Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale
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Product Description

A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.

Amazon.com Review

The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It''s all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There''s cooking and there''s baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook''s Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You''ll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook''s Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there''s no fudge room with baking. It works or it doesn''t. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle

From Publishers Weekly

With refreshing wit and patience for the home cook, the editors of Cook''s Illustrated magazine present their collective wisdom in an easy-to-use format. Whether readers are baking Brownies or Peanut Butter Cookies, or want to try the more advanced Crescent-Shaped Rugelach with Raisin-Walnut Filling or Fallen Chocolate Cake, or if they''re in the mood for something savory, such as Soft Pretzels or Buttermilk Biscuits, they''ll find everything (and possibly more) here. The criteria are stringent: a brownie "must not be so sweet as to make your teeth ache, and it must certainly have a thin, shiny, papery crust... offering a contrast with the brownie''s moist center." Lengthy prologues explain the tests the editors conducted to arrive at each recipe, with humorous characterizations of what not to do (for example, readers learn to avoid the "lean, mean, whole-wheat-flour oatmeal scone"). The testers often start with professional chef recipes, tinkering as they go. Blueberry muffins get an overhaul in the "Blueberry Muffin Hall of Shame," with mug shots of the guilty muffins'' characteristics (e.g., mashed, sticky surface, flat top). Even casual readers will appreciate the editors'' narrative flair and baking science (e.g., quiche gets cooled on a rack to prevent condensation), and there''s a refreshing absence of diet-conscious recipes here. With step-by-step illustrations on everything from how to remove bar cookies so they don''t crumble to chopping nuts, and a section on ingredients that goes as far as to recommend specific brands, this is an indispensable, comprehensive baking reference.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"Baker’s bible is worth its weight in gold" -- The Seattle Times, April 6, 2004

"The best instructional book on baking this reviewer has seen." -- Library Journal (starred review) on Baking Illustrated

From the Publisher

This book has been tested, written and edited by the folks at America’s Test Kitchen, a very real, 5,000-square-foot kitchen located just outside of Boston. It is home of Cook’s Illustrated magazine and is the Monday through Friday destination for close to two dozen cooks, editors, food scientists, tasters and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the "best" version. We start the process of testing a recipe with complete lack of conviction. By that I mean we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test half-dozen of the most promising, and taste the results blind. We then construct our hybrid recipe and continue to test it, varying ingredients and techniques, and cooking times until we reach a consensus. The result, we hope, is the "best" version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, "We make the mistakes so you don’t have to."

All of this would not be possible without the belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some folks like spicy food and other don’t, but there is a right way to sauté, there is a "best" way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook.

You can watch us work (in our actual test kitchen) by tuning into America’s Test Kitchen on public television or by subscribing to Cook’s Illustrated magazine, which is published every other month. We welcome you into our kitchen, where you can stand by our side as we test our way to the "best" recipes in America.

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4.8 out of 54.8 out of 5
282 global ratings

Top reviews from the United States

A. Silverstone
5.0 out of 5 starsVerified Purchase
Foundational Cookbook for Baking
Reviewed in the United States on March 10, 2015
Cook''s Illustrated''s cookbooks are fantastic. An outgrowth of their magazine, they deconstruct a recipe, find what are the critical steps and most important ingredients, and then deliver the clear instructions that insure success every time. The editors take a systematic... See more
Cook''s Illustrated''s cookbooks are fantastic. An outgrowth of their magazine, they deconstruct a recipe, find what are the critical steps and most important ingredients, and then deliver the clear instructions that insure success every time. The editors take a systematic approach to each dish be it bread, cake or cookies. There is often a narrative story on how they approached the recipe; what they tried; what worked; what didn''t, culminating in the final recipe. The focus of Cook''s Illustrated cookbooks is technique because, especially with baking, that is necessary to ensure success. To be able to increase your repertoire, at the end of many recipes they tell you how to make variations on a theme. For example the Oatmeal Scone recipe has variants listed for Cinnamon Raisin, Apricot-Almond, Hazelnut with Dried Cherries and Glazed Maple-Pecan. Befitting a legitimate baking cookbook, the recipes include weights, in addition to the usual volume units.

