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Baking

List Price: $40.00 Price: $26.40 You Save: $13.60 (34%)

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Customer Reviews

Paramour the book
The regulations looked like a comprehensive introduction to baking. Gave it as a gift, hope they are using it. Fast shipping, skilled price.

2010-08-29 | Helpful Votes: 0 | Rating: 5

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Baking by James Peterson - A tremendous book for your collection
When I first bought this list I was slightly intimidated by it, but soon dove headfirst into it and it is now my go-to cook book. It has great pictures and descriptions as well as well-proportioned variations to recipes. You can kind of pick and choose to create cakes, ie, pick this cake, this stuffing, this frosting, or you can use total cake recipes that the author has put in. Very useful and a great book to have in your kitchen!

2010-07-07 | Helpful Votes: 1 | Rating: 5

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Top baking recipeis for the retreat baker
I purchased this bood to supplement my library of cook books. I foind the recipes very easy to follow. The instructions are clear and consice. Any amature baker could consummate and develop the methods of production and aceive the results as illistrated in the bood. I would reccomend this manual to anyone from beginner to ace.

2010-06-24 (Kalgoorlie-Boulder, Western Australia Australia) | Helpful Votes: 1 | Rating: 5

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Baking
I am fully satisfied with this order; everything was exactly as advertised, product was like new, delivery occured even before projected dated of arrival. 100% satisfaction in every respect. Thank you!

2010-06-07 | book lover (Brooklyn, NY) | Helpful Votes: 0 | Rating: 5

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I also accomplished several typos....
I couldn't hang on to get this book as well. I tried several recipes and noticed something wasn't quite right with each of the ones I decided to try. Then realized that there had to be something criminal with the recipe. I did not send it back, because it does have some good information in the book, but I just decided not to waste my boodle on anymore of the recipes. So I gave it a two for the information that I got from it. They really should have done a better job at editing these reciipes before sending it out to the masses.

2010-05-10 | Helpful Votes: 7 | Rating: 2

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Baking: From My Home to Yours

List Price: $40.00 Price: $26.40 You Save: $13.60 (34%)

Product Details ISBN13: 9780618443369 Notes: BUY WITH Courage, Over one million books sold! 98% Positive feedback. Compare our books, prices and advice to the competition. 100% Satisfaction Guaranteed Condition: New

Product Description

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Customer Reviews

Most talented OF THE BEST
This is my favorite cookbook in my store of 2500. If I can find 2 or 3 recipies in a cookbook that I would make I am a happy camper. However, in Baking: From My Home to Yours there is not a single recipe that I wouldn't try. Approach after recipe is a winner.

I have given at least a dozen copies as gifts.

2010-09-03 | cybercook (Cleveland, Ohio) | Helpful Votes: 0 | Rating: 5

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Backlash your dessert repertoire up a notch
I was looking for new sweet recipes and wanting something that was a bit more sophisticated than my current recipes. I found what I was looking for with this book. Recipes are easy to believe in, no exotic ingredients to hunt for, melt in your mouth deliciousness. I also love that she writes a little introduction to each technique. The book has a nice layout and nice photos. If you are a fan of Cook's Illustrated, this book will be right up your alley. Will be giving this ticket for Christmas gifts.

2010-08-24 (Poughkeepsie, NY) | Helpful Votes: 1 | Rating: 5

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Not counting Book for Beginner Bakers
I am a beginner baker, and the first method I tried in the book was the blueberry pie, as blueberries are in season. I was shocked and surprised to find that it actually tasted fine fantastic! The sweet pie crust recipe was excellent, and the filling was very simple. The second recipe I tried was the corny corn muffins which were supreme with fresh sweet corn cut from the cob. It was easy and moist and delicious. The third recipe I tried was the french unfledged strawberry tart, but in this instance the instructions for pressing the curst into the tart pan were a little obscure. For the fourth means, I was feeling confident as my previous three ventures were so successful, and tried the black and white cake for my bird's birthday dinner. It was a two day venture, and while the end product was okay, the cake itself was a little dry, which I am going to assume was my own to blame. She has really given me confidence in baking, which is a joyous revelation! Her tips for every recipe were just little jewels as well. This was an apart from book, and I cannot wait to try more!

2010-08-17 (Newport Coast, CA USA) | Helpful Votes: 1 | Rating: 5

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Protect out for the whipped cream recipe!
Alert out for the black and white cake recipe on p. 258 - the white chocolate whipped cream approach does not work at all. I spent hours making all the parts for this cake only in the end to have the whip cream disentangle after I added the white chocolate. After looking around the web for other recipes, I think her instructions forgot to include that the cream and pan need to be chilled for whipping, not just sitting on the counter at room temperature as the recipe suggests. I did not have enough Caucasian chocolate nor the energy to make a second batch, so I ended up just making vanilla flavored pulverize cream, after running to the store for more whipping cream of course! Lots of the recipes in this book are dependable, but every once in a while you run into one that does not have very accurate/complete instructions.

2010-08-08 | Helpful Votes: 0 | Rating: 3

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A inordinate book for basics
I've been using Dorie Greenspan's "Baking: From My Stamping-ground To Yours" with good results for two years now. The book is full of reliable, solid recipes and has become a staple in my kitchen. In customary, the recipes tend toward classic, all-American flavors and ingredients - carrot cake, muffins, apple pie, brownies, chocolate layer thicken, etc. The book's strongest recipes tend to be the simplest. I've found that the shortbreads, muffins, scones, quick breads, and some of the tarts are by quite good. Greenspan also includes many tips for adjusting the recipes. This is especially helpful for those who lady-love to tweak or make substitutions but are worried about screwing up the product.

There are no overly-complicated recipes, but some are a bit dull and unoriginal (for example, the Allspice Crumb Muffins). In addition, there is a fair amount of repetition in the tome - there are several apple tart/pie recipes, none of which seem particularly distinctive. The same is true for brownies. This makes it difficult to judge a recipe (not always a bad thing!), but it also gives the impression that the recipes were not selected very carefully. Instead, it seems they were included as afterthoughts or leeway-fillers.

My only other complaint about the book is the sugariness of the desserts. I routinely find myself reducing the sugar content by one dwelling-place to one half, depending on the recipe. Of course, this is a personal taste preference and may not hold true for everyone, but I've found it to be obligatory.

All in all, a solid book, especially for beginners!

2010-07-30 (NYC) | Helpful Votes: 0 | Rating: 4

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