Best Bread Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice , Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.” —LORA BRODY, author of Basic Baking. Peter Reinhart’s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.” —FLO BRAKER, author of The Simple Art of Perfect Baking.
Reviews
Find Best Price at Amazon"I had the opportunity to bake the original challah recipe immediately followed by the new & improved 15th anniversary updated recipe. After baking, I found that the original recipe yielded a nice dark golden brown crust, while the improved recipe was a beautiful deep mahogany tone more consistent with professionally made challah loaves that I have seen elsewhere. Reinhart has updated his method for this book, and it now includes an adaptation of the pineapple juice solution from his book “Whole-Grain Breads.” This is a positive step for the 15th anniversary edition. Since the original edition of this book, Reinhart has always taught two baker’s percentage methods, but it would seem that he originally had a preference for the method which expressed the pre-ferment as an ingredient. I am happy to say that Reinhart has edited the 15th anniversary edition to include both methods simultaneously. Reinhart writes, “No two ovens bake the same, so all baking times are approximate and based on conventional radiant-heat ovens (p. 38).” When I have rented a vacation home, I have enjoyed bringing this book along with me because Reinhart’s bake temperatures and times do well in an oven that I am not very familiar with. In the original edition of this book, Reinhart teaches the double-steaming method—but he does have a prominent note about La Cloche, noting that “these are fun to use and do a great job of trapping moisture for a big oven spring and shine (p. 94).” I think there are a good many home bakers, including myself, who have come to the conclusion that La Cloche bakers (along with Dutch Ovens and inverted hotel pans on a baking stone) do a much superior job of trapping steam than any other techniques, including Reinhart’s method. Reinhart writes, “Although most of the instructions in this book provide the temperature for the liquid, feel free to calculate it yourself using this formula and adjust the liquid temperature as needed based on your temperature conditions and the mixing method you are using (p. 53).” Reinhart’s temperatures have worked well for me, so I don’t know how necessary this new information will be, but many other books include similar formulas. I don't think that these three recipes in and of themselves would be enough justification for someone with the first edition to purchase the book anew. I treasure baking enough of these recipes that having the latest edition of the recipes is worth it to me. The first edition only specified 1 tablespoon of cinnamon, but the 15th anniversary edition was edited to also include the weight in both ounces and grams. By using a tablespoon to measure the cinnamon--instead of using the weights--I've successfully made the Cinnamon Raisin Bagels, and my wife is quite fond of this recipe. In the 15th anniversary edition (p. 274), the ground aniseed is still listed as one teaspoon but the weight has changed to three times as much from the first edition! Pictures: I have uploaded eight pictures, although they have not always displayed properly due to technical difficulties: Celebration Challah Loaf (p. 140); Knotted Roll made from White Bread, variation #2 (p. 286); Hot Dog Buns made from White Bread, variation #2 (p. 286); Cinnamon Raisin Walnut Bread with a cinnamon swirl and cinnamon sugar crust pan loaf (p. 154); pan loaf of Vienna Bread with special Dutch Crunch / Mottled topping (p. 280); the picture with the three slices are from left to right: 100% naturally-leavened Pain au Levain with raisins (a variation of Basic Sourdough Bread, p. 246), Whole-Wheat Bread (p. 288), and 100% naturally-leavened Poilane-Style Miche (p. 256); a slice of Marbled Rye Bread (p. 191); and a Bagel (p. 121) next to a Bialys (p. 294)."
"Made the stollen Christmas eve and served Christmas morning; the family kept sneaking in for more."
"I love this book."
"This book gives very readable step by step instructions.It also includes variations of a particular bread that you can make.Example: there ain't just one type of sourdough bread so he includes recipes for those. He gives bread profile, days to make the bread,tips to make your braad so it will come out right, illustrations,and things like Bakers percentage formula if you want to get a bit fancy."
"The second half is recipes ( all of which include ingredient ratios, which is nice) and there is a small section on troubleshooting your sourdough starter."
"Easy to read and follow recipes."
"This is an excellent, excellent book, hands down the best bread book I've ever read. The more one thinks in terms of making bread and the more often one does it, the easier this becomes."
"Eventually my boyfriend stole it from me because he liked the book and wanted to try some recipes."
-Whole Wheat Bread. -Gluten Free Bread. -Sourdough Bread. -Nut Bread. -Cheese Bread. -Pizza and Focaccia. -Coffee Cakes and Sweet Roll. -Chocolate Bread. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. (Aug.). Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Reviews
Find Best Price at Amazon"It takes you from when you first get the bread machine through baking bread."
"Great companion book to have with my new bread maker."
"I have had his bread machine cook book for years."
"Great book for any new bread machine owner."
"Love the recipes."
"It would be nice if it had a few more quick bread recipes, but that isn't critical as most quick bread recipes work very well in a bread machine."
"Love the sheer amount of recipes in this book. I appreciate the huge background section on bread machines in the beginning, and that many recipes have the option to just make the loaf in the machine, or to make the dough in the machine and cook the bread in an alternative/traditional shape in the oven (challah comes to mind)."
"I enjoy the ease of knowing the bread will be freash, knowing the ingredients are freash, and I savior the wonderfull smell of the fresh bread baking in my kitchen and knowing exactly what went into making this wonderfull bread."
