The Fundamentals of Better Baking: Foolproof Formulas for Phenomenal Recipes, Every Time

By Justine Doiron

The Fundamentals of Better Baking is the only guide beginners will ever need in order to grasp the basics of baking, and build on that knowledge to craft their own desserts.

Through 60 decadent recipes, Justine Doiron covers the full, sweet spectrum of cakes and breads, cookies, biscuits and more, with detailed prefaces to each section that explain what sets them apart. In addition to learning things like the difference between pastry and biscuits or which classic cookie mistakes to avoid, readers are given basic formulas for each type of dessert: for example, the elusive pie dough is nothing more than flour, fat, salt, liquid and optional flavorings. Flour, leavener, fat, sweetener and a binder make up the structure of almost any cookie. These recipes are broken down so that readers not only understand the process, but are able to adjust and play with them to create their own.

Family and friends will be impressed with treats like Candied Orange Cookies and Mimosa Muffins; Churro Squares and Classic Brioches will make show-stopping snacks and breakfast offerings, while recipes like Pi a Colada Mug Cake and The BEST Chocolate Chip Cookies will be sure to delight even those who don't have a sweet tooth.

Readers will never again be intimidated about trying their hands at baked goods. The Fundamentals of Better Baking will help ensure these breathtaking creations come out right--every single time.

• Format: Paperback
• Language: English
• ISBN: 1645674428
• ISBN13: 9781645674429
• Release Date: December 2021
• Publisher: Page Street Publishing
• Length: 168 Pages
• Weight: 1.11 lbs.
• Dimensions: 9.0" x 0.4" x 7.8"