Baking Illustrated: A Best Recipe Classic

by Cook's Illustrated, John Burgoyne (Illustrator), Carl Tremblay (Photographer)

A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, How To

515 pages, Hardcover

First published March 1, 2004

Reviews

[Erika · Rating 5 out of 5]

This is an inspirational tale of triumph, a pilgrim's progress of common ingredients—eggs, butter, sugar, and flour—from their humble origins to the sweet Empyrean of baked delights.

Along the way, many byways and pitfalls threaten. There are instructive example to curb those who would stray. You will meet—and recoil in heartsick horror from—the ugly pie, the misshapen biscuit, and the soggy pizza. I'll refrain from detailing the rough fate of wayward muffins to spare the reader's delicate sensibilities.

Ultimately, if you follow the given instructions to the letter, having begun with the best and most pure ingredients, your efforts will stand their test in the torrid darkness to emerge transformed.

[Becky · Rating 4 out of 5]

I believe that the best way to read this cookbook is to read it straight through. It is very educational and I hope has helped me to become a better baker (ask Elliott!). At the beginning there is a section on ingredients and equipment; the authors of the book tested different brands and give you their opinion on what is best. If they think that a name brand is no better than an off-brand, they will tell you. They also go into the science of ingredients such as the protein content in bread and how it affects baking, how yeast works, what baking powder is, etc.

There are then eight chapters on quick breads, yeast breads, pizza-type breads, pies, pastry, fruit desserts (crisps, cobblers, etc.), cakes, and cookies and bars. Each chapter has an introduction giving you background information and also scientific information about the baked goods. Each recipe also has an introduction stating what the desired outcome of the baked good would be, what happened when they tried different recipes, why they adjusted certain elements in the recipe, what mixing method they chose, why they chose a certain temperature, etc. Basically, it's very scientific. I know understand why it's so important to use cold cubes of butter in your biscuits and much more.

My major disappointment in the cookbook is that there was not one single recipe for any kind of sourdough bread! Elliott and I enjoy cooking with sourdough and I would really have liked some sourdough bread recipes. Also, in the pie section, there are some recipes for phyllo pies. I was looking forward to a good recipe for phyllo dough. There was none. Simply, "use frozen store-bought phyllo dough." Granted, phyllo dough is not easy to make, but you'd think a cookbook called "Baking Illustrated" would be able to have a recipe for it!

There were some things I disagreed with, based on my taste preferences such as not putting pineapple in carrot cake (and not making carrot cake a layer-cake), oil doesn't make a good pie crust (the best pie crust I've ever had thanks to my mother-in-law uses oil and milk) and when making lemon bars making a lemon curd for the topping because the crust always gets soggy (Elliott agrees, my lemon bar crusts never get soggy). Plus, there are just some recipes that we like and don't want to mess with trying it a different way. Also, every single sweet recipe called for salt. I don't like salt in my cookies, they didn't even try omitting the salt and no good reason was given for adding the salt.

I made a list of recipes to make and here is what I've made so far:

1. American sandwich bread with buttermilk - I thought it turned out excellent!
2. Gingerbread - Very good, although it's very similar to my mother-in-law's molasses muffins, so I'm not sure it's a necessary recipe to have.
3. Buttermilk doughnuts - These were easy and turned out quite well.
4. Focaccia - This recipe calls for potato; again, it was an excellent recipe and we have some frozen in the freezer that we're looking forward to eating!
5. Lemon meringue pie - I thought the pie tasted better as it aged.
6. Tarte Tatin - Basically an upside-down apple tart; I caramelized the apples a little long and so they were burnt, but Elliott said it still tasted good. I want to make it again and perfect the filling! The pastry had egg in it, which made it a little cakey and paired well with the caramel apple filling.

I think that's all; today I'm going to make oatmeal scones!

If you want to know more about the science of baking and become a better baker, I highly suggest this cookbook. I thought the best chapter was the yeast bread chapter.

[Elisa Garza · Rating 5 out of 5]

OH MY GOSH! This is a baker's *dream* - the most thoroughly tested recipes for bakery-perfect treats! I love reading about how they discover each perfect recipe. I first found this book on my search for a perfect scone recipe. I crazy for scones, and I like them just right. Well, their Cakey Scones recipe is it: crisp outside, slightly dry, crumbly inside - more like cake, less like a biscuit.

