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Posted February 8, 2014
A few typos, but overall well done
As with all the "Dummies" books, this is well organizeed and written, withi a few minor exceptions.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
The are a few typos in various places through the book, which is a little distracting. Secondly, the amounts of the ingredients would benefit from an editor's eye.
Amounts are often given as "11/2 teaspoons" which really means 1-1/2 teaspoons. It is also common to have an entry like "1 cup and 1 tablespoon and 1teaspoon and 1cup and 1 tablespoon." Better to list 2 cups and 2 tablespoons and 1 teaspoon, divided".
Those issues out of the way, the baking basics are solid fundamentals and very helpful. Things like verifying oven temp, having the right types of pans, and how to properly measure ingredients are essential.
The gluten-free information is good, easy to grasp, and up to date. Explaininv the science behind developing a flour blend will be helpful again and again.