The learn-to-bake master class in a book.
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perf... read full description
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perf... read full description
reviews
Nov 01, 2009
Phoebe
rated it: 
Oh. My. Baking. Ghods. *This* is the book I've been waiting for since I first whipped up a batch of chocolate chip cookies from a recipe at age 20 and was perplexed when they spread all over the pan. Where most baking books just give you a bunch of (sometimes vague or confusing) recipes, this book actually teaches you all about the science of baking. How to get what effect, and why it works that way. It also teaches you about baking terms and classifications that will help you grow from "I
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Apr 15, 2010
Ellen
rated it: 
It says right on the cover - 1500 photographs. The pictures in this book are very good as rather than show the finished product, the majority illustrate step-by-step instructions. To those unfamiliar with some of the techniques illustrated, the photos are a fantastic way to explain how to make roses made of marzipan to decorate a cake, for example. Or how buttercream should look.
The recipes are all good staple recipes for any home baker to have. Cakes, breads, cookies, pies (ta More...
The recipes are all good staple recipes for any home baker to have. Cakes, breads, cookies, pies (ta More...
Jul 24, 2010
Emily
rated it:
I felt like I was transported to a patiserie in Paris and given a private baking tutorial right at my level (an average American baker) all using realistic tools and ingredients. I also felt like the principles go beyond the recipes in this book and have helped taking my baking to the next level in many, many other recipes. Amazing! Not all cookbooks are page turners--but for me this one was! Oh and everything I made from it turned out fabulous even on the first try.
Dec 31, 2009
B- This is only recommended if you are a hardcore baker who likes to make extremely elaborate and time-consuming desserts and who likes them to look just so. If you are like me, and add blueberries because you think they're tasty, this book is too much for you.
Dec 28, 2010
Jennifer
rated it:
This is literally a pastry chef education in a book. Very complete and very thorough with lots of photos and some BEAUTIFUL looking cakes, pies and tarts.
Mar 16, 2011
RJ
rated it:
Flat out amazing. Great instructions and a constant go-to book for me almost every weekend!
Dec 06, 2011
Asma
rated it:
the pictures in the book are really descriptive. some of them show step by step of some recipes. i found the brownie recipe so easy to make not time consuming and the interesting part it is made without any livening agents i mean baking powder or soda. i tried it it came out good.
Oct 26, 2009
Wendy
rated it: 
I work with a former pastry chef, and I should have listened when she told me not to bother lugging this 20 lb book home! Almost every recipe requires rolling out dough. Who has time for that?! This is NOT the year of pie, people!
Dec 18, 2009
Emily
rated it:
Peterson provides a solid foundation for the aspiring pastry chef or anyone interested in a honing a broad repertoire of dessert techniques, from croissant dough and puff pastry to cookies and cakes.
Oh, and the Alsatian Apple Tart is amazing! I made it twice in one week.
Oh, and the Alsatian Apple Tart is amazing! I made it twice in one week.
Feb 22, 2011
Elsha
rated it:
Not quite as intriguing as I had hoped, although the photography was fantastic and helpful. I probably would have enjoyed it more had it devoted less space to cakes, and more to yeast breads.
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