Koncocoo

Best Dessert Baking

Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life
Or ending dinner on the high note of a Chocolate Chess Pie, because you always need a little something sweet to finish it off, whether a meal or a day. In Sweetness , Christy Jordan shares 197 recipes for sweet things to eat and drink—recipes that are deeply delicious, rich with tradition, often reaching through generations, and designed with today’s hectic schedules in mind. “Like a warm hug from Grandma, the recipes in Sweetness will bring comfort and joy, making it the perfect addition to any baker’s bookshelf.” — Booklist.
Reviews
"This is one of if not the best recipe books on southern sweets that I "have ever" read. They take me back to when I was a little girl growing up in Kentucky in my grandmother kitchen. Meme, was the one that taught me all about good southern country cookin. Christy, thank you for reminding me of my grandmothers kitchen and the love that put into her baking and the love that she showed to me every day that she was here with us."
"It is a beautifully written memoir of what it means to sit around the table with family and friends, enjoying those recipes that have been handed down and shared from generation to generation."
"I'm looking forward to trying each of the recipes and reminiscing about days gone by while I share all the delicious goodies and memories with family and friends."
"Love, love, love Christy's new cookbook Sweetness."
"It will make a wonderful Christmas present for friends and family."
"Reading his work by Christy Jordan put me right back in my Grandma's kitchen, at the big red table, waiting for the magic to unfold and wrap me up in that comfy blanket of love."
"I like reading her books, but I haven't made any of the recipes."
"I had checked this book out of the library and tried several of the recipes all of which came out fantastic!"
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Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don't need a deep fryer). Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002.
Reviews
"Along with all of the wonderful things noted by other reviewers, I want to stress that these recipes have weights, not just volumes, for the critical ingredients such as flours, sugars and cocoas."
"This is truly a delicious book.Unlike other books you buy and don't use,this I have used a well,with a successful outcome everytime.I am yet to make a cake doughnut,but the raised doughnuts are spot on.this has become one of my most cherished books."
"I have been hearing about Top Pot doughnuts for years via different stories on TV Food shows."
"Be a star in your kids eyes and whip up a batch of amazing doughnuts in no time at all."
"What does a recipe book review look like? I love those from the doughnut shops, and I thought it would be wonderful to be able to make my own. I haven't tried another recipe because I can't read them."
"I would like to see the authors republish this book with larger font and make the book wider and taller as well."
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Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction
Baking addict and food blogger, Sally McKenney blew our culinary minds with her debut cookbook, Sally's Baking Addiction , and she indulged our confection fantasies with Sally's Candy Addiction . Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction .
Reviews
"And if i'm being honest the recipe selection in the book was little bit of a let down, there are three different m&m monster/kitchensink/m&m cookie recipes that are basically identical."
"I love love the cookie book-she gives great cookies receipes-what supplys you need-make ahead tips-lots of bookmarks on cookies I want to bake."
"The pictures are just beautiful and every recipe is a tried and true recipe!"
"I especially recommend the gingerbread, buttery shortbread, shortbread bars, and the oatmeal raisin cookies."
"Sally's recipes are always a hit."
"This book has the best recipes for baking cookies!"
"Love the photos for each cookie!"
"I count down the days til the weekend when I can try another great recipe from this cookbook."
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Best Cake Baking

Sally's Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fix
Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. This is my “accidental” brown sugar pound cake. The vanilla and chocolate batters are made from the same brown sugar base, so it’s an easy dessert to throw together. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Pour one-third of the vanilla batter into the prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes, making sure to loosely cover the cake with aluminum foil halfway through to prevent the top from getting too brown. 4 eggs 1 cup (200 g) granulated sugar 1 cup (200 g) light brown sugar 1 cup (240 ml) milk 1 cup (240 ml) vegetable oil 1 tablespoon vanilla extract seeds scraped from ½ vanilla bean 2 cups (250 g) all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 3 tablespoons unsweetened cocoa powder. Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction .
Reviews
"I love this baking book."
"I gave this as a gift to my sister in law this Christmas and I may just have to order one for myself 😂 Some tasty looking sweet treats in there!!"
"Simply Love Sally and her baking recipes !!"
"Add in Sally's fun and enthusiastic attitude about all things "sprinkles" and you are sure to love this book."
"I have made many of Sally's recipes from her blog and was thrilled for the cook book."
"Everything I have made from Sally's blog has turned out amazing!!!"
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Best Gourmet Cooking

