How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale
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In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

Review


"Bittman’s latest tome cements his position as encyclopedist of modern cooking. Here he focuses on the process of baking, presenting more than 2,000 recipes. It surprises no one that he inventories cakes, cookies, pies, breads, and all manner of pastries, but Bittman delves deep into less expected crackers and their cousins, flatbreads. He also gives instructions for fillings and frostings to top those baked items. Other nonbaked recipes embrace frozen desserts, sauces, and even some candies. Bittman’s gift is the ability to share myriad intelligent approaches to basic recipes, making one formula yield multiple results and encouraging readers to use their own imaginations. Tables and sidebars throughout offer equipment and technique tips. He even shows how to reformat standard recipes into vegan-friendly alternatives. In his quest to leave no baking question unanswered, Bittman advises how to repurpose burned cookies to ensure that even disaster can be salvaged. This compendium is the next best thing to having the master himself in the kitchen, and should be a staple for all public library collections."— Booklist (starred review)


"Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for “a number of easy twists” on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful “mix-and-match” charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There’s the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker’s pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn’t skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There’s nothing half-baked about this impressive omnibus as Bittman delivers the promised “everything” in an epic homage to baking."— Publishers Weekly

"Since How To Cook Everything (1998) and How To Cook Everything Vegetarian (2007) are two of my cookbook staples, I was excited to receive How To Bake Everything: Simple Recipes for the Best Baking (Houghton Harcourt. Oct.), the latest release from food journalist and former New York Times columnist Mark Bittman. From bakeware basics to getting started with brownies, pies, or breads, this work will provide bakers at all levels with something new. My husband has already tried a pound cake recipe, plus some frostings to go along with it. Naturally, I plan to experiment with more recipes while watching PBS’s The Great British Baking Show."— Library Journal

“Wow! Once again, Bittman shows that he’s unafraid of the big. He manages to take on ‘everything’ to do with baking without losing track of how simple, fun, and delicious it should be.” —Yotam Ottolenghi, author of  Jerusalem , Plenty , and  Nopi
 
“He’s taught us how to cook everything before, and now it’s time to bake. Leaving no question unanswered, here Mark Bittman has mastered all things baking, ensuring that everyone from novices to guys like me can whip, fold, and maybe even knead bakery-worthy breads and pastries from their home ovens.” —Jim Lahey, founder/owner of Sullivan Street Bakery and author of  My Bread
 
How to Bake Everything is more than a recipe book, it is a constant companion to help navigate the complex vocabulary and techniques of the mysterious and joyous world of baking. Bittman dispels all of my previously perplexing baking phobias so that I can now truly create delicious and satisfying pies, loaves, and slumps with confidence for the first time in my long chef’s life. You NEED this book! It will replace all baking cookbooks in my library and its pages are destined for the same stained and dogeared finish as How to Cook Everything!” —Mario Batali, chef, entrepreneur, and philanthropist
 
“The genius of Mark Bittman’s approach is his eminent practicality and consistent ability to elucidate and unravel the hows and whys of good cooking. How to Bake Everything is a grand addition to any cook’s repertoire—in simplicity one finds greatness.” —Christopher Kimball, founder of Milk Street Kitchen

"Like all of Bittman’s books, this is incredibly comprehensive — with over 2,000 recipes — and it makes for a perfect starter book for new bakers." —Grub Street

"The prolific Mark Bittman is back with How to Bake Everything. This time, he''s taking on the cooking domain often viewed as too rigid and precise for the casual cook and Bittman-ized it, showing us what is negotiable and what isn''t, focusing on simple core recipes with lots of variations, along with charts, lists, and illustrations. His aim is to turn us all into confident, creative bakers who can improvise, adapted, and customize, whether baking a tart, a cake, cookies, flat-bread, a crusty baguette or a flaky croissant." — Sybil Pratt, BookPage

About the Author

MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
 
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition.
 
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
 
Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of  Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.

