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Baking
The learn-to-bake master class in a book.
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.
That's the premise of Baking , revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.
Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such
Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie
Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques,
Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage
Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.
That's the premise of Baking , revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.
Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such
Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie
Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques,
Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage
Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
416 pages, Hardcover
First published January 1, 2009
37 people are currently reading
3115 people want to read
About the author
James Peterson
245 books47 followersJames Peterson grew up in northern California and studied chemistry and philosophy at UC Berkeley. After his studies, he traveled around the world, working his way through Asia, by land, to Europe. Eventually he landed in Paris and was amazed by the French attitude toward food and drink. (This was in the mid seventies when food in America was practically non-existent.) It was in France that he found his calling. As he was running short on funds, Jim found a job picking grapes in the south of France where he lived with a family for two weeks. He has never forgotten the sumptuous lunches prepared by the vigneron's wife. After his initial inspiration, Jim returned to the United States and got a job as a short-order cook. This was his first cooking job and while the cuisine was not 3-star, there was still the need for speed and organization. After saving money for a year and a half, Jim returned to France. After begging his way in, he ended up working at two of what were then among France's greatest restaurants, George Blanc and Vivarois. It was his experiences in these restaurants that shaped his style of cooking and drove his pursuit of cuisine as a career. Jim also studied pastry at Le Cordon Bleu in Paris.
By a series of serendipitous events, James found himself a partner/chef in a small French restaurant in Greenwich Village, called Le Petit Robert. It was here that he was able to experiment and invent and shape his own unique approach to cooking. The restaurant was reviewed in a wide variety of major publications including Gourmet Magazine where it was called "...what may be the most creative restaurant in New York." It was no doubt in part because of his extravagant use of truffles and foie gras, that the restaurant, after four years, was forced to close. At a loss, Jim started teaching cooking at the French Culinary Institute and later, at Peter Kump's New York Cooking School, now ICE. Jim spent a year developing curriculum for the French Culinary Institute.
After translating a series of French pastry books, Jim established a relationship with a publisher who encouraged him to write his own book. His first book, Sauces, published in 1991, continues to sell as well now as it did the first year after publication. It won the James Beard Cookbook of the Year Award and put James on the map as a serious writer and teacher. Other books followed: Splendid Soups, nominated for both a James Beard and IACP Award, Fish & Shellfish, nominated for both awards and a winner of an IACP Award, Vegetables, winner of a James Beard Award, The Essentials of Cooking, nominated for both awards.
It was during the writing and preparation of Fish & Shellfish that Jim starting taking his own pictures for his books. This started what has become a twenty-year obsession with photography. He set out to write and photograph a definitive technique book similar to Jacques Pepin's La Technique except in full color and updated. After the publication of The Essentials of Cooking Jim embarked on four small, photograph-laden, books about food and wine including Simply Salmon, The Duck Cookbook, Sweet Wines, and Simply Shrimp. After the completion of these four books, Jim set out on producing the monumental Cooking which is his attempt at explaining and illustrating the most important basics of cooking. Cooking won a James Beard Award for best single subject. When Cooking was published, Jim set out to tackle baking. A two-year project ensued during which Jim shot over 3000 pictures (with film!) for the definitive Baking. Baking went on to win a James Beard Award in the dessert and baking category. Exhausted after these behemoths, Jim wrote a book dedicated to simple dishes--dishes that can be prepared in 30 minutes or less. Out this last August, Kitchen Simple has been acclaimed as an important collection of simple yet elegant recipes. The latest project is the publication of the second edition of Jim's award-winning Vegetables. This new edition will hav
By a series of serendipitous events, James found himself a partner/chef in a small French restaurant in Greenwich Village, called Le Petit Robert. It was here that he was able to experiment and invent and shape his own unique approach to cooking. The restaurant was reviewed in a wide variety of major publications including Gourmet Magazine where it was called "...what may be the most creative restaurant in New York." It was no doubt in part because of his extravagant use of truffles and foie gras, that the restaurant, after four years, was forced to close. At a loss, Jim started teaching cooking at the French Culinary Institute and later, at Peter Kump's New York Cooking School, now ICE. Jim spent a year developing curriculum for the French Culinary Institute.