This is a fantastic cookbook for both the novice cook as well as the experienced home baker. The chapters are divided into Quick Breads, Muffins, Biscuits, and Scones; Yeast Breads and Rolls; Pizza, Focaccia, and Flatbread; Pies and Tarts; Pastry; Crisps, Cobblers, and Other Fruit Desserts; Cakes; and Cookies Brownies, and Bar Cookies. Like in the magazine, there are a number of drawing and some photographs that show you want you want to achieve, as well as how some recipes go wrong.

Baking Illustrated will start your mouth watering when you leaf through it. This is one of those cookbooks that you will keep going back to, and probably will get smudged with flour, butter and sugar.
7 people found this helpful
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Natalie Hartzell
5.0 out of 5 starsVerified Purchase
A Bible for Amateur Bakers! (Plus, it looks great on the shelf)
Reviewed in the United States on January 2, 2020
I bought this book gently used in order to save a few $$ and I couldn’t be happier. Purchased right before the holiday season and so far I’m 4/4 on new A++ baking recipes - Sour Cream Coffee Cake, Chewy Chocolate Chip Cookies, Snickerdoodles and the pie crust recipes are... See more
I bought this book gently used in order to save a few $$ and I couldn’t be happier. Purchased right before the holiday season and so far I’m 4/4 on new A++ baking recipes - Sour Cream Coffee Cake, Chewy Chocolate Chip Cookies, Snickerdoodles and the pie crust recipes are not to be missed! Can’t wait try many many more. And all the extra tips and tricks may even give me the confidence to try baking my own bread!
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Chad Bean
3.0 out of 5 starsVerified Purchase
The good thing about this cook book is that it takes ...
Reviewed in the United States on January 12, 2015
The good thing about this cook book is that it takes the time to explain cooking details and the effects of how you bake. For instance, it explains what effect the temperature of butter has on the way a cookie comes out of the oven. The thing I don''t like about the... See more
The good thing about this cook book is that it takes the time to explain cooking details and the effects of how you bake. For instance, it explains what effect the temperature of butter has on the way a cookie comes out of the oven.
The thing I don''t like about the book is that the recipes are not the best classic versions of the dish, but rather a weird version that someone picked, much like chefs are always trying to come up with something new on TV cooking shows. I''d prefer to simply perfect the classic dishes, as they are normally the best.
15 people found this helpful
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Lisa
5.0 out of 5 starsVerified Purchase
Thorough baking cookbook.
Reviewed in the United States on June 2, 2018
Delivery was quick. The cookbook came as described. One of the reviews I read before I bought this book said there was a chapter on High Altitude Baking. It is not a chapter. There a couple of pages on the subject. BUT, what a wealth of information!! I live in Colorado at... See more
Delivery was quick. The cookbook came as described. One of the reviews I read before I bought this book said there was a chapter on High Altitude Baking. It is not a chapter. There a couple of pages on the subject. BUT, what a wealth of information!! I live in Colorado at 6500 ft. above sea level. I am excited to dive in deeper with all this information to help me bake a cake from scratch and everything else! The chapters are well organized and the wording is detailed and simplified for a casual home baker like me to understand.
It explains why you use certain flours for different recipes, they tested hundreds of recipes and let the reader know what worked and what didn''t, has step-by-step illustrations, everything a home baker could need to learn to make tasty treats for their family and friends. Highly recommend!
One person found this helpful
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Chris C
5.0 out of 5 starsVerified Purchase
Great resource for bakers
Reviewed in the United States on November 20, 2019
I''m an experienced baker and bought this cookbook as a gift for my daughter. This book has every recipe she could want. Even better, it gives her plenty of information about what makes the recipe work. She frequently calls me with questions like, "Do I HAVE to soften the... See more
I''m an experienced baker and bought this cookbook as a gift for my daughter. This book has every recipe she could want. Even better, it gives her plenty of information about what makes the recipe work. She frequently calls me with questions like, "Do I HAVE to soften the butter for these cookies?" and "Can I use regular flour instead of cake flour?" Not that I mind visiting with her, but this book will give her all the wisdom she needs if she isn''t able to get hold of me. And, it''s organized in a way that she can skip those details if she wants.
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Lone Rider
5.0 out of 5 starsVerified Purchase
Awesome.
Reviewed in the United States on July 18, 2014
It''s amazing how much you don''t know you don''t know until you start reading something by Cook''s Illustrated. I always find myself saying aloud, "I always wondered about that!" or, "I had no idea!" I love to bake but this book has taken my skills up a notch... See more
It''s amazing how much you don''t know you don''t know until you start reading something by Cook''s Illustrated. I always find myself saying aloud, "I always wondered about that!" or, "I had no idea!" I love to bake but this book has taken my skills up a notch or two. They also have a section on high-altitude baking which solved several problems I''d long battled. The recipes are wonderful, and the explanations are even better. In true Cook''s Illustrated style, they aren''t just giving you a "paint by number" recipe, but they teach you how to cook by explaining what works, what doesn''t, and why. Can''t recommend this highly enough.

