Baking For Dummies

by Emily Nolan

Discover how easy and fun baking can be!

Ever walk past a bakery window and marvel at the assortment of cookies, tarts, pies, and cakes and wonder how they did it? Wonder no more. The secrets to creating them can now be yours. With Baking For Dummies, You'lll discover how simple (and fun!) whipping up any sort of baked good from a chocolate layer cake, a classic apple pie to a plateful of scrumptious chocolate chip cookies or black-and-white brownies actually is. The magic is in the doing and baking expert Emily Nolan shows you how. In almost no time, you'll get down to basics with easy-to-follow tips on: And once you're all set, you'll marvel at how simple creating the smallest baking masterpiece really is: With over 100 recipes to choose from (including ones for soft pretzels and pizza!), eight pages of color photos, a summary cheat sheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, the book will reward, even a baking novice, with delicious results and allow you to enjoy the unending magic of baking from scratch.

Genres: Cookbooks

364 pages, Paperback

First published October 13, 1997

About the author

Emily Nolan is a freelance writer and editor, recipe writer, and recipe developer who contributes food articles to magazines such as Food and Wine. Previously, Emily was the head pastry chef for Philadelphia's Le Bus, which caters to such four-star restaurants as The Four Seasons and Dean and DeLuca. She resides in Brooklyn, New York.

Reviews

[Majuchan · Rating 3 out of 5]

Recipes are explained thoroughly, not just the how's but also the why's. Picking this book is a good choice for none experienced bakers, as it explains the science behind baking. It covers from the essential ingredients, tools and equipments, basic techniques and when to use them. Recipes included are not intimidating. However some of the ingredients are not available in my area.

[Andrea B. · Rating 5 out of 5]

I love to bake, and Nolan talked me through techniques which other cookbooks assume I already know. This book even gave me the confidence to bake bread from scratch.