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2021 new arrival Cook's Illustrated high quality Baking outlet online sale Book outlet sale

2021 new arrival Cook's Illustrated high quality Baking outlet online sale Book outlet sale
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Description

Product Description

The popular all-in-one baking book is now in full color! 

Now you can find it all at your fingertips—450+ definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and our trademark expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. 

An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends favorite go-to brands. These recipes represent all the wisdom of the bakers that came before us as well as all we''ve learned through literally thousands of trial-and-error sessions in our kitchens.

Review

"Like Cook''s Illustrated, and the magazine''s TV spin-off, America''s Test Kitchen, this book is a comprehensive, no-nonsense guide … a well-thought-out, clearly explained primer for every aspect of home baking." -The Wall Street Journal

About the Author

Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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Customer reviews

4.8 out of 54.8 out of 5
432 global ratings

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Top reviews from the United States

Prometheus
1.0 out of 5 starsVerified Purchase
Save your money: the same book as the black and version - they added a few color photos
Reviewed in the United States on September 13, 2018
Waste of money. :-) I am a huge fan of Cook''s Illustrated (CI) and America''s Test Kitchen (ATK) and I accept that many of their cookbooks repeat recipes - not a problem. But, this "new" Cook''s Illustrated Baking Book is not new. Check the title page. The copyright for the... See more
Waste of money. :-) I am a huge fan of Cook''s Illustrated (CI) and America''s Test Kitchen (ATK) and I accept that many of their cookbooks repeat recipes - not a problem. But, this "new" Cook''s Illustrated Baking Book is not new. Check the title page. The copyright for the black and white version of the Cook''s Illustrated Baking Book is 2013 (which I purchased). The copyright for this "new" Baking Book is also 2013. What''s different? A few name changes on the title, the removal of the Christopher Kimball introduction, and a few color photos. Otherwise, it''s the same book!! I''ve been had! :-) Of course, not the first time by CI/ATK, but this really was a waste of my money. So, I gifted the book to one of my siblings. Let me be clear: the Cook''s Illustrated Baking Book is a good cookbook (I use it often), but if you have the version with the black and white photos, you don''t need this "new" edition unless a few color photos will make a difference for you. It didn''t for me.
193 people found this helpful
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Jules
3.0 out of 5 starsVerified Purchase
Hit and miss. 3.5 stars
Reviewed in the United States on August 12, 2018
I’d give this book 3.5 stars. I’ve made a few of the recipes and I have found them to be hit and miss. For example, the almond biscotti recipe calls for 2 cups of flour,1 cup of sugar, and 1/4 tsp salt! That’s WAY too much sugar, and not nearly enough salt. I used 1/2 a cup... See more
I’d give this book 3.5 stars. I’ve made a few of the recipes and I have found them to be hit and miss. For example, the almond biscotti recipe calls for 2 cups of flour,1 cup of sugar, and 1/4 tsp salt! That’s WAY too much sugar, and not nearly enough salt. I used 1/2 a cup of sugar and they are plenty sweet. I doubled the salt. Unfortunately though they turned out a little dense since I had to over work the dough to add the additional salt (when I tasted the batter it was bland). The blueberry scones are fantastic (also reduced the sugar), but the choux pastry was a total fail for me. Sometimes the traditional recipes don’t need that much tweaking, imo. I personally like choux pastry just as it is. There also seems to be too much of a reliance on AP flour for me. I can easily get pastry and bread flours online or in stores (even Walmart sells bread flour). I sub in pastry flour for most everything except breads and it works very well for me. If I think I need a little more gluten I add in some bread flour.

They do give you some really good tips and some new techniques which can sometimes make your life simpler. I used their method of shaping and rolling scones when making cheese scones from a different recipe and they turned out flaky and delicious.

It really is all about preference. I do think the book is informative and has some good recipes, but just know you don’t always have to follow them to a T if the recipe doesn’t seem to make sense.
49 people found this helpful
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KKO
2.0 out of 5 starsVerified Purchase
Why not in metric, grams and ml for more accuracy
Reviewed in the United States on June 25, 2019
Many baking recipe books I like, use metric system to measure ingredients for precise accuracy. They do have oz next fo cups, but I believe metric system is more accurate. After all, if I want great results time after time, I can''t just use "cups" to measure, baking is... See more
Many baking recipe books I like, use metric system to measure ingredients for precise accuracy. They do have oz next fo cups, but I believe metric system is more accurate. After all, if I want great results time after time, I can''t just use "cups" to measure, baking is more like science.
So needless to say, I am disappointed, thought this book will be a gold standard of baking methods.