After translating a series of French pastry books, Jim established a relationship with a publisher who encouraged him to write his own book. His first book, Sauces, published in 1991, continues to sell as well now as it did the first year after publication. It won the James Beard Cookbook of the Year Award and put James on the map as a serious writer and teacher. Other books followed: Splendid Soups, nominated for both a James Beard and IACP Award, Fish & Shellfish, nominated for both awards and a winner of an IACP Award, Vegetables, winner of a James Beard Award, The Essentials of Cooking, nominated for both awards.
It was during the writing and preparation of Fish & Shellfish that Jim starting taking his own pictures for his books. This started what has become a twenty-year obsession with photography. He set out to write and photograph a definitive technique book similar to Jacques Pepin's La Technique except in full color and updated. After the publication of The Essentials of Cooking Jim embarked on four small, photograph-laden, books about food and wine including Simply Salmon, The Duck Cookbook, Sweet Wines, and Simply Shrimp. After the completion of these four books, Jim set out on producing the monumental Cooking which is his attempt at explaining and illustrating the most important basics of cooking. Cooking won a James Beard Award for best single subject. When Cooking was published, Jim set out to tackle baking. A two-year project ensued during which Jim shot over 3000 pictures (with film!) for the definitive Baking. Baking went on to win a James Beard Award in the dessert and baking category. Exhausted after these behemoths, Jim wrote a book dedicated to simple dishes--dishes that can be prepared in 30 minutes or less. Out this last August, Kitchen Simple has been acclaimed as an important collection of simple yet elegant recipes. The latest project is the publication of the second edition of Jim's award-winning Vegetables. This new edition will hav
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Displaying 1 - 30 of 31 reviews
January 3, 2015
Baking is by far the most disappointing cookbook I own. So far I have tried 12 recipes, some of them I've tried twice or more. Generally, I've encountered extremely inaccurate baking times, grossly underestimated proofing and rising times, bizarre textures and consistencies of intermediate stages of recipes, and unusual looking final products. As other reviewers have stated, the lack of weight measurements, and sudden and intermittent use of them, is frustrating and confusing. Below I've highlighted specific instances where this book has failed in the kitchen:
Both Madeline recipes burned to a crisp far before the 20 min baking time stated in the book. I checked my oven temperature with two thermometers because I thought it had to be me. It wasn't the oven; it's the recipe. I looked through several of my other baking books and all of them stated an 8-10 maximum baking time, less than half the time stated in this book. When I went "off the book" the Madelines were not burnt but they did lack flavor (Orange zest instead of lemon zest, really?)
The Bread Stick recipe should be relabeled "how to throw away ingredients." The dough was stiff and took extreme effort to work. My kitchen aid professional mixer even struggled to work this dough. And, it took more than double the stated time to rise (total of 12hrs!). I bake bread 3-4 times a week. My yeast was not the problem. Worse still, the Bread Stick recipe lists the ingredients by volume measurement; that is until you reach the "4 ounces of Parmigiano-Reggiano cheese, finely grated." I suppose one could buy 4 ounces and grate it, but what if you already have a large amount of grated cheese at home? Fortunately, I have a scale so I wasn't bothered. But, that brings me to a whole other question: Wouldn't it make more sense to list the weight measurements for all of the ingredients? If weight measurements are the standard in baking, why does "Baking" revert to volume measurements? Many baking books offer both weight and volume measurements. (Consider, (The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks))
The Pastry Cream recipe was tasty, but it's a very basic recipe that can be found in many other baking book.
The pie/tart dough recipes tasted great, but most dough recipes were unmanageable to work. Particularly bad is the Sweet Crisp Tart/Pie Dough, which tended to shrink down the sides of the tart pan while I blind baked it (Yes, I used weights and even tried docking it). I had to go off book and disregard the pictures in the book to make a tart crust that held up.
The Puff Pastry Dough ingredients and methods were a surprise. "All-purpose flour" as the only flour for pastry dough? No pastry flour or a blend of flours? Most puff pastry recipes I've encountered do not rely solely on all-purpose flour. And, most other books teach a very different method for folding in the butter. The method in this book almost guarantees unrecoverable mistakes. I've made several puff pastries and none (not even my first pasty dough) came out as blah as this recipe.