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4.7 out of 54.7 out of 5
433 global ratings

Top reviews from the United States

MadMeg
3.0 out of 5 starsVerified Purchase
Pretty please with sugar on top, bake recipes from the book before you review...
Reviewed in the United States on October 26, 2016
Of the 13 reviews so far, only one person has actually baked from the book and with questionable results. Another review did have some results but it is no longer is on line. I bought How To Cook Everything when it first came out in 1998 and used it so often when cooking... See more
Of the 13 reviews so far, only one person has actually baked from the book and with questionable results. Another review did have some results but it is no longer is on line. I bought How To Cook Everything when it first came out in 1998 and used it so often when cooking that the binding is no longer attached. I''ve given or suggested HTCE for new cooks for years. I own other Bittman books that I don''t use quite so much but reference them on occasion. This book was one I really wanted and I pre-ordered it. I''m really focused on improving my baking this winter.

I''m not sold on this book yet and wish reviews would be updated by people after they''ve actually baked from it. Yes it is full of information and there''s lots of good sounding recipes, but information and good sounding don''t necessarily equate with good results. Baking is much more science than art so the information needs to be spot on. Unlike cooking where questionable results in many cases can be tweaked to be edible or even better than the recipe, this is not always the case with baking. So here''s my take so far.

I made the banana bread and like the prior reviewer whose post is no longer viewable, it was dense. Since we both had the same result, I''ll keep the current recipe which is loved by all. I made the Overnight Waffles for use in a Belgian waffle maker. The description reads light and chewy. They were definitely chewy. To contrast, I made the King Arthur waffles the next morning and this was undoubtedly the winner.

The first shot at the no knead bread was a gloppy mess, which led to me overworking the dough and eventually throwing it out. Cut to the NYTimes video of Mark and Jim Leahy and voila, my bread came out perfectly using the NYT recipe, which is different than the book. Made the HTBE version again and it was same result as the first time which is runnier and goopier than the NYT version. I baked it and it was fine. Didn''t look as nice as the NYT version and not as easy to work with, but texture and flavor were nice. Waited a couple of days and I made it again.
Im going to stick to the NYT version. The ratio of measured ingredients is not the same between the two recipes, which speaks to using weight as the reference in a recipe. Also, short of reading about working with sticky dough six pages earlier, a person not familiar with bread baking would be confused by the optional 2 tbsp of olive oil. There should at least be a mention next to the word optional about greasing the bowl with it.

The recipe for the sourdough starter was a bomb. I now have the KA one finishing up in the kitchen and I will stick to it.

I''m ready to bake from The Four and Twenty Blackbirds Pie book and will do a comparison between their crust which is not made with a food processor and Mark''s which is. I hope more reviewers actually review after trying some of the recipes and not just based on appearances. Certainly I''ve not made enough to give a full review on all recipes, but felt it important the book not come off as the solution to every homemakers desire to nail baking first time around without anyone commenting on results.
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Bookie
3.0 out of 5 starsVerified Purchase
Ingredients only by volume in a baking book? Shame on the corner cutting approach
Reviewed in the United States on March 10, 2018
Had high hopes for this book as I find Mark Bittman very straightforward - not the most original or sophisticated, but very "user-friendly", hence all the How to Everything series/approach. What I cannot get over, and definitely not a favor to consumers... See more
Had high hopes for this book as I find Mark Bittman very straightforward - not the most original or sophisticated, but very "user-friendly", hence all the How to Everything series/approach.

What I cannot get over, and definitely not a favor to consumers is not giving the ingredients by weight - even in addition to volume as many Americans don''t feel comfortable with grams and kilograms - but a How to Bake Everything not acknowledging that in baking weight is the way to go, shame on the corner cutting!

PS: the guide on page 53 and 54 do not suffice​.
60 people found this helpful
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peg2
1.0 out of 5 starsVerified Purchase
So not happy right now
Reviewed in the United States on August 25, 2019
So far, I’ve tried two recipes; so far, I’ve binned both. The big mistake in the kouign amann recipe is where it says to use butter to grease muffin tins. At the temperature that’s used to bake these babies, the butter burns, as do the pastries. Binned.... See more
So far, I’ve tried two recipes; so far, I’ve binned both.

The big mistake in the kouign amann recipe is where it says to use butter to grease muffin tins. At the temperature that’s used to bake these babies, the butter burns, as do the pastries. Binned.

