Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) by Anna Olson

  • How to separate an egg (page 32)

    from Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) Anna Olson's Baking Wisdom by Anna Olson

    • Categories: Egg dishes; How to...; Vegetarian
    • Ingredients: eggs
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Notes about Recipes in this book

  • Salted butter caramel sauce

    • stef on February 12, 2024

      Good step by step instructions. Flakey salt is used.

  • Classic pie dough

    • stef on July 30, 2023

      The pie dough was easy to work with. Baked up buttery and flaky

    • averythingcooks on April 24, 2025

      While combining the veg oil & flour etc before cutting in the butter, I was skeptical BUT a little voice in my head was countering with "trust Anna, you know you trust Anna" and yes...this is a lovely pastry dough. It came together easily & rolled out beautifully. Because it topped pot pies destined for the freezer, I baked some scraps for a taste & it is everything she promised.

  • Bacon, beer & mushroom quiche

    • stef on August 22, 2023

      This is a very good quiche which takes a little longer to make. A mirepox of onion, grated carrot and onion is sauted and them simmered in wheat beer. This is spread at the bottom of partially baked tart. Bacon and cheese is sprinkled on top and cream and egg poured over. I made Anna's classic pie dough. We loved it and will repeat.

  • Brown butter pecan pie

    • lkgrover on April 02, 2024

      Excellent pecan pie; not overly sweet (which I think is a common problem for pecan pie).

  • Basque cheesecake (burnt cheesecake)

    • stef on February 12, 2024

      A decadent cheesecake. So creamy and smooth. Very clear instructions. Took 60 minutes to bake.

  • Milk chocolate orange mousse

    • lkgrover on July 24, 2023

      Excellent, smooth chocolate-orange mousse (or American-style pudding?) I decreased the orange liqueur to 1 tsp for a mere hint of liqueur.

  • Chewy brownie cookies

    • lisel26 on December 08, 2025

      I used semi sweet baking chocolate because that's what I had and they were delicious and well received. Definitely brownie vibes in cookie form.

    • averythingcooks on December 14, 2025

      I used a mix of semi sweet & 70% dark chocolate for melting, semi sweet chips and yes...these are good. My one issue was bake time...I should have pulled them at the minimum 8 minutes because, although still soft & chewy, the bottoms ended up darker than I liked.

  • Sugar cookies with sprinkles

    • stef on July 04, 2025

      A nice crisp sugar cookie that isn't too sweet. Next time will bake right away. Dough got very hard with refrigeration

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  • ISBN 10 0525610979
  • ISBN 13 9780525610977
  • Linked ISBNs
  • Published Mar 14 2023
  • Format Hardcover
  • Page Count 472
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

The answer to every baking question you've ever had (and many you haven’t yet), plus over 150 triple-tested recipes—both savoury and sweet—for bakers of all skill levels. In Baking Wisdom, Anna shares a career’s worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will truly get inside Anna’s baking brain to learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker.

Whether you want to perfect your pie dough or dedicate your weekend to assembling a masterpiece Torta Setteveli, there is a recipe in Baking Wisdom for you:

Baking Essentials ? Pies & Tarts ? Pastries ? Cakes ? Custards & Creams ? Confections ? Cookies & Bars ? Breads.

Within each chapter, Anna’s perfected recipes are grouped together by commonly shared technique or principle, so you can see how one foundation recipe can be built upon to create many more complex creations. In every one of her perfected recipes, Anna leads the way with notes of baking wisdom included directly in each recipe’s method. And she does this all with one goal in mind: to help you achieve the very best baking results every time.

Also included is extensive advice on topics such as baking ingredients, tools and actions, as well as numerous step-by-step how-to guides for all types of baking techniques. If you’ve ever wondered how to separate an egg, or frost a cake, or temper chocolate, the answers are here. And if you’re interested in a deeper understanding of how and why ingredients behave the way they do in baking, or the impacts of altitude, or even how to calculate butterfat content, there’s a whole section dedicated to the science of baking, too.

Baking Wisdom is a must-have collection of baking recipes, techniques and advice, and is Anna’s most comprehensive cookbook yet.

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