9780060168193

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The necessary ingredient for successful baking every time, this one-volume baking "bible" has more than 400 recipes, color photographs, precisely illustrated techniques, and tricks of the trade for the entire range of baked goods.

"Baking can be...daunting...But not with 'How to Bake' on hand. Not much is missing from this user-friendly, 457-page volume of instruction and excellent recipes that invite good baking techniques...a guide for everything from a simple focaccia to an elaborate hazelnut and almond dacquoise."

Florence Fabricant, New York Times, 12/13/1995

"...the low-fat pumpkin muffins are light and spicy and much better than low-fat baking often produces. The breads...are represented here in good range. The often-used sweet crust for tarts and pies is delicate. In general, the novice baker seems to be in good hands."

Richard Flaste, New York Times Book Review, 12/03/1995

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