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Williams-Sonoma Essentials of Baking: Recipes and Techniques for Successful Home Baking by Cathy Burgett and Elinor Klivans and Lou Seibert Pappas and Chuck Williams

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Notes about this book

  • PatriciaAnn on August 12, 2013

    Made the Classic Sponge Cake which I turned into a Victorian Sponge Cake and received raves from everyone. These world travelers said it was the lightest most delicious sponge they ever ate. Sifted the flour 5x and substituted superfine for the granulated sugar. Once baked and cooled, cut cake in half, brushed it with a homemade cake syrup in which I substituted 2 Tbsp. of Chambord for the 2 tsp. of vanilla and then layered seedless raspberry preserves and then homemade whipped cream. Placed the cake top on and gave a dusting of confectioners and garnishes of whipped cream and fresh raspberries. Will make again.

  • cpauldin on January 05, 2012

    This book has beautiful and helpful photographs.

Notes about Recipes in this book

  • Orange madeleines

    • Susan_F on March 16, 2014

      Lovely cakes but very little orange flavouring comes through. Even so, they didn't last long at all!

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  • ISBN 10 0848732588
  • ISBN 13 9780848732585
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

This information-packed volume opens with detailed descriptions of equipment - both the basics and tools for the more ambitious baker. All the standard baking ingredients are then explained, along with helpful tips on how to work with them. A handful of fundamental baking techniques follows, each one presented in an illuminating series of step-by-step photographs and text.

Next come eight chapters filled with more than 130 recipes, ranging from everyday baking powder biscuits to celebratory layer cakes to elegant custard-filled éclairs. Each chapter introduction includes such information as how to choose the right baking pan, how ingredients work together, and what problems might arise and how to solve them. Some chapter openers also feature step-by-step photographs and text that explain techniques specific to the subject at hand, such as how to knead bread dough, how to frost a cake, or how to fold puff pastry. Many individual recipes include invaluable instructional photographs as well.

A collection of favorite sauces, fillings, frostings, and glazes and a glossary complete this indispensable volume, leaving the reader fully prepared to heat up the oven and begin baking.

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