“You’ll find James Peterson’s James Beard Award-winning tome, Cooking, on the shelves of every Cooking Light food editor. He has a special talent for friendly and thorough instruction, which is also evident in Baking.”
—Cooking Light, Favorite Cookbooks, 2010
“This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to “teach you to think like a baker,” the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won’t find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title.” (Nov.)
—Publishers Weekly, Starred Review
It will soon be said–if it hasn’t been already–that one could learn everything one needs to know about cooking by simply having and using James Peterson’s books. This latest addition to his ever-impressive collection fills in the previously missing piece–baking–with gusto and thoroughness. It has already become my go-to all-purpose baking and pastry reference when teaching my own students and also when I’m baking at home.
—Peter Reinhart, baking instructor at Johnson & Wales University and author of Peter Reinhart’s Artisan Breads Every Day
For years, cooking has benefited from James Peterson’s classy, classic touch. With camera in one hand and rolling pin in the other, he’s finally turned his savvy and creativity to Baking, and we get to peek over his shoulder–a delight for both eye and palate.
—Pam Anderson, USA Weekend food columnist and cookbook author
Bakers rejoice! At last, James Peterson has turned his talents to the subject dearest to our hearts. Clearly written and beautifully illustrated, Baking brings the classics of the canon within reach of every serious home baker.
—Dorie Greenspan, author of Baking from My Home to Yours
Trust me–you need this book! With groundbreaking clarity, James Peterson masterfully demystifies baking in this visually mesmerizing, user-friendly manual that guarantees any baker a more intuitive, confident approach to the art.
—Flo Braker, author of Baking for All Occasions and The Simple Art of Perfect Baking
This book makes the complicated and often secret techniques of baking plain and simple, with hundreds of photos to walk you through the hard parts. It’ s all you really need to learn it all.
—Gale Gand, author of Chocolate and Vanilla