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Reddit mentions of Baking Illustrated: A Best Recipe Classic

Sentiment score: 7
Reddit mentions: 10

We found 10 Reddit mentions of Baking Illustrated: A Best Recipe Classic. Here are the top ones.

Baking Illustrated: A Best Recipe Classic
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    Features:
  • Used Book in Good Condition
Specs:
Height11.25 Inches
Length9.25 Inches
Number of items1
Release dateMarch 2004
Weight3.60014873846 Pounds
Width2 Inches

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Found 10 comments on Baking Illustrated: A Best Recipe Classic:

u/TickTockBicycle · 11 pointsr/AskCulinary

Can't say it enough- Cook's Illustrated guide to baking called Baking Illustrated. A hefty tome that is part science book, part recipe folio and part how-to. It is a must!

https://www.amazon.com/Baking-Illustrated-Best-Recipe-Classic/dp/0936184752

u/RealityTimeshare · 8 pointsr/Baking

An alarm clock to get her used to waking up at 2am? ;-)
I'm not a professional baker, but did work as one for several months 20 years ago. Enough to let me know that although I enjoyed baking, I didn't enjoy doing it as a profession. So these suggestions are from a home baker, not a pro.
I would suggest a cookbook or subscription to Cook's Illustrated or America's Test Kitchen.
I bought The New Best Recipe Cookbook ten years ago for myself and have gifted a copy to several friends since. It goes through not only a recipe, but what changing different ingredients will do to the final product. The chocolate chip cookie recipe was quite informative with illustrations showing not only what different sugars would do, but different fats, flours, and the effect of chilling the dough had on the final product.
There is also Baking Illustrated which is just about baking. It's probably going to be hard to find, but if you stumble across it, it's worth it. Some folks complain that it's just the baking chapters from the best recipe cookbook with a few extra recipes, but if your kid is really focused on baking, this may be a better fit for now and then the best recipe cookbook later when she feels like branching out into thing to go with the baked goods.
I do not own the Cooks Illustrated Baking Book but I have several of their other cookbooks and friends who have this one think highly of it. It's been described as a combination recipe book and class in baking. Like the New Best Recipe Cookbook, it includes not just recipes, but paragraphs about what is going on in the recipe and what changes to the recipe will do.
You may also want to look at getting a large vermin resistant container to store flour. I use a Vittles Vault pet food container to store my flour. It allows me to buy 25 lbs of flour for $8 instead of 5 lbs for $4 and not run out in the middle of a baking session.

u/mmm_ice_cream · 5 pointsr/Baking

I would recommend Baking Illustrated. They do an awesome job explaining why the recipe is as is it. They test and re-test to make sure that home bakers will have great results. That cookbook also provides a lot of "standard" recipes, like chocolate chips cookies, pie crust, banana bread, etc.

I think starting with cookies is a great place. You will get a feel for baking times depending on your oven, how room temperature butter and melted butter react differently, how the ratio between sugar and brown sugar changes the texture (more chewy? more crisp?). Regardless, don't be afraid, have fun, and you will find that you will never be short of taste-testers!

u/bearee · 3 pointsr/Baking

I believe that the best baking book you could start out with is Baking Illustrated. It's done by the same people of Cook's Illustrated, which is an inspirational food/cooking magazine. What's awesome about the cookbook and magazine is that prior to a majority of the recipes they discuss the process of discovering the perfect recipe, which includes common pitfalls of other recipes, a little bit of science and a whole lot of taste tests. In the book they cover techniques, helpful hints and other super useful guides.

Also! A great blog to check out is Joy the Baker the voice in her writing is super friendly and her recipes tend to steer clear of pretentious while still being amazing-- check out these guys! Chocolate Peanut Butter Pretzel Brownies. Orangette is also a noteworthy blog. Her writing is stunning, and her pictures are captivating. However, she really doesn't focus on baking (although she manages to toss in a couple recipes here and there.

u/HungryC · 2 pointsr/recipes

You won't find a website/blog like that because the KitchenAid is too widely-used of an instrument to be the focus of a decent blog. It's like starting a blog based around ovens and everything that you can do with ovens -- just too broad.

My suggestion would be to try to cook your way through a baker's cookbook, such as Baking Illustrated, or google "baking blogs". There are a ton of those, and bakers use KitchenAids very heavily.

u/[deleted] · 1 pointr/Baking

This is my go to. It was my first when I decided to get into baking and it has outlasted many others. I like the background/testing of every recipe as I feel I can develop my own interpretation based on what the testers/researchers went through.

u/such_guy · 1 pointr/Baking

I recently started with Bakers Illustrated. They go into a lot of detail on how and why to do stuff. Buy it used for under $20.