I thought I’d give it another chance and try the macarons. You make the filling one day, and the shells the next. (That’s not the problem.) The problem is the lime curd recipe. It never gets thick, and it should not be made over direct heat. Binned again.

I’m thinking the only value to this book is to get ideas for what to bake. For the actual recipes, get them elsewhere.
28 people found this helpful
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silent thinker
5.0 out of 5 starsVerified Purchase
Destined to be dog-eared and stained.
Reviewed in the United States on October 16, 2016
This is a cook book for people like me, who can''t help tweaking recipes. Mark Bittman, like in his other books, has recipes with multitude suggestions for personalizing the baked goodies. This was the Bittman weekend at my house. Here are the recipes I''ve tried,... See more
This is a cook book for people like me, who can''t help tweaking recipes. Mark Bittman, like in his other books, has recipes with multitude suggestions for personalizing the baked goodies.

This was the Bittman weekend at my house. Here are the recipes I''ve tried, with my thoughts on the final items.

Banana Bread. Easy recipe, no problems. I gave the bread 4.5/5. It was a bit too sweet for my taste (maybe the bananas were extra sugary?), but I am biased. I''ve used an awesome recipe for years that contains sour cream, and Bittman''s recipe doesn''t. His was a bit firmer than mine, but then again, that''s a matter of preference.

Pumpkin pie. That''s 2 recipes, the flaky crust (good -- though I might''ve gotten carried away and over processed it a bit, but it held up fine). The pie could have used more spices, but the texture and mouth-feel were excellent. Definitely beats store bought!

Popovers. I got six giant ones baked in a large size popover pan (recipe for 12 small). Excellent!

And then for the holy grail. Brownies. I''ve spent my life searching for the perfect one...This might be it. He uses cocoa, not chocolate, but I did add the bonus chocolate chunks, one of the optional tweaks he recommended. Soft, fudgy, chocolatey, gooey.... next attempt will be with Valrohna instead of Hershey''s, and I''ll know for sure if I the search is over!

I agree with the reviewers who commented on the lack of measurements in weights. I was miffed when a recipe read to use a "stick" of butter, and I had Plugra brand, that''s 8 oz, while the usual stick in the US is 4oz, one of four in the package. I played safe and used 4oz of it, and the recipe worked. I suspect the lack of weight measurements may be a carry-over from his cooking books, but baking needs to be more exact, and the oversight is almost inexcusable. So, I''m with the other reviewers on that, and am knocking off a star.

However, I''m discovering that I prefer the format and style of this book more so than my previous go-to all-purpose baking tome, the King Arthur Flour Bakers Companion, which has been relegated to the Goodwill pile. It''s easier for me to riff off a "master" recipe than to pore through ten similar recipes (e.g. Muffins with variations vs. pages of different muffins that are all essentially the same basic recipe). This may be preferable to those of us who are somewhat experienced bakers, might be harder for brand new ones. For this, though, I''m giving 3/4 of a star back.

Final verdict: 4.75 stars.

I have a few more recipes planned for this week. If there is a significant change to my rating, I will update the review.

One last disclaimer: I paid for this book, wasn''t given any freebies, and I don''t know Mr Bittman!
99 people found this helpful
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Christine
5.0 out of 5 starsVerified Purchase
Great book!
Reviewed in the United States on August 30, 2018
I bake at least several times a week and this is my baking bible. Love the layout and ease of use. Great index of substitutions for vegan and other dietary needs listed with the recipe and in other areas of the book that are easy to find. Love the lists of alternative... See more
I bake at least several times a week and this is my baking bible. Love the layout and ease of use. Great index of substitutions for vegan and other dietary needs listed with the recipe and in other areas of the book that are easy to find. Love the lists of alternative ingredients, how many times have you wanted to make something and not had all the ingredients? This books will give you the alternatives. Can’t say enough positives about this book.
11 people found this helpful
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ainsworth
5.0 out of 5 starsVerified Purchase
A baking book from a favorite Author
Reviewed in the United States on February 9, 2019
I find lately that I like using my tablet for recipes rather than physical books. This way I don''t need to make room for books in the kitchen, and I prefer a link to paging through the book. Also small splashes can just be wiped off and don''t become a permanent part of... See more
I find lately that I like using my tablet for recipes rather than physical books. This way I don''t need to make room for books in the kitchen, and I prefer a link to paging through the book. Also small splashes can just be wiped off and don''t become a permanent part of the book.

