SCIENCES

How To Bake Everything: Simple Recipes for the Best Baking

by Mark Bittman
Houghton Harcourt. Oct. 2016. 704p. illus. index. ISBN 9780470526880. $35; ebk. ISBN 9780544798861. COOKING
COPY ISBN
OrangeReviewStarThough Bittman's classic How To Cook Everything includes a sizeable selection of breads, cookies, cakes, and candies, home cooks will spring for this expanded, baking-focused follow-up. Early chapters provide indispensable advice, particularly in the areas of ingredient selection and substitution. Readers will have no trouble finding vegan egg substitutes, all-natural food colorings, and methods for making any quick bread recipe whole grain. Thousands of simple dishes (e.g., crepes, chocolate chiffon pie, butterscotch rice pudding, grilled Lebanese flatbread) invite creative tweaks and variations, and Bittman is quick to point out when modifications will negatively impact the finished product. All the sweets readers will expect are present, accompanied by innumerable savory and international treats.
VERDICT An incredible value in an up-to-date, all-in-one volume. Essential for baking collections.
Reviewed by Lisa Campbell , Oct 15, 2016
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