Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)

Packed with 375 recipes, more than 150 4-colour photos and 400 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the Test cooks and Editors have exhaustively examined every ingredient, technique and piece of equipment that is critical to your baking success making this the practical kitchen companion for the home bakerDrawing from more than 10 years of baking experience and exhaustive equipment and ingredient testing Baking Illustrated is packed with over 500 pages of sweet and savoury recipes including breads, pizza, cookies, cakes, pies and tarts. There are home classics, contemporary favourites and European baked goods. Have You Ever Devoted a Sunday Afternoon to baking bread only to turn out loaves that are misshapen and dense? Or struggled over piecrust, ending up with a dry and crumbly dough that was impossible to roll out? We have. And that's why we've tested and retested hundreds of recipes to give you the guidance and the confidence to make everything from the perfect zucchini bread -- one that your neighbors will actually want to eat -- to light and flaky croissants that are (almost) as good as what you will find on the streets of Paris. Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook's Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.

Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffeecake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we'll let you be the judge), along with detailed and precise explanations for everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We've also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error. And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes -- we've made them all.)

We don't want you to take the time to bake a layer cake from scratch only to settle for that "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn, step-by-step illustrations help you to perfect your technique for fail-safe baking. Baking Illustrated also gives you handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter, and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.

001 - Front Cover 002 - Front flap 003 - End Page 1 004 - End Page 2 005 006 - Also By Cook's Illustrated 007 008 009 010 011 - Contents 012 - Preface 013 - Welcome To America's Test Kitchen 014 015 - Baking Ingredients And Equipment 016 017 018 019 020 021 022 023 024 025 026 027 028 029 030 031 032 - High-Altitude Baking 033 034 035 - Quick Breads, Muffins, Biscuits, and Scones 036 037 038 039 040 041 042 043 044 045 046 047 048 049 050 051 052 053 054 055 056 057 058 059 060 061 062 063 064 065 066 067 068 069 070 071 072 073 - Yeast Breads and Rolls 074 075 076 077 078 079 080 081 082 083 084 085 086 087 088 089 090 091 092 093 094 095 096 097 098 099 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 - Pizza, Focaccia, and Flatbread 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 - Pies and Tarts 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 - Pastry 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 - Crisps, Cobblers, and other Fruit Desserts 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 - Cakes 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360 361 362 363 364 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 404 405 406 407 - Cookies, Brownies, and Bar Cookies 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 471 472 473 474 475 476 477 478 479 480 481 - Sauces and Accompaniments 482 483 - Index 484 485 486 487 488 489 490 491 492 493 494 495 496 497 498 - End Page 3 499 - End Page 4 500 - End Page 5 501 - End Page 6 502 - End Page 7 503 - Back flap 504 - Back Cover The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes Chapter 1: Quick breads, muffins, biscuits, and scones Chapter 2: Yeast breads and rolls Chapter 3: Pizza, focaccia, and flatbread Chapter 4: Pies and tarts Chapter 5: Pastry Chapter 6: Crisps, cobblers, and other fruit desserts Chapter 7: Cakes Chapter 8: Cookies, brownies, and bar cookies. A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.