Jacques Pépin New Complete Techniques
learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. The publication of Jacques Pepin's Complete Techniques is sure to be celebrated by expert cooks and beginners alike. Here, the man Julia Child has called "not only a renowned chef, a foremost authority on French cuisine, a great teacher and. Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry .
Reviews
"While the "nuclear science" sort of cook will find Jacques Pépin New Complete Techniques helpful, it really was written for those of us who belong to the "guidelines" group. And then one day I happened across a show that Jacques Pepin and Julia Child did together - a holiday Cooking in Concert show where they produce a boneless stuffed turkey. Essential Pepin made my short list of the books I would grab on the way out the door in case of fire almost immediately and when Jacques Pépin New Complete Techniques was announced I immediately put in my preorder. Jacques Pépin New Complete Techniques is divided into a number of sections - Basics, Vegetables, Eggs, Fish & Shellfish, Poultry, Meat, Offal & Charcuterie, Carving, Bread & Pasta, Pastry & Dessert and Presentation - with each section clearly delineated by a band of color at the outer edge of the pages - convenient for finding the section you want quickly and easily. While Jacques Pépin New Complete Techniques is not exhaustive (you'll find no techniques common to Asian cooking for example), it is extensive and strongly reflects Pepin's background & training. Jacques Pépin New Complete Techniques is heavy on techniques not often covered by other authors - trimming your own meat, dividing a large cut into smaller portions, cutting up & boning your own poultry, (a great way to save money!). If you would like to learn to really cook well, then Jacques Pépin New Complete Techniques will be a treasured addition to your library."
"This is one of those books that i would choose if I had to only pick 5 books from my HUGE cookbook collection."
"Love it love jack pepin!"
"A must for all chefs and home cooks."
"I have a good collection of Jacques Pepin cookbooks."
"Jacques is one of the great chefs of our time."
"Classic in every way..If you are serious about cooking, this is a must."
"Pepin will always be the master."
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Best Holiday Cooking

Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion
After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations , a collection of recipes and menus for twelve special occasions throughout the year. —Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks “Danielle is a master of her craft and this book is no exception. This is grain-free entertaining at its best and, most importantly, has the whole family in mind so no one is left out of an important celebration.” —Lisa Leake, #1 New York Times bestselling author of 100 Days of Real Food “Danielle Walker understands the incredible power that food has to help and to heal. That's something we can all celebrate!”. — Mark Hyman, MD, New York Times bestselling author of Eat Fat, Get Thin “All of us form memories around food. Danielle Walker understands this so well, and with 125 mouthwatering recipes, she proves that no matter what we eat (or don’t eat), we never have to give up the joy of celebrating with food.”. — Andie Mitchell, New York Times bestselling author of It Was Me All Along and Eating in the Middle "In 125 recipes, Walker show cooks how to prepare holiday favorites while meeting paleo-style requirements, transforming them into something as treasured as any traditional dish." DANIELLE WALKER is the author of two New York Times best-selling cookbooks, Against All Grain and Meals Made Simple .
Reviews
"Every possible event from New Year’s Eve, to a baby shower are covered in Celebrations; big meals (with the recipes scaled appropriately to save you the math) and small plates and seasonal treats are included, with gorgeous photos of every recipe throughout. - Blender bread (p. 323). - Whipped coconut cream (p. 331). The only things missing – and this is as someone spoiled by Danielle’s first two cookbooks – are clear cooktimes at the beginning of each recipe and a picture index of the recipes."
"I made a few recipes from Celebrations for Thanksgiving, and I am impressed!"
"While this book fits right in with anyone avoiding gluten and dairy, those who can eat anything will love the recipes. I have cooked recipes from other books and my version, while tasty, didn’t always come out like the picture."
"There are so many wonderful recipes in this book and you can mix and match so many main dishes with sides and desserts to make the perfect spread for you and your family or for any occasion."
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Best Cooking Cheese & Dairy

