What's the best book for baking for the newcomer?

On 7 Sep 2006 00:43:42 -0700, wrote:

>What's the best book for baking for the newcomer?

What type of baking do you plan on doing? If you want to venture into
one type, say, breads, or cakes, or cookies, then a single-themed
book may be best, but if you just want a general background, a more
broad cookbook would serve you well.

Tell us what you have in mind, please.

Boron

> wrote in message
ups.com...
> What's the best book for baking for the newcomer?

I think the bet book for a newbie and an oldie is
Betty Crocker's Cookbook; I still use it.
I got mine when I got engaged 38 years ago and still use it.
>

pfoley wrote:

> > wrote in message
> ups.com...
>
>>What's the best book for baking for the newcomer?
>
>
> I think the bet book for a newbie and an oldie is
> Betty Crocker's Cookbook; I still use it.
> I got mine when I got engaged 38 years ago and still use it.
>
>
>
Or Joy of Cooking.

For baking, one of my favorites is Pillsbury's Complete Book of Baking.
Recipes are easy to follow and also contains the award winners from over the
years.

http://www.amazon.ca/Pillsbury-Compl.../dp/0670847682

I know this is a Canadian site, and I don't know where you're from, but it
will give you a pic of the book I have.

Glenn


> wrote in message
ups.com...
> What's the best book for baking for the newcomer?
>

On 7 Sep 2006 00:43:42 -0700, wrote:

>What's the best book for baking for the newcomer?

I am 68 years old and a retired male. And for a hobbie I've started to
do some baking. About three weeks ago I purchased the "King Arthur
Flour Bakers Companion" book. Sub-titled 'The All-Purpose Baking
Cookbook. So far I've made two blackberry cobblers, one peach cobbler
and last thursday my very very first (apple) pie using the cookbook
instructions. Was scared that the apple pie would not turn out tasting
very good because I made the crust from scratch. Take a look at this
book at your local book store; I think that you would be pleased with
it. I know I am
Happy Trails
Poobear59

wrote:

> What's the best book for baking for the newcomer?
>

Another good beginner book is the Fannie Farmer cookbook.

I know you asked about a book but, just in case you don't know, there are
free beginning level baking videos at www.epicurious.com Good luck. If
anyone knows of other free baking videos I would appreciate a link. thanks.
Frank

> wrote in message
ups.com...
> What's the best book for baking for the newcomer?
>

Betty Crocker is my choice.... I've been married for 40 years, and bought
lots of cookbooks, many were duds... I always return to my first cookbook
"Betty Crocker first edition"

Rina




<Alan > wrote in message
> I agree -- for a beginner, Betty Crocker is the best.
>
> It isn't the be-all and end-all, but for getting started you can't
> beat the many types of recipes, the directions, the general
> information about measuring, food, ingredients, etc. etc. etc.
>
> Alan
>

wrote:
> What's the best book for baking for the newcomer?

I too recently bought King Arthur Flour's Baking Companion. Of all the
books I have on baking, this is the best.

wrote:
> What's the best book for baking for the newcomer?

I too recently bought King Arthur Flour's Baking Companion. Of all the
books I have on baking, this is the best.

Spent the good part of the afternoon hours reading and following
directions to making some Croissants de Boulanger. Page 494 of King
Arthur Flour cookbook. Dough is setting overnight in refrigerator,
step #2 tomorrow, wish me luck with my first try.
Poobear59


>I too recently bought King Arthur Flour's Baking Companion. Of all the
>books I have on baking, this is the best.

Alton R. Martin wrote:

> Spent the good part of the afternoon hours reading and following
> directions to making some Croissants de Boulanger. Page 494 of King
> Arthur Flour cookbook. Dough is setting overnight in refrigerator,
> step #2 tomorrow, wish me luck with my first try.

Well, good luck. Croissants are a real treat. Please post your
results if possible.

--
Reg

The results are in. Not sure but I don't think they came out that
great. The inner part was somewhat tough and the outside of the
croissant was brittle. Not sure why or how to solve it. Wife didn't
care for them either, said their was not tast. Of course she smokes;
they did have a slight buttery flavor (me non-smoker). Followed the
direction from King Aruther's Flour cookbook. O well, it was alot of
fun doing the creation.
Poobear59

>Alton R. Martin wrote:
>
>> Spent the good part of the afternoon hours reading and following
>> directions to making some Croissants de Boulanger. Page 494 of King
>> Arthur Flour cookbook. Dough is setting overnight in refrigerator,
>> step #2 tomorrow, wish me luck with my first try.
>
>Well, good luck. Croissants are a real treat. Please post your
>results if possible.

Alton R. Martin wrote:

> The results are in. Not sure but I don't think they came out that
> great. The inner part was somewhat tough and the outside of the
> croissant was brittle. Not sure why or how to solve it. Wife didn't
> care for them either, said their was not tast. Of course she smokes;
> they did have a slight buttery flavor (me non-smoker). Followed the
> direction from King Aruther's Flour cookbook. O well, it was alot of
> fun doing the creation.

It's hard to diagnose without seeing the recipe. The
classic croissant recipe involves a laminated, yeasted
dough, so I'll assume yours does too.

From what you describe, it sounds like they're underproofed.
If final rise is not long enough and the dough in the
center will end up rather tough. It could also be your
folding/rolling technique.

How long was the final rise? Did they at least double
in size before you baked them?

Don't sweat it, croissants require a lot of good
technique. They're a challenge to do properly.

--
Reg

On Wed, 13 Sep 2006 05:28:09 GMT, Reg > wrote:

>Alton R. Martin wrote:
>
>> The results are in. Not sure but I don't think they came out that
>> great. The inner part was somewhat tough and the outside of the
>> croissant was brittle. Not sure why or how to solve it. Wife didn't
>> care for them either, said their was not tast. Of course she smokes;
>> they did have a slight buttery flavor (me non-smoker). Followed the
>> direction from King Aruther's Flour cookbook. O well, it was alot of
>> fun doing the creation.
>
>It's hard to diagnose without seeing the recipe. The
>classic croissant recipe involves a laminated, yeasted
>dough, so I'll assume yours does too.
>
> From what you describe, it sounds like they're underproofed.
>If final rise is not long enough and the dough in the
>center will end up rather tough. It could also be your
>folding/rolling technique.
>
>How long was the final rise? Did they at least double
>in size before you baked them?
>
>Don't sweat it, croissants require a lot of good
>technique. They're a challenge to do properly.


They are, but I recommend Julia Child's recipe from "Mastering the Art
of French Cooking," Vol II.

There is also an excellent video online with Julia Child and her guest
Esther McManus making croissants, which will provide a nice video
tutorial.

http://tinyurl.com/zw9dv

Boron