Martha Stewart's Baking Handbook
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Martha Stewart's Baking Handbook

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by Martha Stewart
     
 

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Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook

Overview

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

Editorial Reviews

Martha Stewart's first book in six years manifests her celebrated attention to detail. This comprehensive, 400-plus-page baking handbook walks readers through the basics, then sets them up with 250 kitchen-tested recipes, each of which is keyed to level of proficiency. Step-by-step photographs and sidebar notes teach readers to make biscuits, shortcakes, muffins, breads, cookies, cakes, pies, tarts, pastries, fruits desserts, and much more. Just what you would expect from Martha: Superb.
Publishers Weekly
Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canap s, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1) Copyright 2005 Reed Business Information.
Library Journal
With 250 recipes, Stewart sets out to prove that she didn't forget how to bake while in jail. Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780307236722
Publisher:
Potter/TenSpeed/Harmony
Publication date:
11/01/2005
Pages:
416
Sales rank:
80,392
Product dimensions:
8.26(w) x 10.27(h) x 1.31(d)

Read an Excerpt

Apricot-Cherry Upside-down Cake

Makes one 8-inch cake

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

• 1 stick (1/2 [.5] cup) unsalted butter, room temperature, plus more for pan
• 1-1/4 (1.25) cups sugar
• 5 to 6 medium fresh apricots (about 1 pound), halved and pitted
• 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 3/4 (.75)cup all-purpose flour
• 1/4 cup plus 2 tablespoons fine yellow cornmeal
• 1 teaspoon baking powder
• 1/2 (.5) teaspoon salt
• 1/4 (.25) cup almond paste (not marzipan), crumbled
• 3 large eggs, separated
• 1/4 (.25) teaspoon pure vanilla extract
• 1/2 (.5) teaspoon pure almond extract
• 1/2 (.5) cup milk

Preheat the oven to 350°F. Butter an 8-by-3-inch round cake pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with 1/4 cup sugar on medium speed until light and fluffy, about 2 minutes. Spread evenly over bottom of prepared pan. Arrange apricot halves, cut sides down, in pan. Fit cherries into any gaps between apricots. Pack down the fruit slightly with your hands; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter until smooth, about 1 minute. Add almond paste and æ cup sugar, and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour; beat until combined, and set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Fold a third of egg-white mixture into the batter with a spatula. Gently fold in remaining egg whites.

Spread batter over fruit, smoothing with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer pan to a wire rack to cool slightly, about 15 minutes. Run a knife or small offset spatula around the edges to loosen, and invert cake onto a serving plate to cool completely. Cake can be kept at room temperature, loosely covered with foil, for up to 3 days.

Meet the Author

Martha Stewart is the author of dozens of books on cooking, decorating, gardening, weddings, and other domestic arts, and the founder of Martha Stewart Living Omnimedia Inc. She lives in Bedford, New York.

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Martha Stewart's Baking Handbook 4.2 out of 5 based on 0 ratings. 33 reviews.
Guest More than 1 year ago
I'm so disappointed! I was really wanting a baking HANDBOOK, but the book does a weak job at every aspect of a handbook except the pictures and explanations of tools and techniques. Before I go on, the book does some things very well. The photos of techniques and supplies is awesome. The recipes are interesting and many are unusual twists. But it's disappointing as a handbook. The selection of recipes is not basic at all, which is what I would have expected of a baking handbook. It's very heavy on French-style pastries, and there were very few recipes that kids would enjoy. Many of the recipes require unusual ingredients and pans, which no one but a gourmet would have. Most of the recipes require a special shopping trip for most of us before starting because just one ingredient or pan required is not stocked at the local grocery store. A yummy-sounding recipe for a basic olive oil bread requires fresh yeast. Fresh yeast? How many of us have ever baked with that? And the pans. Barquette molds, fluted tart pans, mini tart pans, cannele mold, madeleine pan, panettone mold, baba mold, English muffin cutter and ring. Sigh. There aren't any substitution suggestions for strange ingredients or pans, so my only recourse is to drool over the recipes forever or suck it up and buy the equipment to try them. If you want a beautiful cookbook with quality pictures and gourmet techniques, this book is for you. If you want a baking handbook, buy King Arthur's Flour books or stick to The Joy of Cooking.
Guest More than 1 year ago
This baking handbook is probably not ideal for novice bakers, but if you're a baker who has a good command of how to bake cakes, cookies, pies, tarts, and bread, this book is an excellent tool to take your baking to that next level. The recipes are not so complicated that you need a culinary degree to accomplish them (the same cannot be said of some of Martha's recipes in other books!) but they're also challenging enough that serious bakers won't get bored. If you're just starting out with baking, I'd suggest easier books first like one from Better Homes & Gardens. If you're an accomplished baker already, this book may provide some new challenges and at the very least inspire you with new ideas for old standards.
Guest More than 1 year ago
Martha's newest book is definitely one of her best - it was worth the wait. Great ideas for baking in a simple manner all the way to the extravagant. I love the organization and topics included in the book and plan to get each of my daughters their own copy. Kudos to the chef!!!
Guest More than 1 year ago
I love cookbooks...This will be one of my favorites...I have already tried the carrot cake...moist and delicious!!...As always...Martha has made her book...lovely and easy to follow...I'm going to try some of the breads this weekend...Thanks!!!
Guest More than 1 year ago
Enjoy this book. It is so detailed and worth the money. This book will be with you for life. A lot of good ideas and pictures to go by to make your mind on any special occasion.
Madsgal More than 1 year ago
I don't think that this cookbook ever gets put away at my house. I LOVE this book! It is my Bible in the kitchen!
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This book is just wonderful!
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SeaDogJF More than 1 year ago
Very practical information. Easy to understand.
Anonymous More than 1 year ago
All recipes are writing in detail instruction, it's easy to follow and the result is very delicious! A must have book for people who love baking.
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Guest More than 1 year ago
I've had great success with the recipes in this book. True to Martha's form, she's included so much valuable attention to detail.