The Cook's Illustrated Baking Book has it all--definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Read more...
The Cook's Illustrated Baking Book has it all--definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.
An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
- ISBN-13: 9781936493586
- ISBN-10: 1936493586
- Publisher: Cook's Illustrated
- Publish Date: October 2013
- Page Count: 518
- Dimensions: 10.76 x 9.11 x 1.39 inches
- Shipping Weight: 4.19 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-03-31
- Reviewer: Staff
For those who may have wondered, America's Test Kitchen really exists. The Massachusetts space used for recipe testing is the heartbeat of Cook's Illustrated magazine. Known in the culinary world for its impeccable reputation, easily recognizable from the distinctive illustrations, the magazine maintains its tone and style throughout this encyclopedic collection that tops out at 450 recipes. Fifteen chapters, including Pies and Tarts, Pastry, Cookies, and Layer Cakes, are preceded by essential Baking Basics. For those unfamiliar with CI recipes, they are long, detailed and as precise as proper cooking and baking instructions should be. Right-page bars guide home cooks on everything from Mincing Anchovies to a Paste, to Uncracking Cracked Cheesecake, to Scoring Skilled Pie Crust. Readers won't find risky or daring flavor combinations or trend-setting baked goods within these covers, but can take comfort in the Classic Brownies, Classic Tart Dough, Genoise Layer Cake, and 24-Hour Sourdough Bread recipes that can be used year after year. Fans of the magazine, and those new to this esteemed test kitchen, won't be disappointed. (Oct.)