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Editorial Reviews
Review
"The King Arthur Baking Company‘s cookbooks excel at blending art and science to teach a rock-solid understanding of baking ingredients and principles. Their latest book, the revised The King Arthur Baking Company All-Purpose Baker’s Companion, reflects the team’s expertise on ingredients and techniques."
― Jill Lightner, The Seattle Times
"[T]ips and lessons are beautifully distilled throughout these fine-tuned recipes and extensive overviews covering the essential ingredients and techniques for whatever baking project you’re contemplating."
― Susan Puckett, The Atlanta Journal-Constitution
"The book is full of advice about the ins and outs of baking, from gathering ingredients and equipment to final assembly, and it explains, sometimes in great detail, how butter and flour and sugar and yeast all combine into glorious baked goods."
― The Takeout
"Bang the Bundt pans and make a joyful clatter with the cake tins, The All-Purpose Baker’s Companion is here. Hundreds of recipes, beautiful photographs, and clearly written instructions from the people we trust at King Arthur Baking Company. Whether you’ve been baking forever or are only just beginning, this is a book to keep within easy reach."
― Dorie Greenspan, author of Everyday Dorie and Dorie's Cookies
"The All-Purpose Baker’s Companion is what we have all come to expect from this beloved baking company: companionship and guidance and encouragement in our baking. Each recipe is more mouthwatering than the last; you can dive into this book with full confidence that your pastries will come out perfectly."
― Joanne Chang, author of Pastry Love
"Time to get busy, bakers. Apple slab pie! Toaster corncakes! Banana bread French toast! The All-Purpose Baker’s Companion is back and better than ever. From early morning muffins through post-dinner éclairs, this is the perfect guide for whenever creativity strikes. Sweet to savory, quick hits to show-stopping centerpieces, this Swiss Army–kitchen BFF walks you through the classics we all grew up with and the pastry-school staples chefs take years to master."
― Christina Tosi, founder and CEO of Milk Bar
"Speaking with the folks at King Arthur Baking Company is like visiting with a neighbor―they listen, and they care."
― Chris Kimball, founder of Milk Street
"King Arthur has always been a go-to source for all things baking, but in particular for solid explanations of baking science and reliable recipes that I turn to again and again. This book is packed to the brim with both: it offers everything a brand-new baker will need to get started but will also surely be on every seasoned baker’s bookshelf―well-loved and flour-dusted―for years to come."
― Erin Jeanne McDowell, author of The Book on Pie
"The All-Purpose Baker’s Companion is not only a great technique and recipe collection, but it truly captures the spirit of a lively, ever-growing tribe: the home baker community. This book is their voice, expressed in written form, but equally alive."
― Peter Reinhart, author of The Bread Baker's Apprentice
"In this updated version of the classic text, the bakers at King Arthur aim to help everyone become “a top-notch baker” by respecting tradition and embracing new concepts, such as gluten-free baking."
― Library Journal
"You'll learn to bake breads, cakes, and cookies that are delicious and consistent each time―plus, you'll build a solid foundation of baking knowledge that can help you make foods beyond the ones included here."
― Mental Floss
― Jill Lightner, The Seattle Times
"[T]ips and lessons are beautifully distilled throughout these fine-tuned recipes and extensive overviews covering the essential ingredients and techniques for whatever baking project you’re contemplating."
― Susan Puckett, The Atlanta Journal-Constitution
"The book is full of advice about the ins and outs of baking, from gathering ingredients and equipment to final assembly, and it explains, sometimes in great detail, how butter and flour and sugar and yeast all combine into glorious baked goods."
― The Takeout
"Bang the Bundt pans and make a joyful clatter with the cake tins, The All-Purpose Baker’s Companion is here. Hundreds of recipes, beautiful photographs, and clearly written instructions from the people we trust at King Arthur Baking Company. Whether you’ve been baking forever or are only just beginning, this is a book to keep within easy reach."
― Dorie Greenspan, author of Everyday Dorie and Dorie's Cookies
"The All-Purpose Baker’s Companion is what we have all come to expect from this beloved baking company: companionship and guidance and encouragement in our baking. Each recipe is more mouthwatering than the last; you can dive into this book with full confidence that your pastries will come out perfectly."
