Amazon.com
According to Charles Van Over, a food processor, an instant-read thermometer, and a baking stone are the only equipment essential to making the best bread you will ever eat. You also have to be willing to make a leap of faith, following his precise method meticulously: the bread dough must be made in a food processor that is run for exactly 45 seconds, and you have to use flour and water that produce dough with a temperature of 75-80° Fahrenheit. Check the book for the other six rules of Van Over's system and see if you agree that the results are stunningly good.
To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of.
Book Description
When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible?
Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and, finally, a foolproof method for making perfect bread every time.
Now you can re-create Charlie van Over's great bread for yourself. And what's even more amazing is that Charlie's is a hands-off, rather than a hands-on, method. Once the dough is mixed in the food processor, there's no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until you're ready. You won't have to keep baker's hours or become a professional to make wonderful bread at home.
Once you've mastered the basic technique, the possibilities are endless. Fougasse, Ciabatta, Semolina Bread, pizza, Danish Twists, and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method.
The Best Bread Ever provides easy-to-follow instructions for more than sixty breads, step-by-step photographs, helpful advice for troubleshooting your food processor, rich color photographs of Charlie's bread, and recipes for using bread in bread puddings, soups, and other dishes. As Jacques Pépin says in his foreword, "Get your ingredients and equipment together and follow Charlie's remarkable method. You will never be without good bread again."
Customer Reviews:
Truly the Best Ever.......2007-09-19
The Best Bread Ever recipe worked perfectly the first time and every time since. I expected a period of trial and error, but got golden brown, delicious baguettes with a crackly crust and soft crumb on our first attempt. When the easy way produces better results than the traditional laborious way it seems too good to be true. Abandon your stand mixer or hand work and buy a processor just for this.
Breads.......2007-08-15
The book is out of print and, thinking that it contained information and a way of baking that is more simplified, I paid an arm and a leg for the book. There is nothing wrong with the book per se, but I am experiencing the same results from current bread making books that incorporate a food processor..My advice...don't spend anymore for this out of print book than you would for a current book.
Wow This the Best Bread Book EVER..........2007-03-30
Why is this book not still in PRINT ?????????? I can't believe the incredible breads you can make in your own ovens. These are the best and freshest loaves you will ever have. Don't let the price scare you off It is worth every PENNY !!
Errata in Ingredient Lists.......2007-01-08
I made the baguettes and they were delicious. The best white bread I ever made. However, when I tried the "Classic Pullman Loaf," it turned out to be so salty that it was inedible! The recipe called for 2 3/4 TABLESPOONS of salt and I faithfully followed the recipe thinking that cookbooks never made mistakes in ingredients. Well, I learned to my regret that they do! I noticed a similar error in the Coarse Oatmeal Bread recipe. I'm surprised none of the other reviewers noticed it.
Also, I usually make wheat bread and his recipes all call for a Wheat Starter which takes 3 or 4 days to ferment. I thought the book would have regular whole wheat bread recipes in it.
I wrote to both the author and publishers and never received the courtesy of a reply. Odd, isn't it?
Why is this priceless book out of print!!??!!.......2006-12-04
This is a superb book, packed with solid information and a sure-fire method of making the best possible bread. So, the question is: Why is this wonderful book out of print? Particularly when there are so many bad books about bread making floating around.
Get it -- though you'll probably have to pay around $50 for it; it is well worth every penny. There are a lot of people to whom I would give this as a gift, were it still in print.
I repeat -- get it.
Book Description
With Cover & Bake, the editors at Cook's Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin' John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today's cook.
Here you will find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta Casserole with Italian Sausage. We've experimented with techniques that allow you to cook everything in just one pot where possible, avoiding the need for hours of preparation and clean up just to get a casserole in the oven. And nearly every recipe can be made ahead allowing busy cooks to serve these wholesome dishes on a busy weeknight.
Looking beyond what most people consider to be a casserole, the editors offer a rather original take on the subject with inventive skillet "casseroles," slow cooker meals that are really worth serving, pot pies with multiple topping options (many of which you can make ahead), oven braises and stews that cook in a low oven for hours so you won't have to stand over a hot stove, and breakfast and brunch dishes that can be assembled the night before.
In addition, this book contains all the relevant tastings and testings conducted in America's Test Kitchen. Learn which casserole dish is our hands-down favorite. Are all storage containers created the same? Want to know which slow cooker has the best combination of features?