The Puff Pastry Case directions were ok, if you had read the entire chapter on puff pastry.
The Alsatian Apple Tart tasted like the rotten bottom of an apple bin. The filling was awkwardly thin and the apples were disgusting. I made this tart two times hoping to get it right, then I realized that apples cooked to a "deep brown" taste like they look. (Yes, I used the recipe's suggested Golden Delicious).
The Bottom Line:
I've made enough of these recipes to know that I cannot trust this book as my primary baking reference. The pictures are helpful, but only if they teach a good method (see my Puff Pastry Dough and Sweet Tart Dough comments). I am extremely dissatisfied with this recipe book. I suggest Professional Baking or an older edition (Professional Baking, Trade, 3rd Edition) before I'd suggest this book. For good recipes without many pictures consider: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (King Arthur Flour Cookbooks), King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks), Bob's Red Mill Baking Book, or The joy of baking.
Tags: Cookbook, Baking, One-star, Recipe, Dessert
Both Madeline recipes burned to a crisp far before the 20 min baking time stated in the book. I checked my oven temperature with two thermometers because I thought it had to be me. It wasn't the oven; it's the recipe. I looked through several of my other baking books and all of them stated an 8-10 maximum baking time, less than half the time stated in this book. When I went "off the book" the Madelines were not burnt but they did lack flavor (Orange zest instead of lemon zest, really?)
The Bread Stick recipe should be relabeled "how to throw away ingredients." The dough was stiff and took extreme effort to work. My kitchen aid professional mixer even struggled to work this dough. And, it took more than double the stated time to rise (total of 12hrs!). I bake bread 3-4 times a week. My yeast was not the problem. Worse still, the Bread Stick recipe lists the ingredients by volume measurement; that is until you reach the "4 ounces of Parmigiano-Reggiano cheese, finely grated." I suppose one could buy 4 ounces and grate it, but what if you already have a large amount of grated cheese at home? Fortunately, I have a scale so I wasn't bothered. But, that brings me to a whole other question: Wouldn't it make more sense to list the weight measurements for all of the ingredients? If weight measurements are the standard in baking, why does "Baking" revert to volume measurements? Many baking books offer both weight and volume measurements. (Consider, (The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks))
The Pastry Cream recipe was tasty, but it's a very basic recipe that can be found in many other baking book.
The pie/tart dough recipes tasted great, but most dough recipes were unmanageable to work. Particularly bad is the Sweet Crisp Tart/Pie Dough, which tended to shrink down the sides of the tart pan while I blind baked it (Yes, I used weights and even tried docking it). I had to go off book and disregard the pictures in the book to make a tart crust that held up.
The Puff Pastry Dough ingredients and methods were a surprise. "All-purpose flour" as the only flour for pastry dough? No pastry flour or a blend of flours? Most puff pastry recipes I've encountered do not rely solely on all-purpose flour. And, most other books teach a very different method for folding in the butter. The method in this book almost guarantees unrecoverable mistakes. I've made several puff pastries and none (not even my first pasty dough) came out as blah as this recipe.
The Puff Pastry Case directions were ok, if you had read the entire chapter on puff pastry.
The Alsatian Apple Tart tasted like the rotten bottom of an apple bin. The filling was awkwardly thin and the apples were disgusting. I made this tart two times hoping to get it right, then I realized that apples cooked to a "deep brown" taste like they look. (Yes, I used the recipe's suggested Golden Delicious).
The Bottom Line:
I've made enough of these recipes to know that I cannot trust this book as my primary baking reference. The pictures are helpful, but only if they teach a good method (see my Puff Pastry Dough and Sweet Tart Dough comments). I am extremely dissatisfied with this recipe book. I suggest Professional Baking or an older edition (Professional Baking, Trade, 3rd Edition) before I'd suggest this book. For good recipes without many pictures consider: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks), The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (King Arthur Flour Cookbooks), King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks), Bob's Red Mill Baking Book, or The joy of baking.