Oh, it''s also a pretty hefty book. It takes up as much space as three other cookbooks, but it contains more valuable information than most of my other cookbooks combined.
4 people found this helpful
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Erica Podrazik
5.0 out of 5 starsVerified Purchase
When you need a recipe that just works... it''s in here.
Reviewed in the United States on September 13, 2013
As with most Cook''s Illustrate cookbooks, this product is terrific. If you''re in need of a fail-safe recipe for a good selection of breads, pies/tarts, cakes, and cookies, this is a great buy. I''ve been thrilled with their creme brulee, carrot cake, Boston cream... See more
As with most Cook''s Illustrate cookbooks, this product is terrific. If you''re in need of a fail-safe recipe for a good selection of breads, pies/tarts, cakes, and cookies, this is a great buy.

I''ve been thrilled with their creme brulee, carrot cake, Boston cream cupcakes, and cream cheese brownies... And look forward to making more from this cookbook.

Pros: A great selection of recipes. Their discussions before every recipe are informative, and have the potential to teach you a lot about baking. I have never had a recipe turn out less than perfectly.

Cons: The book is formulaic. If you''re an advanced baker or someone for whom instinct and creativity play a major inspirational role, you may find this book stiffing. This book also occasionally assumes the baker has certain equipment on hand- for instance, the carrot cake recipe is made almost entirely via food processor. If you don''t happen to have one, you need to work your own way through the recipe. (Which, if you''re even a moderately confident baker, is not overly difficult.)

Over all- this is a great buy, full of varied and wonderful recipes. It''s formulaic nature makes each recipe pretty fail-safe, but it may not inspire you to get creative.
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J. Fuchs
5.0 out of 5 starsVerified Purchase
Awesome desserts when typos don''t mess them up
Reviewed in the United States on November 22, 2005
The best general book on baked goods out there. THE GOOD: The recipes -- as with all Cooks Illustrated books, the people at America''s Test Kitchens have tried every variation reasonably possible to come up with baked goods that taste the best to a... See more
The best general book on baked goods out there.

THE GOOD:

The recipes -- as with all Cooks Illustrated books, the people at America''s Test Kitchens have tried every variation reasonably possible to come up with baked goods that taste the best to a majority of people and don''t contain any wasted steps (such as macerating apples in sugar before baking them in a pie). For instance, for their cranberry nut bread, which is one of the most delicious baked goods I''ve ever tried, they experimented with different sweeteners (sugar, brown sugar, orange juice, etc.), different liquids (milk, buttermilk, yoghurt) and various leveners, all to come up with a moist, not-too-sweet, flavorful treat.

