Baking Illustrated A Best Recipe Classic (Hardcover)
| Author: John (ILT)/ Tremblay Burgoyne | Joint Author: Editors Of Cook's Illustrated | Illustrator: John Burgoyne | Photographer: Carl Tremblay |
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Product Details:
Format: Hardcover
Publisher: Cooks Illustrated
ISBN-10: 0936184752
ISBN-13: 9780936184753
Sku: 35230401
Publish Date: 4/10/2007
Dimensions:
(in Inches) 11.25H x 9.25L x 2T
Pages:
515
Age Range:
NA
See more in Methods / General
| A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts. *Author: Burgoyne, John (ILT)/ Tremblay, Carl (PHT)/ Cooks Illustrated Magazine (EDT) *Series Title: The Best Recipe Series *Subtitle: A Best Recipe Classic *Publication Date: 2004/03/01 *Number of Pages: 528 *Binding Type: Hardcover *Language: English *Depth: 2.00 *Width: 9.25 *Height: 11.25 |
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From the Publisher:
A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts. |
Annotation:
In their trademark meticulous style, the editors of Cook's Illustrated turn to the ins and outs of baking and demonstrate the absolutely best way to make such familiar goodies as brownies and chocolate chips as well as more unusual delicacies, like rugelach or the intriguingly named Fallen Chocolate Cake. They also delve thoroughly into the mysteries of the perfect muffin, the proper chopping of nuts, and the definitive pie crust.
In their trademark meticulous style, the editors of Cook's Illustrated turn to the ins and outs of baking and demonstrate the absolutely best way to make such familiar goodies as brownies and chocolate chips as well as more unusual delicacies, like rugelach or the intriguingly named Fallen Chocolate Cake. They also delve thoroughly into the mysteries of the perfect muffin, the proper chopping of nuts, and the definitive pie crust.
Praise
Publishers Weekly
"[A]n indispensable, comprehensive baking reference." 02/02/2004
"[A]n indispensable, comprehensive baking reference." 02/02/2004
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