Tags: Cookbook, Baking, One-star, Recipe, Dessert
August 19, 2022
Great basic guide. Lots of helpful photos for beginners.
November 1, 2009
Oh. My. Baking. Ghods. *This* is the book I've been waiting for since I first whipped up a batch of chocolate chip cookies from a recipe at age 20 and was perplexed when they spread all over the pan. Where most baking books just give you a bunch of (sometimes vague or confusing) recipes, this book actually teaches you all about the science of baking. How to get what effect, and why it works that way. It also teaches you about baking terms and classifications that will help you grow from "I can follow this cool recipe for chocolate pound cake" to "I can make any kind of butter cake and flavor/individualize it however I want to." Glossy color pics of EVERY step in every process give you the courage to try baking things you never dreamed you could bake from scratch: from wedding cakes (rolling your own homemade fondant!) to croissants (yes, you can make puff pastry in your tiny apartment kitchen). Rave ravity rave.
July 25, 2010
I felt like I was transported to a patiserie in Paris and given a private baking tutorial right at my level (an average American baker) all using realistic tools and ingredients. I also felt like the principles go beyond the recipes in this book and have helped taking my baking to the next level in many, many other recipes. Amazing! Not all cookbooks are page turners--but for me this one was! Oh and everything I made from it turned out fabulous even on the first try.
October 27, 2009
I work with a former pastry chef, and I should have listened when she told me not to bother lugging this 20 lb book home! Almost every recipe requires rolling out dough. Who has time for that?! This is NOT the year of pie, people!
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January 1, 2010B- This is only recommended if you are a hardcore baker who likes to make extremely elaborate and time-consuming desserts and who likes them to look just so. If you are like me, and add blueberries because you think they're tasty, this book is too much for you.
February 20, 2015
Seriously awesome.
January 25, 2025
James Peterson’s Baking is a comprehensive and approachable guide to the art of baking, offering a perfect blend of technique, science, and creativity. Whether you're a novice in the kitchen or a seasoned baker, this book is a valuable resource that covers a wide range of recipes—from the basics like bread and cakes to more advanced pastries and pies.
Peterson’s writing is clear and educational, making even the most complex baking concepts accessible. He does an excellent job of breaking down recipes into manageable steps and explaining the science behind them, helping readers understand why ingredients and techniques work the way they do. This deeper understanding sets his book apart from other baking guides, as it encourages bakers to experiment and gain confidence in the kitchen.
The book is also filled with gorgeous, full-color photographs that capture the beauty of each dish and provide visual inspiration. Beyond the recipes, Baking is a celebration of the joy and creativity that come with baking, making it a delight to read whether you're in the mood to bake or simply appreciate the art of it.
From fluffy muffins to flaky croissants, Peterson covers a wide array of techniques and treats. Each section is meticulously organized, making it easy to find what you’re looking for, whether you're in the mood for something simple or ready to tackle a more intricate project.
Overall, Baking by James Peterson is a standout in the world of baking books. It combines technical precision with a passion for the craft, offering both guidance and inspiration for bakers of all levels. If you're looking to elevate your baking skills and learn the art behind the science, this book is a must-have in your collection.
Peterson’s writing is clear and educational, making even the most complex baking concepts accessible. He does an excellent job of breaking down recipes into manageable steps and explaining the science behind them, helping readers understand why ingredients and techniques work the way they do. This deeper understanding sets his book apart from other baking guides, as it encourages bakers to experiment and gain confidence in the kitchen.
The book is also filled with gorgeous, full-color photographs that capture the beauty of each dish and provide visual inspiration. Beyond the recipes, Baking is a celebration of the joy and creativity that come with baking, making it a delight to read whether you're in the mood to bake or simply appreciate the art of it.
From fluffy muffins to flaky croissants, Peterson covers a wide array of techniques and treats. Each section is meticulously organized, making it easy to find what you’re looking for, whether you're in the mood for something simple or ready to tackle a more intricate project.
Overall, Baking by James Peterson is a standout in the world of baking books. It combines technical precision with a passion for the craft, offering both guidance and inspiration for bakers of all levels. If you're looking to elevate your baking skills and learn the art behind the science, this book is a must-have in your collection.
