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Maker Comics
Maker Comics: Bake Like a Pro!
Maker Comics is the ultimate DIY guide. Inside this graphic novel you will find illustrated instructions for eight tasty treats!
Today is the first day of Sage's magical internship! Her fellow wizards-in-training get to study pyromancy and transfiguration, but Sage has been assigned an internship in... baking? She doesn't think that sounds fun, or particularly magical! But her instructor, Korian, insists that baking is a tasty form of alchemy. In an enchanted kitchen where the ingredients insist that you eat them, Sage learns the simple science behind baking — and that's the best kind of magic trick!
In Bake Like a Pro!, you'll learn how different combination of proteins, fats, and liquids will result in textures that lend themselves to perfect pies, breads, cookies, and more! Follow these simple recipes, and you'll be able to bake a pizza and frost a cake — no magic necessary!
Follow the easy step-by-step instructions and you can make:
Chocolate chip cookies
Cornbread
Banana bread
Pizza dough
Cheesy biscuits
Apple pies
Sponge cake with Swiss buttercream frosting
Lemon meringue pie
Today is the first day of Sage's magical internship! Her fellow wizards-in-training get to study pyromancy and transfiguration, but Sage has been assigned an internship in... baking? She doesn't think that sounds fun, or particularly magical! But her instructor, Korian, insists that baking is a tasty form of alchemy. In an enchanted kitchen where the ingredients insist that you eat them, Sage learns the simple science behind baking — and that's the best kind of magic trick!
In Bake Like a Pro!, you'll learn how different combination of proteins, fats, and liquids will result in textures that lend themselves to perfect pies, breads, cookies, and more! Follow these simple recipes, and you'll be able to bake a pizza and frost a cake — no magic necessary!
Follow the easy step-by-step instructions and you can make:
Chocolate chip cookies
Cornbread
Banana bread
Pizza dough
Cheesy biscuits
Apple pies
Sponge cake with Swiss buttercream frosting
Lemon meringue pie
128 pages, Paperback
First published February 5, 2019
4 people are currently reading
231 people want to read
About the author
Falynn Koch
13 books5 followersFalynn Koch can be an illustrator, comic book artist, or storyteller, depending on when you ask. Born in Buffalo, New York, she then went everywhere, near and far, and wound up in Philadelphia, Pennsylvania, with her two dogs and her fiancé. She graduated with a degree in sequential art from SCAD. Her favorite things to draw are illogical mythological creatures.
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Displaying 1 - 30 of 58 reviews
September 4, 2019
This educational graphic novel about baking is very informative and just a bit entertaining. The fantasy world setting isn't used much beyond drawing a parallel between alchemy and baking and allowing all the ingredients and baked goods to talk about themselves (trying not to think about Sausage Party right now). Mostly it just made me hungry.
October 5, 2019
Okay, seriously, what's not to love? I'm admitting bias as I am a baker. Plus I'm an uber graphic novel format fan. So when you combine the STEM/nonfiction side of baking with the excitement of wizardry and alchemy then I'm all in. Over the course of the book she realizes that being assigned to the baking wizardry school was actually the best school to be assigned.
I learned more than I could ever (but would need to re-read more several times) to really GET what they're saying and parlay that into inventing in the kitchen. As in, I'm a recipe follower to bake, but my husband is a genius cook because he doesn't. But if you know how things interact, you can create like an artist with paintbrushes creates. That's why chefs are like gods.
This was a splendid mix of humor, heart, and science. The illustrations are fun, the fact that the ingredients break down the third wall and talk to the reader and each other is entertaining. Likewise, they didn't try to cover everything- it is about baking after all- so it stuck to its mission.
Phenomenal and fun.
I learned more than I could ever (but would need to re-read more several times) to really GET what they're saying and parlay that into inventing in the kitchen. As in, I'm a recipe follower to bake, but my husband is a genius cook because he doesn't. But if you know how things interact, you can create like an artist with paintbrushes creates. That's why chefs are like gods.
This was a splendid mix of humor, heart, and science. The illustrations are fun, the fact that the ingredients break down the third wall and talk to the reader and each other is entertaining. Likewise, they didn't try to cover everything- it is about baking after all- so it stuck to its mission.
Phenomenal and fun.
