Baking Books

So far I have tried several biscotti recipes, (Cranberry Pistachio Biscotti is my favorite), several spice cookies(Grandma Burnham's are the best), and most of the chocolate chippers. Every recipe makes wonderul cookies. Now, if I could just find pizzelle iron, I would be set.

So far I have tried several biscotti recipes, (Cranberry Pistachio Biscotti is my favorite), several spice cookies(Grandma Burnham's are the best), and most of the chocolate chippers. Every recipe makes wonderul cookies. Now, if I could just find pizzelle iron, I would be set.

Professional baker John McLure draws upon the sixteen year history of the Baba L Louis Baker in Proctorsville, Vermont to compile Baba A Louis Baker Bread Book, an outstanding collection of recipes. From Alain's Essene Bread; Six Grain and One Bean; Swedish Rye; and Whole Wheat Maple Walnut Bread; to Cheese Herb Croissant; Almond Cream Twists; Lenten Cookies; and Old Cavendish Fruitcake, Baba A Louis Baker Bread Book offers a culinary wealth of bread preparation and baking instructions, background commentaries, and delicious "user friendly" recipes.

This wonderful bread book first reflects on the importance of bread through history, in health, and as an element of a simple lifestyle. Then there are recipes for soured yeast breads, naturally leavened breads (true sourdough), and many more yeast breads. There are many recipes for whole grain breads; rustic, flavorful...the choices are yours. To top it off, there are recipes for cookies, quick breads, even croissants and puff pastry. The emphasis on a variety of whole ingredients (grains, herbs, nuts, fruits, etc.) with the simplest equipment (no bread machines here) is a pleasant change from the norm. And the instructions are informative and never fail. I am particularly impressed by the recipes for both French bread and naturally leavened breads. The french bread is the most authentic I have ever tasted and simpler than I could have guessed. And the Three-day Sourdough Bread recipe allowed me to bake an incredible whole wheat sourdough bread with only a few minutes of actual work and without the fuss of separate starters. (The recipes for sourdough breads stand above all others I have seen, which tend to be needlessly complicated or snoblishly insist on designer starters.) John McLure proved the wild yeasts in the air are enough to leaven a beautiful bread. After all, people made naturally leavened breads for centuries before commercial yeasts were produced. If you would like to try traditional breads for yourself, this book is for you. Or if you have a large kitchen with a giant mixer (camp, school, restaurant), try the large-quantity recipes in the back. I cannot wait to try some of the ethnic and holiday breads. Thank you, John McLure, for the bakery secrets I have been waiting for.

Father Dominic's book is one that may help you understand yourself and the feelings that you may have about your own life. Father Dominic shares with the reader, personal accounts of spirtual growth and explains how these events have affected him on a regular basis. He also informs the reader how he or she should view their own world so that they may encounter spirtual growth in their own lives as well. Along the way of this spirtual journey, he shares some tasty bread recipes that serve as metaphors for each chapter's lessons to be learned.

It's hard to describe this book. Yes, there are recipes, but they take a huge back seat to the idea that in everything God has a message for us. In each step in making bread there is a parallel in our lives, from rising to being punched down and possibly being the crumbs and left over crusts at the end of life. Then there's the parables that Fr. Garramone brings to life. When Jesus compared the yeast to being like the kingdom of God...how much was the three measures of wheat the woman made the bread with (hint: we're feeding a world here!) and then there was the story of the oatmeal cookies...I'm not going to tell you about that one--but's it is really rich and then you get the priviledge of making the same cookies from the story. Buy this book. You'll find yourself refreshed...and then buying more books to give your friends! God bless.

I have made several (5) items out of this book so far, and they have all received rave reviews from the recipients. I found this book at the library and had to get it for myself. You must love to bake.

