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61 books
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6 voters
Baking Books
Showing 1-50 of 7,922
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 94 times as baking)
avg rating 4.42 — 11,866 ratings — published 2012
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)
by (shelved 75 times as baking)
avg rating 4.30 — 10,566 ratings — published 2001
Tartine Bread (Hardcover)
by (shelved 67 times as baking)
avg rating 4.39 — 7,761 ratings — published 2010
Baking: From My Home to Yours (Hardcover)
by (shelved 61 times as baking)
avg rating 4.22 — 18,013 ratings — published 1980
The Cake Bible (Hardcover)
by (shelved 59 times as baking)
avg rating 4.23 — 11,793 ratings — published 1988
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)
by (shelved 49 times as baking)
avg rating 3.93 — 27,408 ratings — published 2007
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (Hardcover)
by (shelved 48 times as baking)
avg rating 4.29 — 7,246 ratings — published 2003
The Bread Bible (Hardcover)
by (shelved 45 times as baking)
avg rating 4.21 — 6,568 ratings — published 2003
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (Paperback)
by (shelved 42 times as baking)
avg rating 3.93 — 40,451 ratings — published 1998
100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (Hardcover)
by (shelved 39 times as baking)
avg rating 4.03 — 3,422 ratings — published 2020
The Baking Bible: The Most Comprehensive Baking Book You'll Ever Need (Kindle Edition)
by (shelved 39 times as baking)
avg rating 4.29 — 1,206 ratings — published 2014
Momofuku Milk Bar: A Cookbook (Hardcover)
by (shelved 39 times as baking)
avg rating 4.16 — 4,736 ratings — published 2011
BraveTart: Iconic American Desserts (Hardcover)
by (shelved 38 times as baking)
avg rating 4.34 — 3,314 ratings — published 2017
Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Paperback)
by (shelved 38 times as baking)
avg rating 4.10 — 19,860 ratings — published 2008
A Wizard’s Guide to Defensive Baking (Paperback)
by (shelved 37 times as baking)
avg rating 4.05 — 68,428 ratings — published 2020
Martha Stewart's Baking Handbook (Hardcover)
by (shelved 36 times as baking)
avg rating 4.09 — 8,791 ratings — published 2005
Bouchon Bakery (The Thomas Keller Library)
by (shelved 34 times as baking)
avg rating 4.31 — 4,088 ratings — published 2012
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes (Hardcover)
by (shelved 33 times as baking)
avg rating 4.31 — 2,009 ratings — published 2003
Dessert Person: Recipes and Guidance for Baking with Confidence (Hardcover)
by (shelved 32 times as baking)
avg rating 4.03 — 8,205 ratings — published 2020
How Baking Works: Exploring the Fundamentals of Baking Science (Paperback)
by (shelved 32 times as baking)
avg rating 4.29 — 428 ratings — published 2003
Baked: New Frontiers in Baking (Hardcover)
by (shelved 31 times as baking)
avg rating 4.15 — 6,369 ratings — published 2008
Professional Baking (Hardcover)
by (shelved 28 times as baking)
avg rating 4.46 — 856 ratings — published 1985
Close to Famous (Hardcover)
by (shelved 28 times as baking)
avg rating 4.03 — 9,185 ratings — published 2011
Baking Yesteryear: The Best Recipes from the 1900s to the 1980s (Hardcover)
by (shelved 27 times as baking)
avg rating 4.37 — 5,442 ratings — published 2023
My Bread: The Revolutionary No-Work, No-Knead Method (Hardcover)
by (shelved 27 times as baking)
avg rating 4.25 — 2,505 ratings — published 2009
Snacking Cakes: Simple Treats for Anytime Cravings: A Baking Book (Hardcover)
by (shelved 26 times as baking)
avg rating 4.12 — 1,721 ratings — published 2020
Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (Hardcover)
by (shelved 26 times as baking)
avg rating 4.26 — 4,991 ratings — published 2010
The Pie and Pastry Bible (Hardcover)
by (shelved 26 times as baking)
avg rating 4.22 — 5,316 ratings — published 1998
Mary Berry's Baking Bible: Over 250 Classic Recipes (Hardcover)
by (shelved 25 times as baking)
avg rating 4.45 — 1,637 ratings — published 2009
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (Hardcover)
by (shelved 25 times as baking)
avg rating 4.50 — 937 ratings — published 2022
The Book On Pie: Everything You Need to Know to Bake Perfect Pies (Hardcover)
by (shelved 25 times as baking)
avg rating 4.62 — 794 ratings — published 2020
Pastry Love: A Baker's Journal of Favorite Recipes (Hardcover)
by (shelved 25 times as baking)
