HOW TO BAKE EVERYTHING by Mark Bittman

Click to purchase

Click to purchase

Simple Recipes for the Best Baking

I am a long time fan of Mark Bittman. I have given many a bride-to-be his How to Cook Everything, it’s one of my favorite basic cookbooks. With this new one, baking and all manner of desserts and breads become completely accessible.

The recipes are clearly laid out and many offer ways to change them up. For instance, Oatmeal Muffins offer several varieties, both sweet and savory, at the end of the recipe; Apple Spice Oatmeal Muffins, Oatmeal Raisin Muffins, Parsley Potatoe Muffins, Coconut Chocolate Chip Oatmeal Muffins, Whole Wheat Blueberry Oatmeal Muffins and Orange Cranberry Oatmeal Muffins.

The book is a big honker – over 700 pages, and is divided into the following sections:

Kitchen Basics
Quick Breads, Muffins and Biscuits
Pancakes, Waffles, and Doughnuts
Cookies, Brownies and Bars
Cakes
Pies, Tarts, Cobblers, and Crisps
Frozens, Puddings, and Candies
Crackers and Flatbreads
Yeast Breads
Pastry
Savory Baking
Frosting, Fillings, and Sauces
Appendix (Favorite recipes, flavor combinations, and other handy lists and charts.)

There is a comprehensive index as well. The only drawback is the complete lack of photographs. There are drawings, a harking back to days of Joy of Cooking and the Silver Palate Cookbook, but I for one have not missed the drawings, I’d much rather have photos. I understand it adds to the cost and the weight of the book, especially in one this size, but that’s my preference.

A very good cookbook for bakers, beginners through expert. This is a fine addition to the Bittman cookbook empire.

10/16 Stacy Alesi, AKA the BookBitch™

HOW TO BAKE EVERYTHING by Mark Bittman. Houghton Mifflin Harcourt; 1 edition (October 4, 2016). ISBN 978-0470526880. 704p.

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