In short, Cover & Bake is filled with 200 one-dish meals for everyday cooking. We've made these casseroles a whole lot better tasting while making sure that what everyone loves about casseroles remains - the fact that they are practical one-dish meals that require a minimum of fuss and last minute attention.
Customer Reviews:
Good recipes.......2007-04-26
I have made several recipes from this book and they have been great and easy to follow. this is the first cookbook I own from Cook's Illustrated and I'm now adding one more to my collection.
My Favorite Cookbook.......2007-04-03
This is my favorite cookbook, and I use it often. It not only has wonderful recipes that I use often, but also features little snippets and articles such as which tomato paste is best, how to know if your eggs are fresh, and how to choose a dutch oven.
My favorite recipes are the Macaroni and Cheese, which is a favorite at pot luck dinners, the Beef Stroganoff, Beef and Guiness Stews, 4 cheese pasta with basil and tomatoes, and there are dozens more I haven't attempted yet.
This book is not about your mother's (or maybe just my mother's) casseroles. The ingredients are top notch and the result is fantastic. I've given it as a gift on several occasions and can't recommend it enough.
There is not, as another person mentioned, an abundance of photos, and I do wish there were more, but I'd prefer great recipes and fewer photos over fabulous glossy photos and lackluster recipes, which I've found in plenty of other books!
Hungry for more pictures.......2007-03-08
I am inspired by photos of the finished products in any cookbook. So, this one disappointed with only a handful of photos. I would pay a few $ more for an abundance of delicious looking pictures. Cook's Illustrated is very dependable for excellent recipes and continues to be in this book. They have ironed out the wrinkles and achieve perfection with these recipes.
Great recipes.......2007-02-05
When I look at reader reviews of cookbooks, I want to see names of specific recipes that were outstanding, so here's one I tried last night: page 61, Chicken Casserole with Spring Vegetables and Tarragon Cream Sauce (oh, gosh, I just noticed it says it's for 6-8 people, and my husband and I snarfed down half!) Any other recommendations out there??
SO GOOD I BOUGHT TWO.......2007-01-09
This is a great cookbook for anyone that has to cook for a group or just likes to cook dishes that can be enjoyed for the next few days. It is filled with warm and comforting recipes from a wide range of backrounds. Every recipe I have tried has come out as wonderfully as it was described. As is the case with all of the Best Recipe Classics cook books by the Cooks Illustrated editors this book includes comprehensive descriptions of the history of the recipes as well as the trial and error lessons that the test kitchen discovered in the process of perfecting the recipe. I have enjoyed this book so much that I gave it to a friend for Christmas.
Amazon.com
Old-fashioned bread the new-fashioned way, Betty calls it. Easy, convenient, modern. There's no knead for loafing. Not with that fabulous combination in the kitchen: Betty Crocker and the bread machine.
The construction of this book, first of all, is wonderful. The cover is hard and the binding is heavy, enameled spiral. Each page lays flat on the counter, or you can hold the book open on one arm while doing something with the other hand. This suggests that Betty Crocker wrote her bread-baking cookbook with serious use in mind. She certainly tested her recipes. A variety of bread machines were used, which means that each recipe was tested a number of different times. Betty tells you exactly what kind of flour she used, as well as salt, size of eggs, kind of yeast, etc. She leaves nothing to chance.
Bread machine baking has its own peculiarities, and Betty addresses all these right up front, the hows and how-tos (as well as the whys and wherefores) of getting the perfect loaf every time. There's a troubleshooting section, as well as a frequently asked question section. Then it's right into the recipes, all 130 of them.
There are Good and Savory Loaves (Cheese Onion Bread) and Wholesome Grain Loaves (Toasted Almond Whole Wheat Bread), Fruit and Vegetable Harvest Loaves (Dried Apricot Bread), Smaller Can Be Just Right Loaves (these are one-and-a-half-pound loaves), and then several chapters on breads you start in the bread machine, but finish in the oven. These include braided sweet breads, pizza dough, rustic-style breads, and coffeecakes.
