The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

4.5 23
by King Arthur Flour
     
 

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The trusted companion of scores of home bakers is finally available in paperback!Originally Published ten years ago - and shortly thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy

Overview

The trusted companion of scores of home bakers is finally available in paperback!Originally Published ten years ago - and shortly thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The Baker's Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don't and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen.You'll get a complete overview of ingredients in chapters on flours, sweeteners, leaveners, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four.

Editorial Reviews

Florence Fabricant - New York Times
“I doubt there is a better, more up-to-date baking primer than The King Arthur Flour Baker’s Companion.”
People Magazine
“This is not one of those cheesy supermarket promotions where every recipe features the preferred brand in BIG TYPE. It’s an authoritative study, decades in the making, from the pros in King Arthur’s test kitchen.”
Boston Globe
“Uncondescending and patient, carefully walking you through the steps to baking perfection without assuming you know a thing.”
Associated Press Staff
“A book that will fire ovens and bakers’ passions for years.”
Bookpage
“The final word on baking for both professional and home cooks.”
Booklist
“The King Arthur Flour Baker’s Companion’s provenance grants this book authority, and its comprehensiveness makes it a necessary purchase for every culinary collection.”
MSNBC.com
“Serious bakers, as well as those who want to learn from the best, will want to have this book on their shelves.”
Arizona Daily Star
“Loaded with easy-to-follow instructions, nutrition information and food tips…it’ll become as essential to your cookbook collection as Joy of Cooking.”
St. Petersburg Times
“This book is a must for any home baker.”
New Canaan (CT) Advertiser
“One of the best baking guides in print.
Comprehensive and comprehensible, it has such a wealth of information, it will take many baking sessions to absorb.”
New York Times
I doubt there is a better, more up-to-date baking primer than The King Arthur Flour Baker’s Companion.— Florence Fabricant
Library Journal
To anyone who bakes, The King Arthur Flour Baker's Catalogue is a great source of high-quality ingredients and equipment that also features favorite recipes from the company's test kitchens. Now the King Arthur bakers have put together a wide-ranging, hugely informative cookbook/ baking reference, with more than 350 delicious recipes for both sweet and savory baked goods. In addition to chapters on ingredients and equipment-as well as a long introductory note on the specifics of proper measuring (essential when baking)-there are trouble-shooting guides, boxes on topics like "Why Do Popovers Pop?," and miniessays on the history and provenance of various baked goods. The King Arthur Company is located in Vermont, and all the classic New England desserts, like slumps and grunts, and other all-American favorites are here, but so are many recipes from other traditions-e.g., Sardinian Parchment Bread, Indian Roti, Curry and Ginger Crackers, and Lavash. The text and headnotes are highly readable, with an easy, approachable style, and there are dozens of line drawings of equipment and methods, many of them step-by-step illustrations of important techniques. Essential. [Good Cook Book Club main selection.] Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9781581571783
Publisher:
Countryman Press, The
Publication date:
10/15/2012
Edition description:
Anniversar
Pages:
656
Sales rank:
63,394
Product dimensions:
8.10(w) x 10.10(h) x 1.80(d)

Meet the Author

King Arthur Flour is the largest single educator of bakers in the world. Employee owned since 1996, the company conducts a yearly national baking class tour that has provided free baking classes to many thousands of bakers across the U.S. The company also publishes The Baking Sheet, a newsletter of recipes and baking information. The
Baker's Catalogue, a wholly owned subsidiary, sponsors an online baking forum, The Baking Circle, on its parent company's Web site. The company's 2003 release, The King Arthur Flour Baker's Companion,
was selected as one of the best cookbooks of the year by Food &
Wine, People, and many other national publications. Other books by King Arthur Flour include The Original King Arthur Flour Cookbook, The King Arthur Flour Cookie Companion, and King Arthur Flour Whole Grain Baking.

All the bakers at
King Arthur Flour work from their 12-sided post-and-beam headquarters in
Norwich , Vermont.

