The trusted companion of scores of home bakers is finally available in paperback!
Originally Published ten years ago - and shortly thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best 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 Baker's Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don'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, leaveners, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four.
About the Author
King Arthur Baking Company has been a baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).
I doubt there is a better, more up-to-date baking primer than The King Arthur Flour Baker’s Companion.
— Florence Fabricant - New York Times
This is not one of those cheesy supermarket
promotions where every recipe features the preferred brand in BIG TYPE. It’s an
authoritative study, decades in the making, from the pros in King Arthur’s test
kitchen. — People Magazine
Uncondescending and patient, carefully walking
you through the steps to baking perfection without assuming you know a thing. — Boston Globe
A book that will fire ovens and bakers’ passions
for years. — Associated Press
The final word on baking for both professional
and home cooks. — Bookpage
The King Arthur Flour Baker’s Companion’s provenance grants this book authority, and its comprehensiveness makes it a necessary purchase for every culinary collection.
Serious bakers, as well as those who want to
learn from the best, will want to have this book on their shelves. — MSNBC.com
Loaded with easy-to-follow instructions, nutrition information and food tips…it’ll become as essential to your cookbook collection as Joy of Cooking.
— Arizona Daily Star
This book is a must for any home baker. — St. Petersburg Times
One of the best baking guides in print.
Comprehensive and comprehensible, it has such a wealth of information, it will
take many baking sessions to absorb. — New Canaan (CT) Advertiser