Complete Baking: With Over 400 Recipes for Pies, Tarts, Buns, Muffins, Breads, Cookies and Cakes

by Martha Day

Book Overview

400 step-by-step recipes for tempting pies, cakes, breads, cookies and bakes, with 1500 gorgeous photographs. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1572155841
• ISBN13: 9781572155848
• Release Date: January 2009
• Publisher: JG Press
• Length: 512 Pages
• Weight: 3.15 lbs.
• Dimensions: 1.5" x 7.4" x 8.8"

Customer Reviews

COMPLETE BAKING (Paperbook) by Martha Day

This is a great book with great recipes. I had been looking for a book that explained how to Bake like a professional, this was a weakness in my cooking attempts. This Book has been an enormous help and my Baking has improved 100%. and I am trying every recipe. Every recipe is explained in words that are simple and easy to understand. I purchased 2 of them and sent one to my granddaughter who loves it,

Every recipe I've tried has been a success!

This cook book is great for a reference. I have had no problem finding recipes that fit what I need and everything I've made has been a success. I would especially recommend the Coconut Lime Layer Cake and the Almond Lace cookies. Enjoy!

Photos for EVERY recipe!

This book uses photographs to illustrate many steps in the process of completing the recipes in addition to a (often very tempting) photograph of the finished item. Many ingredients are listed by weight in ounces and grams rather than cups, while some are measured by the more familiar teaspoons and tablespoons. This is commonly done in European cookbooks, and some consider this way of measuring much more accurate for consistant results. This book was published in London, so some terminology in the book is distinctly British, but I don't doubt that Americans can figure it out, and if you have to, you can always google to find out what you can't guess the meaning of on your own. [Like "What is "castor sugar"? Answer: "The standard sugar in Britain , equivalent to superfine sugar. It is more finely granulated and dissolves almost instantly. Granulated sugar can be substituted for castor sugar cup for cup."]