December 6, 2020
Delightful in every way! In this visually delicious how-to, you'll learn the science and magic of baking (and a little bit about decorating). I loved Home Economics and did quite well in that class, but years later, I still just follow a recipe. I make lots of mistakes baking, though I didn't realize it, yet my food comes out alright. No complaints.
This book explains WHY you need to add the liquids to the dry and not the other way around, and the function of each ingredient and step in the process (at a deeply scientific level with adorable, sentient particles and ingredients that are happy to help you turn them into delectable treats).
This book entertained, delighted, informed, and just worked in every way. I recommend it to people of all ages who are interested in baking, and I think that graphic novel/comics/graphic nonfiction readers will enjoy it even if they didn't think they wanted to learn about baking, and whomever reads it will emerge from it a more experienced, knowledgeable wizard in the kitchen.
This is a library book, but I must have it in my home forever. I wanted to take notes but didn't want to look away long enough to do so, so planned halfway through to reread for note-taking later, only to find that the author took care of that for me by summing up everything at the end for future reference (all the baking methods, concepts, facts, and recipes). I will use EVERY recipe in here because I want to be the kind of person who has made a sponge cake, baked my own pie (without disastrous results this time) from scratch, can make cookies come out exactly as I like them, and who makes biscuits with buttery, light layers that did not come from Pillsbury. (I can make drop biscuits, but it's not the same).
LIFE CHANGING. LOVED this book.
Just so you know, I watch cooking shows and read my cookbooks cover to cover, and I learned so much more from this little book aimed at kids and teens. I really can't explain how Koch did this, but it's remarkable.
This book explains WHY you need to add the liquids to the dry and not the other way around, and the function of each ingredient and step in the process (at a deeply scientific level with adorable, sentient particles and ingredients that are happy to help you turn them into delectable treats).
This book entertained, delighted, informed, and just worked in every way. I recommend it to people of all ages who are interested in baking, and I think that graphic novel/comics/graphic nonfiction readers will enjoy it even if they didn't think they wanted to learn about baking, and whomever reads it will emerge from it a more experienced, knowledgeable wizard in the kitchen.
This is a library book, but I must have it in my home forever. I wanted to take notes but didn't want to look away long enough to do so, so planned halfway through to reread for note-taking later, only to find that the author took care of that for me by summing up everything at the end for future reference (all the baking methods, concepts, facts, and recipes). I will use EVERY recipe in here because I want to be the kind of person who has made a sponge cake, baked my own pie (without disastrous results this time) from scratch, can make cookies come out exactly as I like them, and who makes biscuits with buttery, light layers that did not come from Pillsbury. (I can make drop biscuits, but it's not the same).
LIFE CHANGING. LOVED this book.
Just so you know, I watch cooking shows and read my cookbooks cover to cover, and I learned so much more from this little book aimed at kids and teens. I really can't explain how Koch did this, but it's remarkable.
August 4, 2020
When Sage is assigned to her wizard-in-training internship, she’s disappointed that she’s going to be studying baking. But as she works in an enchanted kitchen learning the basic science behind baking, she (and readers) learns that the way ingredients combine and react with one another is so cool that it’s almost like magic. Readers will want to try out the recipes right away to see how proteins, fats and liquids combine to make tasty treats.
January 31, 2020
Cute. I wish I had come across this book a few years ago when my daughter's were younger and eager to help out in the kitchen. I don't think I can interest them in it now.
August 31, 2019
This book combines all the best thing: baking, science, & comics! It's seriously cute & informational without being overwhelming. Highly recommended for the bakers (aspiring, novice, or experts) in your life!
April 15, 2021
An excellent little primer into baking science! Easy to read, and perfect for younger readers. Gave me lots of ideas on why my attempts to recreate my mother's recipes aren't coming out quite right >.>
January 19, 2022
Super short and simple! Goes beyond just a normal cookbook with recipes and also explains the science behind baking. Has a bunch of great tips for young kids and some great artwork. Cute read!
May 24, 2019
Cute book on baking, including recipes, the science of baking, and adorable talking ingredients.