Ben & Jerry's Homemade Ice Cream & Dessert Book
Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
Reviews
"If you like Ben & Jerry's ice cream, you will be very happy to know that these recipes taste exactly like the store-bought ice cream."
"I have tried 4 recipes in this book so far and they were easy adn DELICIOUS!!"
"Best book for ice cream making you can get."
"Fun read, great ice cream receipts..."
"This book is worth 5 stars just for the sweet cream vanilla recipe."
"You can make ice-cream that tastes just as good or better than most premium ice-cream sold in supermarket."
"wasn't really fond of the recipes in this book."
"Helpful book!"
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Best Bread Baking

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. Winner, IACP Awards 2013- Baking: Savory or SweetWinner, 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. "Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). 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. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013.
Reviews
"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."
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Best Pie Baking

The Pie and Pastry Bible
-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself." Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science) of pie and pastry making. Exacting instructions in this compendium of sweet and savory "how-tos" (achieve the flakiest pie crust, shape and bake croissants, apply decorative techniques, etc.). Accompanying sections to recipesA"Pointers for Success" and "Understanding" (notes on food chemistry)Aclearly detail the scientific underpinnings of the baking process. Indeed a "bible" for novices and serious amateurs alike, this time-tested encyclopedic tome distills Berenbaum's 21 years dedicated to the pastry arts in a clearly written, thoroughly documented manual.
Reviews
"I'm a home cook, but pies and tarts are my favorite: I'm always the one who brings the showstopper pie or tart wherever I go. Her recipes are creative: for example, her Blueberry Tart, which is one of my "blue-ribbon" standbys, has a genius method of ensuring that the blueberry filling is not just blueberry "jam," but actually has whole, beautiful blueberries. I've done this for the recipes I make over and over ("Open-faced fresh blueberry pie," "Pecan pie," and "Fresh strawberry and rhubarb tart," all of which I make as tarts, I finally wrote this review because I just wrote a 2-star for another pie book, in which I mentioned PPB."
"Rose Levy Beranbaum is my all time favorite cookbook author for the clarity she brings to measurements & techniques."
"It's a very good source for baking pies or tarts!"
"The lemon meringue recipe is spot on."
"I loved Roses cafe in Portland and one of my first cookbooks was her first."
"From the history to the clarity and comprehensiveness of explanations this is the book for pastry practitioners and beginners."
"Another exhaustive compendium that should ( with the same author's Cake Bible ) be on any cook's bookshelf ."
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Best Chocolate Dessert Making

Making Artisan Chocolates
The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line.
Reviews
"Arrive fast and please with the book."
"I loved everything about this book."
"Fantastic and really informative."
"Has nice table of tempering temperatures for different brands and kind of chocolate."
"Best book about chocolate."
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Best Pastry Baking

Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life
Or ending dinner on the high note of a Chocolate Chess Pie, because you always need a little something sweet to finish it off, whether a meal or a day. In Sweetness , Christy Jordan shares 197 recipes for sweet things to eat and drink—recipes that are deeply delicious, rich with tradition, often reaching through generations, and designed with today’s hectic schedules in mind. “Like a warm hug from Grandma, the recipes in Sweetness will bring comfort and joy, making it the perfect addition to any baker’s bookshelf.” — Booklist.
Reviews
"It is a beautifully written memoir of what it means to sit around the table with family and friends, enjoying those recipes that have been handed down and shared from generation to generation."
"Love, love, love Christy's new cookbook Sweetness."
"I had checked this book out of the library and tried several of the recipes all of which came out fantastic!"
"Great recipes!"
"I can't wait to try some of the wonderful sounding recipes!"
"Christy Jordan is one special lady ."
"Christy Jordan has written another great book!"
"The stories she shares from her childhood are a sweet sentimental touch."
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Best Cookie Baking

Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction
Baking addict and food blogger, Sally McKenney blew our culinary minds with her debut cookbook, Sally's Baking Addiction , and she indulged our confection fantasies with Sally's Candy Addiction . Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction .
Reviews
"Our family has been very happy trying out the recipes and we have had great results so far."
"Very good."
"I love love the cookie book-she gives great cookies receipes-what supplys you need-make ahead tips-lots of bookmarks on cookies I want to bake."
"The pictures are just beautiful and every recipe is a tried and true recipe!"
"I especially recommend the gingerbread, buttery shortbread, shortbread bars, and the oatmeal raisin cookies."
"Great ideas and new recipes."
"Sally's recipes are always a hit."
"This book has the best recipes for baking cookies!"
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Best Muffin Baking

Keto Bread Bakers Cookbook - Low Carb, Paleo & Gluten Free: Bread, Bagels, Flat Breads, Muffins & More (Elizabeth Jane Cookbook)
Traditional Breads Include: Elizabeth offers alternatives for all the important bread varieties in an easy to follow and visually appealing book. The first great thing about this book is the section which tells us how to make the perfect bread. The book continues to be great from there.
Reviews
"The photos on the front and back cover don't reflect the actual recipes in the book."
"Of special note, are the ingredient substitutions, suggestions to tweak the flavors , and a handy chart for UK/US measurement and temp conversions."
"I only give three starts because the ideas are there, so you can google it and watch videos in you tube to learn how to make it right."
"Good recipes and a great intro to low carb baking."
"I am an experienced baker and have tried only the sandwich bread recipe, as it was worth the price of the book to find some good bread."
"Step 4 after whisking the egg whites to a stiff peak fold the butter mixture into the egg mixture . Step 5 Pour half the mixture into the loaf pan. The recipe just read to pour the mixture into the baking pan now in the next step you say pour half the mixture into a loaf pan."
"I bought this book because of the pictures of the boules on the front and back."
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Best Pizza Making

The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. “Every step of Zoë and Jeff's adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they've incorporated years of readers' questions, problems, and discoveries into every chapter. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn.
Reviews
"I've been baking bread with the original edition of Artisan Bread in Five Minutes a Day since January 2011 and I have literally become renowned in my neighborhood and at work for baking amazing bread. One by one I've had half the dads in my neighborhood over and taught them how to bake amazing bread. For the basic recipe, you mix yeast, salt, water, and flour in a big tub and put it in the fridge to rise and chill overnight. And besides the initial rise, you only need to let the formed loaves (I always bake more than one) rest and un-chill for about a half hour before you bake them. I rarely make the dough and bake it on the same day, because the dough is stickier and harder to work with at first. Although you CAN form and bake the loaves after the initial three hour rise, it's a lot simpler to let the dough chill overnight before you try to bake with it. Or if you prefer the simplicity of the master recipe, it's easy enough to stick with the master recipe and just slightly modify it by adding other ingredients. If you find that the dough is coming out too dry, add just a touch more water and cut back a half a cup of flour at a time until you find your perfect blend. Another simple thing to do is start with the master recipe and just add your favorite seeds to the top before you bake. Once you feel comfortable with the basic "master" recipe, it's very easy to branch out to the other recipes in the book. Instead of just listing the measurements in cups, they are listed in U.S. units (cups, tablespoons, etc. They've done a nice job in this edition of adding some extra recipes suggested by or inspired by these fans. (Was pumpernickel listed under The Master Recipe or Peasant Loaves? I am obviously a huge fan of this technique and these recipes. I've personally coaxed dozens of my friends to buy the first edition and try baking for themselves. It's been a blast to see regular guys like me learn to bake amazing breads for our families."
"In the first edition of this book, when measurements were only given by volume, I wasn't always sure I was getting the right amount of flour, and would sit down and work out weight calculations by hand. They have a regularly updated website where readers post questions and comments and recipe variations. For example, the "tips and techniques" chapter has been significantly expanded to address a variety of issues that have come up over the last several years (such as "What do I do about changes in the dough toward the end of its storage life?")."
"We are a family of 7 and this is by far more delicious, cheaper, easier, and faster than running to Panera. Last night I made 4 good sized pizzas and my family of 7 all agreed they were the best pizzas I've ever made and the best they'd had EVER. I started out the pizzas on my USA Pizza Pan for 5 minutes on the bottom rack and then slid them off with my pizza peel to put them directly on the rack for another 6-8 minutes."
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