I just made Molasses Spice Cookies for Eden's school . . . I love how you can see people's face change as they take a bite. They expect something mediocre, like they've had so many times before, and then they light up as they realize how amazing the taste and texture are.

I could go on and on, but I'll end with this: I was begging Mickey to make double chocolate cookies instead of the regular chocolate chip cookies. He finally agreed, and these Thick and Chewy Triple-Chocolate Cookies are now one of his favorite. Warm from the oven, oh my gosh . . .

[Stephen · Rating 4 out of 5]

If I decide to make a buffalo and root vegetable stew, I first do what any sensible cook would do. I go to my culinary library and pull down every cookbook touching upon meats, buffalo, stews, braises, Dutch ovens, and the cookery of the Old West and the American Prairie. I read everything that might have something to do with making buffalo and root vegetable stew. Then I open a spreadsheet (Google Sheets is easier to use than MS Excel) into which I load ingredients, times, temperatures, and techniques for each recipe I've found. From this research and compilation, I craft my own recipe but retain all the other data until I've prepared the stew and adjusted the recipe several times. [This is easy-peasy if you have a recipe software programme like "Paprika" which allows you to adjust quantities and to make notes.] This whole process is extremely time consuming but it keeps me out of the tavern and away from soap operas on the telly. It should be of no surprise that a person who cooks this way would have a great many volumes published by America's Test Kitchen, the same people who publish "Cook's Illustrated" magazine. Whether in their books or in their magazine, this is their modus operandi. We will not quibble over who stole it from whom. I very much appreciated the inclusion of harder-to-find recipes: Irish soda bread, bagels, soft pretzels, grissini, tarte tatin, kreatopita, palmiers, pear pandowdy, 3 kinds of Yule log cake, ginger-oatmeal cookies, rugelach. I was disappointed by the omission of others: waffles, shokupan (Japanese milk bread), shoofly pie, chess pie, hoecakes, potato bread, crackers, Nanaimo bars, pfeffernüsse. There are several cookbooks on my cookshelf treating of baking: Mary Berry, "Baking with Mary Berry" (2015); John Ettinger, "Bob's Red Mill Baking Book" (2006); Paula I. Figoni, "How Baking Works: Exploring the Fundamentals of Baking Science" (2007); and Martha Stewart, "Martha Stewart’s Baking Handbook" (2005). This one, "Baking Illustrated," is my go-to pâtisserie / boulangerie one-volume cookbook (sorry, Martha).

[Sarah · Rating 5 out of 5]

This is an incredibly comprehensive book with fascinating science-based recipe explanations. It has useful pictures and guides. I have baked from it dozens of times, and my favorite recipes are probably the genoise sponge cake used for Boston cream pie, and the absolutely delicious cupcake recipe. This book will teach you everything you could ever want to know about baking.

[Pam · Rating 3 out of 5]

Like all of Cooks Illustrated books, there is much to be learned from this volume however the recipes are pretty boring. Few spices, or enhancements like nuts, and dried fruit are included. Instead the recipes focus on creating the best version of classic bake goods.

[kendall story · Rating 5 out of 5]

Basically my baking bible. If I could only own one cookbook, this would be it.

[Elizabeth · Rating 5 out of 5]

Best book ever

[Megan Connolly · Rating 5 out of 5]

This is my go-to baking book, among my large collection.

[Sandra Mallut · Rating 5 out of 5]

Excellent book for pastry and baking references, tons of great recipes, can be a bit more complex, but good information, good food and I recommend it.

[Michael Smith · Rating 5 out of 5]

I was a charter subscriber to Cook’s Illustrated, and I have a complete run of the magazine (with lots of sticky-note bookmarks throughout the run), so I frankly haven’t paid much attention to the subsequent book titles they’ve published, on the assumption they were just collections of previously-published material. After I browsed through this well-organized volumes, however, I found I was in error and that that definitely was not the case. The method followed is mostly the same as in the magazine, of course: Set out the criteria for a “good” version of a given dish, note the common failures home cooks experience, and then experiment almost endlessly with the parameters, the ingredients, and the methods and techniques until you reach your goal. And then suggest variations to the basic recipe. Since I’m far from being a “natural” cook, I’ve learned a great deal from that laboratory approach over the past few years. My wife recently acquired a very good stand mixer, which led me back into experimental baking -- something I hadn’t done for several decades. And this book has rapidly become my Bible when it comes to turning out bread, whether a basic white sandwich loaf or challah or crusty Italian-style, and also scones and cookies (the crispy chocolate chip recipe is excellent). The discussions, as ever, are illuminating, and there are numerous informative sidebars, as well as a large, nicely illustrated section called “Common Baking Problems and How to Avoid Them.” I’m filling this book up with sticky-notes, too. Highly recommended.

