On New Cookbooks

I posted a couple of weeks ago about how Santa was very generous this last Christmas. And he was!Having had a couple of weeks to digest the volumes I noticed a big change with this years crop of books. Most of them now list the weights of ingredients. 6 oz flour…8 oz Sugar… 2 Grams Yeast.

Seems North America is catching up to Europe.

This is a great thing. As baking is tasty chemistry… anything that can make the final outcome more predictable is a great thing! Now if we can finally get the temperature of the perfect room temperature butter…..

June 27, 2013 – Just a quick follow up note: 

  • I have been reading some cook book reviews that express concern over the weights given in recent editions of some cookbook
  • it appears, in some cases, average values may have been used in translating some “cup” measurements of ingredients rather than the recipe being tested using a weight measurement
  • understandably untested weight measurements may cause undesirable results
  • I recommend proceeding with caution with any recipe that lists weights as a second measurement

June 2020:

  • The Coconut Cream Pie in the Dahlia Baker book is amazing and I go back to it frequently
Bouchon Bakery Book – 2012
The Dahlia Bakery Cookbook – 2012
Fika Cookbook – 2012

Generous Santa

This year Santa seems to have found the book store and was very generous while he was there. During the next year it will be a challenge to make even 3 or 4 recipes out of the book that I received.

Holiday Baker Man – Generous Santa

The titles include:

Ikea – Fika
Barefoot Contessa: Fool Proof
The Barefoot Contessa Cookbook
Bouchon Bakery
The Dahlia Bakery Cookbook
The Seasonal Baker
The Joy of Gluten-Free, Sugar-Free Baking

All stunning books in their own way. It’s going to be a busy year!

What did you receive this holiday season?

New Cookbooks

During the summer I picked up a couple of new things! Well…. one was a thoughtful gift.I picked up a copy of Donna Hay Magazine Issue 62  – Autumn 2012. I picked this up in July. Autumn in July! As this is an Australian magazine it was Autumn there. I can’t wait to try out a bunch of things from this issue: Ginger Cardamom Pomegranate Syrup Cake, Toffee Custard Pots, Soft Caramels, Rum & Date Cake with Caramel Sauce, and home made Dulce De Leche. I will have to translate from Australian to Canadian…but that is an easy sacrifice!

The second acquisition is Martha’s American Food. The mid west section seems to temp me most.

Happy Cooking!

Donna Hay & Martha Stewart

September 10, 2012 Update…. The Pot Roast Recipe in Martha’s American Food is the best I have ever had!

I Can’t Bake Without…… Baking with Julia

When you are starting out with baking you kind of know what you will want to be making. Getting the essential skills down pat is essential. Finding books that explain the details thoroughly and that produce something that actually looks like the picture is pretty difficult. One of my favorites books that I refer to again and again is Baking with Julia Savor the Joys of Baking with America’s Best Bakers

This book covered just about everything you will ever need to know as far as basics go. With assistance from master bakers around the USA you will go far!

 My favorite recipe continues to be for Danish dough. Enjoy!

Baking With Julia

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