Your Time to Bake: A First Cookbook for the Novice Baker

Overview

Best-selling author and talented cook Robert Blakeslee has done it again. In Your Time to Cook, Robert crafted a true “first” cookbook

that teaches kitchen basics and cooking fundamentals. Now, with Your Time to Bake, he has taken the same comprehensive approach

to turn non-bakers into successful creators of cakes, cookies, pies, and other delectable baked goods.

The book begins with helpful information on ...

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Overview

Best-selling author and talented cook Robert Blakeslee has done it again. In Your Time to Cook, Robert crafted a true “first” cookbook

that teaches kitchen basics and cooking fundamentals. Now, with Your Time to Bake, he has taken the same comprehensive approach

to turn non-bakers into successful creators of cakes, cookies, pies, and other delectable baked goods.

The book begins with helpful information on baking essentials—ingredients, equipment, and common baking techniques and terms. A fantastic array of easy-to-prepare recipes follows, including a delectable assortment of cookies, brownies, pies and tarts, cheesecakes, muffins, quick breads, and puff pastry creations, as well as luscious frostings, fillings, and toppings. Each recipe includes step-by-step instructions accompanied by beautiful fullcolor

photos to ensure that even the most inexperienced baker enjoys success every time. A chapter devoted entirely to decorating

techniques guides you in putting the icing on the cake—as well as the frosting, edible fondant flowers, and much, much more.

Here is the perfect blend of instruction, advice, and humor to make the art of baking both easy and enjoyable.

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Editorial Reviews

Publishers Weekly
Using the same comprehensive, visual approach as his first book, Your Time to Cook, Blakeslee includes “step by step photo instructions, with a finished shot of each recipe,” making this collection extremely easy to navigate and use. He provides recipes for every simple sweet treat imaginable, and even the most inexperienced, wary baker will be inspired to whip up an array of brownies, such as marble, soufflé, blondies; an assortment of cookies like chocolate chip, biscotti, ginger snappies; and pies, muffins, cakes, and more. Explaining that baking is “more about chemistry,” Blakeslee includes a section in the intro “Before You Bake, Read This” that discusses “important baking variables and how to control them,” with helpful tips: measuring ingredients exactly and making sure ingredients such as eggs and butter are the correct temperature. Also very helpful are sections on essential items needed for baking—such as different flours, sugars, spices and cheeses—important equipment, and baking terms from A to Z. In this solid guide, there are more than 150 recipes, 1,500 color photos and illustrations, and a final chapter on decorating cookies, tarts, and cupcakes and making fondant. (Jan.)
Library Journal
Like Blakeslee's Your Time To Cook, this collection of 150 easy-to-prepare recipes is chock-full of photos and includes basic definitions, techniques, substitution lists, and trivia. The format makes this book less visually appealing than most cookbooks; its layout, dictionary, step-by-step photos (rather than staged images of sumptuous finished dishes), and lack of tabs or color-coding give it the appearance of a home economics textbook. VERDICT Cooks who already feel at home in the kitchen will not be drawn to this book, but it is a wonderful resource for those just starting out. From middle school students trying a hand at brownies for the first time to newlyweds seeking to impress in-laws, readers who wish to become successful bakers can look to this cookbook.—Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL
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Product Details

  • ISBN-13: 9780757003554
  • Publisher: Square One Publishers
  • Publication date: 4/15/2012
  • Pages: 416
  • Sales rank: 1,139,721
  • Product dimensions: 8.25 (w) x 10.25 (h) x 1.13 (d)

Meet the Author

Robert L Blakeslee earned his bachelor’s degree in fine arts at the California College of the Arts (CCA) in Northern California. He has been a college professor at the International Fine Arts College in Miami, Florida, and is an internationally published award-winning graphic designer, art director, and creative director. The author is also a gourmet cook and a cookbook illustrator and photographer.

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