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Baking Illustrated: A Best Recipe Classic PDF, ePub eBook


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Title: Baking Illustrated: A Best Recipe Classic
Author: Cook's Illustrated Magazine
Publisher: Published March 15th 2004 by America's Test Kitchen (first published March 2004)
ISBN: 9780936184753
Status : FREE Rating :
4.6 out of 5

32158.Baking_Illustrated.pdf

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Packed with 375 recipes, more than 150 4-color photos and 400 illustrations, Baking 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.

30 review for Baking Illustrated: A Best Recipe Classic

  1. 5 out of 5

    Erika

    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. 5 out of 5

    Becky

    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 more. 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 know more about 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. 4 out of 5

    Elisa Garza

    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 inside - more like cake, less like a biscuit. I just made Molasses Spice Cookies for Eden's school . . . I 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 inside - more like cake, less like a biscuit. I just made Molasses Spice Cookies for Eden's school . . . I 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. 4 out of 5

    Rachel

    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. 5 out of 5

    Michael Smith

    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.

  6. 5 out of 5

    Cristov

    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 lil more practice and patience with the technique but it was simply to follow and worked!

  7. 4 out of 5

    PEI Public Library Service

    The library has a new copy of a classic cookbook that bakers won't be able to resist. Have you had trouble getting your pie crusts flaky or your biscuits fluffy? Then "Baking Illustrated: a best recipe classic" by the editors of Cook's Illustrated will be your new best friend. America's Test Kitchen is the place where the cooking team assembles to test and retest recipes in order to find the formula which performs the best. If you have had a baking problem, their team has figured out a way to so The library has a new copy of a classic cookbook that bakers won't be able to resist. Have you had trouble getting your pie crusts flaky or your biscuits fluffy? Then "Baking Illustrated: a best recipe classic" by the editors of Cook's Illustrated will be your new best friend. America's Test Kitchen is the place where the cooking team assembles to test and retest recipes in order to find the formula which performs the best. If you have had a baking problem, their team has figured out a way to solve it, saying "We make the mistakes, so you don't have to". From bread to apple pie, all of the traditional recipes are covered, along with fancier items such as biscotti, profiteroles, and a fascinating recipe for flourless chocolate cake. A section on measuring techniques and shortcuts -- as well as common baking mistakes and how to avoid them -- will have you putting your ingredients together in new ways. Borrow a copy: http://bit.ly/1WgkvrA

  8. 5 out of 5

    Clearlyclaire

    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 even more photos), 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 even more photos), 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.

  9. 5 out of 5

    Elizabeth

    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.

  10. 4 out of 5

    Stacy

    This is the best baking cookbook ever. It was written by the folks at Cooks Illustrated Magazine, which means they tested every single recipe over and over again until they came up with the perfect one. Every recipe has the description of their process of arriving at the final recipe, which is really interesting if you're into that kind of science stuff. I have made probably 15 different things out of this book and every one has been perfect, from blueberry muffins to chocolate cookies to soft p This is the best baking cookbook ever. It was written by the folks at Cooks Illustrated Magazine, which means they tested every single recipe over and over again until they came up with the perfect one. Every recipe has the description of their process of arriving at the final recipe, which is really interesting if you're into that kind of science stuff. I have made probably 15 different things out of this book and every one has been perfect, from blueberry muffins to chocolate cookies to soft pretzels to crescent rolls. Just perfect. People are always asking me where I got the recipe for the things I make from this book. Highly recommended!

  11. 4 out of 5

    Jennifer

    As with all the books in the "Best Recipes" series from America's Test Kitchen (aka Cooks Illustrated folks) every recipe has been subjected to both taste tests and science experients. I enjoy the writeups for my dose of food chemistry but love the dependability of the recipes - nothing I've baked out of this book has ever been less than amazing. Want to be an instantly good baker? Just follow the directions - no straying or improvement needed with these recipes. If you only have one baking book As with all the books in the "Best Recipes" series from America's Test Kitchen (aka Cooks Illustrated folks) every recipe has been subjected to both taste tests and science experients. I enjoy the writeups for my dose of food chemistry but love the dependability of the recipes - nothing I've baked out of this book has ever been less than amazing. Want to be an instantly good baker? Just follow the directions - no straying or improvement needed with these recipes. If you only have one baking book, this should be it.

  12. 5 out of 5

    Liza

    my lovely friend Laura bought this for me because we both love the original book by these same people "The New Best Recipes". that book and this one are the go to books for finding how to make serisously anything! this one is solely devoted to baking and it is the number one essential that everyone should have for baking.

  13. 5 out of 5

    Junio

    Part of the Best Recipe Series, It tells you how to make a diverse but limited number of pastries and baked goods very well. Some of the recipes are great and I use them regularly, like the pizza dough recipe. Others, I am usually to lazy for. That is one of the problems with Cooks Illustrated, if you are lazy, the recipe has so many more steps than you feel like doing, but you know that if you don't follow the steps, it will not be as tasty. A Catch-22 situation.

