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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur Flour

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Notes about this book

  • Eat Your Books

    2004 James Beard Award (Cookbook of the Year)

Notes about Recipes in this book

  • The simple but perfect pancake

    • milgwimper on September 18, 2014

      This was nice, and easy to make with kids. It is also pretty forgiving. We made these years ago and I remember being enthusiastic after eating them, but I might have to go back into the kitchen and try these again.

    • twoyolks on January 10, 2016

      These are simple but flavorful and easy pancakes.

    • rionafaith on September 19, 2016

      p. 3 -- The title is accurate. Easy to halve the ingredients to feed only two people, and the batter is a perfect consistency (I often find them too thick for my taste and end up thinning a bit with more milk -- not so with this one). Good basic recipe.

  • Zephyr pancakes

    • milgwimper on September 18, 2014

      These were great, but the first time I made these I did not have cream and used evaporated milk. Still came out well, but the cream makes it richer.

  • Gingerbread pancakes

    • twoyolks on December 17, 2016

      These were really good, gingerbread pancakes. The gingerbread flavor is strong enough to taste but doesn't overwhelm the rest of the flavors. These do burn very easily so cook quickly over a lower temperature.

  • Classic buttermilk waffles

    • Foodiewife on April 24, 2016

      I have made many waffle recipes, but this one has moved up, pretty high on our list of faves. I used all-purpose flour instead of pastry flour. If I'd had pecan meal, I would've added it. The waffles were super tender. I served our with a homemade blueberry sauce. Once again, KAF has a winning recipe.

  • Crunchy cornmeal waffles

    • Foodiewife on April 30, 2016

      I'm researching investing in a good waffle maker, because I like mine crispy on the outside and tender in the middle. My waffle maker doesn't allow me to adjust the temperatures. I thought I'd try this recipe out, hoping for a crispy exterior. These are easy to make, and I did add vanilla to the batter. I found the mixture to be a little thick, so I added a splash of whole milk. These were good, but the consensus is that these taste like corn muffins. Not a bad thing, but maybe a raspberry coulis sauce might've made these a bigger hit. I think they'd be fun to try as the savory version offered in this recipe.

  • Pumpkin praline waffles

    • twoyolks on December 10, 2016

      These are very heavy on the pumpkin pie spice but not as heavy on the pumpkin flavor. The spice dominates the other flavors. They also don't really become crispy which is disappointing.

    • BookishMa on April 14, 2013

      Give them enough time to cook--they look dark but that's the ingredients. Served with apple butter, strawberries, and local maple syrup. Divine.

  • Sourdough waffles

    • twoyolks on January 16, 2017

      These were very sour without any more complex flavors there. The combination of sourdough and buttermilk (also sour) is an odd choice.

  • Parisian street vendor crêpes

    • milgwimper on July 02, 2014

      Made this which way to sunday. We got tired of paying for crepes downtown and tried this recipe with our favorite fillings and for 3 days had crepes breakfast, lunch and dinner.

  • Carrot-ginger-raisin muffins

    • gstaples on October 16, 2011

      These were quite good and light, didn't add raisins this time. But will make again, might try with some pineapple or coconut or both. Did add some cinnamon and nutmeg. Also grated about 2 teaspoons of fresh ginger and not the ginger that it called for.

  • Banana chocolate chip muffins

    • vickster on March 05, 2015

      Delicious muffins! But mine stuck in the pan and then most of the tops came off. Not sure why because the pan seemed plenty greasy. Probably will use liners next time.

    • emiliang on April 27, 2013

      Used semi-sweet mini chocolate chips. Nutty, sweet, tangy. Superb.

  • Cinnamon puffs

    • twoyolks on June 28, 2016

      The topping for the muffin is quite good. However, the muffins themselves don't have much flavor and none of it is cinnamon. The large amount of nutmeg in the muffins adds an unpleasant acrid note.

  • Classic blueberry muffins

    • rionafaith on July 09, 2016

      These are very light, moist, and cake-like. Mashing some of the blueberries before adding them to the batter is a unique touch -- though I used frozen berries that were only partially thawed so it was a little hard to mash them up. I used buttermilk instead of regular milk cause that was all I had in the fridge, but it was fine. I did fill the muffin liners to the very top as the recipe states, but they did run together a little bit as they rose so I might be a little more careful with that next time. Still, it was no big deal. I also sprinkled the optional cinnamon sugar on top of the muffins before I baked them and added a little bit more once I pulled them out of the oven.

  • Spiced peach muffins

    • autonomatic on August 30, 2013

      The texture is a bit weird right out of the oven (probably from juice from the peaches), but they're pretty good after sitting overnight.