Any bread machine owner is going to love to loaf with Betty Crocker. --Schuyler Ingle
Book Description
Everyone loves fresh bread, but not the time it takes to make it. Bread machines are hot items in the kitchen because they take the work out of making homemade bread. Even better, Betty Crocker takes the mystery out of the bread machine and brings you easy-to-use recipes for both 1 1/2-pound and 2-pound loaves that work for all the popular bread machine models. We've packed this book with over 100 recipes to tempt your tastebuds. There are delicious bread recipes for classic favorites, rustic breads, sweet doughs, coffeecakes and buns. Betty Crocker's Bread Machine Cookbook also offers a host of recipes for doughs to mix, then shape and bake in a conventional oven -- such as foccacia, breadsticks and pizza doughs -- with easy-to-follow illustrations on how to shape and trim the loaves. Best of all, you can trust these recipes will work in your bread machine because the Betty Crocker kitchens have tested the recipes in several different machines to ensure success at home. We've also loaded up this book to include information on bread machine ingredients; glossary of bread machine ingredients, techniques, and terms; and a breakdown of the various features found on different models of machines and how to use them. There's nothing better than the taste of homemade bread -- and no one brings it to you better than Betty Crocker.
Customer Reviews:
New bread every week.......2007-10-01
This book has a lot of great recipes; every weekend I make something I haven't made before. They're delicious and fun, and I have yet to make a recipe that didn't work. I just LOVE the strawberry and poppyseed rolls. Every bread recipe has amounts for 2 different sizes of loaves, and there are wonderful illustrations throughout. It's totally worth it.
Bread made easy.......2007-09-20
You can never go wrong with Betty, she knows her baking. Even breadmakers. This cookbook is well laid out and easy to follow. Well worth the $13.
Terrible book .......2007-08-14
This is the worst bread machine book I have ever used. Their measurements are off especially with the yeast. I had to adjust many recipes to get decent result. Don't get this book especially if you just got your first bread machine this book will discourage you for using your machine.
The Best, Indeed.......2007-08-06
This book has been invaluable in helping us to thoroughly enjoy our new bread machine. Everything I've tried thus far has been fabulous; recipes easy to read, with helpful tips on the side. Thanks to Betty's Best Bread Machine Cookbook, we've been able to "loaf around," but with outstanding results.
Betty Crocker Bread Machine Recipes.......2007-07-16
I love this recipe book. I have made a few of the breads in this book and they've come out great! There are helpful tips and advice. Dozens of different types of breads to choose from.
Amazon.com
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 Baking Illustrated, 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.
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 Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated 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. Cook's Illustrated 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.
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. --Schuyler Ingle
Book 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.
Recipes 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.
And 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.
Baking 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.
Customer Reviews:
Great book for learning the ins and outs of WHY in baking.......2007-09-23
I just read through all the reviews and I have to say, some people don't make sense... wanting an ice cream recipe... it says BAKING Illustrated, Complaining that it is full of text when on the cover it says "The Practical Kitchen Companion for the Home Baker". I agree some more photos would be nice, but it does say "illustrated" not baking photographed.
Now, I don't own this book YET, but I have it checked out from the library and have been reading it cover to cover practically and as a pretty good home cook and as someone who is just starting a cake business from home, this book is EXCELLENT. Way too many books are just fancy photos, fancy ingredients that are hard to find and complicated beyond reason. They aren't things you can make from just opening your refrigerator and pantry. Too many books skimp on HOW to do things and WHY. Let's face it, most of us didn't have the opportunity to learn to bake at home with grandma or mom on a regular basis. We don't know what it really means when it says to roll out a dough in a certain way. Most of us don't have enough practice to know which flours are good for what and so on. This book really helps with TEACHING the basics and with introducing us to products that are better for this or this.
And, I have to agree with most of their evaluations. With my own learning of 14 years of baking, I too agree about the Rolling pin, the whole wheat flour, the way to cut in fat into dough, the type of measuring cups/spoons and so on. But, I'm also learning things I didn't know - about corn meal and protein content in leading flour brands - ALL good stuff.
I also like that these recipes are BASIC. I have an old Better Homes and Garden cookbook which is my go to cookbook for basics, but I was VERY dismayed that their newer cookbooks have gone all fancy. Gone are the simpler cobbler recipes. Now it's Polenta cobbler! We all need to START with the basics and only then move on to the "gourmet" stuff. Plus, at least for me and for my customers so far, it's the basics people like.
So... I'm buying this book. I've looked through a LOT of baking books and this is the best I've seen. I thought the Cake Bible would be the one for me, but that book stinks... Well, the cakes do. Some of those recipes are great, but in general the recipes in that book make DRY cakes and a lot of people in an online cake community say the same thing. Learned that the HARD way! Ugh!