I noticed that other reviewer mentioning about the contents, really it''s nothing new.
31 people found this helpful
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Kasey and Dawn Crawford
5.0 out of 5 starsVerified Purchase
Fantastic cookbook full of wonderful recipes
Reviewed in the United States on June 22, 2018
Fantastic cookbook full of wonderful recipes. Lots of great tips and tricks for things that I make regularly and didn''t think could use improvement. Today I made the chocolate bundt and the lemon bundt and both were fantastic, I even subbed the white flour for white whole... See more
Fantastic cookbook full of wonderful recipes. Lots of great tips and tricks for things that I make regularly and didn''t think could use improvement. Today I made the chocolate bundt and the lemon bundt and both were fantastic, I even subbed the white flour for white whole wheat flour and they still turned out great. I loved the tip to mix a paste made of 1 T melted butter with flour and brush it over the bundt to make it truly non-stick. For chocolate use 1T melted butter and 1T cocoa powder for chocolate. It worked like a charm and the bundt cakes slid right out.
34 people found this helpful
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Dolores D
5.0 out of 5 starsVerified Purchase
Beautiful, informative, and packed full of recipes!
Reviewed in the United States on October 19, 2018
Love love love this recipe book! Full of cool tips and tricks and solid recipes! There are explanations of why to use each ingredient and how the science of baking works so you understand why you’re doing certain things to the product. Super informative and beautiful. I... See more
Love love love this recipe book! Full of cool tips and tricks and solid recipes! There are explanations of why to use each ingredient and how the science of baking works so you understand why you’re doing certain things to the product. Super informative and beautiful. I made a bunch of items from here but the most stunning with the summer berry tart! Soooo good. I will say, I’ve gotten The Perfect Cake and The Perfect Cookie from the library since this book, and more than a few (but certainly not all) recipes overlap, so if you own either of those books you may have mild disappointment. But there is so much more in other categories that it’s definitely still worth it!
15 people found this helpful
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P. Stewart
5.0 out of 5 starsVerified Purchase
These folks are good. I promise!
Reviewed in the United States on February 15, 2019
I’ve baked five thing from this book so far, and all have been perfection. That alone would inspire me to write a review, but my neighbor shoveled your drive and I promised him brownies. I have often said that if I could have only one food on a desert island it would be... See more
I’ve baked five thing from this book so far, and all have been perfection. That alone would inspire me to write a review, but my neighbor shoveled your drive and I promised him brownies. I have often said that if I could have only one food on a desert island it would be brownies—I made the chewy brownies. Best I have ever had. Not sure Benny’s gonna get any. Buy the book and use it! These folks are good.
8 people found this helpful
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LoveAmazon
5.0 out of 5 starsVerified Purchase
Excellent as usual.
Reviewed in the United States on August 9, 2018
I love to bake and have a large collection of cookbooks. This is a great addition to the collection. I love the sections where they tell you why it works. I have picked some great tips reading their books.
5 people found this helpful
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A. Anderson
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United States on September 23, 2018
An amazing compendium of baking recipes with a great deal of useful information as well.
3 people found this helpful
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Top reviews from other countries

jasper
5.0 out of 5 starsVerified Purchase
Good book
Reviewed in the United Kingdom on December 7, 2019
Good book with some different recipes/ really enjoying trying them out
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John Travolta
5.0 out of 5 starsVerified Purchase
Amazing book!
Reviewed in the United Kingdom on February 16, 2020
The french toast and every other recipe I’ve tried so far are delicious and perfectly explained !
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Karen Mellishmay
5.0 out of 5 starsVerified Purchase
Excellent
Reviewed in Canada on November 8, 2019
As always, Cook’s Illustrated educates the reader....if you understand why things are happening, you can successfully alter reciies.
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amiller87
5.0 out of 5 starsVerified Purchase
Highly recommended
Reviewed in Canada on April 18, 2019
Gorgeous hardcover book filled with every baking recipe you can think of and more. Follow the instructions exavtlyvand you will get professional results.
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BKP Dinsmore
5.0 out of 5 starsVerified Purchase
Bake your heart out
Reviewed in Canada on July 5, 2018
Lovely book, explains why and how different recipes works. Great choice of recipes. On the down side, it''s heavy
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Our Classic All-in-One Baking Book - in Color.

With a Cook’s Illustrated recipe, there is nothing you can’t bake well

Creating the best recipe is all about the journey. Baking truly is an art and a science, which makes a test kitchen full of four dozen creative and obsessive cooks with considerable time and resources exactly the right place to create the definitive collection of the best baking recipes.

The Cook’s Illustrated Baking Book is just that: 450+ foolproof recipes that you’ll come to treasure in a hardcover book guaranteed to wind up dusted with flour in your kitchen (that’s good!).

The very best baking recipes from 20 years of work in our test kitchen, including:

Blueberry Scones

Folding the dough and then sprinkling the berries leads to more balanced berry distribution and better-tasting scones.

Rustic Italian Bread

As with most rustic breads, we've found a sponge (a mix of flour, water, and yeast that is allowed to ferment) to be invaluable in giving the bread a deep, complex flavor.

Ultimate Turtle Brownies

Our foolproof, rich and chewy caramel topping makes these brownies transcendent.

Peach Shortcakes

Our recipe works well with any peaches, regardless of their quality, making them a worthy treat all year long.

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