[.ca] King Arthur Flour Bakers Companion (ISBN 0881505811)

The First Baking Book You Should Buy:
This volume, subtitled the 'All Purpose Baking Cookbook' perfectly fits the criteria I typically apply to a book in order to decide if I want to give it five stars. A book gets three stars if it meets my expectations. A book gets four stars if it meets my expectations in a very successful way. Typically, that means that it has few or no detected mistakes. A book gets five stars if it exceeds my expectations. This book certainly exceeded my expectations. What I anticipated when I opened this book was a dry, technical work steeped in discussions of the effects of gluten and altitude and humidity on bread making, similar to some of the more detailed parts of better books on bread baking. All of these discussions are here, plus others on the finer points of measuring flour and types of flour, but with a difference. The biggest surprise in the book was the light, personal touch of the writing. It all has the tone you may expect in a very good book on regional cooking. And, lo and behold, there is a hint of regionality and local tradition in the selection of materials in the book. In spite of the fact that King Arthur products are available throughout the country (unlike White Lily, for example), the book retains a very New England tone to it's selection of recipes. One prominent example is in the recipe for biscuits, where it advises all experienced Southern biscuit makers to simply skip that page, as since 'we don't want to shock you with the way we make biscuits up north'. That doesn't mean the book does not touch on every subject you may expect it to cover. As I said in my opening paragraph, it easily covers much more than what I expected. The very first chapter dealing with breakfast foods covers material not commonly covered in conventional baking surveys. Pancakes, waffles, crepes, French toast and their allies are not covered in either of my favorite general baking books (Julia Child's 'Baking With Julia' and Nick Malgieri's 'How to Bake'). If that were not enough, it presents recipes in such a way that you can prepare baking mixtures ahead to much the same effect as if you were laying in a supply of Bisquik. One of the secrets is in the use of dried buttermilk. I have seen this product in my local megamart, but have not until now had a clue as to how to use it. The homey, comfortable feeling of the book extends to even that most difficult subject of breads made with wild yeasts (Sourdough, Pain au Levain). The book does not cover every different type of artisinal bread you may find in such books as Carol Field's 'The Italian Baker' for instance, and it does not cover such important French specialties as brioche as deeply as Rose Levy Beranbaum's 'The Bread Bible', but it does cover them, and so much else as well. Another contributor to the warm feel of the book is the layout. Pages are airy with well positioned sidebars, titles, and tables. Technical information is always at the same place, accessible, but unobstrusive to the browser. In the long run, the greatest value of the book is in it's encyclopediac coverage of just about every kind of baking you can do, extending the definition of baking to things outside the oven to include the griddle (pancakes, crepes, etc) and the deep fryer (doughnuts, beignets, etc). In fact, just about the only product made with wheat flour which this book does not cover is pasta, although it comes very close in it's chapter on dumplings. The more technical aspects of the book are quite up to snuff in spite of the warmth of the presentation. Where appropriate, all measurements are given by both weight and volume. The importance of measuring by weight is also discussed in detail at the beginning of the book. The book also includes a nutritional analysis of each and every recipe, giving portion size, calories, fat, protein, complex carbohydrates, dietary fiber, sodium, potassium, vitamin A, iron, calcium, and phosphorus. I'm impressed. I confess that it is slightly easier for this book to provide this as they can make the very safe assumption that it is their brand of flour which is being used. The sixty pages on ingredients at the end of the book are easily worth the price of admission all by itself. It is no surprise that it gives a deep discussion of wheat and flour. What is surprising is that it also gives fairly detailed discussions of other products used in baking such as milk products, eggs, fats, sugars, fat substitutes, and sugar substitutes. The very nice section on baking tools is an equally valuable resource. In one page the book gives you everything you may see in a much larger three page article in 'Cooks Illustrated'. I am really amazed at the value you get for a list price of $35 for this book. Just consider a comparison to an Ina Garten book 1/3 as long with much less authoritative information for the same price. Amazing. I am not at all surprised to see an endorsing blurb on the back cover from Alton Brown. I strongly suspect that he will be cribbing material from this book for one or more 'Good Eats' shows, if he has not already. The only thing I find missing in the whole book is a decent bibliography. This type of encyclopedic reference really deserves one. This will easily be my new 'go to' book for baking. I will not give up the recipes I have come to love from other sources and I will probably still consult other sources for artisnal bread recipes, but I will definitely come to this book first for any new baking task I have in mind. I will not expect every single recipe to be perfect, but I will consider everything I find here with respect. Very highly recommended.