  • Banana bread

    • Barb_N on April 29, 2018

      Great back pocket recipe as long as there are bananas in the freezer. Subbed in some buckwheat flour as I was low on AP flour but 2/3 c was not enough to be detectable. Added in chocolate chips. If there’s any left after today, I’m looking forward to the banana bread french toast!

    • milgwimper on November 29, 2011

      Very good banana bread. I use this or the one in Cook's Illustrated. I think they are somewhat similar. I like the texture of the bread.

    • clkandel on October 29, 2014

      Very light texture, especially for a quick bread.

  • Pumpkin chocolate chip bread

    • twoyolks on November 17, 2015

      This pumpkin bread focuses on the pumpkin and not the pumpkin spice. The chocolate chips provided a nice contrast to the pumpkin. I omitted the walnuts but they would complement the bread nicely.

    • laurenlangston on September 17, 2017

      Used (sunflower) oil instead of shortening, toasted pumpkin seeds instead of walnuts/pecans. Measured all by weight. Very good standard pumpkin quickbread recipe, super moist. I really like the flavor of the sunflower oil but it could be off-putting to some. Raisins would also be good in here.

  • Walnut-strawberry quick bread

    • Rachaelsb on January 02, 2014

      Yum but sweet --will definitely try with rhubarb.

  • Bacon cheddar cornbread

    • rionafaith on July 24, 2016

      This was pretty good but didn't blow me away. It wasn't as bacon-y as I'd hoped for, despite the fact that I put in more like 8 or 9 slices instead of the smaller amount called for. Maybe it would be better with bacon fat instead of the oil? We have lots left over, so I'm hoping it will freeze okay.

  • Herbed beer bread

    • oddkitchen on January 15, 2013

      As quickbreads go, this one tastes just fine. The recipe (like all KAF recipes, it seems) calls for an unnecessary amount of sugar, which the bread would just be better off without.

    • twoyolks on August 08, 2015

      This was edible but just wasn't all that good.

  • Crumb coffeecake

    • twoyolks on April 25, 2016

      This is close to a perfect coffee cake. It's rich and flavorful without overdoing it. The crumb is actually taller than the cake itself.

    • milgwimper on July 02, 2014

      This was a simple and delicious cake. We couldn't get enough!

  • Apple crumble

    • milgwimper on July 02, 2014

      This was simple and delicious. Well received by family who do not like pies!

  • Peach or apricot clafouti

    • twoyolks on July 11, 2016

      This was really good. There's just enough sugar to compliment the peaches and minimize any tartness. It reminded me of a peach pie without the crust. I tried to make this in a spring form pan which partially failed as the filling was too liquidy and leaked out. Vanilla extract is listed as a substitution for almond extract.

  • Vermont oatmeal maple-honey bread

    • twoyolks on November 09, 2015

      The bread has good maple and oatmeal flavor. It was a bit sweeter than I'd like. The crumb makes it a bit difficult to slice.

  • Cheese bread

    • rionafaith on June 30, 2016

      p. 211 -- Made w/ spicy habanero cheddar...Yum! But will have to bake longer next time... still doughy after 40 mins.

  • Soft rolls

    • twoyolks on May 16, 2016

      Really good, basic sandwich rolls. They were substantial enough to be used for a sandwich but not so substantial as to be tough to eat. They had enough flavor to compliment the fillings but not overpower them. I made 8 rolls out of the recipe (approximately 4 oz. each). I also spread melted butter on the rolls after baking them. They did take closer to 25 min to bake than the 15 min specified in the recipe.

  • Beautiful burger buns

    • mamacrumbcake on April 09, 2015

      These are the fastest, disappearing rolls. My kids will eat them plain, they are that good. Don't leave out the onion powder!!!

  • Now or later pizza

    • annieski on July 10, 2016

      Great recipe. This is my go-to. It's easy to halve or double. I replace the suggested dough enhancer with instant potato flakes.

  • Challah

    • emiliang on January 25, 2015

      Tried my hand at making a challah loaf for the first time. It came out VERY GOOD. Used melted butter instead of the oil. Baking time was about 35 minutes on a cast iron sheet.

  • Soft molasses cookies

    • oddkitchen on January 15, 2013

      Highly recommended -- just like the ones "mom" used to make. This can also be successfully veganized.

  • Faux-reos

    • swordfern on January 26, 2017

      I made each cookie ball 7 grams, flattened to a bit less than 1/8th inch, and baked for exactly 18 minutes. I stuffed my fauxreos fairly generously and had a small amount of filling left over. Don't use cocoa when flattening the cookies - it will make it difficult to cleanly fill the cookies once they are baked!

