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Illustrated Step-by-Step Baking Hardcover – Aug 29 2011

5.0 out of 5 stars 3 customer reviews

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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 544 pages
  • Publisher: DK (Aug. 29 2011)
  • Language: English
  • ISBN-10: 0756686792
  • ISBN-13: 978-0756686796
  • Product Dimensions: 23.4 x 3.7 x 28.3 cm
  • Shipping Weight: 2.4 Kg
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #152,132 in Books (See Top 100 in Books)
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Product Description


"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." –

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Top Customer Reviews

By Canadianladybug TOP 50 REVIEWER on Sept. 21 2011
Format: Hardcover
If I tell you that my kids got really excited when they saw that book would you believe me? Well the two oldest anyway. All my kids have attended cooking classes at a local grocery store and are involved in many aspects of the cooking in our house. My two oldest sons didn't wait long to dig into this book and select the recipes they wanted to do...

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!
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Format: Hardcover
I love this book!! Everything is cut down to easy to make directions! Great for new bakers, kids and has some great recipes for the great baker to try! I have used the made from scratch waffles from this book and everyone in my house LOVES them! It also has recipes for things like english muffins, crumpets, no bake cheesecake and lots of things I have yet to find in one baking book :) I would recommend this book to everyone!
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Format: Hardcover
I now have the whole set of Illustrated Step-by-Step books, and I tell you, they're my favorite and most used books. To review this book I actually did two recipes instead of the usual one. Here is the first; Flapjacks.
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....
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Most Helpful Customer Reviews on (beta) HASH(0xb6913a2c) out of 5 stars 36 reviews
9 of 10 people found the following review helpful
HASH(0xa5daa5e8) out of 5 stars Beautiful pics, not so great outcomes Dec 10 2011
By baker1 - Published on
Format: Hardcover
I have been baking all my life so was really impressed with the amount of pictures & step by step instructions this book had to offer. My daughter has been asking me to teach her how to bake so I thought this was the perfect book for her. I bought it and we immediately tried the gingerbread recipe. The dough was so dry it wouldn't even stick together for rolling. I had to add more liquid and then at least it rolled OK. Even though the cookies had good flavor they had the consistency of a ginger snap (very crispy). Then we tried the chocolate cupcakes & choc frosting. The frosting also did not call for enough liquid so we had to add a Tblsp of cream in order to get the consistency we needed for spreading. Everything tasted OK, but the cake was not light and fluffy. I'm dissapointed. Maybe liquids and butter are just different in the US vs. GB? I would not recommen this book unless you are a real experienced baker and want to modify the recipes.
6 of 8 people found the following review helpful
HASH(0xa5daa63c) out of 5 stars No longer enjoying this recipe book Dec 26 2011
By S. LeVan - Published on
Format: Hardcover
My original review gave this book 4 stars because I had initial success and loved the appearance and design, which features great step-by-step photos. However, I have struggled with the ingredient ratios for several recipes. After reading another reviewer's complaint about the buttermilk biscuit dough, I attempted to make them myself - twice. Each time, even with very careful measurements, I had a bowl of liquid. Adding an cup of self-rising flour helped me get a workable dough. That's quite off from the suggested flour and liquid amounts, more than could be justified by temperature and humidity variations.

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.
3 of 3 people found the following review helpful
HASH(0xa5daaa74) out of 5 stars Not the same as the hardcover version July 28 2013
By qsunshine - Published on
Format: Kindle Edition Verified Purchase
I thought it was the kindle version of the hard cover book but it doesn't have in all the recipes.
4 of 5 people found the following review helpful
HASH(0xa5daaa5c) out of 5 stars It is a summarized version of The original hardcover Dec 11 2012
By Ingrid Martinez - Published on
Format: Kindle Edition Verified Purchase
I Thought it had all the original recipes but was completely disappointed when i realized it only had part of the book. I would not have purchased it if i had known.
1 of 1 people found the following review helpful
HASH(0xa5daae1c) out of 5 stars Rich Chocolate Cake disaster! Sept. 13 2013
By S.K.N. - Published on
Format: Hardcover
I was super excited to try the chocolate cake recipe from this book. However, I started to wonder why the cake batter was thick like bread. I decided to just follow the recipe instead of adding more liquid like my husband told me to. Wish I would've listened to him since the cake came out of the oven like a brick. Guess I will just keep using the internet as my source for recipes. I know this cook book is not American but never thought that would matter. The recipe called for 4 tbsp of milk, 2 1/3 cup flour, 1/2 cup sugar, 1 tbsp baking soda, 5 eggs, 1 tsp vanilla, 1 stick and 2 tbsp of butter. I don't understand how those measurements can mean anything else other than what they mean in America.

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