Baking 9-1-1

Baking 9-1-1

Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker

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Baking is a science. But who wants to spend hours in the kitchen experimenting?
Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:
  • How to make a cake that won't fall in the middle
  • What it takes to bake a flaky piecrust
  • The easiest way to prevent a cheesecake from cracking
  • How to make the perfect chocolate chip cookie that's thick and chewy
  • The trick to storing baked goods
  • The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.

The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.
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  • Touchstone | 
  • 272 pages | 
  • ISBN 9780743246828 | 
  • November 2003
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List Price $18.95
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Read an Excerpt

Chapter One: Sarah's Kitchen Pantry

So, what's in your kitchen, Sarah?

...the inside story on equipment I can't live

(or at least bake) without.


The baker must work within the parameters of a recipe to produce a baked good that will rise, set, and taste the way he or she intends. Important in your ability to achieve that is having the right equipment and an accurate oven, and by avoiding overmixing or overbaking. Recipes don't have to be followed dead on, but if you stray by more than about 20 percent, you risk disappointment. Keep in mind, too, that not all recipes work in the first place, and it's hard to tell that... see more

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