I'm very excited about this book and can't wait to try most of the recipes. I'll update when I actually BAKE more from here. Right now I'm just excited from all the tips and new things I've learned from the text.
Baking Illustrated.......2007-08-03
I found this cookbook to be very interesting, and helpful.It explained a lot of techniques that were especially useful.
A little disappointing..........2007-04-24
As a beginner baker I found this book totally uninspiring; 500 pages thick without very many photos. Normally I would never buy cook books without beautiful illustrative photos, but because this one said "Baking Illustrated" with excellent ratings from other customers I assumed it would be wonderful. I'm not even motivated to try any recipes here because they are really text-heavy and written in such a complicated language like others previously commented. I am now further turned off by the fact that some of the reviews here say the recipes contained typos.
great baking guide.......2007-04-03
I got this book as a gift. It is really great for dessert, with a large variety of baking projects from blueberry cobbler to anise biscotti. The best part about it is that each recipe comes with a prologue where the writers describe in detail their process in choosing the recipe, so that you as a reader know what can go wrong.
The only problem I have with this book is that many recipes are very large, so I always have to halve them. When I halved the (extremely delicious) peanut butter cookie recipe, it still made two baking sheets full of cookies! The default quantity in here seems to be for huge parties, and sometimes the recipes don't divide easily (how do you split three eggs?). It would be nice if they were sized more appropriately for everyday use. A very minor complaint for a really great cook book.
I love this book!.......2007-03-16
I call it my baking bible, and I'm very protective of it. I'll gladly share my baked treats with friends and family, but I don't want to take away the magic of how I went form an average baker to having the confidence that everything coming out of my oven will be amazing. This book has also taken away my fear of trying new things. In the past if I found a good recipe I would hold on to it like glue, now I have a whole book full of them.
Book Description
Kathleen King-founder of Kathleen's Cookies and author of Kathleen's Bake Shop Cookbook -returns with a best-ever collection of 100 simple, old-fashioned recipes for the home cook K athleen King has been famous for her chocolate chip cookies since she was a young girl-in fact, they were such a hit that selling them put her through college. In Kathleen's Bake Shop Cookbook, she collected the favorite recipes from her Hamptons bakery, Kathleen's Bake Shop. Now, in Tate's Bake Shop Cookbook, she builds on her tradition of extraordinary baking with one hundred new recipes.
Customer Reviews:
Delightful.......2007-08-23
Very warm chatty baking book from a classy shop in the Hamptons. The Blueberry Buckle recipe alone is worth the price !
Tate's Bake Shop Cookbook.......2007-03-13
With my name would you really expect me not to say it was GREAT ;-)
Great Cookbook for someone who loves to bake!.......2007-01-09
I tried Tate's chocolate chip cookies that I bought in a gourmet food shop and they were awesome! I found the cookbook at amazon and it's filled with lots of great recipes for cookies, cakes, etc. Good baking tips,too! I've made the chocolate chip cookies and they came out really good...not quite as crisp as the originals, but I'm still perfecting my technique!
Does it have the recipe for Kathleen's Chocolate Mousse Cake?.......2006-11-22
I am thinking of buying this book. Does it have the recipe for Kathleen's Chocolate Mousse Cake? I used to buy it at Kathleen's (now Tate's), but I don't want to spend a fortune having it sent to me, I'd rather make it myself.
Must have in your collection.......2006-08-23
No kidding... by far the best chocolate chip cookie I have ever tasted (sorry grammie!) You will not regret picking up this cookbook with easy to follow instructions and fabulous tasty recipes. My daughter and I have really enjoyed baking in the kitchen together and sharing our treats with friends and family. A MUST for anyone who enjoys baking.
Amazon.com
Betty Crocker provides more than 250 scrumptious recipe ideas for filling up your cookie jar with chewy cookies, crunchy shortbreads, chocolate brownies--and just about any sweet little number you can sink your teeth into. In true Crocker style, this sugary gem is laid out simply, with basic cooking instructions, giving plenty of tips and hints for creating that perfect recipe. Mouthwatering photographs of Luscious Lemon-Raspberry Bars, Almond Bonbons, Butterscotch Shortbreads, and many more make you want to get that rolling pin out now!