I have not tried any recipes from this book yet, but Bitman''s "How to Cook Everything" and "How to Cook Everything Vegetarian" are two of my favorite cook books, so I feel confident giving it 5 stars.
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Tome Toad
5.0 out of 5 starsVerified Purchase
My sister the fanatic baker gives it five stars.
Reviewed in the United States on February 19, 2018
Got this for my sister for Christmas. She loves to bake and now she loves this book. Her daughter in law has health issues and can''t eat gluten, dairy or eggs. She says this book offers alternative ways to bake the recipes to accommodate those problems and describes... See more
Got this for my sister for Christmas. She loves to bake and now she loves this book. Her daughter in law has health issues and can''t eat gluten, dairy or eggs. She says this book offers alternative ways to bake the recipes to accommodate those problems and describes substitutes for prohibited ingredients. She is an experienced baker with other cookbooks but this now her go-to cookbook for baking.
7 people found this helpful
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J. Schubert
5.0 out of 5 starsVerified Purchase
The vegan add-on adaption is great!
Reviewed in the United States on April 22, 2021
I am a Mark Bittman fan from way back when I first bought ‘How To Cook Everything.’ I am also a decades-long vegan and have been learning how to adapt recipes all this time. Mark makes it easy with his expert recipes which include a vegan alternative. I am working on my... See more
I am a Mark Bittman fan from way back when I first bought ‘How To Cook Everything.’ I am also a decades-long vegan and have been learning how to adapt recipes all this time. Mark makes it easy with his expert recipes which include a vegan alternative. I am working on my baking skills and this is my textbook.
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Top reviews from other countries

EV von Fleek
5.0 out of 5 starsVerified Purchase
Super useful as a Kindle book!
Reviewed in Canada on September 22, 2021
I have two other Mark Bittman books and, now that I''m used to his style of cookbooks, I decided to buy this one when it was offered as a deal on Kindle. I have a huge library of cookbooks and this was my first Kindle cookbook. I don''t know if other cookbooks on Kindle are...See more
I have two other Mark Bittman books and, now that I''m used to his style of cookbooks, I decided to buy this one when it was offered as a deal on Kindle. I have a huge library of cookbooks and this was my first Kindle cookbook. I don''t know if other cookbooks on Kindle are this easy to use, but this one has hot links to other sections in the book. For example, serve Chocolate Ganache with Sponge Cake. There''s a handy hot link in the chocolate ganache recipe that takes you directly to the sponge cake recipe. Very nice, and, of course, easy to book mark and make comments on, which I love to do with cookbooks. Oh, yeah. The recipes are excellent!
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ANNA G.
2.0 out of 5 starsVerified Purchase
Does not provide measurements by weight
Reviewed in Canada on November 27, 2019
This is a pretty comprehensive cookbook but I was really disappointed to find that it doesn''t measure the ingredients by weight, only by volume. I''m just learning to bake, but I know that its very important to measure baking ingredients by weight so you can get an accurate...See more
This is a pretty comprehensive cookbook but I was really disappointed to find that it doesn''t measure the ingredients by weight, only by volume. I''m just learning to bake, but I know that its very important to measure baking ingredients by weight so you can get an accurate measure.
3 people found this helpful
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Wanlambok Shadap
5.0 out of 5 starsVerified Purchase
A very good book at throw away prices
Reviewed in India on May 19, 2021
They say you will not get all the baking secrets from the internet. This book is where you will find those secrets. Keep it like GOLD.
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P. S.
4.0 out of 5 starsVerified Purchase
I''m not sure if it is the best recipe you could find for that item but the ...
Reviewed in Canada on June 7, 2018
There is a recipe in here for almost anything. I''m not sure if it is the best recipe you could find for that item but the one recipe I did make so far was very good.
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Wonderful
Reviewed in Canada on February 8, 2020
This book is for to learn...Wonderful. All recipes are good
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How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale

How sale to outlet online sale Bake Everything: Simple Recipes for the Best Baking outlet sale