A new edition of a classic collection of bread, pastry and dessert recipes now comes in a binder format and includes more than 90 illustrations. Reprint.
Master the art of bakingwith the expert helpof The Original King Arthur Flour CookbookfromCountryman Press!
Twenty years ago, the King Arthur FlourCompany celebrated its 200th anniversary—and its rich legacy of baking mastery—by publishing its very first cookbook, acomplete guide to the baking arts as onlyKing Arthur can do it. Now a classic,this collection of delicious and nutritiousbreads, pastries, and desserts is yours againin the original handy binder format.
Now it’s easier than ever to arrangerecipes to suit your needs and to set outindividual recipes while you create. Thisbook will be your most trusted referenceto all the traditional favorites as well asan inexhaustible treasure trove of bakinginspiration and ideas.
Arvustused
"A bakers bible . . . with terrific recipes." -- Lisa Stern - Boston Globe "A marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic." -- USA Today "Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade A+." -- The Cookbook Review
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1 | (28) |
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29 | (18) |
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III Quick Breads & Muffins |
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47 | (62) |
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IV Yeasted Breads & Rolls |
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109 | (152) |
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261 | (62) |
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323 | (52) |
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375 | (84) |
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459 | (36) |
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495 | (24) |
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519 | (28) |
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547 | (20) |
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for the Young & Young at Heart |
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XII A-Z Appendices & Index |
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567 | |
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Brinna Sands is a member of the Culinary Historians of Boston, the American Culinary Institute of Wine & Food, and the International Association of Culinary Professionals. She also writes for The Baking Sheet, a baking newsletter produced by the King Arthur Flour Company. King Arthur Baking Company has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).