― Joanne Chang, author of Pastry Love
"Time to get busy, bakers. Apple slab pie! Toaster corncakes! Banana bread French toast! The All-Purpose Baker’s Companion is back and better than ever. From early morning muffins through post-dinner éclairs, this is the perfect guide for whenever creativity strikes. Sweet to savory, quick hits to show-stopping centerpieces, this Swiss Army–kitchen BFF walks you through the classics we all grew up with and the pastry-school staples chefs take years to master."
― Christina Tosi, founder and CEO of Milk Bar
"Speaking with the folks at King Arthur Baking Company is like visiting with a neighbor―they listen, and they care."
― Chris Kimball, founder of Milk Street
"King Arthur has always been a go-to source for all things baking, but in particular for solid explanations of baking science and reliable recipes that I turn to again and again. This book is packed to the brim with both: it offers everything a brand-new baker will need to get started but will also surely be on every seasoned baker’s bookshelf―well-loved and flour-dusted―for years to come."
― Erin Jeanne McDowell, author of The Book on Pie
"The All-Purpose Baker’s Companion is not only a great technique and recipe collection, but it truly captures the spirit of a lively, ever-growing tribe: the home baker community. This book is their voice, expressed in written form, but equally alive."
― Peter Reinhart, author of The Bread Baker's Apprentice
"In this updated version of the classic text, the bakers at King Arthur aim to help everyone become “a top-notch baker” by respecting tradition and embracing new concepts, such as gluten-free baking."
― Library Journal
"You'll learn to bake breads, cakes, and cookies that are delicious and consistent each time―plus, you'll build a solid foundation of baking knowledge that can help you make foods beyond the ones included here."
― Mental Floss
About the Author
King Arthur Baking Company has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).
Review:
4.7 out of 5
93.85% of customers are satisfied
5.0 out of 5 stars My first true cookbook. Tired of the school of YouTube like me?
Just amazing, jazzed up, or just plain classic recipes. Obviously immediately took off the book jacket because this will be used a LOT, just need to find the right protector for it. Very tired of phone scrolling and wanted a tangible object full of no nonsense tested recipes. Huge sections of techniques, what to do when adding certain types of grains, additives and fruits, well, basically everything a beginning to advanced baker needs to know. I am relatively familiar to baking, but I like to start with exact base recipes to the grams, then next time start changing things up. Had the book 24 hours and made brownies (amazing), Basic White loaf 101 (fantastic crumb, just firm enough for sandwiches, toasts perfectly, I mistimed warming my oven and overproofed by about 30 minutes, which created an “uglier” loaf, but that was my fault. Bake when dough is final proofed 1” above top of pan like it says, dumped the ingredients in my bread machine, ran the dough cycle, 1.5 hours later shape/pan/final rise/bake, very easy), and Japanese milk rolls (added a generous brushing of garlic butter and sprinkled seat salt out of the oven, they basically disolve in your mouth) have been using King Arthur’s Pain de Champange for my sourdough recipe for a month now (it’s not in the book but it’s fairly similar, and the proofing times are about perfect for my schedule, and I love it, have to bake 2-3 times a week, but I usually make a batch bread bowls). Easy enough recipes to start moving to much more complicated projects. Which I greatly look forward to, unfortunately couldn’t afford the other two, but ONE day I’m getting the collection!Now, my issues with the book:1. Already tired of hearing “I am gonna get SOOOO fat!”2. Im going to go broke buying ingredients. (I somehow stumbled on 5$ bags of KA bread flower on sale at Walmart… so I bought 30 pounds of flower… something I never saw myself doing.) Will have to either find cheaper alternatives or curb it to 2-3 new things a week unfortunately, but currently having tons of fun developing my passion for this skill.3. That’s about it, if you enjoy learning and baking just buy the book, you will not regret it.Update:Been baking as much as I can, with a combination of this book for techniques/base recipes, and variations of recipes from the site. From milk buns, different types of bread loaves, fudge brownies, cinnamon rolls, eclairs, sourdough to basic naan bread and zephyr pancakes. Going to have to start selling stuff on Facebook so I can buy more ingredients just to keep baking every day. Most of the pics are my first time making the recipe, and every time gets a little better. Hope to get a proper set of pans and the other two books someday. But still having fun a month later and reference the All-Purpose Bakers Companion almost daily.
