Ebook , by America's Test Kitchen
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, by America's Test Kitchen
Ebook , by America's Test Kitchen
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Product details
File Size: 423674 KB
Print Length: 518 pages
Publisher: America's Test Kitchen (July 17, 2018)
Publication Date: July 17, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07DBQW5D8
Text-to-Speech:
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Amazon Best Sellers Rank:
#109,326 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Waste of money. :-) I am a huge fan of Cook's Illustrated (CI) and America's Test Kitchen (ATK) and I accept that many of their cookbooks repeat recipes - not a problem. But, this "new" Cook's Illustrated Baking Book is not new. Check the title page. The copyright for the black and white version of the Cook's Illustrated Baking Book is 2013 (which I purchased). The copyright for this "new" Baking Book is also 2013. What's different? A few name changes on the title, the removal of the Christopher Kimball introduction, and a few color photos. Otherwise, it's the same book!! I've been had! :-) Of course, not the first time by CI/ATK, but this really was a waste of my money. So, I gifted the book to one of my siblings. Let me be clear: the Cook's Illustrated Baking Book is a good cookbook (I use it often), but if you have the version with the black and white photos, you don't need this "new" edition unless a few color photos will make a difference for you. It didn't for me.
Fantastic cookbook full of wonderful recipes. Lots of great tips and tricks for things that I make regularly and didn't think could use improvement. Today I made the chocolate bundt and the lemon bundt and both were fantastic, I even subbed the white flour for white whole wheat flour and they still turned out great. I loved the tip to mix a paste made of 1 T melted butter with flour and brush it over the bundt to make it truly non-stick. For chocolate use 1T melted butter and 1T cocoa powder for chocolate. It worked like a charm and the bundt cakes slid right out.
I’d give this book 3.5 stars. I’ve made a few of the recipes and I have found them to be hit and miss. For example, the almond biscotti recipe calls for 2 cups of flour,1 cup of sugar, and 1/4 tsp salt! That’s WAY too much sugar, and not nearly enough salt. I used 1/2 a cup of sugar and they are plenty sweet. I doubled the salt. Unfortunately though they turned out a little dense since I had to over work the dough to add the additional salt (when I tasted the batter it was bland). The blueberry scones are fantastic (also reduced the sugar), but the choux pastry was a total fail for me. Sometimes the traditional recipes don’t need that much tweaking, imo. I personally like choux pastry just as it is. There also seems to be too much of a reliance on AP flour for me. I can easily get pastry and bread flours online or in stores (even Walmart sells bread flour). I sub in pastry flour for most everything except breads and it works very well for me. If I think I need a little more gluten I add in some bread flour.They do give you some really good tips and some new techniques which can sometimes make your life simpler. I used their method of shaping and rolling scones when making cheese scones from a different recipe and they turned out flaky and delicious.It really is all about preference. I do think the book is informative and has some good recipes, but just know you don’t always have to follow them to a T if the recipe doesn’t seem to make sense.
Love love love this recipe book! Full of cool tips and tricks and solid recipes! There are explanations of why to use each ingredient and how the science of baking works so you understand why you’re doing certain things to the product. Super informative and beautiful. I made a bunch of items from here but the most stunning with the summer berry tart! Soooo good. I will say, I’ve gotten The Perfect Cake and The Perfect Cookie from the library since this book, and more than a few (but certainly not all) recipes overlap, so if you own either of those books you may have mild disappointment. But there is so much more in other categories that it’s definitely still worth it!
I love to bake and have a large collection of cookbooks. This is a great addition to the collection. I love the sections where they tell you why it works. I have picked some great tips reading their books.
If you are a fairly knowledgeable cook than you will really enjoy these cookbooks. They take things like a banana bread and bring it to the best banana bread you will ever bake or have in your life. Is it a little more work, absolutely, but if you love to cook, if you enjoy the process then these books are for you.
I’ve baked five thing from this book so far, and all have been perfection. That alone would inspire me to write a review, but my neighbor shoveled your drive and I promised him brownies. I have often said that if I could have only one food on a desert island it would be brownies—I made the chewy brownies. Best I have ever had. Not sure Benny’s gonna get any. Buy the book and use it! These folks are good.
An amazing compendium of baking recipes with a great deal of useful information as well.
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