Martha Stewart's Baking Handbook Hardcover – Nov 1 2005
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From Publishers Weekly
Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1)
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This new volume may add to global warming as cooks all over the country start up their ovens to produce the extraordinary baked goods that Stewart proposes. Few of Stewart's recipes are completely original. Martha's genius rests in her uncanny ability to see a recipe in a novel way. Thus, her roulade has a filling of blackberry fool. Pineapple upside-down cake replaces the pineapple's core with mango. Caramel sticks cover the multiple chocolate layers of Dobos Torte. Rather than the little slices of banana customary inside ordinary banana cream pie, Stewart employs dramatic lengthwise slices. In addition to quick breads, Stewart offers yeast-raised loaves and buns, including focaccia, English muffins, croissants, and Danish pastries. Stewart's cookie recipes yield products suitable for gift giving. Illustrations throughout offer some guidance to the perplexed baker, but some recipes, such as the sfogliatelle, almost demand personal, step-by-step treatment. This is not an in-depth treatise on any one particular facet of the baker's art, but what Stewart chooses to deal with, she unfolds with care, grace, aplomb, and total mastery. Mark Knoblauch
Copyright © American Library Association. All rights reserved
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Top Customer Reviews
Iwill keep this book by my side for years and years to come.
If you have Marthas Handbook you dont need any other baking book in your collection.
I also like that she does a great assortment of items. I have found you cant go wrong with Martha Stewarts cookbooks.
Most recent customer reviews
I love Martha's baking books. Always easy to follow recipes with great descriptions.Published 3 months ago by D. Bolger
Product is another example of great presentation and attention to detail.Published 5 months ago by Amazon Customer
Everything I have made from this book gets rave reviews. Martha is a baking genius!Published 8 months ago by Jsmith
This cook book has my favorite chocolate chip recipe. And, I've tried alot of different one's. I know you can look up a lot of recipes on the internet. Read morePublished 13 months ago by chelsdev
I have an extensive collection of culinary interests. This particular book of Martha is certainly with my 10 favourites so far. Read morePublished on Jan. 21 2014 by FOODESSA