Reviews
"Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for "a number of easy twists" on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful "mix-and-match" charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There's the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker's pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn't skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There's nothing half-baked about this impressive omnibus as Bittman delivers the promised "everything" in an epic homage to baking."-- Publishers Weekly "Wow! Once again, Bittman shows that he's unafraid of the big. He manages to take on 'everything' to do with baking without losing track of how simple, fun, and delicious it should be." --Yotam Ottolenghi, author of Jerusalem , Plenty , and Nopi "He's taught us how to cook everything before, and now it's time to bake. Leaving no question unanswered, here Mark Bittman has mastered all things baking, ensuring that everyone from novices to guys like me can whip, fold, and maybe even knead bakery-worthy breads and pastries from their home ovens." --Jim Lahey, founder/owner of Sullivan Street Bakery and author of My Bread " How to Bake Everything is more than a recipe book, it is a constant companion to help navigate the complex vocabulary and techniques of the mysterious and joyous world of baking. Bittman dispels all of my previously perplexing baking phobias so that I can now truly create delicious and satisfying pies, loaves, and slumps with confidence for the first time in my long chef's life. You NEED this book! It will replace all baking cookbooks in my library and its pages are destined for the same stained and dogeared finish as How to Cook Everything !" --Mario Batali, chef, entrepreneur, and philanthropist "The genius of Mark Bittman's approach is his eminent practicality and consistent ability to elucidate and unravel the hows and whys of good cooking. How to Bake Everything is a grand addition to any cook's repertoire--in simplicity one finds greatness." --Christopher Kimball, founder of Milk Street Kitchen , "Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for "a number of easy twists" on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful "mix-and-match" charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There's the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker's pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn't skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There's nothing half-baked about this impressive omnibus as Bittman delivers the promised "everything" in an epic homage to baking."-- Publishers Weekly
