13: 978-0881502473
  • Product Dimensions: 1.8 x 0.5 x 2.3 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: #387,075 in Books (See Top 100 in Books)

Product Description

Review

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

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

One of the best books in the general-interest baking field. -- Anne Mendelson, Gourmet

About the Author

Brinna B. Sands is a member of the Culinary Historians of Boston, the American Institute of Wine and Food, and the International Association of Culinary Professionals. She and her husband, Frank, are the fifth generation of his family to be at the helm of the historic King Arthur Flour Company, based in Norwich, Vermont.

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Customer Reviews

4.8 out of 5 stars
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1 of 1 people found the following review helpful By A Customer on Dec 15 2000
An avid & experienced baker, I was thrilled to receive this book as a gift. I learned a great deal about different doughs, and how they relate to each other. I have not been pleased with the quality of the recipes I have prepared from the book, however. They are, at best, average. To date, I have prepared over 50 of the recipes in the book, and usually have a superior version of the same or similar recipe in another book or my collection. For the money, I find the baking recipes in the 1950 Betty Crocker Picture Cookbook (recently re-released) to be the best that can be prepared in a home oven. (Incidentally, I live only minutes from King Arthur Flour and buy all of my flour directly from their store) If you are interested in learning the fundamentals of baking (and many advanced tips and ideas as well), by all means purchase the book. My baking knowledge and skills increased dramatically after applying the ideas and principles in this book. Don't expect stellar results from the actual recipes, though.
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1 of 1 people found the following review helpful By A Customer on April 15 2004
This is a good solid book for anyone who loves to bake. A ton of information, and things you will not find in other places at your fingertips. For instance, information in comparing the caloric content of sugars, tables on fibers and grains and their composition, and most importantly how to manipulate the contents that go into breads and pastries, etc. to custom tailor to your preferences for taste and texture. This is one for my reference shelf of baking classics.
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I consider myself to be very picky regarding what cookbooks I own - I'll read any cookbook but I won't buy them for my reference shelf. This cookbook is a keeper! Sands deftly tells you not only the "how" of each recipe but the "why". I've read plenty of the "chemistry of baking" and other such books, but this is the first that truly explained certain principles of baking to me (like why yeast doughs rise faster on humid days). There are even, in addition to the hundreds of recipes for baked goods, instructions on making your own play dough and paper-mache using King Arthur Flour! Don't be fooled into thinking this is a coffee table cookbook though - everything is black and white with no pictures (only a few line illustrations for things like the different bread braiding techniques) - but you are bound to come back to this cookbook again and again (in fact, it might be a good idea to buy a cookbook cover as the pages are sure to get smudged with all your efforts).
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By C. Ebeling on March 25 2002
King Arthur's Flour 200th Anniversary Cookbook sits on my pantry shelf with Beard On Bread, Amy's Bread and other venerable baking books. Often though, it is KA that helps me out, as it did a couple of days ago when I was looking for a way to approximate a bread I sampled at a restaurant. KA appears rather quaint and rural New Englandish, especially with recipes like Monster Pie (not a bad thing), but don't underestimate it. It provides a lucid, nonthreatening approach to the basics, also explains theory so you can build your own recipes. The only thing that dates this ten-year-old volume is the fact that it is not up to date on some of the spiffier ingredients KA has added to its Baker's Catalogue, like SAF yeast and special bread flours. It was compiled before bread machines caught fire, too, so for those who only do bread that way, it may not offer everything.
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King Arthur Flour Bakery is right up the road from me. The flour has been a staple in my home for years, and it is suggested for use by all the best cooks and chefs. The King Arthur Flour cookbook has all of the recipes you would ever need for breads-yeast and easy breads, muffins, desserts of all types- directions for baking the best products and an area that directs you to buying best products. My favorite recipe is the blueberry muffins, and by all accounts from everyone who has ever tasted them, this is the best recipe ever created- look no further you have found it. I would imagine any recipe that you might try from this cookbook will fulfill your dreams- buy it and start baking right away- your family and friends will love the results.prisrob
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King Arthur Flour is most closely associated with the newest cooking trend -- home-made bread ala bread machine! Best flours, great recipes, but this cookbook is SO MUCH MORE!
In actuality, there isn't a single bread machine recipe in the book. There's lots of old-fashioned recipes -- right down to making your own Baking Soda! The kids and I adore this book because it gives you more than recipes, it teaches you HOW TO COOK creatively and keep disasters to a minimum. Everyone in my family loves this book and we really enjoy creating our own versions of our favorite recipes.
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This book covers everything to do with flour and does it well! A great book for the individual who wants to expand their horizons from following a recipe to modifying it or creating their own. The whys and how-tos of baking are thoroughly discussed, and the basic "chemistry" of baking is explained. I pull this book off the shelf everytime I want to explore a new baking technique, especially when it has anything to do with pastry. The recipes contained within are good, but the inspiration this book provides to explore your own creativity is phenomenal.
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