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Summary
Summary
Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy.
Author Notes
King Arthur Baking Company has been a baking resource since 1790. The company has been the gold standard for generations, providing expert guidance, inspiration, and premium baking products. Its respected baking schools (in Vermont and Washington State) offer workshops, seminars, and classes.
Reviews (3)
Publisher's Weekly Review
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. (Sept.) Copyright 2003 Reed Business Information.
Booklist Review
Experienced home bakers now have a new resource, and beginning bakers find constructive encouragement in Theing Arthur Flour Baker's Companion. Long a supplier of professional-quality ingredients and equipment, the Vermont-based company has now produced a comprehensive guide for amateur bakers. The book's no-nonsense approach appears in the very first pages of its introduction, where practical tables of measurements and weight-volume equivalencies provide data that bakers are sure to consult repeatedly. Recipes outline breakfast traditions including pancakes, waffles, and French toast, followed by other quick breads such as crepes, coffee cakes, muffins, biscuits, and scones. A further chapter covers items rarely made at home, such as crackers. Recipes for yeast breads, cookies, cakes, pies, and pastries survey the high points of the baker's art and technique. Helpful hints scattered among the recipes include the advice to freeze biscuits just prior to baking to increase their flakiness. This encyclopedic work concludes with chapters covering utensils and ingredients. Detailed nutritional analyses for each recipe enhance the book's utility. Theing Arthur Flour Baker's Companion's provenance grants this book authority, and its comprehensiveness makes it a necessary purchase for every culinary collection. --Mark Knoblauch Copyright 2003 Booklist
Library Journal Review
To anyone who bakes, The King Arthur Flour Baker's Catalogue is a great source of high-quality ingredients and equipment that also features favorite recipes from the company's test kitchens. Now the King Arthur bakers have put together a wide-ranging, hugely informative cookbook/ baking reference, with more than 350 delicious recipes for both sweet and savory baked goods. In addition to chapters on ingredients and equipment-as well as a long introductory note on the specifics of proper measuring (essential when baking)-there are trouble-shooting guides, boxes on topics like "Why Do Popovers Pop?," and miniessays on the history and provenance of various baked goods. The King Arthur Company is located in Vermont, and all the classic New England desserts, like slumps and grunts, and other all-American favorites are here, but so are many recipes from other traditions-e.g., Sardinian Parchment Bread, Indian Roti, Curry and Ginger Crackers, and Lavash. The text and headnotes are highly readable, with an easy, approachable style, and there are dozens of line drawings of equipment and methods, many of them step-by-step illustrations of important techniques. Essential. [Good Cook Book Club main selection.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. viii |
| A Note on Measuring | p. x |
| High-Altitude Baking | p. xviii |
| Breakfasts | p. 1 |
| Fried Doughs | p. 37 |
| Quick Breads | p. 61 |
| Buckles, Cobblers, and Crisps | p. 127 |
| Crackers and Flatbreads | p. 157 |
| Yeast Breads | p. 187 |
| Sourdough | p. 271 |
| Cookies and Bars | p. 291 |
| Cakes | p. 337 |
| Pies, Tarts, and Quiches | p. 403 |
| Pastry and Viennoiserie | p. 475 |
| Ingredients | p. 509 |
| Tools | p. 583 |
| Index | p. 610 |