Useful Baking Book:
I've made about a handful of the recipes in this book and have thought that most of them were quite tasy. Some were okay - the Lemon Bread was too dry I thought and the Chewy Chocolate Chip Cookies were crisp and not chewy (it turns out this is because of a typo and the recipe needs two eggs instead of one as stated.) On the other hand, I made my husband a Boston Creme Pie for his birthday and it was *very* delicious. Most of the recipes have been good. I also like the layout of this book. It's easy to find things, plus it's a cozy read. The book has a bit of a New England feel to it. I tend to like cook books that you can sit and thumb through and think of future baking projects and this book is definitely that way. There's a lot of interesting information about how to bake something better. I don't know if this the end all book on baking, but I do find that I'm reaching for this book more than most of the others I own. The only thing I don't like about it is the use of shortening for many of the recipes. I tend to prefer baking with butter. This is only a personal preference though. Overall it's a usefull book to own.

Warning! This book is dangerous!:
My son's friends have started to say, "Steven's Mom makes awesome peanut butter fudge bars." My husband's colleagues prefer the crackers... Don't buy this book if you can't afford the time to bake for all the various groups who will be after your baked goods once you start using it. BTW it is not doing my diet plans any good either.

So good, it's lip-smacking:
I have a huge cookbook collection and this book is so good I gave it for Christmas to 4 of my family who bake. Having baked for many years, I enjoyed the tips about yeast - wild and not, ingredients as a factor in rising times and how to incorporate additions into various flour types. These tips gave credence to my own experiences. I found the book through the King Arthur Flour baking catalog and was impressed to see that they did not advertise in the book. Nice touch. Development of new baking products, which are available from the company, have made my baking more efficient and healthful. I recommend this to new and experienced bakers alike.

Fabulous - a Must-Have For ANY Baker:
If you need a fantastic baking book on how to bake virtually everything, then this is the book for you! Most cookbooks out there fail to mention little things that are extremely important in a recipe, such as sifting flour, using eggs that are at room temperature, which type of oil to use etc. Most cookbook authors either know this information and figure you do too, or the author does not know these techniques and those recipes in those books are not all they could be. And most cookbook buyers know how to read a recipe, yet do not understand it. King Arthur Flour is a company that has been in business for over 200 years. It is their business to know flour, and to understand how to use it. It is also to their benefit to educate their flour buyers in how to bake better, so they will be happier with the end product, and thus buy more flour and even recommend their flour to their friends. In their latest book: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook they explain why you need to sift your flour (it adds air to the mixtures which aids in leavening), why French Toast bread should be stale, why you only fry in certain oils and much more. They also offer recipes for virtually everything; from breakfast foods to quick breads, from doughnuts to yeast breads, from cobblers to cookies and cakes, as well as pies and quiches. This book even offers a section on which kitchen tools are the best for your baking projects: from type of chocolates to pie pans. This is a must-read section for any baker. This cookbook is designed for 90% of the cookbook buying population. This cookbook is fantastic as now you can understand what you are doing rather than just following directions. When you decide to make modifications to your recipes, now you will know what parameters you must maintain if you want your recipe to turn out. For example, almond oil will not work when frying doughnuts, as it has a very low smoke point. For the price of this book, you get more than what you are paying for. This is an excellent book and should be a standard in any home that has any baking! For added interest, King Arthur Flour offers free baking seminars across the country, as well as online classes.