Martha Stewart's Baking Handbook
by Martha Stewart
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Book Reviews of Martha Stewart's Baking Handbook
Book Review: Culinary Commentary on Martha Stewart's Baking Handbook
Summary: 4 Stars
I have baked EVERY recipe cover-to-cover in Martha Stewart's Baking Handbook - sequentially, with documented photographs, with emailed commentary to Martha - and with periodic bake-through telephone & live appearances on "MARTHA" chronically my experiences with each of her recipes in this Baking Handbook.
The following is my "Culinary Commentary" on this book:
The Positives [Many]
* Just as any aspiring cook should start by cooking their way through Julia Child's "Mastering the Art of French Cooking" Volumes 1 and 2, in my opinion any aspiring baker should start by baking their way through Martha's "Baking Handbook"
o For the aspiring baker Martha's Baking Handbook provides grounding, understanding, confidence and inspiration to find & fuel one's baking passion - & then enabling that aspiring baker to spring forward to more advanced creations.
o Baking through the book cover-to-cover forces one to learn all the basics of baking because the cover-to-cover baking commitment forces you to bake what you might otherwise never choose to try [& hence learn from].
o Baking every recipe requires that one gradually acquire all the "essential" baking equipment - from a heavy duty mixer to baking pans to pastry piping tools.
* What you see is what you [sequentially learn to] bake!
o Each recipe is accompanied by a color photograph of the finished product - & indeed, if you follow the recipe you will create a "picture perfect" rendition of the recipe.
o Each chapter builds on development of culinary skills [e.g., chapter 3 "Cakes" provides an introduction over view to baking cakes, followed by a review of relevant "equipment" and "techniques" followed by recipes progressing from basic ["Yellow Butter Cake"] to advanced ["Mocha Pistachio Wedding Cake"].
The Negatives [Few yet Significant]
* There are a relatively small number of errors [e.g., "Prune Filling" page 336 states "makes enough for 1 dozen (Danish) pinwheels" where as actual yield makes enough for at least 4 dozen pinwheels] & short comings in preparation details [e.g. "Panettones" page 308 fails to specify the size of Panettones molds to be used].
* The book's binding is terrible. Clearly the binding is done with cheap glue. The consequence is that if this "Baking Handbook" is used as it should be [i.e., perpetually as a trusted and frequently used resource] the pages begin to fall out. I had to take my copy to a professional book-binder [at considerable expense] to have my copy rebound.
* The page paper quality is not "annotation-friendly". In my opinion, any baker must annotate any recipe with notes specific to what they learned while baking a recipe. I found that any notes that I penned onto the pages of this Baking Handbook tended to smear illegibly unless I was extremely careful to (1) let the ink dry prior to closing the book & (2) never allowing moisture to contact my previously penned notes.
My Favorite Recipes:
* From the chapter on Simple Baked Goods: "Cherry Streusel Coffee Cake" [pg 54-55] - easy, fool proof and fabulous
* From the chapter on Cookies: "Graham Crackers" [pgs 90-92] - bake these and never again will you settle for store-bought.
* From the chapter on Cakes: "Old-Fashioned Berry Layer Cake [pgs 154-155] - even a novice can successfully make these amazingly delectable and stunning cake.
* From the chapter on Pies, Tarts, Cobblers & Crisps: "Slab Pie" [pgs 238-239] - simply stated, one of the best pies I have ever made.
* From the chapter on Yeasted Baked Goods: "Chocolate Babkas" [pgs 352-353] - an unforgettable & blissful combination of chocolate and yeasted coffee cake most definitely worthy of the effort taken to prepare.
* From the chapter on Pastries: "Gougères" [pgs 366-367] - based on the recipe for pāte a choux [pg 358], this is an easy and impressive savory pastry that anyone can make.
My least Favorite Recipes:
* From the chapter on Simple Baked Goods: "Pumpkin Bread" [pg 49] - amount of batter was too much for the specified loaf pan size.
* From the chapter on Cookies: "Cheesecake Thumbprints" [pg 112] - cookie was bland and filling ran out of indentation and filling was not pristine white.
* From the chapter on Cakes: both of the "Upside-Down" cakes [i.e., "Apricot-Cherry" [page 180] and Pineapple-Mango [page 183] - both reminded me of a Betty Crocker cake mix based recipe from the 1950s.
* From the chapter on Pies, Tarts, Cobblers & Crisps: "Rum-Raisin Pie" [pgs 246-247] - the rum is over powering and the crust adhered to the plate.
* From the chapter on Yeasted Baked Goods: "Cranberry-Pecan Rye Bread" [pgs 298-299] - barely rose and tasted like and had the texture of an unsweetened fruitcake.
