When the editors at Betty Crocker talk about basics, they cover every aspect of producing baked goods, and, with an eye to helping the novice as well as sharpening the skills of the experienced, they pack Betty Crocker's Baking Basics with so many color photo illustrations that the reader might be standing at an expert baker's side, rather than poring over text. What sets this book apart is its thoroughness, its easy to follow organization, its attention to minute details that other books often overlook. The book is packed with charts and graphs, hints and tips. With precision and expertise, and with the numerous photos, this is an easily read, book and its instructions are easily digested. This book belongs on every shelf.
To prepare the cook, there is a highly illustrated introduction divided into brief but informative sections: Understanding the Recipe; Know Your Baking Ingredients: Measuring Ingredients; Baking Equipment and Gadgets; Know your Baking Pans. Here you will find facts such as a breakdown of different flours and different fats and oils; measuring butter or margarine sticks; measuring baking pans and a chart for pan substitute chart. There are tips such as how to substitute cornstarch for all-purpose flour. Among the numerous illustrations that will help avoid problems is a series for softening butter that has, not one, but three photos to show the stages that butter goes through in softening to room temperature. The cook will never have melted butter when you should have softened. There are illustrations for 'seized' chocolate that has been melted over too high heat and for perfectly melted chocolate.
Each of the sections in the individual categories of baking is equally thorough and equally vivid in presentation. The cook will learn to decorate cookies, will discover the types of crust treatments for glamorous pies, will mix muffins and baking powder biscuits in minutes. If it's a yeast bread that the baker wants, the illustrations go step by step from the perfectly risen dough to treatment for the "Upper Crust." Nothing has been overlooked
There are recipes for every category of baking, from cookies and bars, cakes, pies and tarts, quick breads, yeast breads, desserts, and a bonus chapter for recipes such as a Molten Chocolate Cake that take a bit more technique. Many of the recipes are traditional favorites which we all love to bake. These recipes are simply presented, but, as with all elements of the book, are thorough and fool-proof. There are recipes such as Peanut Butter Cookies, Fresh Raspberry Coffee Cake, Bran Muffins, Scones, Monkey Bread, Carrot Cake, Pumpkin Pie, Caramel Sticky Rolls, Berry Cheesecake, Cinnamon Swirl Raisin Bread, and Petits Fours. Every recipe includes cooking times, nutrition information and high-altitude baking instructions.
Run, do not walk, and enjoy the kitchen with new-found knowledge.
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