avg rating 3.89 — 948 ratings — published 2019
Bread: A Baker's Book of Techniques and Recipes (Hardcover)
by (shelved 25 times as baking)
avg rating 4.41 — 1,044 ratings — published 2004
How to Bake (Hardcover)
by (shelved 25 times as baking)
avg rating 4.27 — 1,921 ratings — published 2013
Hello, Cupcake (Paperback)
by (shelved 25 times as baking)
avg rating 4.08 — 12,983 ratings — published 2008
Baking with Julia: Sift, Knead, Flute, Flour, and Savor... (Hardcover)
by (shelved 25 times as baking)
avg rating 4.28 — 9,181 ratings — published 1996
Sweet: Desserts from London's Ottolenghi (Hardcover)
by (shelved 24 times as baking)
avg rating 4.36 — 1,669 ratings — published 2017
Crust and Crumb: Master Formulas for Serious Bread Bakers (Paperback)
by (shelved 24 times as baking)
avg rating 4.29 — 1,013 ratings — published 1998
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (Hardcover)
by (shelved 23 times as baking)
avg rating 4.29 — 2,098 ratings — published
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (Hardcover)
by (shelved 23 times as baking)
avg rating 4.26 — 1,419 ratings — published 2014
The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars (Perfect Baking Cookbooks)
by (shelved 22 times as baking)
avg rating 4.49 — 822 ratings — published 2017
Sally's Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally's Baking Addiction (Volume 3)
by (shelved 21 times as baking)
avg rating 4.49 — 704 ratings — published
Rose's Heavenly Cakes (Hardcover)
by (shelved 21 times as baking)
avg rating 4.28 — 3,577 ratings — published 2009
Peter Reinhart's Artisan Breads Every Day (Hardcover)
by (shelved 21 times as baking)
avg rating 4.27 — 2,576 ratings — published 2009
The Golden Spoon (Hardcover)
by (shelved 20 times as baking)
avg rating 3.47 — 52,956 ratings — published 2023
Baking for the Holidays: 50+ Treats for a Festive Season (Hardcover)
by (shelved 20 times as baking)
avg rating 4.23 — 753 ratings — published 2021
Battle Royal (Palace Insiders, #1)
by (shelved 20 times as baking)
avg rating 3.76 — 13,332 ratings — published 2021
“I came across 'Banana Cake VI' (Allrecipes has many) while looking for a dressed-up alternative to my usual dowdy, loaf-tin banana breads. The recipe was uploaded to Cakerecipe.com in 1999 by Cindy Carnes, a licensed nurse living in Iowa. It was a large, tray-bake-style banana cake with cream-cheese frosting and a preternaturally moist crumb-- a recipe given to Carnes by a friend she had gone to visit. Buttermilk and lemon juice add gentle acidity, sharpening the banana flavor and keeping the fruit from browning so much; baking soda-- rather than baking powder-- gives instant lift. The real trick, though, is the technique. You cook the cake in a low oven, lower than most people would trust is going to work, but for a very long time. Then, you put it into the freezer for forty-five minutes, right after you've pulled it out of the oven, to arrest the cooking process. It's a smart idea, especially for a large cake, given how often the edges get overbaked before the centre is set. Carnes told me, of the friend who gave her the recipe, 'her son worked in a bakery in St Louis, and he said, "That's what we do with all of our cakes." I told her, "We need to share this with the world.”
― All Consuming: Why We Eat the Way We Eat Now
― All Consuming: Why We Eat the Way We Eat Now
“He knew immediately what he should cook for Maura, the journey he would take her on.
They could make them together--- varenyky. Thin-skinned dumplings bursting with lightly sugared sour cherries, their warm, dark juice flooding your mouth. Or the cheese kind--- soft, sweet kernels of curd luxuriating in a pool of liquid butter. The meat ones, his dad's take on pelmeni, beef and pork and black pepper and onion, boiled first and then pan-fried, brown and crispy, doused in a poultice of white vinegar and sinus-clearing Russian mustard and thick sour cream.
Hell, he'd cook all three.”
― Aftertaste
They could make them together--- varenyky. Thin-skinned dumplings bursting with lightly sugared sour cherries, their warm, dark juice flooding your mouth. Or the cheese kind--- soft, sweet kernels of curd luxuriating in a pool of liquid butter. The meat ones, his dad's take on pelmeni, beef and pork and black pepper and onion, boiled first and then pan-fried, brown and crispy, doused in a poultice of white vinegar and sinus-clearing Russian mustard and thick sour cream.
Hell, he'd cook all three.”
― Aftertaste