* From the chapter on Pastries: "Sfogliatelle" [pgs 380-382] - this is actually a pasta dough pretending to be a pastry ... I was not impressed.
My "Culinary Conclusions":
* To the prospective buyer of "Martha Stewart's Baking Handbook": YES. Absolutely purchase the book and use it and learn from it!
* To Martha: Good Grief Martha, for the next edition of your "Martha Stewart's Baking Handbook" please "practice what you preach" i.e., quality! - and as such price in quality binding so that pages will not fall out of this fabulous resource by those that respect, repeatedly use, and treasure your "Baking Handbook".
Culinary Commentary
by
Anne Evans, MVP*
*MVP = Most Valuable Patisserie
Book Review: Invaluable All-Purpose Baking Resource
Summary: 5 Stars
I've owned this book for a bit over a year, and it has quickly become one of my favorite baking books (Believe me, I own quite a few). The recipes run the gamut from simple breakfast muffins to rustic cobblers to elegant napoleons. There is even a recipe for a three-tiered wedding cake! Some recipes are quick and easy, while others tend to be very complex and involved, offering options for both the novice and advanced home baker, and allowing the user to grow with the book, trying more difficult recipes as one's skills expand. However, even the most complex of the recipes are laid out and explained clearly. In addition, there are beautiful photos on nearly every page (and most pages have more than one!), showing both finished baked goods and illustrating techniques.
I've made quite a few of the recipes in this book and thought I'd share a few of my favorites. There are four cupcake recipes in this book, of which I've tried three. The Maple-Walnut Cupcakes with Maple Buttercream (p. 164) are really excellent. Make more candied walnuts than cupcakes - you'll just want to grab a handful and munch on them while you're garnishing. The Carrot-Ginger Cupcakes (p. 166) were really light and fluffy, although they very mild and not all that carrot cake-y, so that may not be to everyone's taste. But the instructions for making marzipan carrots (with photos!) make them so easy. I've made the One-Bowl Chocolate Cake on p. 168 as both cupcakes and a layer cake, and it's a great go-to basic chocolate cake recipe. The Marble Cake with White Chocolate Glaze (p. 65) is super easy yet impressive - the perfect thing to have with coffee when a friend stops over.
Martha's Classic Apple Pie recipe (p. 228) is simple and excellent, and her Pate Brisee (p. 224) is my go-to recipe for pie dough - it works every time. The Tarte Tatin (p. 265) is about as easy as a "company" dessert can get, looking both rustic and fancy at the same time (and it tastes amazing - like candied apples on pie crust; how could you go wrong?) I've made the Fruit Curd Tartlets (p. 258) with both lemon and lime curd (both on p. 390), and while the tartlet molds I used were really small (about 1" - don't do it to yourself!!!) and a huge pain in my [...], everyone loved them and they were gone in a flash.
This book makes even difficult, pastry chef-caliber techniques like laminated doughs accessible. I made the from-scratch Puff Pastry on p. 359, and while it took the better part of a day and used a crapload of butter, the difference from frozen, pre-packaged puff pastry was so amazing that I don't ever want to buy it again. I also tried my hand at the Danish Dough (p. 334), and made the Prune Pinwheels and Apricot Bow Ties (p. 336 & 338, respectively). The absolute winner of the book, though, is the Chocolate Babka on p. 352. Coming from a Russian/Polish Jewish background, I've eaten a lot of babkas, but this one was PERFECT. Loaded with chocolate, covered in streusel.... you need to try it. Granted, the recipe calls for 2 rises and with several different components it takes a bit of time to complete, but it also makes three loaves and they freeze beautifully. Eat one, store the other two in the freezer, and you'll have something perfect to bring to a potluck or housewarming at a moment's notice.
Book Review: If I could only own one baking book this would be it
Summary: 5 Stars
I bought this cookbook when it first came out a few years ago and could not be more pleased with it. What I love about it is that it is the perfect combination of tried and true tips and techniques and mouthwatering recipes. The result is a book that I turn to not just when I am looking for a great recipe, but also for points of information that will make me a better baker. It is a very thorough cookbook and I have found that if I am looking for a standard or classic baking recipe, whether sweet or savory, there is a good chance this book will have it. In addition to this cookbook, I also own The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook, but find that I turn to Martha more often for the following reasons:
-The color pictures. There are far, far more of these in this book than there are in The King Arthur Flour Baker's Companion. These not only make the book a more mouthwatering read, but provide great visuals when making the recipe.
-The flawless results. For me the proof is often in the pudding. Every recipe I have made from this book has come out as expected which makes it the perfect book to turn to when I am making something for the first time. I have made her peanut butter sandwich cookies, oatmeal raisin cookies, sugar cookies, royal icing, chocolate scones, challah, english muffins, and one bowl chocolate cupcakes and all were winners. I think a lot of this is due to the fact that the recipes are clearly well tested and the directions impeccably written.
