Baking Illustrated: A Best Recipe Classic Kindle Å A

Baking Illustrated: A Best Recipe Classic (The Best Recipe Series) ➜ [Epub] ❧ Baking Illustrated: A Best Recipe Classic (The Best Recipe Series) By Cook's Illustrated Magazine ➦ – Thomashillier.co.uk Packed with recipes,than color photos and illustrations, Baking Illustrated brings you inside America s Test Kitchen, where the Test cooks and Editors have exhaustively examined every ingredient, Packed withrecipes,than color photos andillustrations, Baking A Best PDF ✓ Illustrated brings you inside America s Test Kitchen, where the Test cooks and Editors have exhaustively examined every ingredient, technique and piece of equipment that is critical to your baking success.


10 thoughts on “Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)

  1. Erika Erika says:

    This is an inspirational tale of triumph, a pilgrim s progress of common ingredients eggs, butter, sugar, and flour from their humble origins to the sweet Empyrean of baked delights.Along the way, many byways and pitfalls threaten There are instructive example to curb those who would stray You will meet and recoil in heartsick horror from the ugly pie, the misshapen biscuit, and the soggy pizza I ll refrain from detailing the rough fate of wayward muffins to spare the reader s delicate sensib This is an inspirational tale of triumph, a pilgrim s progress of common ingredients eggs, butter, sugar, and flour from their humble origins to the sweet Empyrean of baked delights.Along the way, many byways and pitfalls threaten There are instructive example to curb those who would stray You will meet and recoil in heartsick horror from the ugly pie, the misshapen biscuit, and the soggy pizza I ll refrain from detailing the rough fate of wayward muffins to spare the reader s delicate sensibilities Ultimately, if you follow the given instructions to the letter, having begun with the best and most pure ingredients, your efforts will stand their test in the torrid darkness to emerge transformed


  2. Becky Becky says:

    I believe that the best way to read this cookbook is to read it straight through It is very educational and I hope has helped me to become a better baker ask Elliott At the beginning there is a section on ingredients and equipment the authors of the book tested different brands and give you their opinion on what is best If they think that a name brand is no better than an off brand, they will tell you They also go into the science of ingredients such as the protein content in bread and h I believe that the best way to read this cookbook is to read it straight through It is very educational and I hope has helped me to become a better baker ask Elliott At the beginning there is a section on ingredients and equipment the authors of the book tested different brands and give you their opinion on what is best If they think that a name brand is no better than an off brand, they will tell you They also go into the science of ingredients such as the protein content in bread and how it affects baking, how yeast works, what baking powder is, etc.There are then eight chapters on quick breads, yeast breads, pizza type breads, pies, pastry, fruit desserts crisps, cobblers, etc , cakes, and cookies and bars Each chapter has an introduction giving you background information and also scientific information about the baked goods Each recipe also has an introduction stating what the desired outcome of the baked good would be, what happened when they tried different recipes, why they adjusted certain elements in the recipe, what mixing method they chose, why they chose a certain temperature, etc Basically, it s very scientific I know understand why it s so important to use cold cubes of butter in your biscuits and much .My major disappointment in the cookbook is that there was not one single recipe for any kind of sourdough bread Elliott and I enjoy cooking with sourdough and I would really have liked some sourdough bread recipes Also, in the pie section, there are some recipes for phyllo pies I was looking forward to a good recipe for phyllo dough There was none Simply, use frozen store bought phyllo dough Granted, phyllo dough is not easy to make, but you d think a cookbook called Baking Illustrated would be able to have a recipe for it There were some things I disagreed with, based on my taste preferences such as not putting pineapple in carrot cake and not making carrot cake a layer cake , oil doesn t make a good pie crust the best pie crust I ve ever had thanks to my mother in law uses oil and milk and when making lemon bars making a lemon curd for the topping because the crust always gets soggy Elliott agrees, my lemon bar crusts never get soggy Plus, there are just some recipes that we like and don t want to mess with trying it a different way Also, every single sweet recipe called for salt I don t like salt in my cookies, they didn t even try omitting the salt and no good reason was given for adding the salt.I made a list of recipes to make and here is what I ve made so far 1 American sandwich bread with buttermilk I thought it turned out excellent 2 Gingerbread Very good, although it s very similar to my mother in law s molasses muffins, so I m not sure it s a necessary recipe to have.3 Buttermilk doughnuts These were easy and turned out quite well.4 Focaccia This recipe calls for potato again, it was an excellent recipe and we have some frozen in the freezer that we re looking forward to eating 5 Lemon meringue pie I thought the pie tasted better as it aged.6 Tarte Tatin Basically an upside down apple tart I caramelized the apples a little long and so they were burnt, but Elliott said it still tasted good I want to make it again and perfect the filling The pastry had egg in it, which made it a little cakey and paired well with the caramel apple filling.I think that s all today I m going to make oatmeal scones If you want to knowabout the science of baking and become a better baker, I highly suggest this cookbook I thought the best chapter was the yeast bread chapter


  3. Elisa Garza Elisa Garza says:

    OH MY GOSH This is a baker s dream the most thoroughly tested recipes for bakery perfect treats I love reading about how they discover each perfect recipe I first found this book on my search for a perfect scone recipe I crazy for scones, and I like them just right Well, their Cakey Scones recipe is it crisp outside, slightly dry, crumbly insidelike cake, less like a biscuit.I just made Molasses Spice Cookies for Eden s schoolI love how you can see people s face change a OH MY GOSH This is a baker s dream the most thoroughly tested recipes for bakery perfect treats I love reading about how they discover each perfect recipe I first found this book on my search for a perfect scone recipe I crazy for scones, and I like them just right Well, their Cakey Scones recipe is it crisp outside, slightly dry, crumbly insidelike cake, less like a biscuit.I just made Molasses Spice Cookies for Eden s schoolI love how you can see people s face change as they take a bite They expect something mediocre, like they ve had so many times before, and then they light up as they realize how amazing the taste and texture are.I could go on and on, but I ll end with this I was begging Mickey to make double chocolate cookies instead of the regular chocolate chip cookies He finally agreed, and these Thick and Chewy Triple Chocolate Cookies are now one of his favorite Warm from the oven, oh my gosh


  4. Rachel Rachel says:

    I love this baking book It has the best recipes in it with step by step instructions on how to do each of them I use it all the time It has the best recipe for pizza dough that I have found and it is super easy to make too


  5. kendall story kendall story says:

    Basically my baking bible If I could only own one cookbook, this would be it.


