Download PDF Martha Stewart's Baking Handbook, by Martha Stewart
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Martha Stewart's Baking Handbook, by Martha Stewart
Download PDF Martha Stewart's Baking Handbook, by Martha Stewart
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Amazon.com Review
Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake. The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm
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From Publishers Weekly
Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 416 pages
Publisher: Clarkson Potter; 1st edition (November 1, 2005)
Language: English
ISBN-10: 0307236722
ISBN-13: 978-0307236722
Product Dimensions:
8.3 x 1.2 x 10.3 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
270 customer reviews
Amazon Best Sellers Rank:
#29,257 in Books (See Top 100 in Books)
Even before using this book in my kitchen it was obvious that a lot of thought and planning went into this book. The recipes are well organized. There are many pictures of what to expect when you make one of the recipes. The instructions are clear and concise. Every one of the recipes I have used has turned out as I expected. The Popovers are delicious and exactly as I wanted. There are no unusual or hard to find ingredients used. The index in the back of the book is a huge aid to help the reader locate a recipe. I would also recommend this book for someone who is new to baking and I think they would find each recipe a learning experience in baking. There is an old saying: Cooking is an art; baking is a science. You will understand that quote when you use this book. Highly recommended.
Best baking recipe book hands down! I love so many recipes from this book, I always get the most complements when I bake a recipe from here. I really don't use to many other recipes because these are that good . Carrot cake cupcakes , chocolate cupcakes, strawberry cupcakes, 4th of July blueberry pie, almond apple pie, I could go on and on. Do yourself a favor a get this book'
Ok, here's a cute story: I had an itch to go to pastry school. I bought this book, made several recipes (which I loooved) and I enrolled in culinary school about six months after I got it. True story.The edition itself is gorgeous. It's hard cover, printed on very fancy feeling paper. There's pictures for everything, which I truly appreciate in a cooking book. The procedures are easy to follow, the recipes are simple enough so you don't have to go crazy finding weird ingredients (although you can find anything on amazon, right?!). It is also a very educational book in the sense that it talks about why these ingredients work, or how these ingredients react with each other, or why you should use a specific tool in order to achieve a great looking final product.If you read the book front cover to back, you will end up being a more knowledgeable baker, for sure. The book covers the basics (and a bit more): from sponge cake, to cut out cookies, to croissants, to pies, tarts, brownies, danish, cupcakes, fillings and frostings, you name it. Sometimes I wish the recipes were a liiiittle bit more interesting, but I can honestly say that if you master the recipes in this book, you can go and make pretty much anything else.-Ceci
What a great repertoire of recipes. Everything from American fallbacks to European classics such as Dobos Torte, which is pretty much impossible to find in other cookbooks nowadays. Although some of the recipes have been altered for the modern and busy baker. I attempted to make the Dobos Torte a few years ago following a traditional recipe and I spent 8 hours in the kitchen. I noticed significant shortcuts in Martha's recipe here and will definitely try her faster version.
Outstanding! That's about how to sum up Martha's lastest tome on the finer points of baking. As with all her other books, it is the attention to the details that makes her stand out among those who wish to emulate her. This latest addition to "kitchen education" is a real winner. I have never felt that being in the kitchen was a step back for women or anyone who enjoyed homemaking; there are those of us who relish the joy we bring to the table with the food that we gladly and lovingly prepare. You will absolutely love these recipes for cookies, cakes, breads, etc. Some are old-fashioned favorites and others have a new twist to them that will surprise you. I found several recipes from my childhood that I thought no one else would know, yet here they are in typical Martha-style with beautiful color and detail. It was such a wonderful surprise to find the sfogliatelle and pignoli nut cookie recipes that it made me think of the "old neighborhood" and that "blast from the past" alone was worth the price.You will be beyond happy when you see what is within these 415 pages of baking joy; I couldn't begin to count how many recipes are within these pages. But there are in all, six chapters of recipes, with the opening section giving you: A Letter from Martha General Baking Tips General Baking Equipment General Baking TechniquesEach of these above sections come with crystal clear photos that accompany each instruction point made within that area so you know of which pan, spoon, utensil, etc. you need to accomplish which task. This is the trademark of what Martha represents in her desire to give you every detail both visually and in written description.Then begins the excitement of what chapter to choose from: One: Simple Baked Goods Two: Cookies Three: Cakes Four: Pies, Tarts, Cobblers, and Crisps Five: Yeasted Baked Goods Six: PastriesThe last section is then completed by: Basic Recipes Sources IndexEvery single photo is so large, crisp, and so detailed, that you can actually see each delicate layer of puff pastry, when you are looking at the recipe for Chocolate Napoleans. All the breads and cookies and pies.........there is just no end to the spectacular content of this book. I feel that this is by far, one of her very best books, though this is exactly how she approached the creation of all her mediums.It is definitely "a good thing". Enjoy!
I bought this after watching a number of episodes by the same name. The instructions are very clear and there are many dos and don'ts for the novice and the expert. I loved the info on the utensils and how to correctly use them. Martha Stewart does a good job of explaining the basics of cooking and how to get an excellent bake that will surprise your friends. I have a lot of cookbooks by all the "famous" chefs, but this is the best. Reading it will make sense on why you do what you do to have an outstanding bake. Just a great cookbook with interesting details that separates the good, the bad and the ugly cooks. The books will help make you a "good."One problem is that you may find your cooking skills have not only increased but your weight too! :-)I am baking for Christmas and will give friends wrapped goods as gifts. Given their responses so far, they will be pleased.
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