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King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook 4.6 out of 5 based on 0 ratings. 23 reviews.
RainDawn More than 1 year ago
I kept taking this book out of the library and I finally got smart and bought one for myself. I've had great success with the recipes I've done and I'm very happy with the book. Lots of information at the back of the book on various flours, etc. For beginners and those who already have been baking for awhile.
Guest More than 1 year ago
If you need a fantastic baking book on how to bake virtually everything, then this is the book for you! Most cookbooks out there fail to mention little things that are extremely important in a recipe, such as sifting flour, using eggs that are at room temperature, which type of oil to use etc. Most cookbook authors either know this information and figure you do too, or the author does not know these techniques and those recipes in those books are not all they could be. And most cookbook buyers know how to read a recipe, yet do not understand it. King Arthur Flour is a company that has been in business for over 200 years. It is their business to know flour, and to understand how to use it. It is also to their benefit to educate their flour buyers in how to bake better, so they will be happier with the end product, and thus buy more flour and even recommend their flour to their friends. In their latest book: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook they explain why you need to sift your flour (it adds air to the mixtures which aids in leavening), why French Toast bread should be stale, why you only fry in certain oils and much more. They also offer recipes for virtually everything; from breakfast foods to quick breads, from doughnuts to yeast breads, from cobblers to cookies and cakes, as well as pies and quiches. This book even offers a section on which kitchen tools are the best for your baking projects: from type of chocolates to pie pans. This is a must-read section for any baker. This cookbook is designed for 90% of the cookbook buying population. This cookbook is fantastic as now you can understand what you are doing rather than just following directions. When you decide to make modifications to your recipes, now you will know what parameters you must maintain if you want your recipe to turn out. For example, almond oil will not work when frying doughnuts, as it has a very low smoke point. For the price of this book, you get more than what you are paying for. This is an excellent book and should be a standard in any home that has any baking! For added interest, King Arthur Flour offers free baking seminars across the country, as well as online classes.
Guest More than 1 year ago
This is the most useful cook book I have ever seen. It doesn't just give you recipes, but it also educates you on how the recipes work. With the foundational knowledge this book has given me I feel free to branch out and modify recipes without being afraid of ruining them. If you know why food cooks the way it does then the doors open up to a whole new world of creative baking. This book is a must have for anyone who will ever bake anything!
ScottsdaleScott More than 1 year ago
I have been baking for many years and received this as a gift. I then gave this as a gift. I actually learned a lot from this book. King Arthur Flour is the premium choice for serious bakers. Amazingly the difference in quality flour.
jreader More than 1 year ago
I have already made several recipes from this cookbook, and all of them have turned out amazing! Lots of instructions to help understand ingredients, utensils, methods, options, etc. A great cookbook for anyone who loves to bake!
Anonymous More than 1 year ago
The fine research which preceeded publication is commendable. Explanations of the chemical interaction of the ingredients are deep enough that even a beginner into the art of baking is encouraged to read the directions thoroly for the best results. The "why's" are so very important in these days of nutritional concerns that learning from such a well researched source is vital. I was "introduced" to this volume by a gentleman who is as devoted to baking now as he was to his first profession of architecture!
Anonymous More than 1 year ago
This has rapidly become my go-to book for baking. I have yet to find a recipe that did not produce outstanding results, but it may take me many years to cook my way through this huge tome. In spite of its size, I love it.
Anonymous More than 1 year ago
I have made some great recipes from this cookbook. Using this book along with the information on the King Arthur website has been fantastic.
Guest More than 1 year ago
When I was given this book for Christmas I read it cover to cover! There are so many recipes that I have tried and loved and many more that I am going to be making in the future. I love all of the tips and extra information included in this book. When you buy this book, be sure to try the Three Layer Chocolate Mousse. I have made many variations of this for different occasions and it is a hit every time! I love that the instructions are complete making this book wonderful for both beginning and experienced bakers alike. This will be an important addition to any cookbook collection especially those in need of a good baker's handbook.
nikki1CO More than 1 year ago
if you are a baker, even a very beginning baker, this is the book for you! I was totally impressed that one of the first things I saw in the book was the best explanation of high altitude baking & what to do to make your recipes turn out perfectly! These people are thorough!! the recipes are easy to follow, easy to understand, & the results are excellent. bread, cookies, cakes, whatever you fancy, it's all here. I highly recommend this book, the writers are clear & concise, exactly what every baker needs to have to refer to
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TedMorgan More than 1 year ago
I am a novice amateur baker. To me, this work is foundational. I bought the hardback version because I expect to use this over the long run. For me this is a necessary book in my kitchen library.Baking bread gives me immense pleasure.
junoAK More than 1 year ago
Includes recipes for breads, muffins, cookies, bars, quick breads and so much more. I live their pancake recipes. Each recipe Includes nutritional information.
Anonymous More than 1 year ago
Perfect for the beginner. Great reminders and hints for those who have baked for years.
Anonymous More than 1 year ago
There was no recipe for Christmas cake or mince pies ( almond flour).
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