Bake and Freeze Desserts is a great way to learn about baking while producing fantastic desserts to eat immediately and/or freeze for later! Elinor's recipe's console me, an amateur cook, and lead me through the recipes with ease. She answers every question as it pops into my head and I always learn something about ingredients or techniques when I read and use her books. I love how Elinor tells you how the batter will look or when you know a cake is done. And how great to spend a free evening baking to pull out a fabulous dessert a few weeks later to amaze and delight your friends?! I highly recommend Bake and Freeze Desserts to those used to baking and to those who aren't!

I bought this book for my niece & nephew but when I looked through it I was hooked & had to keep it for myself. It has great recipes & the photos are terrific. I made the Ultimate Brownies for a bake sale & ended up making more the next day for some folks who wanted a piece. They turned out great both times. There are lots of other recipes that I'm very anxious to try. Would like to purchase her other books even though I'm not a kid & will get them for my niece & nephew too.

What an excellent tool for the budding chef in your life! The collection of yummy recipes are easy to make and delicious to eat. What's really terrific are the easy-to understand instructions up front, the glossary of terms in the back, and the individual tips along the way. Rose's anecdotes add a homey and humorous feel (age appropriate) to make this book a true pleasure to use. Even the accomplished adult cooks in our house use this book -it's that good! I strongly recommend this book, along with Dunnington's others.

With a shelf full of baking and cook books, the one pulled off the shelf the most often at our house is definately this one. I hogged our local library copy as much as they'd let me, (off and on for almost a year! ) til I decided to find my own copy, and one for my daughter in college, but am sad to find it out of print. His step by step pie crust instruction, fulfills, nay, far surpasses, my lifelong fantasy of being able to master a decent result...Thank you, Jim Dodge! Everything we've tried has been magnificent, and even my 12yr old refers to you constantly! The Boston Creme Pie is truly out of this world; my 15yr old son's most requested dessert. Don't miss this gem!

I have over 100 baking and dessert books and if I had to pick the best of all it would be this book. the greatness of any cokkbook is if one goes back to it again and again and if many of the recipes in this book become your standards. this book is true with me and it is a shame that it is out of print. there should be more from Jim Dodge.

This book is chock full of great recipes, even some savory and a shortbread crust recipe. There are no pictures, but really, none are needed. Can't wait to get started! Yum!

This little book is packed full of basic and yummy receipes. I'm on the journey to create the yummiest shortbread cookies and this book is a great start.

I happened to pick up this little gem at a used book store a few years back. Since then I've made three or four of the cakes in here ... every one has been a big hit! The recipes are pretty straight-forward and easy to follow, if fairly involved and/or lengthy and the illustrations are charming. Best of all, the results have been met with rave reviews for taste and presentation.

This book is WONDERFUL! Every cake looks irresistible, the recipes are easy to follow, and they turn out beautifully. Plus the book just looks fun and exciting, i love the artwork. I would HIGHLY recommend this book.

I have three bread books and this is still my favorite. It has an introductory section for beginners and a beginners recipe. The recipes are much easier to follow than those in the bread book put out by Laurel's Kitchen. The recipes are based on baking traditions from around the world and include recipes for batter breads as well as yeast breads.

This was one of my first cookbooks and still one of my favorites. (I have the first edition.) For each month of the year there are 5-6 recipes including (usually) a yeast bread, a sourdough, a quick bread, and a sweet bread--all appropriate to the season. The cheese bread (October) and pumpernickel (November) are favorites! The photos are from the first edition, published in the 70s, and are humorously appropriate to that era--lots of long-haired, peaceful looking types mixing dough out in the woods!

I love this book! I have been baking bread for several years, but had never tried the batter breads. I love experimenting with the breads in this book. There are a wide variety of recipes in this book from batter breads to sourdough and artisan breads, along with basic recipes. With good tips and instructions, this would be a good book for a beginner, but also enjoyable for someone who is more experienced. Highly recommended.

This is by far the best little cook book I have ever used, the directions are so easy and she manages to takes the guess work out of bread making. Thomson's has a real nack for making a recipe as simple as possible and has done so in both her books. Once you read the how to pages the time saving at a glance recipes are great. Her first book on soups and quick breads is just as great. I highly recomend both books.