  14. 5 out of 5

    Mari

    After a particularly disastrous cheesecake experiment one holiday a friend gifted me with this book. Although the book contains the results of many baking experiments so that you don't have to, I still do. However, I've found the recipes and advice in the book to be fantastic so far. I only deleted a star because they don't have any low fat, low cholesterol, low carb, etc. options, so the reader/baker is left to fend for themselves! ;)

  15. 5 out of 5

    Karen

    I am a huge fan of the magazine and the tv show. This was an early birthday present so I can use it to make myself a cake. I have decided on Boston Cream Pie. Last night I made strawberry shortcake. Better get to the gym fast before I bake again! I'm putting "read" but I will continue to read it for years, as with any other cookbook.

  16. 5 out of 5

    Paula

    My baking bible. The pizza dough comes out perfect every time and is so easy! Watch out for a typo on the quantity of butter in the pie pastry recipe. Not sure if it's too much shortening or too much butter. Either way, the fat to flour ratio is off. Best cake: classic white cake with butter frosting and raspberry almond filling. (pg. 352) Yummmmm . . . .

  17. 5 out of 5

    Catherine Woodman

    This is an excellent book, especially if you don't have alot of experience baking and you don't have alot of cookbooks. In the Cook's Illustrated style, it tells you why things work and why they don't, which can tell you why yours might not have worked as well as how to evaluate other recipes in the future, all of which is valuable, and even more valuable for the beginning cook

  18. 5 out of 5

    Margaret

    This is the Bible when it comes to baking for me, and I grew up in a family of great bakers. I've given this book as a gift more often than any other, and it's always a hit. When ATK gets it right, it's because they tested it over and over and over, so we didn't have to! Bless them - even though Chris Kimball's persona is somewhat.... charm-free. This book is the best!

  19. 4 out of 5

    Rachel

    This is my go-to book for chocolate chip cookies, orange walnut cranberry bread, and zucchini bread. The extremely fussy shortbread recipe (be careful or the whole thing will end up on the floor - ask me how I know) cost it one star. But it fixed my rock-like or too cake-like cookies and dry quick breads.

  20. 4 out of 5

    Lisa

    I wish I were rich enough to buy ALL of the Cook's Illustrated books and magazines. They are both for the literary and science-loving cooks. It must take them weeks to develop the perfect recipe for scones. They try making it with heavy whipping cream, milk, and every other dairy product known to mankind before deciding which one works best for them. Pretty smart cookies.

  21. 5 out of 5

    Camille

    This is my go-to book for everything baking!! I have never been disappointed by any of their recipes; and made the best gingerbread I've ever eaten in my life. Like all Cook's Illustrated books, the recipes have a tendency to be very specific, which can be annoying to read but leads to excellent results!

  22. 5 out of 5

    Amber

    A trust-worthy recipe for almost any classic you want to bake. If you like to experiment and have dozens of variations on a recipe, this book is not for you. If you just want a fantastic recipe that you know you could present to company on the first try, get this book. The parker-house rolls are a family favorite.

  23. 4 out of 5

    Laura

    You absolutely can NOT go wrong with Cooks Illustrated - anything. They dissect every recipe and try it numerous ways to determine the absolute, best recipe for each dish. And what's even better, they go over in painstaking detail how every version worked out and why the final one is the best. I know I can always trust a recipe from them. Always.

  24. 5 out of 5

    Pedro

    This book is chock full of incredible recipes, but and this is a big butt. This book is not for the beginning baker. It is great for the intermediate to advanced home baker. Folks new to baking will find the recipes intimidating and to involved. That said I love the recipe.

  25. 5 out of 5

    Theo

    This is the best baking book ever!!! I love this book, it's the perfect book for engineering types since they try the recipes a gazillion different ways and dissect the exact reason they chose to make it the way they did. Also, I love the illustrations of failed attempts at things.

  26. 4 out of 5

    Robin

    This is more than a cookbook, more than an instruction manual, more than advice on all things culinary. This book is story, a tale of rapture and revelations. It can be read like a novel and keep you wanting to turn to the next page.

  27. 5 out of 5

    Mary Kay

    If you are interested in baking, this is an excellent book. The authors meticulously test each recipe and explain why certain ingredients work and others don't. This book has helped me become a better baker.

  28. 4 out of 5

    Vanessa

    Clear, concise recipes; a great baking 101 book. If you are having a problem with a certain recipe, though you may not use this books recipes all the time, they at least discuss how and why you can achieve the best results from each recipe.

  29. 4 out of 5

    Mightyko Jackson

    #1 cookbook (for baking) on my shelf. And I have a lot of cookbooks. Every recipe turns out perfectly.

  30. 5 out of 5

    Jan

    Another book I would like to own.

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