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Pillsbury: The Complete Book of Baking

87 ratings by Goodreads
ISBN 10: 0670847682 / ISBN 13: 9780670847686
Published by Viking Press, New York, New York, U.S.A., 1993
Condition: As New Hardcover
From First Choice Books (Coeurd'Alene, ID, U.S.A.)

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About this Item

Oversized 512pp including index Bakers claim this is the best baking book ever! Hundreds of easy-to-follow recipes with the nutritional content per serving, including calories, proteins carbohydrate, fat, and sodium Beautiful color photographs Dust jacket has small expertly closed tears on edge Because of the size and weight of this book-DOMESTIC ORDERS ONLY and only regular mailing is available. Bookseller Inventory # 82682

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Bibliographic Details

Title: Pillsbury: The Complete Book of Baking

Publisher: Viking Press, New York, New York, U.S.A.

Publication Date: 1993

Binding: Glossy Hardback

Book Condition: As New

Dust Jacket Condition: Very Good

Edition: First Edition

About this title


An illustrated, comprehensive guide to every type of baking, from cakes and pastries to muffins and breads, features step-by-step baking directions, nutritional information, low-fat variations, and cooking tips

From Publishers Weekly:

Sensible counsel on low-fat baking and the means to a more healthful diet can be found scattered through the pages of these 200-plus recipes for old-fashioned baked goods. Given the widespread success of low-fat commercial baked goods sold in supermarkets, there should be an equally wide audience for Pillsbury's compendium of cakes, tarts, quick breads, cookies, muffins and more. From the savory Gorgonzola biscuits, soft and crumbly with bits of the blue-veined cheese, to the delicately moist "Apricot Sunshine Muffins," many of the recipes can be mixed and baked in just under half an hour. Among the more flavorful and imaginative concoctions are the coriander corn muffins and the garden batter bread, with a rough crumb enhanced by chopped carrots, parsley and wheat germ. Too bad so many of the sweet bakery items seem somewhat repetitious: carrot drops, carrot raisin cookies, and carrot raisin and bran cookies each take a page, though the recipes are quite similar. Use of tropical fruits, such as mango, papaya and kiwi could have added more diversity to the sweet baking and pastry selections. However, this well-researched and informative book provides a welcome alternative to the rich indulgences of the usual holiday baking cornucopia.
Copyright 1994 Reed Business Information, Inc.

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Contact: Gretchen Gardner
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