-Recipes and advice for every skill level. When I first bought this book I was a beginning baker and found the recipes and tips as relevant as I do now. I love the fact that as I grow in confidence as a baker there are always more things to learn.
Overall I am thrilled with this cookbook. However there are some things that other baking books have that this one does not. For one, The King Arthur Flour cookbooks are great at having nutritional information, even for recipes that are not low fat. This one does not, but considering how much cream, butter and oil are in these recipes, it is probably all for the best. This book also tends to lean more towards classic flavor combinations rather than more unusual ones so you're more likely to find fusion-type recipes elsewhere. Neither of these points take away from its value in my book, which is why it is still a 5-star handbook to me.
Overall, I highly recommend it. I think it's a great purchase both for new bakers as well as those who are more experienced and interested in honing their skills. Thanks Martha for such a fantastic resource.
Book Review: As usual, BRAVO to Martha!!!
Summary: 5 Stars
Outstanding! That's about how to sum up Martha's lastest tome on the finer points of baking. As with all her other books, it is the attention to the details that makes her stand out among those who wish to emulate her. This latest addition to "kitchen education" is a real winner. I have never felt that being in the kitchen was a step back for women or anyone who enjoyed homemaking; there are those of us who relish the joy we bring to the table with the food that we gladly and lovingly prepare. You will absolutely love these recipes for cookies, cakes, breads, etc. Some are old-fashioned favorites and others have a new twist to them that will surprise you. I found several recipes from my childhood that I thought no one else would know, yet here they are in typical Martha-style with beautiful color and detail. It was such a wonderful surprise to find the sfogliatelle and pignoli nut cookie recipes that it made me think of the "old neighborhood" and that "blast from the past" alone was worth the price.
You will be beyond happy when you see what is within these 415 pages of baking joy; I couldn't begin to count how many recipes are within these pages. But there are in all, six chapters of recipes, with the opening section giving you:
A Letter from Martha
General Baking Tips
General Baking Equipment
General Baking Techniques
Each of these above sections come with crystal clear photos that accompany each instruction point made within that area so you know of which pan, spoon, utensil, etc. you need to accomplish which task. This is the trademark of what Martha represents in her desire to give you every detail both visually and in written description.
Then begins the excitement of what chapter to choose from:
One: Simple Baked Goods
Two: Cookies
Three: Cakes
Four: Pies, Tarts, Cobblers, and Crisps
Five: Yeasted Baked Goods
Six: Pastries
The last section is then completed by:
Basic Recipes
Sources
Index
Every single photo is so large, crisp, and so detailed, that you can actually see each delicate layer of puff pastry, when you are looking at the recipe for Chocolate Napoleans. All the breads and cookies and pies.........there is just no end to the spectacular content of this book. I feel that this is by far, one of her very best books, though this is exactly how she approached the creation of all her mediums.
It is definitely "a good thing". Enjoy!
Book Review: Amazing book
Summary: 5 Stars
I love this book. As someone who hasn't been baking too long, this has helped me a lot. I normally don't get too hung up on pictures in cookbooks. Yes, they're nice if they're there, but I can live without them. In this case, they are extremely helpful because there are so many different desserts in this book that I had never even heard of before! Luckily every single recipe in this book has a beautiful photo. I also like the sections about baking equiptment. Those sections helped me tremendously when I registered for my wedding. I knew all the pans and gadgets I was missing and was able to ask for them all. Some of the chapters are a little more intimidating (at least to me who doesn't have a lot of baking experience) like the breads and pastries, but I can see that the recipes are written so clearly that with some patience and re-reading, anyone can master this stuff!
So far I've tried several of the cookie recipes. My personal favorites were the gingerbread cookies (they come out PERFECT), and the oatmeal raisin, which are without a doubt the most delicious oatmeal raisin cookies I have ever eaten in my entire life. I also made the ricotta cheesecake last year at Thanksgiving as an alternative dessert and it was moist, fluffy, and divine with a very subtle lemon flavor. The only recipe I had some trouble with was the brownies. Mine came out rather dry, but it may have been the oven I was using because I made them at someone else's house. Perhaps their oven was hotter than mine, or maybe the chocolate I used had too high a cocoa content. But I'm looking forward to trying them again.
I initially picked up this book because I wanted to learn to bake. Had I known better I probably would have started a little more slowly with something more demonstrative. I don't think this is necessarily the ultimate handbook on baking since the instructions are pretty brief, but I admit they are helpful, and I think I'm a much better baker now because of this book. All over it's just a beautiful book and the recipes inside are sure to impress.