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Old 08-08-2010, 10:41 AM   #1
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Another New Cookbook

I finally got a copy of "The King Arthur Flour Baker's Companion." I can't wait to sit down and read it.
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Old 08-08-2010, 12:24 PM   #2
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I am sure it is similar to our Red Roses Flour Cookbook. I love it - can almost smell the baked goods as I am reading the recipes.

Enjoy!
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Old 08-08-2010, 06:39 PM   #3
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Since I buy (in the store) and order flour from them I decided it was time to get their cookbook. I'm looking forward to compare the TNT recipes I've used for years with their versions.

Is Red Roses a flour company in Canada?
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Old 08-08-2010, 07:48 PM   #4
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I need that cookbook, well not really, but I really want it!
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Old 08-08-2010, 11:41 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
Since I buy (in the store) and order flour from them I decided it was time to get their cookbook. I'm looking forward to compare the TNT recipes I've used for years with their versions.

Is Red Roses a flour company in Canada?
Yes it is, and it has been around since 1901. I have my Mom's version from the 50's and a new printing from 2001 which was an anniversary reprint of the original - there are recipes in there that say things like "add enough flour until it is the right consistency. Heat oven and bake until it is done".

I am sure your King Arthur book has a little more detail. Let us know how you like the recipes!
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Old 08-09-2010, 12:53 PM   #6
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Originally Posted by bakechef View Post
I need that cookbook, well not really, but I really want it!
That was how I felt, too!
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Old 08-09-2010, 12:58 PM   #7
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Yes it is, and it has been around since 1901. I have my Mom's version from the 50's and a new printing from 2001 which was an anniversary reprint of the original - there are recipes in there that say things like "add enough flour until it is the right consistency. Heat oven and bake until it is done".

I am sure your King Arthur book has a little more detail. Let us know how you like the recipes!
I have a few cookbooks that have those type of instructions. DH is gone out of town for a week, I'll have plenty of time to read and play while he is gone.

It says on the cover flap King Arthur Flour has been around since the 1790's when a feller was importing flour from England. Copyright for the cookbook is 2003.
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Old 08-30-2010, 04:57 PM   #8
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I have never heard the name King Arthur flour before joining this forum. What's so special about it?
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Old 08-30-2010, 05:25 PM   #9
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I have never heard the name King Arthur flour before joining this forum. What's so special about it?
They offer unbleached flours and the flour is consistent. They have a very supportive website with baking classes and directions, an excellent recipe file and forums for baking.

An added hook for me is that I'm a sucker for anything concerning King Arthur.
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