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I enjoyed this book so much, I ended up giving it away and will have to order another copy. Maybe not as ground breaking as you could wish for, but great overview of different ingredients and what effect they'll have on your final product. Lots of good ideas, nice recipes with not too hard to get by ingredients (even for someone like me living in rural Denmark...). Really enjoyed it. Will buy again 😜
I'm an avid home cook and baker. I love making simple and healthy food for my family. We've dabbled with vegan, paleo, low carb, but we always come back to just eating healthy and being mindful of what goes in our bodies. We definitely like to indulge in delicious food and give ourselves some room to enjoy decadent dessert. The recipes in this book hits all of that and more!
I was a little intimidated by the NYT, Epicurious great reviews since I'm not a fancy cook. But I've been non-stop baking since this book arrived last week. My favorite so far has been the Pumpkin Olive Oil Brown Sugar Bundt Cake. So moist, perfect sweetness level and best thing, you'd never know that it was with no dairy and whole wheat. I then ventured onto Flourless Blueberry Muffin, gluten and dairy free. Again so delicious. My family has gobbled up all the latest baked goods. After having a good half dozen Mocha Chip Cookies, my eight year old said "just make the cookie part". My son lives on chocolate, so to hear him say that told me that even with healthy ingredients picky eaters will still enjoy these recipes. I've also made the Carrot Cake for a family gathering and it was a huge hit. My in laws were fighting to take home the leftover cake slice!
Each recipe is filled with great tips and personal antidotes that makes you feel like you're baking with a friend. Photography is absolutely beautiful. Almost every recipe has a photo. I wish though that every recipe had a picture. Ms. Ko is great at explaining why certain flours were used, or how she was able to achieve particular textures and tastes with different ingredients. She also has suggestions on which brands to use for some of the ingredients, which is quite handy since I'm all about researching best products.
I can't wait to bake more and I'm sure my friends and family can't wait either. Get this book people, or find a friend who has it (like me) to bake some of these deliciousness for you!
I was excited to get Better Baking because finally a baking cookbook that has healthy ingredients (using coconut or grape seed oil, spelt or wheat flour, and fresh ingredients), I can feel good about making and eating them at the same time. This cookbook has recipes for your vegan, gluten-free, and 'I eat everything friends and family'. There are several things I appreciated about this book:
1) The book starts out with informative tips on the type of flours (she’s also categorized the grains by gluten content!), nuts and seeds, ingredient substitution, and equipment. I also love that with each topic/ chapter, it gives you specific tips on how to perfect the end result.
2) The recipe instructions are easy to follow and the ingredients aren’t difficult to find. But like all cookbooks, some ingredients may be seasonal. The carrot cake was a success and super moist!
3) Another bonus is the HUGE variety of recipes to choose from. It doesn’t just cover cookies, cakes, tarts, and muffins. It also has cracker recipes (crisps and thins) ,- (both which I’m excited to try for my next charcuterie plate), granola, and other desserts such as mochi, candied nuts, and baklava!
4) I enjoy reading cookbooks and appreciate it even more when the author puts stories or facts about the recipe. It makes the recipe and the book more lively and colorful. She also informs you, on certain recipes, which ones you can make ahead of time and more importantly, how long you can store it for.
The tips and information the author gives is what makes this a great cookbook as it teaches you on how to be a better baker, make a dessert where you’re not afraid to eat it because you know it’s made with better and healthier ingredients, and the versatility on baked delicious goods. I highly recommend this book.
I am flabbergasted by the reviews for this book. I am an experienced baker and I bake multiple times a week. I often experiment with making recipes healthier by using whole grains, less fat and less sugar. I have made at least half a dozen recipes from this book and they were all terrible. The last one (the pumpkin spirals ) were inedible. I threw them in the trash. I cannot in good conscience recommend this book to anyone. My copy is going to Goodwill.
I came across this book as one of the NY Times 2016 cookbook picks. As a new mom, I'm just learning about the world of overly sugared snacks and nut-free requirements at my kid's daycare! For a new mom who doesn’t want too much sugar, hasn’t baked in years and is just adjusting to the craziness of being a mom and needs a simple, nut free recipe, this cookbook is awesome! I made the blueberry muffin tops for my son's daycare, and when I realized that the recipes are actually super easy, I also made the mexican chocolate button cookies for a gluten-free friend's birthday celebration. They were a hit!! I haven't baked in years but just reading the recipes was inspiring! Highly recommend for all parent's out there!
After some disappointing cookbook purchases, I had been trying to pre-screen cookbooks now before buying. Unfortunately, I couldn't find many recipes from Better Baking online, but decided to take the plunge anyhow. and I'm glad I did. All the recipes I have made from here are delicious and unique. As one reviewer mentioned, you might not have most of these ingredients in your kitchen to make spur of the moment baking, but that's ok. I don't mind finding certain specialty ingredients when the results are THIS GOOD. I'm excited to keep trying out more recipes from here!
I bought Better Baking based on a recent review in the New York Times. I am absolutely delighted with this book. The lay out is easy to read and recipes are written clearly, yet succinctly. Reading through the book, I couldn't find a single recipe I didn't want to make. The book is definitely oriented to a healthier (yet delicious!) style of baked goods that I could feel good about making. Though some of the recipes call for a wider variety of ingredients than the usual baking volume, I already have most on hand or could readily purchase them.
All too often, cookbooks have one brilliant recipe and a bunch of duds. Better Baking is remarkable because not only is it jam-packed with recipes, they are *all* amazing. Since I first got this cookbook three months ago, my family has been putting the recipes to the test. For each recipe we've made, we ask: 1) is it easy? 2) is it quick enough to satisfy an impatient four-year-old sous chef? 3) is it delicious? So far, after making nearly a dozen recipes from this book, they have all passed with flying colors! Some of our favorites are the "Lazy Day granola" (it has become quite the breakfast staple for us) and the blueberry muffin tops, which are just outstanding. Some of the recipes do require advance planning (you may need to order some of the more obscure flours online) but they have all turned out deliciously. Couldn't recommend this cookbook more highly!