Download PDF The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) By King Arthur Baking Company
Download PDF The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) By King Arthur Baking Company
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Ebook About Trusted recipes, revised and updated for a new generation of home bakers.Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker.Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.Book The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) Review :
Speaking as someone who constantly recommended the previous edition of this book (and has done a detailed comparison of the two editions - more on that below), I would still say that overall, this new edition is still the best all-purpose baking book I've seen. It covers a huge range of different types of baked goods, has pretty user-friendly recipes, and also has tons of excellent tips on techniques, ingredients, tools, and why recipes work the way they do. Other books, even books I love like Bravetart by Stella Parks or all of Rose Levy Beranbaum's books, have great recipes but focus more narrowly on particular types of baking, or include lots of finicky techniques or obscure specialty ingredients. This one is more comprehensive and accessible.I've made quite a few of the recipes in this book, and they've ranged from good to amazing. Some are among my very favorite recipes, like the lemon quick bread (the best and lemoniest lemon bread ever), Japanese milk bread rolls (I make this recipe in a 9x5 loaf pan as my go-to white bread recipe, and it's the most perfectly soft and fluffy bread ever), apple pie (someone at my job told me this was the best apple pie he'd ever had), strawberry-rhubarb pie, and the chocolate cake pan cake (so easy and so good!). The gruyere-stuffed crusty loaves, pane bianco, and flourless fudge cookies are all also very good. I really don't think you can go wrong with any King Arthur recipes.I will say that it's annoying that all the recipes for stuff like cake, pie, sandwich bread, etc. - things that are sliced up to serve - don't actually specify the number of servings (it just says "makes one 9-inch pie," not "makes one 9-inch pie, serves 8"). That makes it harder to plan for serving a specific number of people, and it also makes the nutritional information a bit useless.Since you can't click "see inside," the table of contents includes chapters on measuring (including a table of volume-to-weight conversions for various ingredients, expanded from the previous edition), high-altitude baking, ingredients, and tools. Recipe are divided into the following chapters: breakfasts (pancakes, waffles, French toast, crepes, coffee cakes, etc.); quick breads (including muffins, biscuits, and scones), buckles, cobblers, and crisps (including dumplings and clafouti); crackers and flatbreads; yeast breads (including lots of guidance about yeast baking, and a nice selection of sandwich breads, sweet breads, savory breads, various European breads, pizzas, and stuff like bagels and pretzels); sourdough (including a walkthrough on creating your own sourdough starter; not a very long chapter, but includes some "artisan breads" along with waffles, biscuits, and crackers); cookies and bars; cakes (includes a breakdown of cake ingredients and what they do; one-bowl cakes, butter cakes, pound cakes, foam cakes, cheesecake, special occasion cakes, and frostings, glazes, and fillings); pies and tarts (including a breakdown of ingredients and what they do; various dough recipes; fruit, cream/custard, and savory pies/tarts); pastry (including various regular and yeasted puff pastries, and choux pastries).Now for more on the changes from the old edition. By my count, 84 recipes have been removed, 60 new recipes have been added, 25 have been revamped, 6 have been replaced with something similar, a few have been renamed, and many of the recipe variations/add-ons have been removed. Overall, they dropped recipes that I'm guessing they thought had more narrow appeal (like the black bread pumpernickel sourdough, Swedish knäckebröd, and white chocolate hazelnut cheesecake) and added recipes that I think they viewed as being more crowd-pleasers. If you follow their website/blog, you'll see that a lot of their most popular/highest-rated online recipes have been added here (like the back-of-the-bag oatmeal bread, crispy cheesy pan pizza, cinnamon star bread, and chocolate cake pan cake). I did a quick comparison of a few of these recipes to the online versions and found they are identical to what's online except, in some cases, very slight differences in weight measurements. Quite a few gluten-free recipes have been added as well; I count 12, so it gives you a good number of options if you need to bake gluten-free once in a while.There seems to have been a general move towards simpler/easier recipes, with fewer specialty ingredients and incorporation of techniques that have become more popular in the US in recent years. There are now 3 no-knead artisan-style bread recipes, plus a mostly no-knead pizza recipe (the previous edition does seem a little dated in that it only had a single no-knead recipe). A couple of the yeast bread