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4.3 out of 5 stars  See all reviews (6 customer reviews)

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Book Description

Sept. 1 2007

The smells, the tactile involvement, the delicious results - there`s nothing quite like fresh-baked bread, and no other cookbook elevates the art of baking bread and sweets to such grand style as Marcy Goldman`s A Passion for Baking. Goldman`s enthusiasm and individuality come through loud and clear as readers explore her friendly, modern interpretations of traditional baking techniques.
She shares baking secrets and funky trick of the trade, so that in no time at all, you`ll be producing cheesy loaves, mammoth muffins, jumbo cookies, and more with your signature touch.
Goldman`s extensive baking experience and fun, friendly writing style make this book as much a pleasure to read as it is to use. With more than 200 original recipes and over 160 bold colour photos so temptingly real you can almost smell the aroma right off the page.
Rise to occasion, reignite your own passion, and experience baking at a whole new level.

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Product Details

Product Description

About the Author

HI, aside from my cookbooks, you can visit me at my website, Betterbaking, an online baking and lifestyle magazine I launched in 1997. That’s where you’ll find more of my original recipes as well as features, book and product reviews and I answer your questions on baking. You can also follow me on Twitter to get my free bonus Twitter Recipe of the Week. Check out my cake blurbs (along with other fine baking colleagues) at the New York Times Cake Blog, or you can hear me on Martha Stewart Sirius, often on the holidays (whatever time of year it is) taking - what else? baking!

My cookbooks include The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (Whitecap Books, 2009) and The New Best of BetterBaking.Com (Whitecap Books 2009),

A Passion for Baking, (Oxmoor House, 2007) and the coming The Baker’s Four Seasons with Harper Collins (2011).

Inside This Book (Learn More)
First Sentence
Making, much like fashion, changes as tastes change. Read the first page
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars She can almost turn you into a professional baker Oct. 22 2007
Like her two books before this one, this takes you into your kitchen to turn out some of the best cakes and pastries that will amaze and delight you. Her recipes are written as if she is looking over your shoulder, making sure that you get the results you want. The pictures are 'mouth-watering' and beautiful which makes it all the more exciting when your baking looks the same. She shares her professional tips all through the book, so everything is do-able with ingredients available at the corner market. This is a beautiful book filled with recipes that are not intimidating, that you will use over and over again. You will want to try them all!
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3 of 3 people found the following review helpful
5.0 out of 5 stars A sheer delight of a book Feb. 1 2008
This book is a delight on so many levels. It is attractive to browse through and, like all good cookbooks, stays open at the page you are using. .Every time I turn a page, I want to start in the kitchen immediately. And so many great recipes all with beautifully photographed, mouth-watering illustrations. Breads,buns cakes,pizza, pies, tarts, muffins, the list seems endless.
The early section on baking secrets is worth the price alone.

Best of all is the writing style and humorous, warmth of the author. She clearly loves her art and appears to want the rest of the world to share in her passion. You feel you would want to hug her if you met her and get covered in flour.

If you are even remotely interested in baking, or even just in great food buy this book. I love it!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Best Day-to-Day Baking Book Nov. 24 2009
By Lola
This is a great book, especially for the bread and pizza dough recipes. The recipes for the Irish potato bread and the Red River Cereal bread are easy and hard to mess up. For the potato bread, I once put cauliflower soup instead of mashed potatoes into the dough (it was an early morning) and it still turned out well. For the Red River Cereal one, you use cooked cereal as your base. You don't need to purchase multiple flours or kneed in bran and seeds.
I would have to say my rugelach technique needs some help. The dough rises really well and I ended up with giant rugelach. This is a practice issue for me.
The recipe structures are well thought out in this book. I would recommend it to anyone.
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