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."
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.