[Cristov · Rating 5 out of 5]

OK it's a cookbook so I didn't "read" it from cover to cover but I did read several of the recipes and most of the tips.

I tend to be a snob about cookbooks that don't have a picture of every item but I would recommend this to anyone looking for a well written cookbook on baking. The folks at Cook's Illustrated may not picture each recipe but what they include in the tips sections and in some recipes are photos or illustrations of what can go wrong with explanations of how and why and key steps showing you how to properly execute different techniques.

The book is big, heavy and well laid out (something I like in a cookbook) with a couple of sections of color photos with finished items. The cover boast 350 recipes (but I didn't) and I'm fairly sure that's not counting the variations (of which there are many) so you're almost sure to find something in there you really like.

I'm looking forward to trying the pound cake recipe and using some of the tips I read on making a chewier cookie. I made a cake this weekend and the frosting tips absolutely came in handy. I probably need a lil more practice and patience with the technique but it was simply to follow and worked!

[Clearlyclaire · Rating 5 out of 5]

If you want a quickie-version of how to bake, this is NOT the book for you. Cook's Illustrated, in its usual over-the-top scientific testing of anything with their name on it, has created a true classic with Baking Illustrated: A Best Recipe Classic. As I find myself streamlining my cookbook collection, reducing much of my library to digital, this book remains on my shelf. Beautiful photography (oh but I wish there were even more photos), in-depth analysis of what they did to the recipe and why it works, excellent directions (including metric measurements- oh-so-important with baking), and interesting variations where appropriate combine to create a book that continues to earn its place in my cookbook library.

[Elizabeth · Rating 5 out of 5]

This is the best baking cookbook I've ever used. The recipes aren't necessarily the easiest way to make a chocolate cake -- but they are the way to make the best possible chocolate cake, and they tell you why. They explore the science behind why you have to beat certain things a certain way or add ingredients in a certain order. Plus, they show a lot of pictures of mistakes and how things should and shouldn't look. I like that they show pictures of their flops and tell how they fixed them and what made it go wrong. Interesting to read, you'll learn a lot... and the food is delicious. I made my Dad's birthday cake from a recipe in this cookbook.

[Stacy · Rating 5 out of 5]

This is the best baking cookbook ever. It was written by the folks at Cooks Illustrated Magazine, which means they tested every single recipe over and over again until they came up with the perfect one. Every recipe has the description of their process of arriving at the final recipe, which is really interesting if you're into that kind of science stuff.

I have made probably 15 different things out of this book and every one has been perfect, from blueberry muffins to chocolate cookies to soft pretzels to crescent rolls. Just perfect. People are always asking me where I got the recipe for the things I make from this book. Highly recommended!

[Jennifer · Rating 5 out of 5]

As with all the books in the "Best Recipes" series from America's Test Kitchen (aka Cooks Illustrated folks) every recipe has been subjected to both taste tests and science experients. I enjoy the writeups for my dose of food chemistry but love the dependability of the recipes - nothing I've baked out of this book has ever been less than amazing. Want to be an instantly good baker? Just follow the directions - no straying or improvement needed with these recipes. If you only have one baking book, this should be it.

[Pam Joslin · Rating 5 out of 5]

The best treatise on baking ever...I love everything about The Illustrated series cookbooks. From scones to pizza, fresh baked bread, pies, tarts, cookies and more, this cookbook may not deliver the goods but certainly gives you the well tested recipes, tips and methods to make them yourself. Plus, you walk away with just enough science that you know why the recipes work as well as they do. I'm just sad I may have to wait through the hot summer days to heat up my kitchen and bake so many of these tastypes treats I've not done yet.

