Just learned that Time Magazine has listed The Baking Bible as one of the 15 new cookbooks of the fall!I'm especially pleased to be in such good company of mostly chefs and restauranteurs, and there are only two baking related books listed. Here's the review of my book: While the James Beard award-winning cookbook writer has a tendency to call her books "bibles" (The Cake Bible, The Pie and Pastry Bible, The Bread Bible), they're really more like almanacs. Baking lists the ingredients for each recipe in three different metrics (cups/spoons, ounces, and grams), names "golden rules" and offers specific fixes for all manner of problems that may arise (top of your cake cracked? The oven might be too hot, or the batter over-mixed). For the serious baker, the book's mechanical precision will lead to perfect results, from "Irish cream scones" to "brandy snap cannoli."
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