Basic Baking: Everything You Need to Know to Start Baking Plus 101 Luscious Dessert Recipes That Anyone Can Make

Overview

In her inimitable, user-friendly style, Lora Brody teaches new bakers how to turn out classic favorites as she takes them step-by-step through the process. First-time bakers will learn what "cream the butter and sugar" means, become familiar with the difference between baking soda and baking powder, and learn to master basic recipes for cakes, cookies, pies, tarts, and quick breads.

Packed with helpful sidebars and variations, this invaluable cookbook provides a clear ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (19) from $1.99   
  • New (3) from $14.91   
  • Used (16) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$14.91
Seller since 2007

Feedback rating:

(1001)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2000-10-31 Hardcover New New-Mint cover, tight binding, clean text.

Ships from: Rockford, IL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$41.40
Seller since 2005

Feedback rating:

(292)

Condition: New
Hardcover New 0688167241 This is a hardcover book with dust jacket. ! ! ! ! This is a 1st Edition! ! ! ! !

Ships from: Staten Island, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$60.00
Seller since 2014

Feedback rating:

(178)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

In her inimitable, user-friendly style, Lora Brody teaches new bakers how to turn out classic favorites as she takes them step-by-step through the process. First-time bakers will learn what "cream the butter and sugar" means, become familiar with the difference between baking soda and baking powder, and learn to master basic recipes for cakes, cookies, pies, tarts, and quick breads.

Packed with helpful sidebars and variations, this invaluable cookbook provides a clear understanding of the basic techniques behind baking and offers endless tips on how to prevent common baking mishaps with up-to-the-minute advice that can be applied to any recipe. Learn how to make light-as-a-feather angel food cake, the perfect blueberry muffin, or the best chocolate chip cookies—as well as scones, buttermilk biscuits, and more.

As it gives bakers confidence, this essential kitchen tool will inspire them to tackle more challenging recipes and desserts.

Read More Show Less

Editorial Reviews

Emeril Lagasse
She truly is a Dessert Goddess! Every home should have at least one copy. Simply easy. Simply delicious.
Publishers Weekly - Publisher's Weekly
"There are dozens of things that make the difference between a successful foray into the kitchen to bake and one that leaves you inclined to run to the store for your next dessert," breezes Brody (The Kitchen Survival Guide; Bread Machine Baking: Perfect Every Time, etc.). Her newest work easily covers all the essentials for baking bars, cookies, cakes, biscuits and pies: from buying equipment and preparing a pan to measuring ingredients, choosing among types of chocolate and storing the results. Each chapter begins with a "What Should I Do If..." troubleshooting list that addresses such concerns as how to thicken a runny fruit filling and how to make puffier cookies. Best of all, Brody provides completely foolproof recipes for such classics as Shortbread, Carrot Cake with Cream Cheese Frosting, and Pumpkin Pie and more unusual desserts like Flourless Chocolate Cake and White Chocolate and Cherry Bread Pudding. Her standards are impeccable (even Brody "shudders" to think of how much testing went into Emmy's Blue Ribbon Blueberry Muffins): cupcakes come out bakery perfect and Chocolate Cheesecake--with its crust of Nabisco chocolate wafers--is sinfully easy to execute. This title is perfect for brides, mothers of young children and all other readers who want a no-nonsense--but fun--all-in-one baking guide. (Nov.) Copyright 2000 Cahners Business Information.
Library Journal
Although Brody may be best known for her bread machine books, she is also the author of two earlier basic cookbooks, The Kitchen Survival Guide and The Entertaining Survival Guide, as well as books on chocolate and other desserts. Here she provides the essentials for successful baking, from getting organized and preheating the oven to choosing the best ingredients and equipment. Her lengthy introduction is followed by delicious and usually simple recipes for sweets ranging from Sticky Hands Caramel Bars to Chocolate Cheesecake to Double Espresso Ice Cream Pie. Instructions are detailed and clear, and most recipes include useful tips ("Lora Says") on techniques, ingredients, and more. Highly recommended. Copyright 2000 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780688167240
  • Publisher: HarperCollins Publishers
  • Publication date: 11/28/2000
  • Edition description: 1 ED
  • Pages: 336
  • Product dimensions: 8.51 (w) x 9.49 (h) x 1.93 (d)