For quick reference, recipes are divided into eight chapters--there are cookies for kids, brownie and bar recipes, hand-shaped and -pressed cookies, rolled cookies, drop cookies, and cookies for special occasions. Happily for cooks in a real hurry, a whole chapter is devoted solely to store-bought mix recipes (Betty Crocker brand, of course). In a few simple steps, ready-made cake mixes can be adapted into delicious cookies. A carrot-cake mix transforms itself into Carrot-Molasses Cookies by simply adding margarine, light molasses, eggs, and nuts, if desired, which is then chilled and baked for eight minutes. Here are fabulous Caramel Fudge Bars, astounding Almond Bars, and perky Peanut Butter-Brickle Chip Bars, all brought to you via the wonder of mix!
Crocker and Co. doesn't forget special diets, either. There is a wonderful selection of wheat-free and egg-free cookies that still manage to taste fabulous. Particularly handsome are the Frosted Banana Bars--containing less fat and cholesterol than regular cookies.
Whatever your forte, Betty Crocker's Cookie Book has a sweet treat in store for you. --Naomi Gesinger
Book Description
Everyone loves cookies, and with Betty Crocker, everyone can bake them! From novice to pro, these cookies will fill the bill, whether for holiday treats, bake sales, or every-day energizers, these are the cookies you want, with more than 240 to choose from. Every chapter has a most requested cookie, hot from Betty Crocker's kitchens -- these are the cookies America's been asking for. There is also an entire chapter for kids, as well as tons of super-easy bar cookies -- just pour, bake and enjoy!
And with the "Doughs and Doughnt's" chapter to guide you through the basics, there is no part of cookie baking that will cause you concern. About the only problem you'll have is deciding which cookie to make first Deluxe Chocolate Chip Cookies, No-Roll Sugar Cookies, Mousse Bars, Rocky Road Bars, Walnut Biscotti -- whatever you choose, you'll be a winner.
Customer Reviews:
Cookie monsters beware!.......2001-06-13
This book has more cookie choices than you'll know what to do with. Lots of old favorites and some new recipes that are sure to become favorites. A must have in every kitchen and a wonderful gift for a newlywed or someone living on their own for the first time. Buy this book and get baking!
Excellent reasource for cookie recipes.......2001-03-28
I really enjoyed this book. The book is filled with pictures of the cookies, and the recipes turn out well. The book contains a variety of recipes both in types, and some regional favorites. The book is well organized, and is a pleasure to read. If you are looking for a book that is full of good cookie recipes, this is the book for you.
Betty Crocker's Cookie Book.......2000-01-22
I'm a great fan of baking cookies and I love the variety, the hints, and the recipes in this book. A must for pros and beginners alike. If you like cookies...
Betty Crocker's Cookie Book.......2000-01-06
Betty Crocker's Cookie Boo
great book.......1999-04-10
love them al
Book Description
Scrumptious delights to bake at home.
Cupcake bakeries are a welcome development that is meeting the enthusiastic delight of everyone. The reason is quite simple -
they allow us to indulge in an old-fashioned favorite treat.
Julie Hasson, baker extraordinaire, brings her expertise to the
125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction.
Recipes include:
- Raspberry Vanilla Cupcakes
- Carrot Zucchini Cupcakes
- Flourless Chocolate Cupcakes
- Malted Espresso Cakes with Malted Milk Icing
- Peanut Butter Cupcakes.
Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family.
Customer Reviews:
Yummy!.......2007-10-10
This is a beautiful book. Easy to read and easy to follow directions. Lots of recipes that can be mixed and matched to create well over 125 combinations. Excellent. Great, original flavor combinations with beautiful photographs. I highly reccommend it. I can't wait for her pie book to hit the market!
Consistently marvelous results.......2007-07-09
Our whole family loves cupcakes, and the results with recipes from this book have been consistently delicious, both for me and friends who have borrowed the book. The flavors are natural and clear. We have tried everything from coconut to raspberry vanilla (the lemon cream frosting is killer on these) to mocha and chocolate. The only change I make is to substitute melted butter for oil in the recipes because we prefer the butter flavor. To those who say that the cupcakes are too dense: I think you have become too used to the texture of boxed cake mix or commercial bakery products. These are from scratch, homemade cupcakes without a doubt and I love the texture.
