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HistoryFor all you baking enthusiasts, experienced or beginner, this is got to be the the VERY best book I've seen on the subject. The author breaks this book into technique catagories and then explains the hows and whys of each technique. Wonderful recipes! Every one I have tried so far has come out perfect! And the information she gives allows you to adapt the techniques to create your own masterpieces. Very well written, well...
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I own a fairly extensive baking library and believe that this book one of the best I have. The book is fascinating and fun to read. More importantly I believe that the layout of the book helps to provide a firm foundation for a better understanding of how complex desserts are created. The explanations for how and why steps are done in a certain way and in a certain order are clear and concise and make sense. And the recipes...
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I own quite a few cooking books (close to 90!) and I rate The Secrets of Baking among the best! Recipes are easy and written in a simple, yet well organized way. And I really appreciate how willing she is to share many of the baking little secrets with the readers. I truly recommend this book!
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Sherry Yard, 2002 James Beard winner for Best Pastry Chef and Executive Pastry Chef for Wolfgang Puck Worldwide has absolutely scored an A+ with this book. Forget everything you know about cookbooks - chapter after chapter organized by type of dessert or flavor with little instruction or explanation of the science involved and the inspiration behind the dish - this book is a revolution. She has organized the book in chapters...
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