This historic company operated by generation after generation of the founding family has offered in this book recipes from the King Arthur Flour archives, as well as primers to give you a better understanding of each category of baking. Delicious recipes and wonderfully useful information.

This complete guide to the baking arts contains over 1500 recipes; in it, you'll learn how to make a wide variety of yeast breads, sweet breads, pastries, and desserts--and even pastas and sourdough breads. The book includes many "primer" sections of technical information on ingredients, utensils, and nutrition. The author's aim is to give you an intuitive understanding of the baking process, such as your mother or grandmother may have had. A fun section devoted to other things you can do with flour--and great for kids--includes recipes for modeling dough, dog biscuits, and a winter pudding for birds.

Brinna B. Sands is a member of the Culinary Historians of Boston, the American Institute of Wine and Food, and the International Association of Culinary Professionals. She and her husband, Frank, are the fifth generation of his family to be at the helm of the historic King Arthur Flour Company, based in Norwich, Vermont.

Publisher: Countryman
Published:
Pages: 624

Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade A+. (The Cookbook Review)