The Golden Book of Baking: Over 300 Great Recipes by Carla Bardi and Rachel Lane and Ting Morris

  • Anzac cookies

    from The Golden Book of Baking: Over 300 Great Recipes The Golden Book of Baking by Carla Bardi and Rachel Lane and Ting Morris

    • Categories: Cookies, biscuits & crackers; Afternoon tea; New Zealand
    • Ingredients: all-purpose flour; desiccated coconut; old-fashioned oats; light corn syrup; butter
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Notes about this book

Notes about Recipes in this book

  • Pumpkin pound cake

    • chawkins on November 27, 2014

      With 3 cups of flour and 2 cups of pumpkin, I was real worried that the cake would turn out dense. But it turned out real nice, I was really happy with it. The process was somewhat unusual for an oil-based cake, they have you beating the oil and the sugar together, then adding the eggs one at a time, the same way you would with a butter-based cake where you cream the butter and sugar first. Both weight and volume measures were given, I used the wt measure for the pumpkin puree and volume measure for everything else.

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  • ISBN 10 0764162721
  • ISBN 13 9780764162725
  • Linked ISBNs
  • Published Oct 01 2009
  • Format Hardcover
  • Page Count 704
  • Language English
  • Countries United States

Publishers Text

This brand-new title in Barron's lavish series of palate-pleasing and recipe-filled Golden Books conjures up those wonderful pastry shops of Paris - rich with heavenly aromas and delights that gratify both the eye and the taste buds. The Golden Book of Baking presents 300 glorious recipes and color photos that guide home chefs toward perfection in the art of creating and enjoying the very finest baked delicacies. The kitchen-proven recipes are categorized as follows:

  • Cookies, Bars, and Brownies: raspberry delights, Bavarian apple cones, marbled cream cheese squares, and many more
  • Small Cakes: apple and pecan cupcakes, strawberry cream cupcakes, pecan and banana friands, and many more
  • Butter Cakes: basic pound cake, double chocolate pound cake, pecan crunch yogurt cake, upside-down apple cake, and many more
  • Layer Cakes: tricolored cake, Black Forest cake, strawberry cream gâteau, and many more
  • Pies and Tarts: lemon and lime meringue pie, chocolate and hazelnut tart, fruits of the forest pie, coconut cream tart, and many more
  • Pastries: almond bows, coffee éclairs, almond and walnut baklava, peach puff, and many more
  • Yeast Cakes: apple crumble kuchen, stollen, brioche, chocolate chelsea buns, and many more
  • Savories: scones, spicy Thai rolls, pepper and olive tart, ham and onion spirals, and many more


This book's team of three expert authors have graded their recipes for classic and modern baked delicacies on a scale of 1, 2, and 3 to indicate level of difficulty. Most recipes fall into categories 1 and 2, but adventurous home chefs who think they can match the expertise of Paris's finest pâtisseries are invited to test their skill by attempting challenging recipes like the Red Fruit Dacquoise layer cake, or a baking sheet filled with authentically French Chocolate Éclairs! The book's introduction includes important recommendations regarding ingredients, preparation methods, and baking equipment. More than 300 full-page, taste-tempting color photos show each baked delicacy, fresh from the oven and ready to serve and enjoy. This handsome volume features a ribbon place marker and gold-tipped page edges.

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