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Martha Stewart's Baking Handbook Hardcover – 1 Nov 2005

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Product description

Amazon.com Review

Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake.

The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm

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This new volume may add to global warming as cooks all over the country start up their ovens to produce the extraordinary baked goods that Stewart proposes. Few of Stewart's recipes are completely original. Martha's genius rests in her uncanny ability to see a recipe in a novel way. Thus, her roulade has a filling of blackberry fool. Pineapple upside-down cake replaces the pineapple's core with mango. Caramel sticks cover the multiple chocolate layers of Dobos Torte. Rather than the little slices of banana customary inside ordinary banana cream pie, Stewart employs dramatic lengthwise slices. In addition to quick breads, Stewart offers yeast-raised loaves and buns, including focaccia, English muffins, croissants, and Danish pastries. Stewart's cookie recipes yield products suitable for gift giving. Illustrations throughout offer some guidance to the perplexed baker, but some recipes, such as the sfogliatelle, almost demand personal, step-by-step treatment. This is not an in-depth treatise on any one particular facet of the baker's art, but what Stewart chooses to deal with, she unfolds with care, grace, aplomb, and total mastery. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product details

  • Hardcover: 416 pages
  • Publisher: Clarkson Potter (1 November 2005)
  • Language: English
  • ISBN-10: 0307236722
  • ISBN-13: 978-0307236722
  • Product Dimensions: 21.1 x 3 x 26.2 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #2,42,347 in Books (See Top 100 in Books)
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.6 out of 5 stars 263 reviews
I. Labrant
5.0 out of 5 starsGood Book
29 January 2017 - Published on Amazon.com
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4 people found this helpful.
Jesse Reviews Stuff
5.0 out of 5 starsAn amazing learning book and perfect for amateur bakers!
12 January 2015 - Published on Amazon.com
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10 people found this helpful.
5.0 out of 5 starsGreat recipes, ideas and pictures
3 May 2017 - Published on Amazon.com
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2 people found this helpful.
5.0 out of 5 stars... has a knack of breaking down complex recipes into easily understood works that produce delicious works of wonder
5 January 2017 - Published on Amazon.com
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One person found this helpful.
5.0 out of 5 starsAs usual, BRAVO to Martha!!!
9 November 2005 - Published on Amazon.com
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17 people found this helpful.

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