The Cook's Illustrated Baking Book: 450 Foolproof Recipes and Kitchen-Tested Techniques From America's Most Trusted Food Magazine by Editors of Cook's Illustrated Magazine, Hardcover | Barnes & Noble
The Cook's Illustrated Baking Book: 450 Foolproof Recipes and Kitchen-Tested Techniques From America's Most Trusted Food Magazine

The Cook's Illustrated Baking Book: 450 Foolproof Recipes and Kitchen-Tested Techniques From America's Most Trusted Food Magazine

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by Editors of Cook's Illustrated Magazine
     
 

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The definitive baking guide from Cook’s Illustrated

The third book in the bestselling Cook's Illustrated series, The Cook's Illustrated Baking Book is an authoritative baking reference and recipe collection for those who want to learn how to bake and for those who want to bring their baking skills to a higher level. Fifteen chapters cover anything

Overview

The definitive baking guide from Cook’s Illustrated

The third book in the bestselling Cook's Illustrated series, The Cook's Illustrated Baking Book is an authoritative baking reference and recipe collection for those who want to learn how to bake and for those who want to bring their baking skills to a higher level. Fifteen chapters cover anything you've ever wanted to master—from cookies, cakes, pies, and tarts, to biscuits, breads, pastry, and more.

Editorial Reviews

Publishers Weekly
03/31/2014
For those who may have wondered, America's Test Kitchen really exists. The Massachusetts space used for recipe testing is the heartbeat of Cook's Illustrated magazine. Known in the culinary world for its impeccable reputation, easily recognizable from the distinctive illustrations, the magazine maintains its tone and style throughout this encyclopedic collection that tops out at 450 recipes. Fifteen chapters, including Pies and Tarts, Pastry, Cookies, and Layer Cakes, are preceded by essential Baking Basics. For those unfamiliar with CI recipes, they are long, detailed and as precise as proper cooking and baking instructions should be. Right-page bars guide home cooks on everything from Mincing Anchovies to a Paste, to Uncracking Cracked Cheesecake, to Scoring Skilled Pie Crust. Readers won't find risky or daring flavor combinations or trend-setting baked goods within these covers, but can take comfort in the Classic Brownies, Classic Tart Dough, Genoise Layer Cake, and 24-Hour Sourdough Bread recipes that can be used year after year. Fans of the magazine, and those new to this esteemed test kitchen, won't be disappointed. (Oct.)

Product Details

ISBN-13:
9781936493586
Publisher:
America's Test Kitchen
Publication date:
10/01/2013
Pages:
520
Sales rank:
37,874
Product dimensions:
8.80(w) x 10.30(h) x 1.50(d)

Meet the Author

This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.

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