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Title: The Baker's Dozen Cookbook : Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques by The Baker's Dozen ISBN: 0-06-018628-3 Publisher: Morrow Cookbooks Pub. Date: 06 November, 2001 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 5 (10 reviews)
Rating: 5
Summary: Recipes always come out wonderful!
Comment: I was looking for a book that gave me information on how foods react to each other and why. This book does that and more. I particularly enjoy the first section. It calls itself a glossary but should be renamed encyclopedia. Everything from what percentage of chocolate liquor makes bittersweet chocolate bittersweet to what situtations baking soda is prefered over powder and why. The preface sections of each chapter are also filled with a ton of information that I have never seen in any of my other books. The section on high altitude cooking is also probably the most in depth published. To top off the interesting information are recipes that so far have not failed. I have made several of the cakes and they have been delicious and beautiful. There are only two things that would make this book better: pictures and weight. Even if there was a very tiny picture of each of the recipes it would be nice to be able to see it. Early on in the book they talk about how measuring by weight is so much better but most of the recipes are not by weight. How hard would it have been to put both cups and weight in each recipe. This book combined with "The Professional Pastry Chef" by Bo Friberg gives a pretty thorough decription of what you need to know to bake.
Rating: 5
Summary: Very impressed
Comment: This book is informative, insightful, and intelligent. It's not a trendy cookbook with a lot of flash, it's just got good recipes that come out perfect. I highly recommend it to any cook.
Rating: 5
Summary: The Baker's Bible
Comment: Many cookbooks about baking have words like "bible" or "complete" in them. Yet, none really deserve the term. They are never complete nor correct enough to warrant the title. This book, however, has earned the rights to these words. It originally started out as a club for professional bakers to solve their common baking problems that metastasized into this baking cookbook. It features many highly respected names such as Flo Braker, John Phillip Carroll, Marion Cunningham, Carol Field, Fran Gage, and Alice Medrich. The whole thing is edited by Rick Rodgers.
I have often heard people, including many respected food writers, lament that there ought to be a comprehensive book about baking that covers all of the important aspects and types of recipes and techniques. Well, here it is. It delves into such arcana as: the differences between genoise, sponge cake, chiffon cake, and angel food cake; the proper way to measure flour (in fact, different chapters use different methods, so read the recipes carefully and follow them to the letter; similar comments apply to which rolling pin or what kind of flour to use); and 4 different recipes for pie dough using either lard, cream cheese, shortening, or butter. The same applies to the chapter on tarts. It starts out with 5 recipes for crusts (pate brisee, pate sablee, pate sucree, tartlet dough, and quick puff pastry), and the subsequent recipes for tarts start with one of one of the crusts. The chapter on yeast breads is especially noteworthy.
Each chapter is written by a different person, and functions as a self contained primer on a particular subject. Each subject is treated systematically and thoroughly. In fact, each chapter could be published on its own as reference work on its subject. One chapter often contains more information than a standard cookbook on baking. The chapters are: ingredients, tools, basic cakes, fancy cakes, pies, tarts, fruit desserts, cookies, muffins and quick breads, yeast breads, custards, and frostings.
There are 2 important features in this book that are absent from most others about baking. First, all of the recipes are the result of extensive testing by the bakers (of which, incidentally, there are many more than just a baker's dozen or 13), and not just a "traditional" one someone habitually uses. Second, all of the recipes are solid, old-fashioned favorites (like: brownies, biscuits, doughnuts, banana bread, apple pandowdy, pecan pie, cornbread) that have been staples of the family table for decades; there are no trendy recipes here for weird baked goods that you will never make. On the down side, there are a couple of editing mistakes: p. 221 and 224 both refer to "page 000".
If you can bake cakes from boxed mixes and make cookies from the recipe on the back of the package of chocolate chips, then you are ready for this book. Even experienced bakers will learn much from the collective intelligence in this book. If there is only one cookbook about baking on your shelf, then this is the one to have.
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Title: Perfect Cakes by Nick Malgieri ISBN: 0060198796 Publisher: HarperCollins Pub. Date: 01 November, 2002 List Price(USD): $37.50 |
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Title: The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle ISBN: 0471387916 Publisher: John Wiley & Sons Pub. Date: 18 September, 2002 List Price(USD): $34.95 |
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Title: Cakes by Maida Heatter ISBN: 0836250745 Publisher: Andrews McMeel Publishing Pub. Date: 01 October, 1997 List Price(USD): $24.95 |
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Title: Baking by Flavor by Lisa Yockelson ISBN: 0471361704 Publisher: John Wiley & Sons Pub. Date: 20 February, 2002 List Price(USD): $45.00 |
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Title: The Cake Bible by Rose Levy Beranbaum ISBN: 0688044026 Publisher: Morrow Cookbooks Pub. Date: 20 September, 1988 List Price(USD): $35.00 |
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