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The Pillsbury: The Complete Book of Baking

Overview

Now, for the first time, Pillsbury has assembled hundreds of delicious recipes in one comprehensive book that any home baker, whether novice or expert, can enjoy and use with confidence.

A baking basics chapter gives all the information you need to know on ingredients and techniques. And each recipe has been tested by the trusted Pillsbury test kitchens, so you can be assured it will work every time - even in special conditions, such as high altitude. Where appropriate, ...

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Overview

Now, for the first time, Pillsbury has assembled hundreds of delicious recipes in one comprehensive book that any home baker, whether novice or expert, can enjoy and use with confidence.

A baking basics chapter gives all the information you need to know on ingredients and techniques. And each recipe has been tested by the trusted Pillsbury test kitchens, so you can be assured it will work every time - even in special conditions, such as high altitude. Where appropriate, microwave and food processor directions are provided, too. Each recipe gives the nutritional content per serving, including calories, protein carbohydrate, fat, and sodium. Pillsbury also provides suggestions for reducing the amount of fat and calories in baked goods without compromising the flavor. The Complete Book of Baking is full of beautiful color photographs, helpful line drawings, and informative sidebars so families can enjoy the best of Pillsbury's baking secrets right in their own kitchens.

From America's most trusted name in the kitchen comes a lavishly produced baking book.awings illustrate baking procedures. Includes nutrition information, calorie, cholesterol, fat, and sodium counts, tips for using microwaves, food processors, bread machines, and seven chapters of recipes.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Sensible counsel on low-fat baking and the means to a more healthful diet can be found scattered through the pages of these 200-plus recipes for old-fashioned baked goods. Given the widespread success of low-fat commercial baked goods sold in supermarkets, there should be an equally wide audience for Pillsbury's compendium of cakes, tarts, quick breads, cookies, muffins and more. From the savory Gorgonzola biscuits, soft and crumbly with bits of the blue-veined cheese, to the delicately moist ``Apricot Sunshine Muffins,'' many of the recipes can be mixed and baked in just under half an hour. Among the more flavorful and imaginative concoctions are the coriander corn muffins and the garden batter bread, with a rough crumb enhanced by chopped carrots, parsley and wheat germ. Too bad so many of the sweet bakery items seem somewhat repetitious: carrot drops, carrot raisin cookies, and carrot raisin and bran cookies each take a page, though the recipes are quite similar. Use of tropical fruits, such as mango, papaya and kiwi could have added more diversity to the sweet baking and pastry selections. However, this well-researched and informative book provides a welcome alternative to the rich indulgences of the usual holiday baking cornucopia. (Dec.)
Library Journal
This collection includes favorite recipes from the Pillsbury test kitchens along with numerous winners of the Pillsbury Bake-Offs over the years. There are both sweets--from cookies and cakes to pies--and savory quick yeast breads and rolls along with lots of tips and hints, illustrations of techniques, and step-by-step color photographs. Recipes range from classic fruit crisps and pies to elaborate, often extremely sweet, concoctions like Fudge-Glazed Cheesecake with Caramel Sauce; some, but not many, are based on packaged mixes. Sure to be popular. Better Homes & Garden, Doubleday, and Literary Guild alternates.
Barbara Jacobs
This latest collection of baking treats wins by volume and weight alone, presenting well over 600 recipes. What the folks at Pillsbury have tried to do is present the only-one-book-needed approach to preparing sweets. In large part, they have succeeded. Each of the six chapters--cookies, cakes, pies, pastries, quick breads, and yeast breads--begins with an explanation of categories, secrets, baking tips, packaging, and storage. Then come the goodies, usually a mix of favorites and unusual combinations; juxtaposed are Lady Baltimore and jelly bean confetti cakes, fruit crisp and raspberry pretzel delight, black bottom and caramel candy pies, and peach kuchen and pumpkin streusel muffins. In between is sandwiched a variety of information: brief blurbs on the history of macaroons and the use of springform pans, for example, and longer sidebars on dessert garnishes, for one. The only feature missing is complete step-by-step directions on specific techniques (for example, how to make rolled cookies). Otherwise, with each recipe containing nutritional and high altitude baking information, with microwave directions included when appropriate, and with a number of sweets reduced in fat and cholesterol, there is truly something for everyone.
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Product Details

  • ISBN-13: 9780670847686
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 10/1/1993
  • Pages: 512
  • Product dimensions: 8.30 (w) x 10.28 (h) x 1.40 (d)

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