August 5, 2019
this was a great book! i really liked the wizard school framing, that was really fun. the book goes into tons of detail about the science of cooking, some of which i had a hard time following.....not because it wasn't presented well, but just because i didn't have that much of an interest in the nitty gritty chemistry aspects of the cooking process.
there are lots of good basic recipes for different types of baked goods. cake, pie, bread, etc. and there are great tips about how to change the texture or taste of what you're making by substituting different ingredients.
anyway, really great for a teen who's into baking and wants to know how it works!!
there are lots of good basic recipes for different types of baked goods. cake, pie, bread, etc. and there are great tips about how to change the texture or taste of what you're making by substituting different ingredients.
anyway, really great for a teen who's into baking and wants to know how it works!!
June 13, 2019
This cookbook in graphic novel form is terrific. The premise is that Sage, a young graduate of the Wizard Academy, wants to get picked for a “cool” apprenticeship but instead gets assigned to Wizard Korian, a baking master. She’s heartbroken; how can baking count as "magic"? Needless to say, she soon finds out otherwise; that in fact, baking is very much a form of the alchemy she wanted to study. (Alchemy was the medieval forerunner of chemistry, based on the supposed transformation of matter. Practitioners were hoping to create gold from base metals.) Indeed, Sage is about to learn that bakers can take simple basic ingredients and magically transform them into something delicious.
In the process, we learn, along with Sage, all the mysterious properties of common baking ingredients, from flour to sugar to fats and flavorings.
Don’t be fooled by the format. This is a sophisticated guide to cooking, and one that will be valued even by experienced cooks. And for those like me who are always taking shortcuts, this book explains exactly why, from the point of view of chemistry, that isn’t always a good idea.
Want thin and crispy cookies? Use less flour.
Want thick cookies? Use more flour.
For soft cookies, use cake flour, which has less protein.
Why does the amount of protein make a difference? Because one of those proteins, gluten, traps air. This can help bread dough rise without collapsing, but can also make dough tough and chewy.
Egg proteins work differently. They don’t trap air but add strength to the mix. If you use egg whites, they are even stronger because their strength isn't diminished by the fat content from the yolks. But yolks help hold the flavor. Using only whites can also make your baked goods drier, because it is the fat that makes baked goods moist, not the liquids.
Who knew! (I use only whites, being hypersensitive to cholesterol. Yes, the baked goods are drier, but now I understand why and CAN TELL EVERYONE when I am making excuses for the lack of moistness!)
And here was something very exciting I learned. I make scones all the time, which require one to “cut” the butter into the flour. What does that technique do, and does it matter if some pieces of butter are bigger than others? Most importantly, how does that affect the gluten content, which will, as indicated above, affect the texture? This book has the answers!
Illustrations are done by the author. Recipes are included.
Evaluation: There’s much richness in this small book.
In the process, we learn, along with Sage, all the mysterious properties of common baking ingredients, from flour to sugar to fats and flavorings.
Don’t be fooled by the format. This is a sophisticated guide to cooking, and one that will be valued even by experienced cooks. And for those like me who are always taking shortcuts, this book explains exactly why, from the point of view of chemistry, that isn’t always a good idea.
Want thin and crispy cookies? Use less flour.
Want thick cookies? Use more flour.
For soft cookies, use cake flour, which has less protein.
Why does the amount of protein make a difference? Because one of those proteins, gluten, traps air. This can help bread dough rise without collapsing, but can also make dough tough and chewy.
Egg proteins work differently. They don’t trap air but add strength to the mix. If you use egg whites, they are even stronger because their strength isn't diminished by the fat content from the yolks. But yolks help hold the flavor. Using only whites can also make your baked goods drier, because it is the fat that makes baked goods moist, not the liquids.
Who knew! (I use only whites, being hypersensitive to cholesterol. Yes, the baked goods are drier, but now I understand why and CAN TELL EVERYONE when I am making excuses for the lack of moistness!)
And here was something very exciting I learned. I make scones all the time, which require one to “cut” the butter into the flour. What does that technique do, and does it matter if some pieces of butter are bigger than others? Most importantly, how does that affect the gluten content, which will, as indicated above, affect the texture? This book has the answers!
Illustrations are done by the author. Recipes are included.
Evaluation: There’s much richness in this small book.