April 26, 2020
I picked this book up because I wanted to learn how to make pie crusts. The book is a marvelous reference with 1500 photographs of multiple stages of the baking process for pies, tarts, cakes, cookies, breads and custards. A true reference guide that is the basic education of baking these various goods. A ton of American standards along side French faves. A book I will continue to work through to continue to perfect my baking prowess.
January 1, 2022
An authoritative book by an accomplished baker. Most recipes are accompanied by well chosen photos of how to. The book covers a wide swath of baking operations and has very clear descriptions of the underlying differences in techniques. Well worth reading.
February 5, 2020
I recently started the Keto lifestyle in the midst of reading this book. Thus, many of the recipes turned me off. Bad timing more than knocks on Mr. Peterson's volume.
April 10, 2022
I would buy this to keep for all the basic recipes, it's a nice one book collection.
April 13, 2018
A very good book on baking techniques. The recipe collection is slightly dated, but the techniques aren't. Basic skills aren't a fad the way red velvet everything and over-frosting are.
The book is generously graphic, with photos showing you how to do things rather than glamor shots of the finished product. Peterson's directions, as always, are clear and detailed. This is a pretty serious course in baking, so not for the "cake doctor" fans out there. The recipes are time-consuming. The time will pay off in a higher skill set.
If I were building a collection, rather than paring one down, I might consider buying it.
The book is generously graphic, with photos showing you how to do things rather than glamor shots of the finished product. Peterson's directions, as always, are clear and detailed. This is a pretty serious course in baking, so not for the "cake doctor" fans out there. The recipes are time-consuming. The time will pay off in a higher skill set.
If I were building a collection, rather than paring one down, I might consider buying it.
March 2, 2014
the focus here is on traditional dessert making, which includes tarts and white bread. great pictures and examples, though i did not feel like it was terribly modern. it was very detailed though, including a breakdown into parts of each recipe, as well as easy-to-understand comparisons between preparations, i.e. puff pastry dough to croissant dough.
December 6, 2011
the pictures in the book are really descriptive. some of them show step by step of some recipes. i found the brownie recipe so easy to make not time consuming and the interesting part it is made without any livening agents i mean baking powder or soda. i tried it it came out good.
March 21, 2012
This is a great book for simple recipes that yield elegant results. It's a little heavy on the side of sweets so readers looking for savory fare might be a little disappointed. Novice bakers will appreciate the step-by-step photos.
December 18, 2013
love this book, i got the ipad edition and want to buy the hardcopy.. the picture in this book makes me want to cook more and more.. james make it visually easy and give me confidence to bake anything.. love it!!
January 12, 2014
This book is very detailed and has many pictures. It shows how to make "fancy" cakes/pastries which would impress all your friends. It might even be useful for professional bakers who want to make beautiful items. It also gives instructions on how to baking a wide variety of items.
June 7, 2010
that-thing-I-said-about-how-it's-too-hot-to-cook? Same.
February 23, 2011
Not quite as intriguing as I had hoped, although the photography was fantastic and helpful. I probably would have enjoyed it more had it devoted less space to cakes, and more to yeast breads.
February 28, 2011
So pleased that this was a Christmas gift!
December 28, 2010
This is literally a pastry chef education in a book. Very complete and very thorough with lots of photos and some BEAUTIFUL looking cakes, pies and tarts.
July 7, 2012
My daughter bought this book and put it to the side, I picked it up and it is a true asset if you love to bake. I am going to try to make every single recipe in this book over the summer.
February 15, 2013
greatest clearest and most detailed cookbook iv'e ever come across in my life :D
August 28, 2013
Love the pictures but this is way over my head.
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March 7, 2014Love - and their recipe for chocolate cake and butter creme frosting is to die for!
January 11, 2016
Could not read the book on my iPad using Overdrive app. Would not turn pages and ended up crashing.
June 18, 2010
Great recipes and photos. Another winner for James Peterson!!
Currently reading
September 22, 2012I know what I'm going to spend my study break reading!
October 18, 2012
This book had many great recipes and I can't wait to try them. THANKS!
Displaying 1 - 30 of 31 reviews