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Back To Baking: 200 Timeless Recipes To Bake, Share And Enjoy
From bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With sections on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time. Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love. Whether you're a novice cook, perhaps a young person who wants to make your first batch of brownies, or a more adventurous baker who's ready to tackle a wedding cake, this book provides fundamental formulas and guidelines, as well as sophisticated advice for any home baker. Try your hand at recipes such
340 pages, Hardcover
First published December 1, 2011
6 people are currently reading
184 people want to read
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Displaying 1 - 7 of 7 reviews
August 14, 2014
As a person who likes to bake, but is basically a novice who has only mastered a few recipes, a good baking book is like the keys to the kingdom. And Anna Olson delivers that in this cookbook. She gives the nitty-gritty on what kind of fats to use (butter versus shortening versus lard) for pastries, as well as what type of instrument to use for mixing (standmixer, pastry blender, wooden spoon, food processor or even your hands) and why she thinks one or the other is best and for what type of recipe. She basically tells you everything you need to know to give you some freedom to start improvising a bit.
Baking is tough because every little step is soooo important for the final outcome, and she explains the logic of each step. She converts measurements between volume and weight (yay! Americans tend to measure volume and British or Europeans - like my mom - tend to weigh). She explains what type of pan to use for what you are baking, what types of sugars, chocolate and milks/creams work best depending on what you are making. PLUS she has gluten-free and vegan recipes , which each get their own chapters. She also explains what type of egg and milk substitutes you can use for all her recipes, suggesting which ones work best for what type of recipe .
Overall this book has all the basic recipes that you might want - and they all turn out so well! When I use this book I feel like I have a little baking fairy on my shoulder magically making everything I bake turn out perfectly.
About the author: Anna Olson looks a little bit stepford wife, a little bit Martha Stewart. You know, the perfectionist type who can master all the arts of home-making. At least that's how she looks and comes across in her cooking shows. She is actually a trained chef, AND she lives in Welland. Welland, people, Welland (my southern Ontario friends will know what this means). When I read in the sleeve of her baking book that she lived in the Niagara region I thought she probably lived in Niagara-on-the-Lake. But, no, she lives in Welland, in a really old house with a surprisingly smallish kitchen, in which she films her cooking show 'Bake with Anna Olson'. Three Cheers for Anna Olson.
Baking is tough because every little step is soooo important for the final outcome, and she explains the logic of each step. She converts measurements between volume and weight (yay! Americans tend to measure volume and British or Europeans - like my mom - tend to weigh). She explains what type of pan to use for what you are baking, what types of sugars, chocolate and milks/creams work best depending on what you are making. PLUS she has gluten-free and vegan recipes , which each get their own chapters. She also explains what type of egg and milk substitutes you can use for all her recipes, suggesting which ones work best for what type of recipe .
Overall this book has all the basic recipes that you might want - and they all turn out so well! When I use this book I feel like I have a little baking fairy on my shoulder magically making everything I bake turn out perfectly.
About the author: Anna Olson looks a little bit stepford wife, a little bit Martha Stewart. You know, the perfectionist type who can master all the arts of home-making. At least that's how she looks and comes across in her cooking shows. She is actually a trained chef, AND she lives in Welland. Welland, people, Welland (my southern Ontario friends will know what this means). When I read in the sleeve of her baking book that she lived in the Niagara region I thought she probably lived in Niagara-on-the-Lake. But, no, she lives in Welland, in a really old house with a surprisingly smallish kitchen, in which she films her cooking show 'Bake with Anna Olson'. Three Cheers for Anna Olson.
September 21, 2013
I have been using this week's evenings to experiment with several recipes from Anna Olson's book, and each one of them so far has been a hit.
I bake, I enjoy the process, I bring the goods into studio and share with my friends + classmates. Everyone is happy.
This book is amazing.
I do wish there were a few more photographs for many of these recipes, but other than that, I definitely trust Anna Olson's methods and her ingredients.
This woman is amazing.
I bake, I enjoy the process, I bring the goods into studio and share with my friends + classmates. Everyone is happy.
This book is amazing.
I do wish there were a few more photographs for many of these recipes, but other than that, I definitely trust Anna Olson's methods and her ingredients.
This woman is amazing.
November 2, 2015
Over the years I have watched a number of Anna Olson cooking shows. I find that she always manages to put a delectable spin on classics. This is not the first cookbook by Anna that I have perused, and it is as good (or better) than those.
Most of the time cookbooks begin with an introduction to baking. Most of the time I skip this information because it is too basic. This cookbook included a section on testing your measurements and a volume to weight conversion table. I found that handy.
This recipe book included 200 recipes and I found a number that I can hardly wait to try. The cookie section was my favourite (I had nearly every page marked) and the peanut butter Nanaimo bars sound divine.
This is one cookbook that after studying it, I think it will make a great addition to my collection.
Most of the time cookbooks begin with an introduction to baking. Most of the time I skip this information because it is too basic. This cookbook included a section on testing your measurements and a volume to weight conversion table. I found that handy.
This recipe book included 200 recipes and I found a number that I can hardly wait to try. The cookie section was my favourite (I had nearly every page marked) and the peanut butter Nanaimo bars sound divine.
This is one cookbook that after studying it, I think it will make a great addition to my collection.
February 4, 2012
Love her!
April 12, 2012
Really great twists on traditional recipes and new ones too.
July 17, 2012
Loved this baking book by Anna Olson - think that I might have to buy myself a copy, as this was a loaner from the library.
July 12, 2014
it was really good!the photoes are wonderful and the recipes look sooooooooooooooooooooooooooo GOOD!!!!!!
Displaying 1 - 7 of 7 reviews