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How to Bake Everything: Simple Recipes for the Best Baking by Mark Bittman

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Banana bread

    • IvyManning on November 01, 2016

      Who ever heard of a banana bread recipe without any cinnamon or any other spices? The headnote promised not-too-sweet bread, but we found it to be sticky sweet and bland at the same time.

  • Blueberry muffins

    • IvyManning on July 07, 2018

      Don't use the blueberry version of this recipe! It produces rubbery, flavorless muffins. So embarrassed I served this at a brunch ! I'm pitching this book and Bittmans baking book. I've just had far too many dud recipes from him.

  • Banana oatmeal chocolate chunk cookies

    • julesamomof2 on February 05, 2018

      Disaster--this recipe was obviously not tested. With no flour, it was a liquidy mess.. I could tell they weren't going to work, so I kept adding flour until they became a decent consistency, around 6 tablespoons. I like the fact that he offers a lot of variations on base recipes, but not if they can't be trusted.

  • Beignets

    • lou_weez on April 15, 2017

      These doughnuts reminded me of the ones my Nonna used to make. Really delicious with a mug of hot chocolate. They do need to be eaten on the day they are made, so we halved the recipe and still had 20 little sugar coated spheres to get through!

  • Vegan peanut butter cookies

    • Kmatazz on July 30, 2017

      Made the vegan version - very good. I would add the chopped peanuts next time - did use crunchy peanut butter. A little larger than suggested - took 3 minutes longer.

  • Cinnamon-spice crazy cake

    • jchern on April 09, 2017

      Messing around again. Used 1 1/4 c white whole wheat flour and 1 cup regular; cut sugar by 1/4 cup. Added a shot of espresso as part of water and used olive oil. Only really new for me was the slightly less sugar and the espresso--done that with chocolate version but not spice before.

  • Challah

    • Niemie on March 27, 2017

      Braid the loaf loosely, otherwise it will tear. Also, proof at least 2 hours after the final shaping. Consider baking at 325 to avoid too much oven spring.

  • Socca or farinata

    • mjes on April 23, 2018

      Not that there is much variation in socca recipes, but this is the one I chose to start my grandnephew on. It is very well written for a beginning cook to follow. It is especially useful because of Bittman's related uses for the socca once it is done. Don't laugh, I was introduced to socca in a flatbread and crackers course that failed to discuss uses.

  • Afghan snowshoe naan

    • trmarvin on May 17, 2017

      If you decide to make this early enough in the day, for very little work you can have an outstanding addition to a dinnertime curry. It requires two rises of 2-3 hours each (one for the sponge and one for the dough), as well as 30 minutes after shaping. It all comes together in the food processor with a little hand kneading - a fun technique. My three young children devoured these two very large loaves and even tried a little tikka masala. I chose this version of naan because it does not have any dairy in it; it's a lean dough.

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Reviews about this book

  • Food52

    Mark Bittman's the man whose taught us all how to cook everything. Now, he's teaching all of us how to bake. Phew!

    Full review
  • ISBN 10 0470526882
  • ISBN 13 9780470526880
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 768
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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.


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