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The company that makes one of the pantry's most recognized baking ingredients-flour-presents this practical and comprehensive baking cookbook. The book begins, of course, with a no-nonsense discussion of measuring flour, a step in the baking process that thwarts many would-be pastry chefs (the authors urge homecooks to use a scale). Recipes are divided into category-based chapters-from breakfasts (with dozens of derivatives of pancakes and waffles), fried doughs, and quickbreads to yeasted breads, cookies and bars, and cakes. Carb-haters, beware: there's not much protein in these pages. Many recipes are tried-and-true formulas for favorite dishes, such as the Simple But Perfect Pancake, Simple Sugar Cookies, and Classic Blueberry Muffins; others are more daring variations on a theme, such as White Chocolate Hazelnut Cheesecake, and Potato, Dill and Onion Crackers. Detailed and logical explanations of how baking works, plus an in-depth discussion of baking ingredients make this a valuable guide for beginning bakers and an informative addition for pastry aficionados. 16 pages of color photos. 200 line drawings.
Copyright 2003 Reed Business Information, Inc.
Experienced home bakers now have a new resource, and beginning bakers find constructive encouragement in The King Arthur Flour Baker's Companion. Long a supplier of professional-quality ingredients and equipment, the Vermont-based company has now produced a comprehensive guide for amateur bakers. The book's no-nonsense approach appears in the very first pages of its introduction, where practical tables of measurements and weight-volume equivalencies provide data that bakers are sure to consult repeatedly. Recipes outline breakfast traditions including pancakes, waffles, and French toast, followed by other quick breads such as crepes, coffee cakes, muffins, biscuits, and scones. A further chapter covers items rarely made at home, such as crackers. Recipes for yeast breads, cookies, cakes, pies, and pastries survey the high points of the baker's art and technique. Helpful hints scattered among the recipes include the advice to freeze biscuits just prior to baking to increase their flakiness. This encyclopedic work concludes with chapters covering utensils and ingredients. Detailed nutritional analyses for each recipe enhance the book's utility. The King Arthur Flour Baker's Companion's provenance grants this book authority, and its comprehensiveness makes it a necessary purchase for every culinary collection. Mark Knoblauch
Copyright © American Library Association. All rights reserved
I have used KAF's products for a long long time. I have the cookie book and I often visit KAF's websites for recipes.
I like the way the recipes are being arranged. Read more
This book is worth its weight in gold. Really and truly.
In addition to the numerous recipes in the book, there are also explanations and trouble shooting for baking such as... Read more
My son's friends have started to say, "Steven's Mom makes awesome peanut butter fudge bars." My husband's colleagues prefer the crackers... Read morePublished on June 4 2004 by noone
I have a huge cookbook collection and this book is so good I gave it for Christmas to 4 of my family who bake. Read morePublished on Jan. 28 2004 by Ms. Margaret J. Sinclair
If you need a fantastic baking book on how to bake virtually everything, then this is the book for you! Read morePublished on Jan. 10 2004 by Jennifer A. Wickes
Had the book for 2 weeks.
I tried the Blueberry muffins, twice. Both times the the muffins were so heavy and stuck to the pan. Read more
THE KING ARTHUR FLOUR BAKER'S COMPANION is a delight, both as a book to read and enjoy, and as a cookbook. Read morePublished on Nov. 10 2003 by Jennifer Juday
I identify with this innovative title: "Baker's Companion."
And it truly is, organized into thirteen chapters: breakfasts; fried doughs; quick breads; buckles,... Read more
The King Arthur Flour Baker's Companion is an "all-purpose baking cookbook" collecting over 450 recipes showcasing some of the most delicious creations time, energy,... Read morePublished on Oct. 14 2003 by Midwest Book Review