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How To Bake Everything: Simple Recipes for the Best Baking by [Mark Bittman]

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How To Bake Everything: Simple Recipes for the Best Baking Kindle Edition

4.7 out of 5 stars 489 ratings

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From the Publisher

Editorial Reviews

About the Author

MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
 
Bittman has starred in four television series, including Showtime’s Emmy-winning
Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition.
 
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
 
Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of 
Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk. --This text refers to the hardcover edition.

Review

  "Bittman’s latest tome cements his position as encyclopedist of modern cooking. Here he focuses on the process of baking, presenting more than 2,000 recipes. It surprises no one that he inventories cakes, cookies, pies, breads, and all manner of pastries, but Bittman delves deep into less expected crackers and their cousins, flatbreads. He also gives instructions for fillings and frostings to top those baked items. Other nonbaked recipes embrace frozen desserts, sauces, and even some candies. Bittman’s gift is the ability to share myriad intelligent approaches to basic recipes, making one formula yield multiple results and encouraging readers to use their own imaginations. Tables and sidebars throughout offer equipment and technique tips. He even shows how to reformat standard recipes into vegan-friendly alternatives. In his quest to leave no baking question unanswered, Bittman advises how to repurpose burned cookies to ensure that even disaster can be salvaged. This compendium is the next best thing to having the master himself in the kitchen, and should be a staple for all public library collections."—Booklist (starred review)    "Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for “a number of easy twists” on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful “mix-and-match” charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There’s the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker’s pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn’t skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There’s nothing half-baked about this impressive omnibus as Bittman delivers the promised “everything” in an epic homage to baking."—Publishers Weekly   "Since How To Cook Everything (1998) and How To Cook Everything Vegetarian (2007) are two of my cookbook staples, I was excited to receive How To Bake Everything: Simple Recipes for the Best Baking (Houghton Harcourt. Oct.), the latest release from food journalist and former New York Times columnist Mark Bittman. From bakeware basics to getting started with brownies, pies, or breads, this work will provide bakers at all levels with something new. My husband has already tried a pound cake recipe, plus some frostings to go along with it. Naturally, I plan to experiment with more recipes while watching PBS’s The Great British Baking Show."—Library Journal   “Wow! Once again, Bittman shows that he’s unafraid of the big. He manages to take on ‘everything’ to do with baking without losing track of how simple, fun, and delicious it should be.”—Yotam Ottolenghi, author of Jerusalem, Plenty, and Nopi     “He’s taught us how to cook everything before, and now i --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B01I4FPJ0I
  • Publisher ‏ : ‎ Harvest; 1st edition (October 4, 2016)
  • Publication date ‏ : ‎ October 4, 2016
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 26342 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 1877 pages
  • Lending ‏ : ‎ Not Enabled
  • Customer Reviews:
    4.7 out of 5 stars 489 ratings

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Mark Bittman is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times number-one bestseller VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper and magazine in the United States, and has spoken at dozens of universities and conferences. His 2007 TED talk has more than four million views; in 2015 he was a distinguished fellow at the University of California, Berkeley. He is currently teaching at Columbia University’s Mailman School
of Public Health, editing Heated, an online food magazine, and writing a book about understanding food. He can be found at markbittman.com, heated.medium.com, @bittman on Twitter, and @markbittman on Instagram.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
489 global ratings

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Reviewed in the United States on October 26, 2016
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Top reviews from other countries

EV von Fleek
5.0 out of 5 stars Super useful as a Kindle book!
Reviewed in Canada on September 22, 2021
One person found this helpful
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ANNA G.
2.0 out of 5 stars Does not provide measurements by weight
Reviewed in Canada on November 27, 2019
3 people found this helpful
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Wanlambok Shadap
5.0 out of 5 stars A very good book at throw away prices
Reviewed in India on May 20, 2021
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Product Diva
4.0 out of 5 stars Great baking cookbook
Reviewed in Canada on July 9, 2022
comprasamazon
5.0 out of 5 stars Wonderful cooking book
Reviewed in Spain on January 5, 2021
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