Brand New Baker Loves this Book.......2007-06-07
I had never baked in my life prior to 125 Best Cupcake Recipes! I have made Chocolate Chip Cream Cheese Cupcakes, Mini Cheesecakes, and Chocolate Chip Coookie Cupcakes, too. I made them all just by following the easy instructions. Nothing was too difficult, even though it was from scratch!
125 Best Cupcake Recipes.......2007-01-10
I love this book. It has some great recipes for cupcakes. I really like the French Toast Cupcakes!
Fun Cupcake Book!.......2006-08-26
I have been having a good time trying the different recipes in the book. Everything is from scratch, but the recipes are practical and once you have the basic ingredients there are many different recipes that you will be able to try without a trip to the market. This would be a nice book for someone teaching a young person how to cook!
Average customer rating:
- yummy!
- Really is the "Best Ever"
- Healthy GF Baking
- Great ideas
- The Best Ever
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The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free!
Mary Ann Wenniger , and
Mace Wenniger
Manufacturer: Fair Winds Press
ProductGroup: Book
Binding: Paperback
 Muffins
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
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Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights
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The 125 Best Gluten-Free Recipes
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1592331319 |
Book Description
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more!
Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet for untried ingredients with names you can't pronounce.
In this book you'll find more than 200 easy-to-follow recipes -- from moist and hearty breads and muffins to sweet-tooth-satisfying cookies, cakes, and pies -- that friends and family will devour. Made with a variety of healthful frains and flours that are packed with protein, these tasty treats will boost energy levels and lift spirits.
Recipes include:
- Chocolate Chip Cookies
- Blueberry Muffins
- Baked Rice Pudding
- Birthday Cake
- Brownies
- Cornbread
- And many more!
Customer Reviews:
yummy!.......2007-04-14
i was able to trick my husband (who thinks he hates wheat free food) into really enjoying several things from this book. i am so glad that this book is in my collection. it is very cool with all of the explinations of different flours, and other baking essentials. it is also written in grams and cups which could be very helpful. one more thing that i likes is that is lists things like calories, protien and the likes. very good book!
Really is the "Best Ever".......2007-02-24
Really like this book. It has some great recipes and wonderful solutions to the Gluten-Free problem many people face. Highly recommend!
Healthy GF Baking.......2006-09-30
If you are gluten free and also health conscious (not always the same thing), this book is for you. I was a "health nut" before our family decided to go gluten free, and was left discouraged by some of the best-selling GF cookbooks out there--lots of white rice flours used, not much quinoa and healther grains used, etc.
While you will find rice and potato flours in some of these recipes, you will also find the more "exotic" and healthful flours used extensively, amaranth, sorghum, and quinoa. The recipes taste good (judged by my gluten/carb addicted husband) and I know they are good to give to my kids who think raisins and figs are a big treat (you get the point :-). Should have "healthy" in the title, too. Worth the buy.
Great ideas.......2006-09-24
The good...this book has great ideas and many of the recipes are very good. The muffins I've tried (with the exception of the carrot one) turn out very well, the banana-flax muffin is awesome and healthy, my two-year old loves it. The sour-milk bread has a great flavor and turns out well as long as I don't add the water and take out some of the sugar. The hazelnut brownies were okay, but really weird.
The bad... as another reviewer has noted, there are several typos throughout the book. While I have by no means made all of the recipes, in my opinion I have found far too many typos for a professionally published book. There's a carrot muffin recipe, that if followed, makes more of a carrot soup instead of carrot muffin batter. I also find the organization of the recipes to be poor (i.e. liquid ingredients in the "dry" list). While some of the omissions and extras in the recipes don't present much a problem for seasoned bakers of gluten-free foods, if you are new to this game, you might find this book very frustrating. However, if you are looking for some new inspiration, this is a great book.
The Best Ever.......2005-11-15
While this well written and informative book is designed primarily to appeal to those unable to tolerate wheat and gluten it should not be restricted to only the digestively challenged. If, like me, you enjoy baking you will be intrigued and inspired by all the many alternative flours available and the techniques employed in using them. You'll want to try out the many recipes for cakes, cookies, muffins, and other goodies, and you`ll be rewarded by the tasty results. I especially liked the banana nut muffins.
