This book comes from The King Arthur Flour people, and if you've ever used King Arthur flour, you know how nice their products are. They also have a really fun shop in Vermont that I look forward to visiting when I'm back in the Green Mountain State. These people know their baking stuff...if you just follow their advice, you're going to do just fine.
A lot of people are intimidated by baking, but I really think that's silly. When it comes to doing it right, just be sure to read the recipe through a couple of times before you get cooking and take your time.
Now on to the book!
What to expect: The book starts with a great overview on measuring, and even if you're an experienced baker, you can learn a thing or two by reading this section. The rest of the book is broken down into chapters filled with recipes on:
- Fried Doughs
- Quick Breads
- Buckles, Cobblers, and Crisps
- Crackers and Flatbreads
- Yeast Breads
- Cookies and Bars
- Pies, Tarts, and Quiches
- Pastry and Viennoiserie
- Cinnamon Puffs, page 67
- Scallion Cheddar Scones, page 121
- Devil's Food Cake, page 345
- Almond Puff Loaf, page 99
- Basic White Bread, page 198
Deliciousness Scale: 4 spoon fulls of yum out of 5. I think this would be an awesome wedding or housewarming gift.
Details: This review is based on the First Edition of the King Arthur Flour Baker's Companion, ISBN 0-88150-581-1, published in 2003.