Meet the Author

Lora Brody is the author of twenty-two cookbooks including The Kitchen Survival Guide, The Entertaining Survival Guide, Bread Machine Baking: Perfect Every Time, Desserts from Your Bread Machine: Perfect Every Time, Growing Up on the Chocolate Diet, and Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine: Perfect Every Time. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, and the Los Angeles Times. She lives outside of Boston.
Read More Show Less

Read an Excerpt

Carrot Cake with Cream Cheese Frosting

Makes: one 9 by 13-inch cake; 18 servings

What you'll need:

9 x 13-inch baking pan, 2 inches deep
parchment paper for lining the cake pan
peeler and grater for carrots
sharp, heavy knife for chopping walnuts
mesh sieve
fork for stirring
hand-held
electric mixer
cake tester
wire rack

Baking time: 40 minutes

Years ago, when one could afford to go to Nantucket without selling off family valuables, we rented a ramshackle cottage down the road from Fred Rogers. My boys were four and six at the time. They were delirious at the idea of having Mr. Rogers for a neighbor. The other great thing about Nantucket that summer was our proximity to a farm stand that sold--in addition to native peaches, tomatoes, and sweet corn that was so perfect it never needed butter--squares of carrot cake with cream cheese frosting that looked like plump, white-topped, orange-bottomed pillows in their tight plastic wrapping. You had to get there before the pieces of cake were either poked to death by children trying to find the biggest ones, or the frosting had melted and stuck to the plastic. We'd eat them on our way to the beach, wiping our mouths with the backs of our hands, hoping we'd run into Mr. Rogers also eating a piece of that cake. That would truly have been a wonderful day in the neighborhood.

Ingredients

For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour

For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoonbaking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins

For the Frosting
Cream Cheese Frosting (recipe follows)



Instructions

1. Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.

2. Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.

3. Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.

4. Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.

5. Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.

6. The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.

Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.

Lora Says:Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.


Cream Cheese Frosting

Makes: 3 generous cups

What you'll need:

hand-held electric mixer;
flexible metal spatula

Ingredients

1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract

Instructions

1. Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.

2. To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.

3. The frosting may be refrigerated, covered, for up to 1 week. Bring it to room temperature before frosting the cake.

4. The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.

Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.

Basic Baking. Copyright © by Lora Brody. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Read More Show Less

Recipe

Carrot Cake with Cream Cheese Frosting

Makes: one 9 by 13-inch cake; 18 servings

What you'll need:

9 x 13-inch baking pan, 2 inches deep
parchment paper for lining the cake pan
peeler and grater for carrots
sharp, heavy knife for chopping walnuts
mesh sieve
fork for stirring
hand-held
electric mixer
cake tester
wire rack

Baking time: 40 minutes

Years ago, when one could afford to go to Nantucket without selling off family valuables, we rented a ramshackle cottage down the road from Fred Rogers. My boys were four and six at the time. They were delirious at the idea of having Mr. Rogers for a neighbor. The other great thing about Nantucket that summer was our proximity to a farm stand that sold--in addition to native peaches, tomatoes, and sweet corn that was so perfect it never needed butter--squares of carrot cake with cream cheese frosting that looked like plump, white-topped, orange-bottomed pillows in their tight plastic wrapping. You had to get there before the pieces of cake were either poked to death by children trying to find the biggest ones, or the frosting had melted and stuck to the plastic. We'd eat them on our way to the beach, wiping our mouths with the backs of our hands, hoping we'd run into Mr. Rogers also eating a piece of that cake. That would truly have been a wonderful day in the neighborhood.

Ingredients

For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour

For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins

For the Frosting
Cream Cheese Frosting (recipe follows)



Instructions

1. Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.

2. Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.

3. Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.

4. Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.

5. Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.

6. The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.

Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.

Lora Says: Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.


Cream Cheese Frosting

Makes: 3 generous cups

What you'll need:

hand-held electric mixer;
flexible metal spatula

Ingredients

1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract

Instructions

1. Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.

2. To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.

3. The frosting may be refrigerated, covered, for up to 1 week. Bring it to room temperature before frosting the cake.

4. The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.

Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)