recipes use the wonderful tangzhong technique (for more softness/better shelf life), which doesn't appear in the previous edition since it wasn't widely used in the US back then. Some old recipes that were revised/replaced to make them simpler include the challah recipe, which no longer uses a sponge; the beaten biscuits which are replaced by "never-fail biscuits" (just two ingredients, self-rising flour and heavy cream, and a simpler method); and the "tender focaccia" (with potato flakes and dry milk), which is replaced by a "golden focaccia" with no special ingredients. Baker's ammonia and dough relaxer no longer appear in any of the recipes.Some of the recipe changes/removals seem strange to me - the quick mix is gone, there's no banoffee pie or chocolate lava cake anymore, and they have a whole-wheat banana bread recipe instead of regular banana bread. On the other hand, looking at the new additions, I was a bit surprised the previous edition didn't have blueberry scones, angel food cake, coconut cake, or a standalone snickerdoodle recipe (the old edition just had a snickerdoodle variation on plain sugar cookies where you simply rolled them in cinnamon-sugar). And I think it's great that they now include Swiss and Italian meringue buttercream recipes (the closest thing in the old edition was a "silky buttercream" that included light corn syrup and shortening). So overall, I think the new selection of recipes is still a really good cross-section of all different types of baking - though if you're a fan of the previous edition, you might find some of your favorites missing.There were other changes outside the recipes themselves. The ingredient measurements, previously provided in volume and ounces, are now provided in volume and grams. Almost all of the old tips are still there, with just a couple that were dropped and a few new additions. The ingredients section was revised to make it more neutral in tone (no more talk about "all the emotional baggage we have about fat" and being sure not to eat too much) and to remove all the nutritional information on cholesterol etc. in eggs which is probably dated by now. Information was added on some new ingredients like gluten-free flours, osmotolerant yeast, and agave. The equipment section was slightly tweaked to remove some more obscure equipment and add a little info on baking steels.If you're curious about the details of changes from the previous edition, here's a list:25 recipes are revamped: banana bread replaced by whole grain banana bread; the 100% whole wheat bread recipe is revised (different proportions of ingredients, and it uses white whole wheat flour); the cinnamon bun recipe now uses the tangzhong technique; the "now or later pizza" is replaced by "the easiest pizza you'll ever make"; the snickerdoodles were originally just sugar cookies rolled in cinnamon-sugar but are now a unique recipe of their own; the oatmeal-raisin cookie recipe is revamped (more spices, no shortening/more butter, and other changes); the brownie recipe is revamped (now uses Dutch-process cocoa in addition to chocolate, and different proportions of butter/sugar/flour); the classic yellow cake (birthday cake), white cake, Boston cream pie, pound cake, and pineapple upside-down cake recipes have all been revamped; so has the cheesecake (now a New York cheesecake instead of a classic cheesecake) and the easy/quick buttercream frosting; the silky buttercream (which used a cooked meringue with light corn syrup and shortening) is replaced with traditional Italian and Swiss meringue buttercreams; the marshmallow icing ("a close cousin to traditional 7-minute icing") is replaced by seven-minute frosting; caramel frosting is replaced by brown sugar frosting; the "best apple pie" recipe has been revamped (more spices, now calls for boiled cider instead of regular cider, etc.); the chocolate cream pie recipe has been revised, and so has the key lime pie recipe (the filling no longer includes cream cheese or sour cream; instead it has egg yolks, additional lime juice, and lime zest) and the pumpkin pie and pecan pie (which no longer includes corn syrup); beaten biscuits are replaced by never-fail biscuits (just two ingredients, self-rising flour and heavy cream, and a simpler method); "tender focaccia" (with potato flakes and dry milk) is replaced by a "golden focaccia" with no special ingredients; the challah recipe no longer uses a sponge60 new recipes: gluten-free pancakes/waffles; no-fuss coffeecake; sour cream coffeecake; blueberry buckle coffeecake; gluten-free corn muffins; chocolate coconut quick bread (gluten-free); simple zucchini bread; fresh blueberry scones; harvest pumpkin scones; Irish soda bread; Boston brown bread; classic apple crisp; Vermont cheese crackers; gourmet soda crackers; almond flour crackers (gluten-free); English muffin toasting bread; back-of-the-bag oatmeal bread; gluten-free sandwich bread; Amish dinner rolls; Japanese milk bread rolls; Gruyere-stuffed crusty loaves; no-knead crusty white bread; no-knead harvest bread; pane bianco; crispy cheesy pan pizza; cinnamon star bread; chocolate babka; extra-tangy sourdough bread; no-knead sourdough bread; sourdough baguettes; sourdough