Baking has brightened my life, and I hope this book brings you the joy, happiness, and love baking offers.
Baking. We see it everywhere – from the afternoons with grandma to the Great British Baking Show to Bon Appetit on YouTube – but what exactly is involved?
What exactly is the difference between creaming, folding and cutting in? How do you know what’s too much vs not enough?
Glad you asked:
Throughout this book, I’ll teach you the basics that are often assumed…
Elamin, the owner of Two Purple Figs (a successful baking blog) has written this wonderful How-To book – all about elucidating the tricky ins-and-outs baking.
She begins this book but explaining what is needed in the kitchen, the staples of the pantry and how to employ the basic techniques.
Baking can be so mystifying when you’re experimenting on your own home…
There was a LOT that I learned (and I’ve been baking for over a decade by now)!
I loved the full-color images that accompanied the techniques and at the beginning of each section.
In addition, the helpful tips mentioned throughout the book were fabulous!
Pro tip: If your bananas aren’t quite ripe enough, place them on a baking sheet and baking in a 325°F oven for 10 minutes until they turn brown.
( Seriously? That’s all it takes?? I’ve been buying bananas 5-7 days before I want to make banana bread all my life!).
And this one!
Tip: When measuring something sticky, like honey, lightly spray measuring cup or spoon with a thin layer of oil before measuring. The sticky ingredient will slide right out.
I can’t believe it was LITERALLY that easy to measure. Years. AND YEARS. of scraping out the honey with a spoon spent WASTED.
The recipes in the book ranged from Bars to Cookies to Quick Breads + Muffins to Cakes to Pies to Yeast Breads.
I haven’t tried any of them yet, but they look simple, easy and delicious! The trickier techniques were explained really well and I was extremely excited to learn them!
One common theme to them all is that all the recipes are very forgiving – these are the kinds of recipes that encourage exploration – see what happens when you double the chocolate and halve the walnuts. Add less brown sugar next time with more honey – why not?!
I love the variety and how the author encouraged exploration and diving culinary adventures!
I do wish there was more of a sciency-take on these recipes. I think it would be cool to really get into the whys and hows of each recipe works the way it does but this one did cover all of my basic questions.
A huge thank you to the Mahy Elamin, Callisto Publisher’s Club and Rockridge Press for sending me a free copy in exchange for an honest review