Suggestions on a basic book for baking......
- Thread starter Rocco2010
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If you have answers, please help by responding to the unanswered posts.
Oldvine
Sous Chef
My mother-in-law handed me a Betty Crocker Cookbook over 55 years ago. It's pretty beat up but still useable, and I use it.
Cooking Goddess
Chef Extraordinaire
I got a Better Homes and Gardens cookbook for a shower gift and have used it often over the last 45 years.
Himself used to rave about a reference book that his mom had. One day he shows up with this book that looks like it could kill a burglar. It's called "The Wise Encyclopedia of Cookery" and has all sorts of useful information. It's alphabetical by ingredients. It has recipes. It has animal charts showing where each cut of meat comes from whatever animal you're looking at. It might be out of print, though, but available at reseller book "stores" like Abebooks. It's the kind of book you don't really use for its recipes, but it's very helpful when it comes to learning more about cooking and foods.
Himself used to rave about a reference book that his mom had. One day he shows up with this book that looks like it could kill a burglar. It's called "The Wise Encyclopedia of Cookery" and has all sorts of useful information. It's alphabetical by ingredients. It has recipes. It has animal charts showing where each cut of meat comes from whatever animal you're looking at. It might be out of print, though, but available at reseller book "stores" like Abebooks. It's the kind of book you don't really use for its recipes, but it's very helpful when it comes to learning more about cooking and foods.
Sir_Loin_of_Beef
Chef Extraordinaire
I think the best information available on baking is the King Arthur Flour web site. They have over a thousand recipes, helpful hints and tips, and if you get into trouble they have a hotline, an email address, and a chat, and it's all free (oops, I said the F word!).
They sell a multitude of different kinds of flour, of course, but they also sell every other ingredient you can possibly need, as well as baking equipment and tools. The prices seem high, but that's because everything is top quality, they use it themselves in the test kitchen and at home, and they guarantee it. Even if you don't want to pay their prices, you can get a idea of what you need and go to Wally World, Target, a restaurant supply house, or can order it from Amazon, and they will still give you free advice.
They sell a multitude of different kinds of flour, of course, but they also sell every other ingredient you can possibly need, as well as baking equipment and tools. The prices seem high, but that's because everything is top quality, they use it themselves in the test kitchen and at home, and they guarantee it. Even if you don't want to pay their prices, you can get a idea of what you need and go to Wally World, Target, a restaurant supply house, or can order it from Amazon, and they will still give you free advice.
SaltSearSavor
Assistant Cook
Rocco are you looking for a book with a bunch of basic baking recipes or something that more so teaches you how to bake?
Chief Longwind Of The North
Certified/Certifiable
A rather special cookbook for baking or not baking - https://www.amazon.com/Cheesecake-Bible-Sweet-Savory-Recipes/dp/0778806189/ref=pd_sbs_14_1/133-1060619-0412636?_encoding=UTF8&pd_rd_i=0778806189&pd_rd_r=5939c7e3-f199-4d71-b151-252e51f3f0ef&pd_rd_w=mMbS8&pd_rd_wg=5NoVm&pf_rd_p=bdc67ba8-ab69-42ee-b8d8-8f5336b36a83&pf_rd_r=HHHYSSDN2FHHSAY4MSYR&psc=1&refRID=HHHYSSDN2FHHSAY4MSYR
You can't go wrong with Cheesecake
And though it's not in a cookbook, here's my best recipe for a New York Cheesecake -
Chief
ngwind's New York Cheesecake
I've been following a particular recipe for many years when making a New York Cheesecake.* But recent questions about texture prompted me to do a bit of experimentation in preparation for Mother's Day.
*
My wife asked me to make her a cheesecake.* I did so, but changed the recipe just a bit.* I added more moisture and reduced the cooking temperature by about ten degrees. I also increased the cooking time by about ten minutes. The result was the creamiest cheesecake I have ever eaten.* I believe it's worth sharing with my friends.
*
I came up with this recipe as an experimental alteration.
*
Ingredients:
Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar
8 tbs. real butter
*
Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar
3 tbs. Cornstarch
1/2 cup cream
3 large eggs.