Customer Reviews:
Mrs. Fields Best-130 Delicious Cookie and Dessert Recipes.......2004-07-21
I have just received my sixth copy of Mrs. Fields Best Cookie Book Ever. My daugher found it at the library-very old, yellow, torn. She and her daughters were writing recipes and trying recipes from it and they are delicious. Maybe this is an old cookbook but it keeps up with modern times. Now all my daughters and two granddaughters have it. What a rare find! Most were brand new and bought used and were in perfect condition. Most not even out of wrappers.
good one to have in the kitchen.......2002-04-28
I like the fact that there's a variety of different cookies.
I've also made quiet a number of them.All taste pretty good.
Flavor combinations of the cookies surprised me at first but
proven good aroma and pleasing on the palet.My favorite is
the Banana chocolate chip cookies.Except I replace the chocolate chips for white chocolate chips it brings out the flavor of the bananas.The only thing I don't like about this book is that
I wish it had more recipes.
My favorite cookie book!.......2001-12-04
This is my favorite cookie cookbook. Pictures of every recipe, is what makes it special. I'm on my second copy.
first impressions.......2001-09-15
"Cookies" is almost synonymous with "Mrs. Fields" and that's what attracted me to this book. I expected Mrs. Fields' recipe for her famous chocolate chip cookies to be revealed -- unfortunately, it isn't. The recipes are standard cookie recipes, with an emphasis on chocolate chip types. There's even one recipe that calls for the use of all kinds (semisweet, white, bittersweet) in one cookie. What I like are the pictures. The cookies look just like the ones I make at home and that, to me, is reassuring. I also like the straightforward way in which the recipes are presented. They all look simple and easy to do. The book encourages and gives one the confidence to go into the kitchen and bake.
Mrs.Fields Great Cookies!!!.......2001-02-26
This is the most tastiest book in the world!!!! The recipes in here are decadent. This is my favourite cookie book in the world!!! I try to bake 1 recipe from it a week and it is an enjoyable experience!!!
Book Description
The first-ever collection of prizewinning Bake-Off dessert recipes
For more than 50 years, the Pillsbury Bake-Off Contest has showcased the most delicious, exciting and uniquely American recipes our country's home cooks have to offer. Now this all-in-one collection of desserts from this legendary event brings you the most sought-after cakes & tortes, pies & tarts, cheesecakes & puddings, cobblers & crisps, pastries and more!
Pillsbury Best of the Bake-Off Desserts gives you more than 100 prizewinning recipes so you canre-create these dazzling desserts in your own kitchen. From 1957's French Silk Chocolate Pie that's now an American icon, to the Tunnel of Fudge Cake that became a household name in 1966, to the Oats 'n Honey Granola Pie that took home the $1 million Grand Prize in 2004, these recipes are sure to win top honors from your friends and family.
Inside you'll find:
- 108 easy-to-follow recipes and 39 full-color photos to tempt your taste buds.
- A history of the Bake-Off® Contest and the fascinating evolution of desserts through the decades.
- For each recipe, the contestant's name, city, contest year and prize received.
- Plenty of inspiration to come up with your own $1 million creation!
For more great recipes visit
pillsbury.com
Customer Reviews:
Beautiful book with lots of photos.......2007-03-12
Beautiful photos of recipes, however, not all recipes have a photo. Have not made any of the recipes yet, but sure look appetizing.
Good Old Fashioned Desserts.......2007-03-04
Have you ever seen a Pillsbury Bake-Off?!? If you have - then you would know why the 'Best of' would really be THE BEST!!!
The people who participate in these Bake-Offs come up with some incredible desserts - and they're not that fancy boutique bakery kind of stuff - they're that good - old fashioned - loaded with sugar - and loaded with butter - kind of stuff - that Mom used to make when we all wanted to lick the bowl - and we didn't have to worry about whether or not there were uncooked eggs in the batter!!!
The pictures alone will sell you on this book - so buy it - you won't be disappointed - unless of course you have just started a diet!!!
Books:
- The Best of America's Test Kitchen 2007: The Year's Best Recipes, Equipment Reviews, and Tastings (Best of America's Test Kitchen Cookbook: The Year's Best Recipes)
- The Big Book of Vegetarian: More Than 225 Recipes for Breakfasts, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts (Big Book (Chronicle Books))
- The Cambridge World History of Food (2-Volume Set)
- The Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100
- The Double Musky Inn Cookbook: Alaska's Mountain Cajun Cuisine
- The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well)
- The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night
- The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World
- The Grim Grotto (A Series of Unfortunate Events, Book 11)
- The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar
Books Index
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