Baking Illustrated
by Cook's Illustrated Magazine Editors
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Book Reviews of Baking Illustrated
Book Review: A little something for everyone
Summary: 4 Stars
I'm a huge fan of Cook's Illustrated magazine. This book is by the same creator. I read one other review that mentioned if you already own The New Best Recipe then this book will be mostly repeat recipes. That is true but I bought it anyways because I specifically collect baking cookbooks. It's a very good read and quite interesting how they experiment with different ingredients, oven temps, baking pans, order of ingredients, mixing methods....etc... it goes on and on how they fine tune each recipe to get the exact result they are looking for. One other reviewer also mentioned that the end result is what the book's writers are assuming it should taste like. I agree with that. I for one like certain cookies or cakes that are really dense where as the book may be trying to achieve a lighter fluffier result. But the point is, all the recipes that I've baked seem to result in delicious and appealing desserts. I've tried dozens of recipes and they have all been wonderful. There is a huge variety of recipes and also variations of many of those. They also have sections where they review different ingredients rating them from "highly recommended" to "not recommended". You'd be surprised at some of the findings. Many of the more expensive ingredients are not necessarily better and many of the cheaper products are rated very highly! I steer clear of certain brands just because Cook's Illustrated rates them poorly. They also rate baking pans and that is very interesting. The recipes styles are everything from fancy restaurant type of desserts to good ole home cooking. Although this book may appear complicated for beginner bakers - it is probably the best book for beginners because it explains everything so thoroughly! I guess my big complaint is the lack of photos. I'm a sucker for those big glossy photos of the end result. I do recommend this book for beginners and for the more experienced baker- it has just about everything.Book Review: Best baking book I've seen lately
Summary: 5 Stars
I was a charter subscriber of _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.Book Review: Foolproof and useful baking guide.
Summary: 5 Stars
I, personally, love this book. This is the book to get out when you want to bake and need a "sure fire" recipe. You can find a recipe for almost any occasion - from homey brownies to special occasion layer cakes.
Coming from the publishers of "Cooks" magazine and the television show "America's Test Kitchen," it should come as no surprise that all the recipes have been thoroughly tested. They have taken into consideration that home cooks have access to different ingredients, equipment and are at different levels in terms of skill. This assures you that your results will be good every time, if not great. Additionally, the writer points out common pitfalls and problems encountered with certain baked goods and explains which ingredients are more critical and why.
I have personally tested many recipes and have found them to be clear, relatively simple, and, most importantly, yummy!
I agree with other reviewers that the recipes are based on the tastes of the test kitchens and therefore may please groups of individuals but not individual tastes. However, after most recipes, variations are offered (how to dress up plain scones for example).
This may not be the book for expert cooks but for everyone else it will certainly demystify baking and make it accessible to anyone who has the time to put into it.
It's often said that cooking is an art and baking is a science and if that were true, I think this book would be the manual.
Book Review: THIS BOOK ROCKS!
Summary: 5 Stars
I first tried this cookbook when it was a snowy day and I was cooped up all day. I decided to make the white sandwich bread because I had run out of bread, and with a foot of snow falling, I wasn't getting to the store anytime soon. The recipe looked pretty easy. I made it using the stand mixer that I have (Kitchen Aid). They also have another recipe using a food processor. I was surprised how simple it was to make. It baked up just fine, and when I cut into it, it was awesome. It has a wonderful taste and texture. It was just like good sandwich bread that you would get at a great bakery - not the grocery store type at all.
I was on a roll, so later that day I made the thick and chewy chocolate chip cookies. OMG! These cookies were unbelievable. They are like the kind you buy at a good cookie shop, only better because they're made by you with your ingredients. They were simple to put together and bake because the directions are so great. Everything you need to know to make great bread or great cookies is explained to you so you don't mess it up. I had been so intimidated by making my own bread in the past, and now that I'm not any longer, I'll make it again. There are many pictures and illustrations that make this book really nice, which makes it more appealing than The Best Recipe, although that's also a great book. You won't be sorry if you buy this book. Happy baking.
Book Review: Must have book for a true baker
Summary: 5 Stars
This book is exquisitely executed. It includes great detail in explaning of any ingredients functionality in the recipe discovery.
To people who complain about the pie crust error. These are the same people who has not have concept in making pastry. You DO NEED MORE FAT to make a classic pie crust. A typical crust require 3:2:1 ratio (fat: flour: cold water) construction.
People who complained about lack of "WOW" factor, simply because they are lack of imagination and creativity. JUST DON'T BLAME THE BOOK. There are enough basic recipes and explanation to strengten an individual' baking knowledge building block. With these fundamental understanding in baking, it is impossible for a person to add or substrate ingredient(s) to create new recipes. IF THIS SOUNDS LIKE YOU, maybe you SHOULD PAY MORE ATTENTION to how the book comes out with the recipes and explore more with your ingredient options to create more recipes on your own.
Picturesless? It is a COOKBOOK, NOT A PHOTO ALBUM. Many great cook-books consist of very little pictures and it is nothing wrong with it.
Final words, this is a really fantastic book for people who really want to learn of bakinng and the chemical reactions of ingredients. If you are an analytical, enthuist, and a full of creativity and imagination person, THIS WILL BE A MUST HAVE BOOK.