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Baking by the Book
Got flour? Butter? Eggs? Or does the baker you know have them? Then
head to the book shelf for a peek at the new baking books. Maybe it's time
to gift yourself.
By Al Sicherman, Minneapolis Star Tribune - December 15, 2006
About Baking Basics and Beyond....
The introduction to each of the 11 baked-goods chapters (plus one on
frostings, sauce and the like) condenses a fair amount of information into a
page or two, and each of the many recipes -- which in this case are among
the reasons to buy the book -- carries one or more useful tips. Sinclair, a
Minneapolis food consultant and cooking teacher, also knows when to say
"yummy": The brief precedes to the recipes are descriptive and enticing.
Both beginning bakers and experienced hands may find something
enjoyable here.
Copyright © 2006, Minneapolis Star Tribune
_____________________________________
IN THE TEST KITCHEN
Where we turn for help among new reference books
By Donna Pierce
Test kitchen director – Chicago Tribune
Published January 17, 2007
We receive lots of questions from readers, editors and co-workers about
ingredients or techniques, so we often turn to our culinary reference books.
Here are a few of the newer books that we've found useful. (Books are listed
in alphabetical order.)
- "Baking Basics and Beyond" (Surrey Books, $15.95), by Pat
Sinclair, offers help for rookie bakers with tips and suggestions following
almost all recipes. Sinclair put the collection together after two decades of
experience as a cooking teacher and consultant for companies, including
Land O'Lakes and Pillsbury. The book offers good reminders for all home
bakers:
- An instant-read thermometer inserted into baking bread should read 190
degrees or more when it's fully baked.
- Store whole-wheat flour in the freezer to prevent the wheat germ from
turning rancid.
- Place oven racks on the second and fourth levels and bake two cookie
sheets at once. If the heat in your oven is uneven, rotate the sheets halfway
through baking.
Copyright © 2007, Chicago Tribune
______________________________________
“Allows even absolute novices to prepare a wide array of delicious, healthy
breads, cakes, cookies, pies, and more. In a warm, reassuring manner,
Sinclair leads beginning bakers step-by-step through each of her over 100
recipes, thoroughly explaining each technique and direction.”
Sallys-place.com, July 22, 2007
_________________________________
“I recommend the Savory Chicken Cobbler, a cross between a chicken pot
pie and chicken and dumplings. This dish is light and easy, using a
rotisserie chicken and frozen mixed vegetables. Make certain you have
several people to share the 4-6 servings, or you will eat it all. If you are a
beginning cook, this cookbook will be the perfect place to start. Mrs. Sinclair
takes your hand and leads you through, telling you what you need to know
to complete a successful and delicious food. Do not go to your kitchen
without this cookbook.”
Diane Snyder, armchairinterviews.com, August 2007
______________________________________
Gale Gand, host of Sweet Dreams, and author of Just a Bite- "This baking
bible is the perfect mix of solid techniques, good advice and tried-and-true
recipes."
__________________________________
George Geary, author of 125 Best Cheesecake Recipes- "Perfect for the
first-time baker. If you have only baked a cake from a box, you will be on
your way to baking success with this informative book."
_______________________________________
Comments from users of "Baking Basics and Beyond"-
"I've tried two recipes and I'm thrilled with the results. Both recipes were easy to follow
and easy to complete. Your Baker's Notes and Secrets to Success are confidence
builders unique to your book." -HC
"I baked your Grammy's apple pie for a group on Friday night and it was a hit. Everything
was perfect, including the baking time. Thanks for the inspiration!" -MS
"I sent a copy of the book to my daughter in Boston who is a budding cook. She loves it!
She made bars from the book twice and received rave reviews when she shared them
with friends at work." -PG
"The cookbook is fabulous." -CS
Got flour? Butter? Eggs? Or does the baker you know have them? Then
head to the book shelf for a peek at the new baking books. Maybe it's time
to gift yourself.
By Al Sicherman, Minneapolis Star Tribune - December 15, 2006
About Baking Basics and Beyond....
The introduction to each of the 11 baked-goods chapters (plus one on
frostings, sauce and the like) condenses a fair amount of information into a
page or two, and each of the many recipes -- which in this case are among
the reasons to buy the book -- carries one or more useful tips. Sinclair, a
Minneapolis food consultant and cooking teacher, also knows when to say
"yummy": The brief precedes to the recipes are descriptive and enticing.
Both beginning bakers and experienced hands may find something
enjoyable here.
Copyright © 2006, Minneapolis Star Tribune
_____________________________________
IN THE TEST KITCHEN
Where we turn for help among new reference books
By Donna Pierce
Test kitchen director – Chicago Tribune
Published January 17, 2007
We receive lots of questions from readers, editors and co-workers about
ingredients or techniques, so we often turn to our culinary reference books.
Here are a few of the newer books that we've found useful. (Books are listed
in alphabetical order.)
- "Baking Basics and Beyond" (Surrey Books, $15.95), by Pat
Sinclair, offers help for rookie bakers with tips and suggestions following
almost all recipes. Sinclair put the collection together after two decades of
experience as a cooking teacher and consultant for companies, including
Land O'Lakes and Pillsbury. The book offers good reminders for all home
bakers:
- An instant-read thermometer inserted into baking bread should read 190
degrees or more when it's fully baked.
- Store whole-wheat flour in the freezer to prevent the wheat germ from
turning rancid.
- Place oven racks on the second and fourth levels and bake two cookie
sheets at once. If the heat in your oven is uneven, rotate the sheets halfway
through baking.
Copyright © 2007, Chicago Tribune
______________________________________
“Allows even absolute novices to prepare a wide array of delicious, healthy
breads, cakes, cookies, pies, and more. In a warm, reassuring manner,
Sinclair leads beginning bakers step-by-step through each of her over 100
recipes, thoroughly explaining each technique and direction.”
Sallys-place.com, July 22, 2007
_________________________________
“I recommend the Savory Chicken Cobbler, a cross between a chicken pot
pie and chicken and dumplings. This dish is light and easy, using a
rotisserie chicken and frozen mixed vegetables. Make certain you have
several people to share the 4-6 servings, or you will eat it all. If you are a
beginning cook, this cookbook will be the perfect place to start. Mrs. Sinclair
takes your hand and leads you through, telling you what you need to know
to complete a successful and delicious food. Do not go to your kitchen
without this cookbook.”
Diane Snyder, armchairinterviews.com, August 2007
______________________________________
Gale Gand, host of Sweet Dreams, and author of Just a Bite- "This baking
bible is the perfect mix of solid techniques, good advice and tried-and-true
recipes."
__________________________________
George Geary, author of 125 Best Cheesecake Recipes- "Perfect for the
first-time baker. If you have only baked a cake from a box, you will be on
your way to baking success with this informative book."
_______________________________________
Comments from users of "Baking Basics and Beyond"-
"I've tried two recipes and I'm thrilled with the results. Both recipes were easy to follow
and easy to complete. Your Baker's Notes and Secrets to Success are confidence
builders unique to your book." -HC
"I baked your Grammy's apple pie for a group on Friday night and it was a hit. Everything
was perfect, including the baking time. Thanks for the inspiration!" -MS
"I sent a copy of the book to my daughter in Boston who is a budding cook. She loves it!
She made bars from the book twice and received rave reviews when she shared them
with friends at work." -PG
"The cookbook is fabulous." -CS
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