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Baking Illustrated | 
 enlarge | Author: Cook's Illustrated Magazine Editors
Publisher: America's Test Kitchen
Category: Book
List Price: $35.00
Buy New: $21.94
You Save: $13.06 (37%)
New (24) Used (10) Collectible (1) from $15.97
Rating:  63 reviews
Sales Rank: 5956
Media: Hardcover
Edition: 1st
Pages: 528
Number Of Items: 1
Shipping Weight (lbs): 3.6
Dimensions (in): 11 x 8.2 x 1.8
ISBN: 0936184752
Dewey Decimal Number: 641.815
EAN: 9780936184753
ASIN: 0936184752
Publication Date: March 2004
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Amazon.com Review
The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in IBaking Illustrated/I, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.p There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to ICook's Illustrated/I for throwing open the doors and sharing the mysteries with the rest of us. IBaking Illustrated/I absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. ICook's Illustrated/I carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook s Illustrated staff is text you can trust. This is a baking book that works.p And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. I--Schuyler Ingle/I
Product Description
Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America s Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook s Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions. PRecipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we ll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error. PAnd because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes we ve made them all.) We don t want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking. PBaking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.
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| Customer Reviews: Read 58 more reviews...
 A must have for the home baker September 23, 2008
H. Lee (Fullerton, CA)
1 out of 1 found this review helpful
This book has probably the most recipes that I use over and over again. I know that many true "pastry chefs" cringe at the thought of America's Test Kitchen because of their non-traditional methods and/or ingredients, but it always ends up coming down to one thing for me - their recipes work. They are reproducible and have been lab tested for a taste and texture that mostly I agree with. I don't need a 3 star Michelin chef telling me what's good - good pastry is what tastes good to me. br / br /I admit though that some of the recipes go against the grain of traditional baking. Example, they insist that key lime pie tastes better when made from regular limes and not key limes - something considered sacrilege. I also have to agree that their tasting panel's determination as to what tastes good can be skewed at times and not necessarily accurate to what you may think is good. I have always been able to tweak the recipes to adjust for my tastes, so I didn't find this too much of a problem.
 baking September 8, 2008
J. Marlowe (California)
the person i bought this for loved it br /i hand delivered it to Shanghai China for their use there
Excellent Recipes September 7, 2008
Virginie A. Meyers
The Devil's Food cupcakes and Blueberry muffin recipe is the best I've ever made or purchased. If there are a few more recipes that turn out as well, this book is well worth it.
LOTS of recipes May 15, 2008
S. Davis
This cookbook is fabulous if you love to bake. I can't think of one recipe I've wanted to try and wasn't able to find it in this book. br /The whole reason I bought this book is because a friend made homemade blueberry muffins from a recipe in this book and they were the best I've ever had. br /Another recipe I go back to at least once a month is for Buttermilk Biscuits. Delicious! br /There is lots of information other than recipes - guides and diagrams on how to do things (cut/slice, etc.), pictures, etc. br /This would be a great gift for anyone who loves to bake!
LOVE IT!!! Can't Get Enough of this Book! April 23, 2008
MD (California)
That's how good it is! All the stuff that I've been trying to look for is all here! I just borrowed it from the library and kept renewing it over and over again. Hahaha!! I tried a bunch of recipes in this book. The carrot cake at first threw me off the loop. But, the second time I tried it, I whipped the eggs and sugars until it became light and fluffy and it came out perfect! I even added some chopped pineapple to it and chopped toasted pecans and it came out beautifully. To die for Sour cream fudge cake, the yummy lace cookies, and, oh my, the thick and chewy chocolate chip cookies!!!! I got to buy myself a copy of this book for sure!!!
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