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Product Details
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Product Description
Product Description
All the recipes are from the Robin Hood Test Kitchen -- which means that you can depend on the results every time.
Robin Hood is Canada's No. 1 name in flour. Dedicated to helping you bake better, its test kitchen develops recipes for everything from decadent cakes to perfect pies and cookies.
Now available for the first time is a collection of most of the recipes from Robin Hood's bestselling Baking Festival Cookbook and Home Baking. More than 250 recipes will appeal to both the novice and experienced baker and will inspire you to explore the wonderful world of baking. Extensive tips and techniques accompany each recipe, and the Baking Basics section in the introduction covers everything from equipment and ingredients to baking at high altitudes.
Bake everything from sweet and decadent treats to savory sensations. Create mouthwatering homemade treats for everything from cookies and cakes, pies and pastries, bars and squares, to breads and muffins and kid-friendly recipes and ideas.
These delicious and always dependable recipes are suitable for every occasion. An abundance of mouthwatering photographs and extensive tips ensure success every time you bake. This is baking at its best!
About the Author
Robin Hood has been a part of Canadian households since 1909. Robin Hood's quality ingredients and high manufacturing standards are designed to meet the needs of today's family.
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Most helpful customer reviews
5.0 out of 5 stars
great cook book,
By
This review is from: Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks (Spiral-bound)
the recipes are good, in fact, my niece has used this book for years, and has told me that when using these recipes, she has never had a failure. Then my daughter bought this Robin Hood baking book and has enjoyed the recipes, which promted me too to order the book.
5.0 out of 5 stars
Robin Hood Baking,
This review is from: Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks (Spiral-bound)
I really like the selection of recipes, the pictures are great and instructions easy to follow. Also most of the ingredients we have in our homes no need to run around trying to find them.
5.0 out of 5 stars
The Only or First Baking Book You Need,
By
This review is from: Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks (Spiral-bound)
My family has been hearing a fair bit of, "I've been baking today, want a taste?" I don't need to ask twice and they are in the kitchen sniffing, and trying to discover what I made. They reacted no differently as I tested many of the recipes in the new Robin Hood Baking cookbook.I received a copy of this book early in October and spent days paging through it looking at the full colour photos that accompany many of the recipes. Then I started reading the actual recipes. Along with a complete ingredient and measurement list, there are step-by-step instructions, and variation suggestions when appropriate. There is also a 'Tips' section with each recipe. This is where you'll find those helpful hints of when parchment paper is recommended, comments on whether to use salted or unsalted nuts, whether the item freezes well and much more. It was only after I had stuck about twenty post-it notes on the recipes I wanted to sample that I turned to the front of them book and read the introduction and the sections on: Baking Basics, Baking Equipment, Baking Tips and Techniques , and Making Perfect Cakes. Bakers will appreciate that this book has a unique 'concealed wire-o hardcover binding', this means that it easily lays flat open on your counter while you are baking. I didn't realize that Robin Hood has been producing flour for over 100 years. I have been using their recipes and recipe booklets for at least twenty years. After reading the section of pan materials and sizes I bought a new, metal nine inch square pan. I had been using an eight inch glass one; while it worked I often had to adjust cooking times. These sections of the book go beyond telling you what to do or buy, it also includes explanations of why. For example, in the section titled "Achieving Volume" we are told "When butter and sugar are creamed together, the jagged edges of the sugar crystals create bubbles of air in the fat, which contributes to the aeration of the batter." Don't skimp on time spent creaming your butter and sugar. I tried ten recipes in total from this book and all of them were a success. I tried to stay as close to the ingredient list as possible, though a few times I used unsalted butter, and in one instance, the missing salt was noticed. I loved this book and it's recipes. The binding method is so practical and the hardcover has a shiny surface that makes it easy to clean off any stray cooking splatters. This is a perfect book for a new baker with little kitchen experience, or for one who is limited in the number of cookbooks he or she can purchase. There are also ample recipes to attract the more experienced baker. (over 250 recipes)
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