How to Bake : Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins,
I don't conscious how long I have been using this book. Since at least 1998. I've made many of the recipes, especially the Jordan Marsh Blueberry Muffins and the Low Fat Banana Bread. I cast-off these two recipes when I owned my business, "Naked Baker" back in Fresno. Excellent!
I really like the pie crust recipes and the pies in prevailing. The Southern Pecan Pie with Spice Crust is amazing! Really, truly good. I've used the innards to make pecan bars and it works great. I once had an order for 500 pecan bars, I tempered to Nick's filling recipe, made and froze all the sheets of bars. When the day of the catering arrived, I thawed those bars out and they tasted alternative like the day I made them. Easy and it holds up in the freezer? What's not to like?
This is a great book and a must for anyone who likes to bake or wants to learn how.
flagrant shape
This soft-cover is wonderful! Seller sent it in great shape and in a timely manner!!
Some A-OK recipes, but not complete as stated
I allow with the previous reviewers that this book is a good book for learning to bake specific items. The instructions are sharp and specific, and if you follow the directions, the product is pretty reliable.
However, the title that the book is a "Complete criterion" is a misnomer as the book does not teach the principles of baking, nor is it comprehensive in its scope of even the basic materials. While the bread measure out is good, it has fairly few recipes, and if you ever have a specific recipe in mind, chances are the book will not have it.
That being said, there are some very extensive recipes in this book, and if you are not interested in knowing "what's the difference between baking powder and baking soda" questions, it can certainly suit as a good recipe book. However, after reading all about Mr. Malgheri's excellent as an instructor and given the title, I was pregnant something more.
I think the problem is that I'm not sure which audience this book is supposedly to target. For bread baking, there are much less ill ones by Peter Reinhardt. For general baking there's King Arthur and Julia's books. For cakes there's Dorie Greenspan. So while it is certainly not a bad cookbook, I have the impression there're better options out there for most categories. However, if you just want to pick up a book to get started, this could be a good starting quality.
Settle, no-nonsense instructions
The ticket tells you about all kinds of baking in clear, easy-to-follow language. There are no wacky techniques or esoteric ingredients. The photos are inspiring.
Enormous collection of recipes
I impose upon this book were a little "slicker" with photographs for every recipe and heavy shiny paper, but I suppose that most publishers are bet on to spend that kind of money on every book they put out. But the content is great. The recipes that I have tried (scones, muffins, breads, cakes) were all wonderful. I was on edge to try the cookies because previous reviewers were so negative about them. I'll try them eventually myself. Mr. Malgieri gives clear instructions, great suggestions for modifying the recipes, and peerless descriptions of the recipes so you know what you will have when you are finished. I have all the baking books but I use this one first.
 List Price: $37.50 |
Product Description
Customer Reviews
A Must for Pie BakingI don't conscious how long I have been using this book. Since at least 1998. I've made many of the recipes, especially the Jordan Marsh Blueberry Muffins and the Low Fat Banana Bread. I cast-off these two recipes when I owned my business, "Naked Baker" back in Fresno. Excellent!
I really like the pie crust recipes and the pies in prevailing. The Southern Pecan Pie with Spice Crust is amazing! Really, truly good. I've used the innards to make pecan bars and it works great. I once had an order for 500 pecan bars, I tempered to Nick's filling recipe, made and froze all the sheets of bars. When the day of the catering arrived, I thawed those bars out and they tasted alternative like the day I made them. Easy and it holds up in the freezer? What's not to like?
This is a great book and a must for anyone who likes to bake or wants to learn how.
flagrant shape
This soft-cover is wonderful! Seller sent it in great shape and in a timely manner!!
Some A-OK recipes, but not complete as stated
I allow with the previous reviewers that this book is a good book for learning to bake specific items. The instructions are sharp and specific, and if you follow the directions, the product is pretty reliable.
However, the title that the book is a "Complete criterion" is a misnomer as the book does not teach the principles of baking, nor is it comprehensive in its scope of even the basic materials. While the bread measure out is good, it has fairly few recipes, and if you ever have a specific recipe in mind, chances are the book will not have it.
That being said, there are some very extensive recipes in this book, and if you are not interested in knowing "what's the difference between baking powder and baking soda" questions, it can certainly suit as a good recipe book. However, after reading all about Mr. Malgheri's excellent as an instructor and given the title, I was pregnant something more.
I think the problem is that I'm not sure which audience this book is supposedly to target. For bread baking, there are much less ill ones by Peter Reinhardt. For general baking there's King Arthur and Julia's books. For cakes there's Dorie Greenspan. So while it is certainly not a bad cookbook, I have the impression there're better options out there for most categories. However, if you just want to pick up a book to get started, this could be a good starting quality.
Settle, no-nonsense instructions
The ticket tells you about all kinds of baking in clear, easy-to-follow language. There are no wacky techniques or esoteric ingredients. The photos are inspiring.
Enormous collection of recipes
I impose upon this book were a little "slicker" with photographs for every recipe and heavy shiny paper, but I suppose that most publishers are bet on to spend that kind of money on every book they put out. But the content is great. The recipes that I have tried (scones, muffins, breads, cakes) were all wonderful. I was on edge to try the cookies because previous reviewers were so negative about them. I'll try them eventually myself. Mr. Malgieri gives clear instructions, great suggestions for modifying the recipes, and peerless descriptions of the recipes so you know what you will have when you are finished. I have all the baking books but I use this one first.
