Best Book for Newbie

What type of baking do you plan on doing? If you want to venture into one type, say, breads, or cakes, or cookies, then a single-themed book may be best, but if you just want a general background, a more broad cookbook would serve you well.
Tell us what you have in mind, please.
Boron
Reply to
Boron Elgar
I think the bet book for a newbie and an oldie is Betty Crocker's Cookbook; I still use it. I got mine when I got engaged 38 years ago and still use it.
Reply to
pfoley
For baking, one of my favorites is Pillsbury's Complete Book of Baking. Recipes are easy to follow and also contains the award winners from over the years.
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know this is a Canadian site, and I don't know where you're from, but it will give you a pic of the book I have. Glenn
Reply to
Glenn DuHart
I am 68 years old and a retired male. And for a hobbie I've started to do some baking. About three weeks ago I purchased the "King Arthur Flour Bakers Companion" book. Sub-titled 'The All-Purpose Baking Cookbook. So far I've made two blackberry cobblers, one peach cobbler and last thursday my very very first (apple) pie using the cookbook instructions. Was scared that the apple pie would not turn out tasting very good because I made the crust from scratch. Take a look at this book at your local book store; I think that you would be pleased with it. I know I am Happy Trails Poobear59
Reply to
Alton R. Martin
I know you asked about a book but, just in case you don't know, there are free beginning level baking videos at
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Good luck. If anyone knows of other free baking videos I would appreciate a link. thanks. Frank
Reply to
Frank103
On Thu, 07 Sep 2006 15:03:44 GMT, "pfoley" wrote:
I agree -- for a beginner, Betty Crocker is the best.
It isn't the be-all and end-all, but for getting started you can't beat the many types of recipes, the directions, the general information about measuring, food, ingredients, etc. etc. etc.
Alan
Reply to
Alan Moorman
Betty Crocker is my choice.... I've been married for 40 years, and bought lots of cookbooks, many were duds... I always return to my first cookbook "Betty Crocker first edition"
Rina
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Reply to
Rina
I too recently bought King Arthur Flour's Baking Companion. Of all the books I have on baking, this is the best.
Reply to
BobbiJo_AZ
I too recently bought King Arthur Flour's Baking Companion. Of all the books I have on baking, this is the best.
Reply to
BobbiJo_AZ
Spent the good part of the afternoon hours reading and following directions to making some Croissants de Boulanger. Page 494 of King Arthur Flour cookbook. Dough is setting overnight in refrigerator, step #2 tomorrow, wish me luck with my first try. Poobear59
Reply to
Alton R. Martin
Well, good luck. Croissants are a real treat. Please post your results if possible.
Reply to
Reg
The results are in. Not sure but I don't think they came out that great. The inner part was somewhat tough and the outside of the croissant was brittle. Not sure why or how to solve it. Wife didn't care for them either, said their was not tast. Of course she smokes; they did have a slight buttery flavor (me non-smoker). Followed the direction from King Aruther's Flour cookbook. O well, it was alot of fun doing the creation. Poobear59
Reply to
Alton R. Martin
It's hard to diagnose without seeing the recipe. The classic croissant recipe involves a laminated, yeasted dough, so I'll assume yours does too.
From what you describe, it sounds like they're underproofed. If final rise is not long enough and the dough in the center will end up rather tough. It could also be your folding/rolling technique.
How long was the final rise? Did they at least double in size before you baked them?
Don't sweat it, croissants require a lot of good technique. They're a challenge to do properly.
Reply to
Reg
They are, but I recommend Julia Child's recipe from "Mastering the Art of French Cooking," Vol II.
There is also an excellent video online with Julia Child and her guest Esther McManus making croissants, which will provide a nice video tutorial.
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Reply to
Boron Elgar

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