waffles; buttery sourdough biscuits; sourdough crackers; coconut macaroons (gluten-free); flourless fudge cookies (gluten-free); flourless peanut butter chocolate chip cookies (gluten-free); peppermint sandwich cookies; almond cloud cookies (gluten-free); no-bake peanut butter chocolate squares; chocolate cake pan cake (with gluten-free variation); angel food cake; gluten-free almond roll cake; chocolate cheesecake; flourless chocolate cake (gluten-free); chocolate mousse cake with raspberries; coconut cake; berry blitz torte; no-roll pie crust; gluten-free pie crust; citrus-scented tart dough; old-fashioned apple slab pie; strawberry rhubarb pie; gingered plum streusel pie; blueberry hand pies; chocolate icebox pie; salted caramel and chocolate tart; chocolate mousse tart; fresh tomato tarts; savory zucchini galette; almond galette84 recipes are gone: quick mix and accompanying quick mix pancakes/waffles; apricot butter-almond cake; banana split coffeecake; classic cinnamon-nut coffee ring; cinnamon puffs (muffins); oatmeal muffins; corn muffins with a kick; PDQ apple-date bread; walnut-strawberry quick bread; bacon cheddar cornbread; PDQ onion rye bread; Christmas scones; curried ginger scones; Irish dairy bread; Irish freckle bread; simply wonderful stollen; blueberry crisp; pear crumble; apple and maple-walnut cobbler; apple dumplings; herbed dumplings; raspberry roly-poly; pear-ginger clafouti; curry and ginger crackers; potato, dill, and onion crackers; sesame thins; rich potato flatbread; Swedish knäckebröd; easy cinnamon bread; stuffing bread; seed and spice grissini; cheese rolls; crostini with basil, garlic, goat cheese, and sun-dried tomato topping; no-knead deep dish pizza; blue cheese and walnut fougasse; almond stollen; Italian Easter pie; the entire section for leftover breads is gone (down-home bread pudding, Thanksgiving stuffing, fattoush, panzanella); whole wheat sourdough; rosemary olive oil sourdough; golden sesame (sourdough) bread; black bread (pumpernickel sourdough); fudge drop cookies; peppermint candy cane cookies; vanilla dream cookies; fig bars; raspberry truffle brownie bars; peanut butter fudge bars; the ultra-butterscotch brownies with blondie variation have been replaced by just the blondies variation as its own recipe; red, white, and blue trifle; cassata; harvest spice roll; hot milk cake; white chocolate hazelnut cheesecake; three-layer chocolate mousse cake; raspberry mousse cake; chocolate lava cake; German chocolate cake frosting; lemon curd whipped cream; marshmallow filling; favorite tender pie crust; cheddar cheese pie crust; basic fruit pie formula; favorite apple pie; pineapple chiffon pie; fruit cream pie; caramel custard pie; banoffee pie; chocolate caramel pie; pear and cheese turnovers; apple pizza pie (open-faced apple pie); cream cheese pastry dough; ricotta pie; pepper steak pie; pizza rustica; winter vegetable pie; quiche bites; filled coffeecake; fruit and custard tart6 recipes are replaced with something in the same neighborhood: warm strawberry puff replaced by lemon puff pancake; oatmeal pancake mix, which used AP flour, replaced by homemade whole grain pancake mix, which uses white whole wheat flour; sourdough waffles replaced by Belgian-style yeast waffles; strawberry-lemon chess pie replaced by lemon chess pie; church supper chicken pie replaced by classic chicken pot pie; spinach quiche replaced by roasted butternut squash and spinach quicheSome recipes are renamed: biscuits for breakfast renamed to baking powder biscuits; bumbleberry cobbler to mixed berry cobbler; portable pizza to double-crust pizza; half-and-half cookies to black and white cookies; faux puff pastry to fast and easy puff pastry (with just slightly different proportions of ingredients); puff dough to yeasted puff pastryA lot of recipe variations are gone: lemon ricotta puff-pancakes with vanilla-scented sauce renamed to ricotta souffle pancakes with half the amount of lemon zest as the original version and no sauce; crunchy cornmeal waffle recipe, which used to include a savory version and a chili con queso sauce, now excludes those add-ons; fudge waffle recipe no longer includes the fudge sauce recipe; stuffed French toast recipe no longer incudes four different recipe suggestions for the stuffing; four flavored syrup recipes are gone; strawberry-rhubarb variation on lemon squares is gone; the Boston Latin cream pie is gone; so are the alternate jelly roll filling suggestions, the chocolate swirl cheesecake, the candied nuts (for pumpkin pie), and quite a few more little recipe variations I didn't write down. There was no "look inside" on the website, so I went with the book based on very positive reviews of the first edition. The thing is, I make yeast breads and on very rare occasion a quick bread. Therefore, the vast majority of the recipes were for things I'm not at all interested in.So why 5 stars? Because if this table of contents appeals to you, and you need or want a lot of pages of substitutions and equivalents, plus many explanations embedded in the pages that go into some detail about a particular ingredient or step, this book can't be beat. 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