How to Bake Everything

How to Bake Everything

Simple Recipes for the Best Baking

Book - 2016
Average Rating:
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In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked --baking is simpler and more flexible than you ever imagined.
Publisher: Boston : Houghton Mifflin Harcourt, 2016
ISBN: 9780470526880
0470526882
Branch Call Number: 641.815 Bi
Characteristics: 703 pages : illustrations ; 24 cm
Additional Contributors: Witschonke, Alan 1953-

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brinyurchin
Jul 15, 2017

Because I'm familiar with his other books I didn't expect pictures, though I love cookbooks with good pictures. If you dig in, these are good recipes with explanations of why certain recipes work well. And, he addresses things such as why and how to use a food processor for dough vs another method. There's good basic info with a fairly wide range of baked goods. I made several recipes and enjoyed them.

m
mattsaunders
May 01, 2017

I am a fan of Mark Bittman's "How to Cook Everything", and often use it as a reference for a lot of cooking. The small baking section in it inspired me to start baking more bread. I was hopeful that "How to Bake Everything" would build and improve on what is in "How to Cook Everything", but I don't find that it does. The recipes are all based on volume with no weights. Some recipes list water as an ingredient and others just talk about adding it during one of the steps. I much prefer a book like Peter Reinhart's "The Bread Baker's Apprentice" for great bread recipes, or "Cooks Illustrated Baking Book", which is every bit as comprehensive as "How to Bake Everything" and includes weights in ounces.

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bitsysmom
Feb 20, 2017

Wasn't impressed. No pictures, not one. No nutritional information. I care about what goes into my mouth.

a
ANNE DEARDORFF
Jan 17, 2017

This is a very useful book. Whether you are a beginner, or an experienced baker, you will find recipes, directions, tips, and suggestions that will help you bake--everything!

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