*
Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients.**Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square springform pan.* Place pan with crust into the freezer for ten minutes.
*
Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften.* Beat in the remaining ingredients until the filling is silky smooth.* This is easier of course with an immersion blender, a mixer, or a wire whisk.
*
Pour the filling into the pie crust and smooth until the top is evenly distributed and flat.* Place into the hot oven and bake for 15 minutes.* Then, reduce heat to 180 degrees and bake for 1 hour.* Turn off the oven and partially open the oven door.* Let the cheesecake cool with the oven until it reaches room temperature.* Top with your favorite cheesecake topping.
*
This cheesecake is still creamy when chilled before serving.* My youngest daughter told me that this was the best cheesecake I'd ever made.* My wife echoed the compliment.* Last night was a good night.* I was able to give my best to my family, and that makes me feel very good indeed.* Besides, I now have my very own cheesecake recipe.* Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King."* Or, "Here lies the Cheesecake King".* Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet."
*
Seeeeya; Chief Longwind of the North
You can't go wrong with Cheesecake
And though it's not in a cookbook, here's my best recipe for a New York Cheesecake -
Chief
ngwind's New York CheesecakeI've been following a particular recipe for many years when making a New York Cheesecake.* But recent questions about texture prompted me to do a bit of experimentation in preparation for Mother's Day.
*
My wife asked me to make her a cheesecake.* I did so, but changed the recipe just a bit.* I added more moisture and reduced the cooking temperature by about ten degrees. I also increased the cooking time by about ten minutes. The result was the creamiest cheesecake I have ever eaten.* I believe it's worth sharing with my friends.
*
I came up with this recipe as an experimental alteration.
*
Ingredients:
Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar
8 tbs. real butter
*
Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar
3 tbs. Cornstarch
1/2 cup cream
3 large eggs.
*
Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients.**Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square springform pan.* Place pan with crust into the freezer for ten minutes.
*
Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften.* Beat in the remaining ingredients until the filling is silky smooth.* This is easier of course with an immersion blender, a mixer, or a wire whisk.
*
Pour the filling into the pie crust and smooth until the top is evenly distributed and flat.* Place into the hot oven and bake for 15 minutes.* Then, reduce heat to 180 degrees and bake for 1 hour.* Turn off the oven and partially open the oven door.* Let the cheesecake cool with the oven until it reaches room temperature.* Top with your favorite cheesecake topping.
*
This cheesecake is still creamy when chilled before serving.* My youngest daughter told me that this was the best cheesecake I'd ever made.* My wife echoed the compliment.* Last night was a good night.* I was able to give my best to my family, and that makes me feel very good indeed.* Besides, I now have my very own cheesecake recipe.* Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King."* Or, "Here lies the Cheesecake King".* Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet."
*
Seeeeya; Chief Longwind of the North
Last edited:
GotGarlic
Chef Extraordinaire
One of my favorite sites for all kinds of cooking and baking is Serious Eats - www.seriouseats.com
Their writers describe the science of different techniques and methods, as well as recipes. One writer in particular is a pastry chef, Stella Parks, who goes by Bravetart - https://www.seriouseats.com/editors/stella-parks
Kenji López-Alt is another writer there. He generally specializes in savory foods, but he has a lot of baking recipes, too - mostly breads.
https://www.seriouseats.com/editors/J-Kenji-López-Alt
Hope this helps.
Their writers describe the science of different techniques and methods, as well as recipes. One writer in particular is a pastry chef, Stella Parks, who goes by Bravetart - https://www.seriouseats.com/editors/stella-parks
Kenji López-Alt is another writer there. He generally specializes in savory foods, but he has a lot of baking recipes, too - mostly breads.
https://www.seriouseats.com/editors/J-Kenji-López-Alt
Hope this helps.
Although certainly not strictly for baking, Joy of Cooking gives good advice. Have not checked out recent editions, don't think you can go wrong there.
Nick Malgieri's How to Bake covers just about everything a beginner would want, sweets, savories, bread, etc.
https://www.amazon.com/How-Bake-Complete-Perfect-Cookies/dp/0060168196
https://www.amazon.com/How-Bake-Complete-Perfect-Cookies/dp/0060168196
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