January 27, 2019
Sage is a magical apprentice. But she gets pretty bummed when she gets assigned to Wizard Korian who is an alchemist and baking master. They don’t even use traditional magic! But as Wizard Korian shows Sage the tricks of making fabulous baked goods, how the ingredients work together to make something new, Sage might change her mind.
This has fun fantasy wrappings, but it is totally a how and why guide to baking. The book introduces would be bakers to recipe lingo, baking tools, how kitchen chemistry works, how to bake a variety of goods (many recipes included), what ingredients do what to a dish and which ones you can adjust or swap out, and most of all why good bakers do things a certain way. The chemistry elements of how food compounds and baking work are explained in a way middle school readers on up should probably be able to follow reasonably well (already knowing the basic organic compounds would help and that’s usually solidly introduced in middle school Life Sciences or an Intro to Chemistry though some don’t get it well till Biology). I really like that this book addresses why recipes say to do things certain ways. Everyone’s tempted to bend or break the rules for an easier way if they don’t understand there’s a solid reason behind the instruction. That’s not to say the book doesn’t give readers freedom to experiment. There are numerous places where it gives readers ideas of how to adjust a recipe and not completely destroy whatever they’re trying to make. We have a couple food/cooking/baking graphic novels and they are constantly checked out in our school library. I know this one will be too once we get it.
No content issues.
I received an ARC of this title from the publisher through NetGalley in exchange for an honest review.
This has fun fantasy wrappings, but it is totally a how and why guide to baking. The book introduces would be bakers to recipe lingo, baking tools, how kitchen chemistry works, how to bake a variety of goods (many recipes included), what ingredients do what to a dish and which ones you can adjust or swap out, and most of all why good bakers do things a certain way. The chemistry elements of how food compounds and baking work are explained in a way middle school readers on up should probably be able to follow reasonably well (already knowing the basic organic compounds would help and that’s usually solidly introduced in middle school Life Sciences or an Intro to Chemistry though some don’t get it well till Biology). I really like that this book addresses why recipes say to do things certain ways. Everyone’s tempted to bend or break the rules for an easier way if they don’t understand there’s a solid reason behind the instruction. That’s not to say the book doesn’t give readers freedom to experiment. There are numerous places where it gives readers ideas of how to adjust a recipe and not completely destroy whatever they’re trying to make. We have a couple food/cooking/baking graphic novels and they are constantly checked out in our school library. I know this one will be too once we get it.
No content issues.
I received an ARC of this title from the publisher through NetGalley in exchange for an honest review.
October 1, 2018
Maker Comics: Bake Like a Pro! by Falynn Koch is a fun, exciting introduction to the science and art of baking. The information is framed around Sage, a young wizard, being assigned to apprentice Korian. Sage is disappointed at first because, as they say "it's not even magic!" But Sage soon learns the magic and science behind baking, and grows to appreciate it and Korian's teaching. This is a great introduction to baking for both kids and adults. There are eight baking activities, including pies, pizza, cakes, cookies, and biscuits. The science behind each baked good is explained in great detail, going into deep detail about the science of different ingredients, how they interact with each other, and different baking tools. I learned so much while reading this book. I enjoy baking a lot, and knew certain techniques, but I didn't know the science behind it. This book will encourage many future bakers, and will be a great addition to any library or school collection.
Thanks to First Second Books for an ARC in exchange for an honest review.
Thanks to First Second Books for an ARC in exchange for an honest review.
July 12, 2020
I really enjoyed the author's approach, and felt like the visuals and explanations were well done. It made me want to bake!
My one big complaint: this book talks a lot about how methods and tools affect how your recipes come out, but the first two recipes it presents use a stand mixer. Those things are expensive and take up a lot of space; not everyone has one. But the book fails to talk about how to do the recipe with a hand mixer and what effect that would have. It was really frustrating and felt like a big oversight, because someone who is picking up a book like this is probably a beginner who hasn't made that kind of investment, or a literal child. The book made a point of talking about the effect of using a baking sheet vs a pizza stone. It should have talked about the difference between using a stand and hand mixer, if any. If it had, I'd give the book 5 stars.
