| | |  | Gadgets | Home » » » Baking | | | | | | | Description: | | James Peterson is the premiere go-to source for home cooks of every level. His newest book and the second in a series of instructional tomes, BAKING teaches all the essential basics--how to make fail-proof tender pie dough, a fabulous birthday cake, sourdough starter that actually works, legendary babka, and more. In more than 300 recipes, each accompanied by handy instructional photos, Peterson guides readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries, each and every time with confidence. Readers working their way through the book will learn every fundamental of baking, and discover the recipes and nuances that ensure consistent, impressive results. | | | Product Details: | | | Author:
| James Peterson | | Hardcover:
| 416 pages | | Publisher:
| Ten Speed Press | | Publication Date:
| September 29, 2009 | | Language:
| English | | ISBN:
| 1580089917 | | Package Length:
| 11.0 inches | | Package Width:
| 9.8 inches | | Package Height:
| 1.4 inches | | Package Weight:
| 4.5 pounds | | Average Customer Rating:
|  based on 7 reviews |
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| | | | Customer Reviews: | |
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 Love it, Love it!!Feb 26, 2010
This is one of my favorite cookbooks! I literally can make everything in here, it looks so enticing! Tons of step by step photos and detailed instructions and tips make it so user friendly. I have made the "Fraisier" for my daughter's birthday and it came out fantastically. I have had success with all the recipes I've tried out of here thus far. He gives so much information. I'm learning a lot, not just following a recipe. I like that. I'm seeing how things connect in pastry making, like how the pastry cream I'm familiar with making is the foundation of mousseline, which I was unfamiliar with before making the "Fraisier cake".
I am making the Devil's Food Chocolate Cake next week and I did notice the typo in that recipe, but I haven't found any others yet. And even if I do, I still give it 5 stars because what the book contributes outweighs a few errors. I'm so glad I came across this book. It's a wonderful addition to the rest of my books. Don't hesitate to buy this one.
0 of 1 found the following review helpful:
An Absolute Must if You're a Gluten-Free Scratch Cook.Feb 21, 2010
My sister is the sort who will toss off terms like, "Classic bottom-of-the bowl French salad dressing" over dinner. I, not being a cooking person until my celiac diagnosis, usually have no idea what she is talking about. Needless to say, she's taught me a lot about how to cook.
When I started writing a gluten-free cookbook, she said, "You should look at basic baking techniques, to get an idea of what you're actually trying to accomplish." For that, this book is exactly what I needed: the author explains basic things like the fact that there are really only six types of cakes; there are directions on how to proof yeast--which is essential to gluten-free baking for structure and loft; there are clear explanations of the different kinds of breads; there are extensive instructions on fruit tarts, desserts, and the reason I really bought this book--how to make lemon bars.
The photographs are beautiful; if you were to pair this with Bette Hagman's pastry recipe, a few gluten-free cake mixes, and a gluten-free bread mix, you would find that suddenly you can make the gluten free version, of any gluten containing bread, pretty easily.
(And the lemon bars are perfect.)
0 of 1 found the following review helpful:
 DisappointedFeb 16, 2010
The first recipe I tried did not turn out. I tried the Lemon Meringue Pie. The filling was very runny. Now, while it tasted okay, there was nothing in the book that says how to troubleshoot recipes.
63 of 64 found the following review helpful:
 TyposNov 16, 2009
I got this book and was very eager to jump right in - this would be 5 stars based on the photos, tips, and several of the recipes (the Devil's food cake is the BEST I've made, it was simply perfect). BUT I've found several typos, 1st one is professional buttercream on page 45 - 1 1/2 cups of butter is not 1 1/4 pounds of butter. So the 1st time I made this I grabbed 3 sticks of butter and was confused on why my buttercream was gooey and did not set up, and I thought the mistake was in my soft-ball sugar which is the hard part, when it turns out I just didn't have enough butter. There are also a few instances of incorrect page numbers when referencing side bars. I have only made a few things so far but but if you use this book just be forewarned of the poor editing and lack of recipe testing prior to mass release.
Lastly, the only way to really make sure your measurements are correct is to weigh your dry ingredients, especially flour, so I am actually disappointed that there aren't more weights vs. volume and that I had to spend time doing math. I hate math.
34 of 35 found the following review helpful:
Mostly a Rave for Another Valuable Peterson Culinary BookOct 07, 2009
I purchased James Peterson's brand new humongous tome on BAKING a few days ago. It is wonderfully illustrated and clear in its instructions. It's got me thinking I can do far more baking-wise than I've ever attempted before because the processes are so clearly broken down in steps. (Which reminds me of something often attributed to Julia Child: There are no such things as difficult recipes. Some just have more steps.)
The one complaint I have about the book - and to me it's a substantial one - none of the measurements for the recipes are by weight. I believe this is a big mistake when so many recent baking books (including this one) talk about the precision of baking. There can be a meaningful lack of accuracy when doing measurements solely by volume.
To finish on the positive, I am eager to start working my way through all Peterson's recipes and increasing my baking vocabulary and technique. There's a huge amount to learn here and it all looks delicious!
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