The King Arthur Baking School
Lessons and Recipes for Every Baker
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- £18.99
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- £18.99
Publisher Description
In its first full-color cookbook, the renowned Baking School at King Arthur shares more than 100 recipes and essential techniques.
A Food & Wine Best Cookbook of 2022
Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur’s unique approach is friendly and accessible to all levels, focusing on the “how” and “why.” So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!
PUBLISHERS WEEKLY
The regal grain brand is back with another resource for flour fans in this thorough guide to the hows, whys, science, and art of baking. Commonly asked questions, such as how to tell when a sourdough starter is "ripe," and pro tip callouts simulate the classroom experience of the baking classes King Arthur offers (and which are attended by 10,000 bakers annually), with pointers such as using weight over volume in measurements, adding eggs one at a time to a batter (for better emulsification), or including a touch of cake flour in a puff pastry recipe (for enhanced moisture absorption). In the recipes, divided across bread categories and an assortment of desserts, each section ends with a Master Class recipe from a guest expert. Baking instructor Gesine Bullock-Prado's Gâteau St. Honoré puff pastry rounds out the laminated pastries section, whereas a recipe for "the holy grail of bakers," the macaron, contributed by World Pastry Cup winner En-Ming Hsu, explains how using Italian meringue produces a more stable batter, which leads to more consistent results. This is a compendium that bakers who want to get better and better will refer to over and over.
