Book
The Cook's illustrated baking book : baking demystified : with 450 recipes from America's most trusted food magazine
Record details
- ISBN: 9781936493586 (hbk.)
- ISBN: 1936493586 (hbk.)
- ISBN: 9781945256813 (color edition)
- ISBN: 1945256818 (color edition)
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Physical Description:
ix, 518 pages : illustrations ; 28 cm
print - Publisher: Brookline, Massachusetts : America's Test Kitchen, [2013]
Content descriptions
| General Note: | Secondary subtitle on jacket: With 450 foolproof recipes from America's most trusted food magazine. Includes index. |
| Formatted Contents Note: | Quick breads, muffins, biscuits, and scones -- Sweet rolls, doughnuts, and coffee cakes -- Griddle cakes, waffles, and granola -- Yeasted rolls and loaves -- Pizza and focaccia -- Cookies -- Brownies and bars -- Snack cakes and fruit cakes -- Chiffon cakes, angel food cakes, pound cakes, and bundt cakes -- Layer cakes -- Fruit desserts and crêpes -- Pies and tarts -- Savory tarts and quiches -- Pastry -- Baked custards, puddings, and soufflés. |
Search for related items by subject
| Subject: | Cooking, American Baking |
| Genre: | Cookbooks. |
Available copies
- 3 of 3 copies available at Kenton County.
Holds
- 0 current holds with 3 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Covington Branch | 641.815 C773i 2013 (Text) | 33126018194062 | Adult Nonfiction | Available | - |
| Erlanger Branch | 641.815 C773i 2013 (Text) | 33126022368629 | Adult Nonfiction | Available | - |
| Independence Branch | 641.815 C773i 2013 (Text) | 33126022368637 | Adult Nonfiction | Available | - |
- Random House, Inc.
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.
The Cookâs Illustrated Baking Book has it allâdefinitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.Â
An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands.   The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.