My one big complaint: this book talks a lot about how methods and tools affect how your recipes come out, but the first two recipes it presents use a stand mixer. Those things are expensive and take up a lot of space; not everyone has one. But the book fails to talk about how to do the recipe with a hand mixer and what effect that would have. It was really frustrating and felt like a big oversight, because someone who is picking up a book like this is probably a beginner who hasn't made that kind of investment, or a literal child. The book made a point of talking about the effect of using a baking sheet vs a pizza stone. It should have talked about the difference between using a stand and hand mixer, if any. If it had, I'd give the book 5 stars.
March 5, 2022
This is a pretty cool book. I learned a lot about baking and also a lot about the science involved. I think it might strike young people a bit like taking a drink from a fire hose with all the information coming at them. I felt a bit that way and I did already know quite a lot about this topic.
I guess it is partly because of that that I'd quibble with a few little things - the explanation of what buttermilk is refers to a historical use of the term buttermilk, the liquid we now buy at the store is not this same stuff at all, and you couldn't use it in the same way. The explanation of what baking powder is has a similar problem, but that's not a big deal, because if you made baking powder as described, it would still basically work.
Anyway, those are little quibbles. I'd still really recommend this book to a teen or older tween with a strong interest in baking and/or science.
I guess it is partly because of that that I'd quibble with a few little things - the explanation of what buttermilk is refers to a historical use of the term buttermilk, the liquid we now buy at the store is not this same stuff at all, and you couldn't use it in the same way. The explanation of what baking powder is has a similar problem, but that's not a big deal, because if you made baking powder as described, it would still basically work.
Anyway, those are little quibbles. I'd still really recommend this book to a teen or older tween with a strong interest in baking and/or science.
May 10, 2019
This has a fun story with super cute art. I love the talking ingredients! I also learned a lot about the science of baking. I might actually be less haphazard about following all of the steps of recipes in order from now on. I kind of knew that sort of thing was important because science, but I didn't have any specifics and didn't really care enough to go searching for the info. This was a great, easily accessible look at why baking recipes work the way they do.
It also has great back matter. There's some cheat sheets on the baking methods, measurements, and substitutions, as well as all the recipes made in the comic. I read the copy that I got for my library, but there's enough useful, accessible stuff here that I might also get a copy to keep at home.
It also has great back matter. There's some cheat sheets on the baking methods, measurements, and substitutions, as well as all the recipes made in the comic. I read the copy that I got for my library, but there's enough useful, accessible stuff here that I might also get a copy to keep at home.
April 21, 2019
From banana bread to lemon meringue pie, this comic can teach you how to bake almost anything!
The art style was super cute, and the narrative kept me engaged, even with its how-to aspects.
Sage is a wizard intern, and while her colleagues are assigned to learn more traditional aspects of magic, Sage is tasked with learning the magic of baking. Even to me, this seemed a bit ridiculous, but we soon learn that baking has its own importance in magic, and Sage is quite good at it!
I want to look at the other books in this series, as they all have their own story and art style.
The art style was super cute, and the narrative kept me engaged, even with its how-to aspects.
Sage is a wizard intern, and while her colleagues are assigned to learn more traditional aspects of magic, Sage is tasked with learning the magic of baking. Even to me, this seemed a bit ridiculous, but we soon learn that baking has its own importance in magic, and Sage is quite good at it!
I want to look at the other books in this series, as they all have their own story and art style.
March 18, 2019
children's/teen graphic diy
not as good as the car one, but this might be great for the kid who is super interested in the molecular physics of baked goods (not so thrilling for the average person, maybe). Also not particularly geared towards people with food sensitivities or who are vegan (substitutions are mentioned but you can tell the person writing this isn't particularly knowledgeable/experienced in these areas).
not as good as the car one, but this might be great for the kid who is super interested in the molecular physics of baked goods (not so thrilling for the average person, maybe). Also not particularly geared towards people with food sensitivities or who are vegan (substitutions are mentioned but you can tell the person writing this isn't particularly knowledgeable/experienced in these areas).
September 19, 2019
This is a really fun graphic novel about baking. There is a framing story about a young apprentice magic user who is learning to bake and her mentor gives her (and us) all the science behind the recipes they make. This really made me want to make cookies. Also, it made me want to do a science unit with the children on baking.
Even though the framing story is fiction, I'm also shelving this as non-fiction because it's really about the science of baking and the recipes.
Even though the framing story is fiction, I'm also shelving this as non-fiction because it's really about the science of baking and the recipes.
