Illustrated Step-by-Step Baking Hardcover – Aug 29 2011
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"Every recipe is a beautifully photographed step-by-step and includes clear and simple instructions to take the mystery out of your favorite baked goods." – TheWashingtonPost.com
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Top Customer Reviews
Even my husband sat down that day and looked into it, pleased to see so many pictures and step-by-step instructions for many recipes. Almost all recipes are accompanied with a picture of the end product. Some of them have the step-by-step pictures helping you to go through the whole recipe without missing anything.
So for our first recipe, we selected the Rosemary Focaccia. The oldest in our family wanted to do it all by himself without any help...
The bread looked good and it smelled all through the house when my husband came back home that evening. He was impressed that our son did all by himself (with a Broccoli Salad as well).
The rosemary focaccia was a success for almost everyone in the family - my third son didn't like it as much as the others. But see how yummy it is... And yes the cook put a bit too much of salt on the top. We have all decided that the salt is not necessary and from now on won't be adding it on top of the focaccias we will do in the future.
Our next recipe planned is the Quiche Lorraine which is a French classic of eggs and bacon. My husband is looking forward to have this after he comes back from a day at a contract...
This book is an absolute gem to try out new recipes or to have your child explore cooking for the whole family. As an homeschooler, I am proud of him to take the initiative and decide to do a meal for us. After all, isn't this part of Home Ec? My son will definitively be a good prospect for a young lady in the future. She will be blessed to have him cook and help around the house!
Most people hear the words "Flapjacks" and automatically think of pancakes. The Flapjacks in this book are more of a granola bar. I chose them because the looked good, I loved the name and the healthy ingredients like oats and honey. Best part is, if you look at the photo above, which is my baking at work, then look at the one in the book, they are so close in looks they could be twins! Not everyday the recipe turns out exactly like the photo. So that impressed me greatly, as well as how good they tasted. They didn't make it long in the house. One batch lasted two days.
Next I made what the book calls, "Banoffee Pie". Basically it's a banana cream pie.
Mine was good, but isn't exactly like the photo. I definitely put more chocolate on top, I am a girl who needs her chocolate fix, and besides it tastes amazing with chocolate. It tasted exactly how I expected it too though, and I was happy with the cookie base instead of a graham cracker base, which is what I was accustomed to . A nice change. It was a very rich dessert though, so calorie counters or diabetics like me, beware.
I definitely will be backing some more from it. I have 9 or 10 more pages marked for immediate action if that tells you anything....
Most Helpful Customer Reviews on Amazon.com (beta)
I also tried the sourdough bread recipe. As an experienced bread baker, I know what a good starter should look like and once again, this was just all water. I let it ferment for 24 hours as is and I was displeased with the results. There was a bit of the wine smell but there was nothing bubbling. I added a cup of flour and a bit of sugar to feed the yeast and let it sit another day. It's better but still not what it needs to be so I gave up.
I am not sure I want to waste my money buying ingredients for any other recipes now.
I just received this book as a holiday gift from my wish list and I'm not disappointed. I bake a lot (several times a week) and have already prepared two recipes from the book. The first was chocolate brownies, my first time baking brownies from scratch. Even with my own mistakes in measurement, they were delicious! Definitely tasted like bakery brownies, rich and fudgy, rather than the box mix. My miscalculation led to brownies that are moister than they would be but the family enjoyed them nonetheless.
My second attempt from the book was the custard pie. I'm a huge fan of baked custard, reminiscing my grandmother's nutmeg dusted custards on snow days. The "instant" varieties just don't cut it and I've had little success from internet recipes. What I wanted was something like the Baker's Square custard pie and what I got was even better.
Many of the recipes seem like a lot of work, but with time dedicated to prepping ingredients and careful measurements, it's possible to be successful the first couple of times you rely on this book. I did not give five stars because the times (not including baking time) seem to be based on someone who has a lot of experience with pastry baking or who has done most of the prep ahead of time. I'll test out a few more recipes to see if this continues to be a problem.
Overall, the photographs are clear and instructive, the ingredients mostly either what you'd have on hand or are easy to get at a traditional market, and the book has recipes for some of the most beautiful and enticing desserts that I've seen at fine dining restaurants and high-end bakeries.
to get a sense along the way of what things SHOULD look like.
Explains things reasonably well and in a logical order.
I would have liked a few more technical details,
but it does have many time-saver or finishing tips.
This is a very good book even for seasoned bakers.
(but for pro cake decorating techniques look to Wilton books).