Baking a Step By Step Cookbook

Love Food Step By Step Cookbooks

by Love Food (Creator), Parragon Books (Publisher), Mike Cooper (Photographer)

Cookbook

Genres: Cookbooks, Cooking, Food, Reference

224 pages, Hardcover

First published February 5, 2010

About the author

In 2007, Parragon Books launched its global cookbook imprint, 'LOVE FOOD'. Core series include Step by Step, Good Food Made Simple, Food Heroes, and 100 Best Recipes as well as stand alone titles.

Reviews

[Laura]

Photos were helpful since I used it to learn how to bake bread. More specifics would have been great such as the required temperature range of the water for active yeast. Instead the recipes simply state warm or lukewarm. Directions such as "cover and let stand for 10 minutes" didn't work for me. Should the bowl of dough be tightly covered with plastic wrap or loosely covered with a towel? When you let it stand, does it have to be above a certain temperature in the kitchen? I learned the hard way that bread does not rise when you bake in a cold house in the middle of winter. Microsoft Copilot AI was very helpful when my attempts failed and I questioned why. Bread baking is more successful now.

[Emily · Rating 5 out of 5]

A wonderful cookbook for beginner bakers! This book has color photographs to accompany every step needed to bake all of its 60 recipes (in addition to a color photograph of the finished product). The introduction is helpful because it explains the different types of baking tools along with time saving tips and helpful hints. The recipes are organized into four categories: cakes and traybakes, pastries, small cakes and cookies, and breads. I love this style and hope to see more cookbooks like this.

[Liss Carmody · Rating 3 out of 5]

I'll admit, I bought this book hoping for more of a 'theory of baking' book than a lot of new exciting recipes. I have a lot of tasty recipes for baked goods of my own, after all! But my skill set can always use improving. Sadly, this book is not that, but it is a collection of scrumptious-looking recipes, exceedingly well photographed step-by-step, divided up into logical groupings. I breezed through it in an hour (cookbooks are probably cheating for my yearly book goals, but it's not as if I read them constantly!), and there are definitely a few recipes at least that I've earmarked to try to make in awhile! Some oddities, too, such as how many recipes call for almond flour, and that many of the cakes produce cakes that seem, at least to me, a little bit under risen. That isn't necessarily a bad thing, just they're all that way. The nice thing about most of these recipes (other than the cakes) is that they tend to be for small batches, making 8-12 cookies or muffins or scones, rather than 2 dozen. Just enough to make a batch, enjoy a few, and share with friends or family without having to eat cookies for days. That alone means I'll probably try several of these recipes!

[RW Press · Rating 4 out of 5]

A much needed new take on the cook book. If like me you often find it annoying that a cookbook doesn't show you the stages of a recipe, then you'll love this style of cookbook.