PDF Download The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), by King Arthur Flour
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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), by King Arthur Flour
PDF Download The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), by King Arthur Flour
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Amazon.com Review
The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker's Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties--from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack--not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too much nor too little detail. It's the range and quality of these baking "backstories," including, for example, how to control cookie-dough spreading while baking, plus numerous hints and shortcuts, that help make the book so valuable. Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm
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From Publishers Weekly
The company that makes one of the pantry's most recognized baking ingredients-flour-presents this practical and comprehensive baking cookbook. The book begins, of course, with a no-nonsense discussion of measuring flour, a step in the baking process that thwarts many would-be pastry chefs (the authors urge homecooks to use a scale). Recipes are divided into category-based chapters-from breakfasts (with dozens of derivatives of pancakes and waffles), fried doughs, and quickbreads to yeasted breads, cookies and bars, and cakes. Carb-haters, beware: there's not much protein in these pages. Many recipes are tried-and-true formulas for favorite dishes, such as the Simple But Perfect Pancake, Simple Sugar Cookies, and Classic Blueberry Muffins; others are more daring variations on a theme, such as White Chocolate Hazelnut Cheesecake, and Potato, Dill and Onion Crackers. Detailed and logical explanations of how baking works, plus an in-depth discussion of baking ingredients make this a valuable guide for beginning bakers and an informative addition for pastry aficionados. 16 pages of color photos. 200 line drawings. Copyright 2003 Reed Business Information, Inc.
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Product details
Series: King Arthur Flour Cookbooks
Hardcover: 640 pages
Publisher: The Countryman Press; 1 edition (September 25, 2003)
Language: English
ISBN-10: 0881505811
ISBN-13: 978-0881505818
Product Dimensions:
8.5 x 2.2 x 10.3 inches
Shipping Weight: 4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
380 customer reviews
Amazon Best Sellers Rank:
#21,344 in Books (See Top 100 in Books)
This is a book the size of the family bible. But it has EVERYTHING. Make the investment.
Nice addition to the first 200th Anniversary cookbook. BUT...it's an addition cookbook. So glad I got the 200th Anniversary cookbook too, which is packed full of American recipes & European recipes., history, more tips, just more! So if your thinking to just choose between the 2 cookbooks, get the Anniversary cookbook. It's nice that only a few recipes repeat in the Companion cookbook & it's larger size, so the print is larger. But I was let down with the lack of recipes for yeast breads, zero recipes for pasta & less cake recipes too, so just gave 4 stars. Just have to remind myself it's a companion addition cookbook. I mostly use the Anniversary cookbook.
This is a must have book for every baker. It is filled with fantastic recipes and a wealth of knowledge about baking. It is well written and easy to follow - with many of the recipes having illustrations. If I'm not using it to bake something - I'm sitting and reading it....planning out my next thing to bake. Buy it for yourself - buy it for a friend - buy it for anyone you know that loves to bake....they'll love it and so will you when they share the tasty treats they create.
I am a budding caterer specializing in wedding cakes and have a LOT of books on baking. As a self-taught baker, I love learning about different techniques and recipes and opinions on how to bake, construct and decorate cakes. I have books by Marth Stewart, Rose Levy Beranbaum and various lesser known bakers, all of whom offer gems of knowledge and techniques that I've put to good use. I also love various food blogs for relevant and creative recipes. However, this particular book, which I purchased based on reviews, SURPASSES THEM ALL.When it comes to baking, it all comes down to a good recipe, plain and simple, and this book delivers. The recipes are relatively simple and the results are outstanding. Unlike cooking, baking is like chemistry - instructions must be followed to the letter in order to have a successful cake. Rose's recipes are extremely complex, in my humble opinion, and I found the organization of the content in her books confusing. Martha has some good recipes but I value her books more for her decorative techniques which are exquisite.King Arthur's Flour Baker's Companion is an unassuming book, simply organized and very easy to understand. And the recipes are outstanding. EACH ONE HAS BEEN A MAJOR HIT. The carrot cake was moist and flavorful and amazing. The Chiffon cake was like biting into a sweet cloud from heaven. The Tres Leches cake was better than any I've ever had. And I'm Mexican! I don't know how they came up with such hits! They must have geniuses in the test kitchens.Moreover, these recipes are simple in that they THEY DON'T REQUIRE GREAT SKILL to put together. You don't have to break out the kitchen scale like with Rose's books. They are honest, understandable recipes. And there are so many of them! The content is organized very well. The index is great....I can't say enough good things about this book. Most recipes are preceeded by a succinct explanation of the origins of the cake or why certain ingredients work well together.Long story short: this book is a no-brainer. You will not be disappointed. Your friends and family will be very impressed with your creations (which you will modestly take credit for) and you will have the satisfaction of knowing that you have hundred's more recipes to try. Happy baking!
Purchased the Flexibound edition, which is a stiff paperback. The book does an excellent job of answering the many WHAT WHY and HOW questions of baking science without insisting you purchase your ingredients or equipment from them. So many things I never knew, like how to accurately measure flour. (Fluff it first!) After reading this book (better than any newspaper), I better understand my failures and I'm ready for some real success with this book at my side. Pancakes tomorrow!
This is my second King Arthur Flour cookbook and I have to say these cookbooks are simply the best. This was the 10th Anniversary edition and it also won a James Beard award too and now I understand why. I've baked at least 8 recipes in just a week's time and all have turned out amazing. Not only the directions well written, there are very useful tips and explanations all throughout the book. There is also a chapter towards the end on what type of equipment to having in a home baker's kitchen and why to choose certain types of materials and sizes for those items. I am thrilled that I have made this purchase!
Living in Florida, really is a baking challenge . You deal with the weather (humidity), water and flour. King Arthur Flour is an employee company in Vermont . Once you use King Arthur Flour, you can never go back to any other flour. King Arthur Cookbook is my new Bible,It has given me a new confidence in baking and creating pastry. The recipes have improved my pies, cookies and cakes. Then their recipe for puff pastry and the custard has become the new favorite.with family and friends.
This is my favorite cook book. It gives most of the recipes in multiple measurement styles (weight and volume) but also is written friendly and offers a personal viewpoint.In many cases where there is a clear "best" method, they state that. In cases where multiple methods are equally useful it gives all of the options and describes the authors best results - very handy if your kitchen tools are limited or missing.I also like that this thing could probably stop a bullet. Its heavy, well constructed and likely going to be handed down in 30 years to someone's kid.My only criticisms are: 1) there isn't a master list of recipes anywhere, so i started using sticky notes to mark my favorite pages and 2) many of the footnote tips and trick sare attached to a single recipe, but is good knowledge for many recipes - i would have included a chapter for them or something slightly better organized and 3) the organization is weird, there are chapters and sub chapters and a few staple recipes in places i wouldn't expect - again... sticky notes.
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