5.0 out of 5 stars Baking Is An Expression of Love and Care
In 2003, the first King Arthur Flour Baker’s Companion Cookbook became a reality. I was in heaven, a company I revered, and one I followed closely, used their products, had given us a beauty of a cookbook. I have used it for these past 18 years. A little tattered and torn, but all there in black and white.And, now, 2021, we have the revised. and updated companion. The King Arthur bakers have been working on this cookbook. since 2019. What we have is 550:pages of 450:recipies, and so much more. Much has changed in these years, and this cookbook reveals that. But, it also maintains the basics of cooking and baking. This is a hefty book. Thrre are 15 new chapters. In the middle of the book are the photos, beautiful colored photos of the food. And,the more you dig in, the more you want to know.The introduction is followed by a chapter on measuring. This is all important in baking the correct weight. A kitchen scale is a must in. 2021. The table of contents includes every kind of baking. The recipes easy to read, the nutritional contents at the bottom of the page. Anything and everthing you might want to know is included. The cookbook is a worthy addition to your collection. You will use it everyday.Recommended. prisrob 03-03-2021The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
5.0 out of 5 stars Best book for a baker!
I absolutely love this book! This book is very detailed and will be an asset to a baker at any level of skill. I have used many of the recipes described in this book.. the only thing I would suggest is to add pictures of the finished product.
5.0 out of 5 stars Great Book
This is a great recipe book. I really like that the ingredients required in each recipe include the weight in addition to the volume.
5.0 out of 5 stars Clear and Concise instructions
Really Great comprehensive go to for all things baking. With the backup of a trusted brand of great products!
5.0 out of 5 stars Nice book
Arrived quickly in good shape.
4.0 out of 5 stars Good reference but with some caveats
Very good reference sections in this book. Ingredient weight chart, and high altitude tips are great. I was stymied by some of the recipes, though. For example, "White Bread 101" requires potato flour, which I could not find at any of the regular grocers and ended up having to order online. (could have substituted instant mashed potatoes for it but I have an aversion to food dust in a box - so the nonfat dry milk requirement didn't make me excited either). The recipe for English muffins in this book is different than the KA recipe online - results were similar though. And don't ever substitute flour for Instant ClearJel unless you want the biggest runny fruity mess you've ever had in your kitchen.Take heed at using your kitchen scale to weigh ingredients rather than measure - if for no other reason than the teeny tiny fractions are really hard to see sometimes without a magnifying glass.
5.0 out of 5 stars AMAZING
Don’t hesitate to buy this. This book has SO MANY amazing recipes! Their trifle recipe is to die for. It’s a labor of love to make, but it is so worth it and the recipe is very easy to understand. I have tons of cook books and this is one of my favorites, hands down.
Buen libro con muchas recetas
Me gusta que hay varias recetas, pero no me gusta que 50 páginas estaban dañados.
المحتوي جيد
جيد للتعلم و اكتساب المعرفة
Classic baking recipes I miss
This cookbook has come in very handy for me. It contains hundreds of classic American baked goods, just what I was looking for. I love that the ingredients are shown in grams and the conversion charts on the first few pages are incredibly useful as well for someone like me who is adapting to the metric system. Keep in mind that there are not a ton of pictures in this book, so if that’s something you need this is not the book for you.
Easy to follow recipes. I'm happy with my baking achievements.
My first triumphant bread was "The Easiest Loaf of Bread You'll Ever Bake," a King Arthur Flour recipe I found through Google.I immediately loved the simplicity of the ingredients, the friendly way the recipe was written, and all the tips and tricks that helped me bake this successful loaf.Thank you so much, King Arthur Flour company!!!Being 40+, I've realized that I can bake.After more than a year of starting to bake, I still in awe of myself.Without hesitation, I bought the new King Arthur Flour All-Purpose Baker's Companion on the day I saw it on Bolo.I've already baked 101 Bread, Carrot cake and Lemon Zucchini muffins.The recipes in the book, just like the recipes on the website, are written in an easy-to-understand, friendly-explained and supportive way.The book contains not only the recipes but practical information about baking ingredients and tools.There are some photos in the book, but not how modern cooking boos present them.All images are gathered together separately from the recipes they belong to.I'm so happy that I have this book.I feel so encouraged after every successfully baked recipe.I wish that King Arthur Flour's online store could ship to Canada or sell their products on Bolo Canada.
You're baking bible!
An excellent, comprehensive book for all your baking needs. Well written, with clear, easy to follow directions and terrific information on flour types, equipment, techniques, etc. . I have tried quite a few recipes in the book and have yet to be disappointed. It has become a favourite baking book of mine, and I've almost memorized the Classic 100% Whole Wheat Bread and the Golden Focaccia recipes because I make them so often.
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The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)
BHD24681
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Product origin: United States
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