Baking Illustrated
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Product Description
Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America’s Test Kitchen, where the test cooks and editors have very much examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to building pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook’s Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of additional questions.
Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black jungle Cake, and Tarte Tatin). Every recipe has been very much researched and tested to bring you the “best” recipe (we’ll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We’ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our examination and error.
And because we know that excellent baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color slot in that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes – we’ve made them all.) We don’t want you to take the time to bake a layer cake from scratch only to settle for the “homemade” look. The visuals in this slot in show you how to do it right. Color photographs demonstrate excellent results as well as terrible, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking.
Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire lacking ever losing sight of your essential goal: building family tree favorites that taste better than ever.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. Excellent cooks are ever commendable. Excellent bakers, on the additional hand, have something about them larger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Excellent 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 Additional 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 huge 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 persons 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
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Whereas most recipe books would call for “3 garlic cloves, minced,” this book calls for “3 medium cloves, pushed through a garlic press or minced (about one tablespoon.” Wheras most recipes call for salt, this one questions for kosher salt or table salt. “Flour” becomes “bread flour”; “grated Parmesan cheese” becomes “keenly grated Parmesan cheese”; “lime oil” becomes “extra-virgin lime oil.” There is simply too much high-falutin’ information that is not needed. Even worse, the instructions repeat things several times, over and over again, which might be fine if you have the education of a sixth grader but which becomes harsh for the rest of us who, indeed, can follow directions. Furthermore, the directions are written in this semi-friendly, semi-proper, worried-to-offend-anyone-by-being-too-brief style that comes off sounding like a chiding school marm. The book is well-laid out and sensible with clear ingredients lists and the like. Some of the steps have far too many sub-steps to be considered just one step. And in many instances, the recipe tells you to turn back to additional pages for the directions for forming dough or something similar, causing you to have one, two or three bookmarks throughout the book for one recipe. The recipes themselves rate four and a half stars; the manner of language a dismal two stars, hence the three star rating agreed.
Reader’s Rating: 3 / 5
As a beginner baker I establish this book really uninspiring; 500 pages thick lacking very many photos. Normally I would never buy cook books lacking gorgeous illustrative photos, but because this one said “Baking Illustrated” with brilliant ratings from additional customers I assumed it would be wonderful. I’m not even motivated to try any recipes here because they are really text-heavy and written in such a intricate language like others previously commented. I am now further turned off by the fact that some of the reviews here say the recipes contained typos.
Reader’s Rating: 2 / 5
I have yet to try any of the recipes but overall the book is full of tip/techniques. The quality of the paper stock leaves a bit to be desired.
The paper quality of some additional Cooks Illustrated books is much privileged.
Reader’s Rating: 4 / 5
Another family tree has this cookbook. Read pieces of it and establish it very appealing. Had to get one for myself.
Reader’s Rating: 5 / 5
Tried the Pizza recipe from this book so far and it came out excellent. Could use more pictures for the recipes.bbb
Reader’s Rating: 4 / 5