Baking Illustrated: A Best Recipe Classic https://www.amazon.com/dp/0936184752/ref=cm_sw_r_cp_api_J4y4BbC0F13S5

u/ProfessorRiffs · 1 pointr/Cooking

I've used more recipes out of Baking Illustrated: A Best Recipe Classic than any other cookbook, and I worked at a bookstore for years, so I know about going through cookbooks!

u/kelseycloud · 1 pointr/Cooking

Baking Illustrated has a lot of great recipes and cooking tips for baking! Not only that, they go into some of the history of each baked good (my fave is the Classic NY Cheesecake) and the chemistry behind how/why you do certain things while baking. I love this book, and use it often!

My latest NY Cheesecake

u/zaangdl · 1 pointr/Baking

For those asking, here is the recipe ive modified from the Baking Illustrated Cookbook which is where I get most of my clever tricks from!

https://www.amazon.com/Baking-Illustrated-Best-Recipe-Classic/dp/0936184752

Glazed Cinnamon Rolls

The Dough
• ½ cup milk
• 8 tbsp (1 stick) unsalted butter
• ½ cup warm water, about 110 degrees
• 1 envelope instant yeast
• ¼ cup sugar
• 1 large egg, plus two large egg yolks
• 1 ½ tsp salt
• 4 to 4 ½ cups unbleached all purpose flour

The Icing
• 8 oz cream cheese
• 2 tbsp corn syrup (or light corn syrup)
• 2 tbsp heavy cream
• 1 cup powdered sugar (sifted, helps create smooth glaze)
• 2 tsp vanilla extract
• Pinch of salt

The Filling
• ¾ cup packed dark brown sugar
• 3 tbsp ground cinnamon (the fresher, the better)
• 2 tbsp sugar
• 1/8 tsp salt

Heat the milk and butter in a small saucepan on low heat until the butter melts. Remove the pan from the heat and set aside until lukewarm, about 100 degrees.

Use a paddle mixer to mix together the water, yeast, sugar, egg and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of flour. Mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook and add the other 2 cups of flour, and knead at medium speed (adding up to the last ¼ cup of flour, 1 tbsp at a time if necessary) until the dough is smooth and freely clears the sides of the bowl, takes about 10 minutes. Scrape the dough into a lightly oiled large bowl, and cover with plastic wrap. Leave in a warm, draft free place until doubled in bulk, about 1 ½ to 2 hrs.

While the dough rises, combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until roughly combined, about 1 minute. Increase the speed to high and mix until the icing is uniformly smooth and free of cream cheese lumps, about 2 minutes. Transfer the icing to a small bowl and cover with plastic wrap, then refrigerate.
After the dough has doubled, press it down and turn it out onto a very lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle with the long side facing you. Try to roll the sides as straight as possible to get a uniform roll which will be easier to roll and cut into individual rolls later. Mix together the filling ingredients in a small bowl removing lumps. Use a small amount of butter with an icing knife and spread a very very thin layer of butter onto the 16 by 12 sheet of dough which will ensure the filling sticks to the inside of the dough. Sprinkle the filling evenly over the dough, leaving a ½ inch border at the far right edge.

To roll the dough, start at the left edge and begin rolling the dough using both hands and pinching the dough with your fingertips as you roll. Moisten the right border with water and seal the roll. Very lightly dust the roll with flour and press the ends if necessary to make uniform into a 16 inch cylinder. Grease a 13 by 9 inch baking dish with a small amount of butter. Cut the roll in half using a sharp, un-serrated, thin knife while holding the dough. Then cut each half in half again, then cut each piece in 3 rolls for a total of 12 rolls. Place the rolls, cut side up in a 3 by 4 pattern in the 13 by 9 dish. Cover with plastic wrap and put in a warm, draft free place for 1 ½ hours.

When the rolls are almost fully risen, adjust the oven rack to the middle position and heat the oven to 350. Bake the rolls until golden brown, or until the center reads about 185 degrees, which takes about 25 to 30 minutes. However, I recommend checking them after 15 minutes and going from there as some people like a gooey roll. Invert the rolls onto a wire rack after taking out of the oven and let cool for 10 minutes. Turn the rolls back upright, on a serving dish or back into the cooled 13 by 9 pan and spread the icing evenly on the rolls. Serve immediately.