King Arthur Flour

Get those stoves and ovens ready because this book holds a mountain of tasty ideas, which are sure to delight.

This book holds quite a few recipes...many more than I first expected. Most run in the flour direction, but there are other treats included as well. From crackers to brownies to breads and more, there's something for everyone. The first half of the book hits all those sweet treats, while the second slides into the saltier and savory direction. The difficulty of the recipes is also show more diverse, including everything from marshmallow treats to cupcakes to kneaded breads. But what really makes this book shine are the explanations of the how-tos and whys, which are sprinkled between the recipes. Bakers learn things such as what the 'ribbon stage' is, how to cut a layered cake, tricks to make biscuits rise higher, and much more. The index at the end makes it easy to find whatever recipe is desired, too.

While this one is recommend for ages 6 to 10, I'd slide that upper range all the way up. While the photos and illustrations might lean in a kid direction, the actual knowledge and recipes in these pages are great for even much older bakers, especially beginners. The recipes cover a very large range even on the cultural side. Mochi, nana, tortillas, pretzels... well, it's a smorgasbord. And the hints, tricks, and explanations offer insights, which aren't always common knowledge. This huge array of recipes also means that the intended age audience (6-10) will need to do many of these recipes with supervision, especially at first. The recipes are marked with difficulty levels next to each title to help out on that end.

The recipes are clearly written out with each step carefully worded. The ingredients tend to steer toward items in the household, but due to the huge range of directions, also include items which will need to be purchased. Only a few of these are more difficult, though. A photo of each treat stands with the recipe, which I truly appreciate. If you're looking for dietary information, however, there isn't a single sign of that...allergies, calories, or anything on that end.

This is one of the better cookbooks I've run across for the kids, since it can easily stay with them as they slide into adulthood and allows them to grow as bakers without having to search for another fitting book. show less

King Arthur Baking Company has created a comprehensive cookbook for young would-be bakers. The cookbook instructs kids on how to follow recipes, always having an adult nearby, what pans and utensils they need and the definition of various baking terms before embarking on some recipes accessible to various ages. They start with The Simplest Chocolate Cake, and every recipe is labeled by its difficulty. All the while the cookbook author(s) explain the WHYs, WHATs and HOWs of baking: why show more there’s vinegar in a chocolate cake, what is the difference between natural and Dutch-process cocoa, the difference between baking powder and baking soda, how do you mix and match frostings, how do you frost cupcakes and lots more! This cookbook may be aimed at youngsters, but this old lady found a lot to love! Five frosted stars!

In the interest of full disclosure, I received this book from NetGalley, King Arthur Baking Company, Simon and Schuster Children’s Publishing and Simon & Schuster Books for Young Readers in exchange for an honest review. show less

This is my favorite book on cooking and is one of my favorite books of all kinds!

It is much more than a cookbook; it's a course in baking. Rather than simply presenting recipes, it presents an approach to developing one's own recipes. It is very open-ended, suggesting approximate quantities and types of alternative ingredients and the considerations involved in choosing different ingredients or cooking techniques in preparing a particular type of baked product, but in most cases it does not show more present a formula for producing any exact result.

One might think from its lack of specifics that it is not a book for beginners, but I disagree -- I think it is the ideal book for beginners. By presenting open ended recipes, providing authoritative discussions on food chemistry and food science, and by encouraging experimentation, it provides the tools for a cook at any level of expertise to experience the greatest joy of cooking, which is to produce a unique, personal work of art at the table.

At its price, this makes a great gift. show less

Incredibly comprehensive with a lot, a lot of detail. Not as much as the Bread Bible, but still. My only complaint (besides the unwavering use of potato flour - I'm sorry, but who the hell has potato flour?) is that the book tries to cover so many areas, and in doing so, doesn't get really deep on yeasted breads. I could give a shit about cakes and cookies, you know?