The organization -- the book is organized into types of baked goods: quick breads, yeast breads, cakes, pies and tarts, cookies, etc. Each section has an index that lists the recipes in that section plus the variations on each main recipe. For example, under apple pie, there are varations for apple-cranberry, apple-bluberry, apple-ginger and so on.

The pictures -- there aren''t a lot of pictures, but the ones ther e are are gorgeous and inspiring.

The illustrations -- there are myriad illustrations showing how to do such things as line a baking pan to make removal of bar cookies clean and easy, how to roll out pie dough, how to toast nuts, etc. These illustrations help make the instructions particularly easy to follow and show how to simplify complicated baking steps. Easily the best thing about this book.

The instructions -- amounts are given in both volume (cups) and weight (ounces) so that bakers with scales can use the most precise measurements but that bakers without scales can use the recipes, too. Everything is crystal clear, including decriptions for how to tell when something is done by how the dessert looks and behaves, so that you don''t have to worry so much about whether your oven is exactly the same as the ones the authors used. Instructions run from purchasing items all the way through to slicing.

The tips -- plenty of useful tips on ingredients, which equipment works the best for each task (down to brand names) and which is the best value, to how to prepare, shop, store and work with different pieces of equipment and ingredients.

The summaries -- some people don''t care about all the things the authors tried, but there is a summary for each recipe if you''re interested, and it helps to explain why to use certain ingredients and when you can substitute, which helps one to become a better baker all around and eventually lets you personalize the recipes to suit your taste, not to mention helping you learn to create your own. This eliminates a slew of baking errors as they tell you what not to do as well as what works. But you can just as easily ignore the summaries and follow the recipes alone.

THE BAD:

It would have been nice had they included some non-baked desserts , such as ice cream. The ice cream recipes in The New Best Recipe are fantastic, but they would make sense in a book that has so many desserts that go well with ice cream. Also, you won''t find anything fancy here -- the recipes are for pretty basic items, although anything basic you want is probably in here, with the possible exception of an all-butter pie crust, which is inexplicably left out. You only get items that the authors think are the easiest and best all-around for the category. In any event, since other bakers aren''t always as thorough in trying out recipes, when I want to make something fancy, I find it helpful to consult Baking Illustrated for techniques and ingredients so that I can intelligently change recipes from other cookbooks that don''t quite work.

THE UGLY:

This book has a shocking number of significant typos and inconsistencies. Two examples: The recipe for basic pie dough calls for twice as much shortening as is correct. After making a gooey mess, I double-checked the recipe in The New Best Recipe and in Cooks Illustrated online, and found that Baking Illustrated indeed contains a typo -- the amount of shortening should be 1/2 cup, not 1 cup. In the recipe for Pecan Bars, the crust calls for 1/4 cup of pecans, and the filling for 2 cups, but in the instructions for the filling it says to add the remaing 1 3/4 cups. Thankfully I have a subscription to Cooks Illustrated online (a fantastic website), so I could confirm that the 1 3/4 cups was correct. (As an aside, the recipe online calls for the same ingredients as in the book, but with an entirely different technique).

In short, this is a great book other than the sloppy editing job and is highly recommended for both beginning and experienced bakers.
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Top reviews from other countries

clayfinch
3.0 out of 5 starsVerified Purchase
Modern Baker
Reviewed in the United Kingdom on June 9, 2013
A bit too technical in parts. Found this a bit hard going in parts plus it seems written for the American market
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Ryan G. Massi
5.0 out of 5 starsVerified Purchase
Bought for home use.
Reviewed in Canada on November 3, 2018
Full of informative and excellent recipes that is bound to please the novice and advanced baker alike.
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Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale

Baking 2021 sale Illustrated: A Best Recipe Classic outlet sale