  6. Viriam Viriam says:

    An enjoyable book with a lot of know how baked in I enjoyed the subject and found the recipes worth reading.


  7. Michael Smith Michael Smith says:

    I was a charter subscriber to Cook s Illustrated, and I have a complete run of the magazine with lots of sticky note bookmarks throughout the run , so I frankly haven t paid much attention to the subsequent book titles they ve published, on the assumption they were just collections of previously published material After I browsed through this well organized volumes, however, I found I was in error and that that definitely was not the case The method followed is mostly the same as in the magaz I was a charter subscriber to Cook s Illustrated, and I have a complete run of the magazine with lots of sticky note bookmarks throughout the run , so I frankly haven t paid much attention to the subsequent book titles they ve published, on the assumption they were just collections of previously published material After I browsed through this well organized volumes, however, I found I was in error and that that definitely was not the case The method followed is mostly the same as in the magazine, of course Set out the criteria for a good version of a given dish, note the common failures home cooks experience, and then experiment almost endlessly with the parameters, the ingredients, and the methods and techniques until you reach your goal And then suggest variations to the basic recipe Since I m far from being a natural cook, I ve learned a great deal from that laboratory approach over the past few years My wife recently acquired a very good stand mixer, which led me back into experimental baking something I hadn t done for several decades And this book has rapidly become my Bible when it comes to turning out bread, whether a basic white sandwich loaf or challah or crusty Italian style, and also scones and cookies the crispy chocolate chip recipe is excellent The discussions, as ever, are illuminating, and there are numerous informative sidebars, as well as a large, nicely illustrated section called Common Baking Problems and How to Avoid Them I m filling this book up with sticky notes, too Highly recommended


  8. Cristov Cristov says:

    OK it s a cookbook so I didn t read it from cover to cover but I did read several of the recipes and most of the tips I tend to be a snob about cookbooks that don t have a picture of every item but I would recommend this to anyone looking for a well written cookbook on baking The folks at Cook s Illustrated may not picture each recipe but what they include in the tips sections and in some recipes are photos or illustrations of what can go wrong with explanations of how and why and key steps OK it s a cookbook so I didn t read it from cover to cover but I did read several of the recipes and most of the tips I tend to be a snob about cookbooks that don t have a picture of every item but I would recommend this to anyone looking for a well written cookbook on baking The folks at Cook s Illustrated may not picture each recipe but what they include in the tips sections and in some recipes are photos or illustrations of what can go wrong with explanations of how and why and key steps showing you how to properly execute different techniques.The book is big, heavy and well laid out something I like in a cookbook with a couple of sections of color photos with finished items The cover boast 350 recipes but I didn t and I m fairly sure that s not counting the variations of which there are many so you re almost sure to find something in there you really like I m looking forward to trying the pound cake recipe and using some of the tips I read on making a chewier cookie I made a cake this weekend and the frosting tips absolutely came in handy I probably need a lilpractice and patience with the technique but it was simply to follow and worked


  9. Clearlyclaire Clearlyclaire says:

    If you want a quickie version of how to bake, this is NOT the book for you Cook s Illustrated, in its usual over the top scientific testing of anything with their name on it, has created a true classic with Baking Illustrated A Best Recipe Classic As I find myself streamlining my cookbook collection, reducing much of my library to digital, this book remains on my shelf Beautiful photography oh but I wish there were evenphotos , in depth analysis of what they did to the recipe and why If you want a quickie version of how to bake, this is NOT the book for you Cook s Illustrated, in its usual over the top scientific testing of anything with their name on it, has created a true classic with Baking Illustrated A Best Recipe Classic As I find myself streamlining my cookbook collection, reducing much of my library to digital, this book remains on my shelf Beautiful photography oh but I wish there were evenphotos , in depth analysis of what they did to the recipe and why it works, excellent directions including metric measurements oh so important with baking , and interesting variations where appropriate combine to create a book that continues to earn its place in my cookbook library


  10. Elizabeth Elizabeth says:

    This is the best baking cookbook I ve ever used The recipes aren t necessarily the easiest way to make a chocolate cake but they are the way to make the best possible chocolate cake, and they tell you why They explore the science behind why you have to beat certain things a certain way or add ingredients in a certain order Plus, they show a lot of pictures of mistakes and how things should and shouldn t look I like that they show pictures of their flops and tell how they fixed them and wh This is the best baking cookbook I ve ever used The recipes aren t necessarily the easiest way to make a chocolate cake but they are the way to make the best possible chocolate cake, and they tell you why They explore the science behind why you have to beat certain things a certain way or add ingredients in a certain order Plus, they show a lot of pictures of mistakes and how things should and shouldn t look I like that they show pictures of their flops and tell how they fixed them and what made it go wrong Interesting to read, you ll learn a lot and the food is delicious I made my Dad s birthday cake from a recipe in this cookbook


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