Best Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
Best Pie Baking
One of 2016’s. BEST COOKBOOKS. *, THE Pie-Baking Bible. **, an. INSTANT CLASSIC. ***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you, telling you when it’s ready to be removed from the oven.”. - Ruth Reichl, Former editor of Gourmet, Author of Tender at the Bone and Comfort Me with Apples among other titles. Kate’s recipes are logical and easy to follow, her hints and tricks helpful to even the most experienced pie baker. What really blew our mind was her recipe for a gluten-free nutty no-bake crust that we want to eat with a gooey chocolate filling at the next pie opportunity. More importantly, however, she exudes the passion and joy we all hope to see in our mentors―the obvious reason that her pie camps and workshops regularly sell out. “McDermott, a self-taught baker whose workshops have taught hundreds how to make a proper pie, shares that knowledge in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed―basic instructions take up a third of the book―but readers interested in the hows and whys of pie-making will find McDermott’s tutelage invaluable…McDermott excels, giving readers an informative guide they will be referring to for years to come.”. - Publisher’s Weekly, *STARRED REVIEW*.
Reviews
Find Best Price at Amazon"I made her all-butter crust and topped it with her recipe for lemon meringue."
"Possibly my favorite cookbook of all time."
"This book is now my pie Bible!"
"The Triple Berry pie is our favorite fruit pie recipe."
"I've purchased 4 of these; one for myself, the others are Christmas gifts for daughters and grand daughters."
"The crust recipes and directions are easy to follow and the results are superb."
"An excellent book for those persons who are in to baking pies."
"I love to bake and needed a few hints since many of my recipe books give little info on pies."
Best Cake Baking
Full-color photographs and illustrations that detail trickier steps are accompanied by easy-to-follow instructions and handy tips, making this an ideal resource for kitchen novices and more experienced cooks alike. Mary Berry is the author of more than 30 cookbooks, including Cook Now, Eat Later ; Mary Berry’s Complete Cookbook ; Mary Berry's Stress-Free Kitchen ; Mary Berry’s Ultimate Cake Book ; and Real FoodFast .
Reviews
Find Best Price at Amazon"Here is a list of the recipes included in this book (from Sooz on Amazon UK site)."
"Wonderful recipes, but a bit of a challenge from the US side of the pond."
"Great recipes, great tips!"
"Perfect for my Grand daughter - who loves baking and Mary Berry !"
"Exactly what I wanted."
"Present arrived on time while recipient was overseas."
"I love to bake and now I have found the most fabulous book in Mary Berry's Baking Bible."
"Great service - love this book!"
Best Pizza Baking
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner, IACP Awards 2013 - Baking: Savory or Sweet. Winner, James Beard Foundation Award 2013 - Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.” —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book— Flour Water Salt Yeast —in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had.
Reviews
Find Best Price at Amazon"First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel)."
"But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time."
Best Pastry Baking
Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. “Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form.
Reviews
Find Best Price at Amazon"I love Martha's cook books, this is no exception."
"Perfection."
"What can you say about Martha."
"This is a good book for any baker."
"Arrived promptly, but the book was not as helpful as it might have been."
"Great Baking Book, I have a couple of different baking books but this one tops the it's full of a lot good recipes I really like it."
"This book has many great ideas."
Best Cookie Baking
Here's the classic treasury of cookie baking that so many people grew up with: the beloved 1963 edition of Betty Crocker's Cooky Book, now in a brand-new, authentic facsimile of the original book. If you grew up baking with Betty Crocker, then you probably had this book, filled with all your favorites-from Chewy Molasses Cookies to Chocolate Crinkles to Toffee Squares and many more! Turn to Betty Crocker's Cooky Book to find: * An authentic facsimile of the classic 1963 edition packed with all your favorite cookie recipes. * Over 450 recipes, dozens of nostalgic color photographs and charming how-to sketches. * Scrumptious recipes for Holiday Cookies (dozens of Christmas specialties), Family Favorites (for lunchtime, snacktime, anytime), Company Best Cookies (fancy enough for company) and much more.
Reviews
Find Best Price at Amazon"I LOVE the peanut butter cookie recipe."
"This is a great cookbook which has really stood the test of time."
"SO many lost recipes in here!"
"Cute cute cute vintage cookie book with all the old favorites."
"This is a pretty comprehensive collection of classic cookie recipes--they even have Danish and German cookie recipes thrown in there. I was most thrilled to find several cookie recipes I can use with my cookie press."
"Biggest downside: The binding makes it hard to turn the pages because it is bound so tightly."
"The peanut butter cookies and the Snickerdoodles were my kids very favorite and they are all grown and have families of their own now, but those unforgettable recipes continue on."
"I made sure all the cookies were included before we got rid of the batter splattered, page splitting, old copy."
Best Biscuit, Muffin & Scone Baking
-Whole Wheat Bread. -Gluten Free Bread. -Sourdough Bread. -Nut Bread. -Cheese Bread. -Pizza and Focaccia. -Coffee Cakes and Sweet Roll. -Chocolate Bread. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. (Aug.). Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Reviews
Find Best Price at Amazon"I have had his bread machine cook book for years."
"I have never made homemade bread before."
"I highly recommend this to any bake at home person, especially ones with a bread machine that came with a limited recipe book."
"I was reading up on the sourdough recipes and it explains in detail how to make the starter also gives a brief history of its origins."
"Unfortunately, medical issues have removed bread from my diet, but I still cook for family, and this is my long-time favorite collection of bread recipes."
"What is awesome about this book it is it does not include just recipes, but HOW they differ, what works, what doesn't, history, tips, etc."
"I've tried multiple recipes from this book with tasty results and look forward to trying more of them."
"Lots of good recipes in this book but if you don't want recipes with "complicated" ingredients then don't buy it."