[Junio · Rating 4 out of 5]

Part of the Best Recipe Series, It tells you how to make a diverse but limited number of pastries and baked goods very well.

Some of the recipes are great and I use them regularly, like the pizza dough recipe. Others, I am usually to lazy for. That is one of the problems with Cooks Illustrated, if you are lazy, the recipe has so many more steps than you feel like doing, but you know that if you don't follow the steps, it will not be as tasty. A Catch-22 situation.

[Liza · Rating 5 out of 5]

my lovely friend Laura bought this for me because we both love the original book by these same people "The New Best Recipes". that book and this one are the go to books for finding how to make serisously anything! this one is solely devoted to baking and it is the number one essential that everyone should have for baking.

[Mari · Rating 4 out of 5]

After a particularly disastrous cheesecake experiment one holiday a friend gifted me with this book. Although the book contains the results of many baking experiments so that you don't have to, I still do. However, I've found the recipes and advice in the book to be fantastic so far. I only deleted a star because they don't have any low fat, low cholesterol, low carb, etc. options, so the reader/baker is left to fend for themselves! ;)

[Lisa · Rating 5 out of 5]

I wish I were rich enough to buy ALL of the Cook's Illustrated books and magazines. They are both for the literary and science-loving cooks. It must take them weeks to develop the perfect recipe for scones. They try making it with heavy whipping cream, milk, and every other dairy product known to mankind before deciding which one works best for them. Pretty smart cookies.

[Amber · Rating 5 out of 5]

A trust-worthy recipe for almost any classic you want to bake. If you like to experiment and have dozens of variations on a recipe, this book is not for you. If you just want a fantastic recipe that you know you could present to company on the first try, get this book. The parker-house rolls are a family favorite.

[Laura · Rating 5 out of 5]

You absolutely can NOT go wrong with Cooks Illustrated - anything. They dissect every recipe and try it numerous ways to determine the absolute, best recipe for each dish.

And what's even better, they go over in painstaking detail how every version worked out and why the final one is the best.

I know I can always trust a recipe from them. Always.

[Camille · Rating 5 out of 5]

This is my go-to book for everything baking!! I have never been disappointed by any of their recipes; and made the best gingerbread I've ever eaten in my life. Like all Cook's Illustrated books, the recipes have a tendency to be very specific, which can be annoying to read but leads to excellent results!

[Karen · Rating 5 out of 5]

I am a huge fan of the magazine and the tv show. This was an early birthday present so I can use it to make myself a cake. I have decided on Boston Cream Pie. Last night I made strawberry shortcake. Better get to the gym fast before I bake again! I'm putting "read" but I will continue to read it for years, as with any other cookbook.

[Catherine Woodman · Rating 4 out of 5]

This is an excellent book, especially if you don't have alot of experience baking and you don't have alot of cookbooks. In the Cook's Illustrated style, it tells you why things work and why they don't, which can tell you why yours might not have worked as well as how to evaluate other recipes in the future, all of which is valuable, and even more valuable for the beginning cook

[Paula · Rating 4 out of 5]

My baking bible. The pizza dough comes out perfect every time and is so easy!

Watch out for a typo on the quantity of butter in the pie pastry recipe. Not sure if it's too much shortening or too much butter. Either way, the fat to flour ratio is off.

Best cake: classic white cake with butter frosting and raspberry almond filling. (pg. 352) Yummmmm . . . .

[Margaret · Rating 5 out of 5]

This is the Bible when it comes to baking for me, and I grew up in a family of great bakers. I've given this book as a gift more often than any other, and it's always a hit. When ATK gets it right, it's because they tested it over and over and over, so we didn't have to! Bless them - even though Chris Kimball's persona is somewhat.... charm-free. This book is the best!

[Rachel · Rating 4 out of 5]

This is my go-to book for chocolate chip cookies, orange walnut cranberry bread, and zucchini bread. The extremely fussy shortbread recipe (be careful or the whole thing will end up on the floor - ask me how I know) cost it one star. But it fixed my rock-like or too cake-like cookies and dry quick breads.

[Theo · Rating 5 out of 5]

This is the best baking book ever!!! I love this book, it's the perfect book for engineering types since they try the recipes a gazillion different ways and dissect the exact reason they chose to make it the way they did. Also, I love the illustrations of failed attempts at things.