October 8, 2019
Fun graphic novel that teaches the "magic" of baking. Sage is learning how to bake with out magic and must learn the how and why ingredients do what they do. I enjoyed the simple way this author teaches the science behind the basics of baking. Look forward to reading more in the "Maker Comics" series.
#50/50BookQuest categories= book with illustrations, book about science, and a book that teaches you something.
#50/50BookQuest categories= book with illustrations, book about science, and a book that teaches you something.
June 8, 2020
I learned so much from this book! I can follow a recipe and make some pretty great baked goods, but this book opened my eyes to a lot of the whys of baking. Why do you have to sift all of the dry ingredients together? Why do you add only baking soda or baking powder, or sometimes both? Why do you have to knead bread? This book answers all these questions, and gave me the tools to substitute and get creative with recipes. A great and useful read for any beginning baker, no matter what age.
January 11, 2021
Do you know about the five leavening methods for baked goods? I’ve been baking a long time but i did not know about this. This book taught me so much. I got it from the children’s graphic novel section of the library to read with my kids. I learned baking chemistry that I had vaguely heard Of before but didn’t fully understand. The diagrams and cartoons make it accessible for young and old. Such a fun way to learn. We tried the cornbread recipe and it’s quite decent.
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March 2, 2024How? A book the boy picked out a while ago, this is actually our second time reading it.
What? Like Science Comics, Maker Comics follows some topic, sometimes with a dramatic narrative. Here: an apprentice is disappointed to be assigned to the magical art of... baking?! And then proceeds to learn the hows and whys of baking.
Yeah, so? I learned a lot about baking! And the narrative is just intrusive enough to keep us interested.
What? Like Science Comics, Maker Comics follows some topic, sometimes with a dramatic narrative. Here: an apprentice is disappointed to be assigned to the magical art of... baking?! And then proceeds to learn the hows and whys of baking.
Yeah, so? I learned a lot about baking! And the narrative is just intrusive enough to keep us interested.
February 24, 2019
My library got a bunch of these maker comics in so I decided to pick up the one on a topic I knew about already to see how it was. If the other volumes in the set are as well written they are worth picking up/recommending if the topic is of interest. Perfectly enjoyable way to get an introduction to a thing you want to learn.
April 2, 2019
A bunch of wizardly students get their vocational apprenticeship. The main character in this tome, is chosen to enter the magickal world of baking? She really wanted to be an alchemist! Through the book, she learns that combining the right ingredients in just the right way will result in different yummy food. Is that not what baking is? Alchemy for the stomach?
May 5, 2019
A delightful and instructive book about an apprentice magician learning that baking is magic. The ingredients and baked goods are all side characters, and the human characters are all diverse and supportive. The back matter contains quick guides to everything learned as well as the recipes the character baked in the book.
July 12, 2019
As a baker, I found this fascinating! It explained all the science behind how the ingredients work together, and explained how different ingredients change the outcomes of different items (cookies, cakes, etc.) It taught basic techniques for everything, and I think the recipes were easy enough to follow along in the comic portion, but the full recipes were included in the back as well!
April 21, 2020
Sage has been assigned to baking for her wizard internship. After complaining and failing to bake a cake from scratch, she agrees to learn about kitchen chemistry. She learns about the basic tools, procedures, ingredients, and methods while she prepares different baked goods. Awesome introduction to baking using a graphic novel format. Highly recommended to new and old bakers alike.
July 7, 2020
When magicians apprentices are given their assignments, Sage is disappointed to be placed in alchemy and baking. But as she learns the magic (science) behind baking, she quickly changes her mind.
Great for a chemistry class. Goes in-depth behind what each ingredient does in baking and why different recipes include different processes. Quite a fun graphic novel!
Great for a chemistry class. Goes in-depth behind what each ingredient does in baking and why different recipes include different processes. Quite a fun graphic novel!
October 30, 2022
Que bonito, me gustó la idea de enseñarte a hornear con un cómic. Al principio pensé que sería una narrativa como tal, pero es más que nada una guía de cómo hornear y diferentes recetas que puede seguir, ilustradas de una manera muy linda. Definitivamente guardaré este libro para mis futuros pollitos cuando quieran aprender a cocinar.
Displaying 1 - 30 of 58 reviews