  • Carrot cake

    • sgump on November 30, 2011

      Lovely! Reduced eggs from 4 to 3; replaced 1 cup oil with 1 cup unsweetened applesauce; used a scant 3/4 cup brown sugar + a scant 1 cup granulated sugar for the sugar; added a few drops of coconut extract (along with the vanilla); and used all the add-ins: chopped walnuts, shredded coconut, crushed pineapple, raisins (plumped in apple cider: some of the excess was intended to compensate for the missing egg)--plus a grated Golden Delicious apple. Baked in a rectangular aluminum pan at temperature and for time listed. Browned nicely and pulled away from the sides of the pan upon cooling. Prepared a frosting of cream cheese, a touch of butter, and apple cider (reduced to a syrup with a cinnamon stick: I stirred about 1/3 cup granulated sugar into the syrup at the end so I wouldn't have to forage for the powdered sugar). Moist, flavorful, and quite delicious! Will make again, I'm sure.

  • Ginger syrup

    • Piebaker on June 13, 2016

      Very good syrup. Took a bit longer to cook than stated.

  • A very light fruitcake

    • vickster on December 28, 2013

      My first attempt at fruitcake, and it was delicious. I used a variety of fruit: candied cherries, candied pineapple, a container of "fruitcake fruit", currants. Also added walnuts and brushed cakes with brandy.

  • Lemon-glazed pound cake

    • autonomatic on November 23, 2013

      Very lemony and rich. Batter is somewhat stiff and difficult to work with.

  • Classic cheesecake

    • emiliang on July 07, 2013

      Yep, this is the best. Made it four or five times -- always comes out great. Especially with Fertig's spoonable strawberry preserves.

  • Milk chocolate cream pie

    • Globegal on March 15, 2016

      Made this in celebration of Pie Day - 3.1416. I'm not used to making custard. This was simple and creamy. Put extra in cups. Prefer it as a pudding. I did change it,though. Used about 1/8 tsp Fiori di Sicilia in a teaspoon and then added the vanilla. Whipped my own cream for 1 slice. Didn't seem to add anything but canned whipping cream may be worth a try. Didn't get all the chocolate melted but liked the few tiny slivers of chocolate.

    • twoyolks on March 16, 2017

      The custard had a really good, well-balanced chocolate flavor. However, it never fully set so it was more like pudding in a pie shell than an actual cream pie.

  • Chocolate-pecan pie

    • Nancith on August 16, 2014

      This pie is very easy to put together, and tastes somewhat like a standard pecan pie with chocolate chips added. It was not a very attractive pie before being cut into as the top became mottled and brown, looking over-baked even though it wasn't.

  • Quiche bites

    • emiliang on December 26, 2012

      These mini quiches look very impressive and can be baked well ahead of serving time. In fact, they taste better when completely cold. Make sure that you roll the dough really thin -- otherwise it doesn't leave much room for the filling. I substituted fresh chives for the sauteed leeks, and smoked whitefish for the trout. Next time I will add a bit of salt to the filling, though. The index on eatyourbooks calls for cream cheese, but that is a mistake. The recipe doesn't call for it.

    • rionafaith on June 30, 2016

      p. 472 -- So I only loosely followed this recipe, which was probably for the best. Did not use trout/salmon and leeks as filling (though that sounds great too!), instead went Lorraine-inpired with ham and bacon. Found the quantities were very off -- the double batch of dough only made ~30 mini quiches in a regular size muffin pan. I only made half the egg custard and it was more than enough. Also only needed about 1/4 lb of cheese, rather than the full pound the recipe calls for (whaaaaat?). These stuck to the pans A LOT even though I buttered them well. Still, a decent base recipe to play with.

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  • ISBN 10 0881505811
  • ISBN 13 9780881505818
  • Linked ISBNs
  • Published Sep 29 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Countryman Press Inc.

Publishers Text

2004 KitchenAid Cookbook of the Year


From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.

Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes - from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.

For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen.

You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro.

The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy.

King Arthur Flour is the largest single educator of bakers in the world. More than one million students have gone through King Arthur's seminars, hands-on classes, and online courses. The company is recognized as the home baking authority by nationally recognized food writers, cookbook authors, chefs, food personalities, restaurant owners, and home bakers. These recipes have been created by the many experienced bakers at King Arthur Flour in Norwich, Vermont, and are the final result of decades of development and adjustment. Every recipe has been thoughtfully created, then rigorously tested and retested in King Arthur Flour's kitchens.



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