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The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes, by Jessica Reed
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About the Author
JESSICA REEDis a writer, a baker, an artist, and a historian. She lives in Brooklyn with her husband and their daughter.
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Product details
Hardcover: 112 pages
Publisher: Clarkson Potter (March 21, 2017)
Language: English
ISBN-10: 0451495748
ISBN-13: 978-0451495747
Product Dimensions:
5.3 x 0.7 x 7.3 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#234,636 in Books (See Top 100 in Books)
I read about this book, a month or so back, and immediately pre-ordered it. As someone who uses a milligram scale for spices, this was right up my alley.The book does an excellent job of putting myriad ingredients into grams -- whether that's common ingredients or otherwise. A large egg is 30 grams white and 18.6 grams yolk. One cup of "commercial" (very specifically) graham cracker crumbs is 130 grams. Now we know.Where the book falls a little short is on precision. As mentioned, a large egg is 30g/18.6g white-to-yolk, but the author gives total out-of-shell weight as 50 grams. So is it 48.6g or 50g? That matters. And other ingredients, like baking soda/powder, are expressed in whole grams vs. decimals -- a level of precision those ingredients require. If I treat a teaspoon of baking soda as 4.80g, then there's little variance in my recipes. If I treat it as 5g and use a gram-sensitive scale, then I might end up with 4.5g or 5.5g. A 22% swing affects the final product.With some updates, this should become the bible of baking weights.
Essentially, this slim little volume is an abbreviated "how to" of home baking. The less experienced you are, the more important it becomes. It's not a recipe book, but it contains a dozen basic recipes that can be altered to create different cookies, muffins, cakes, frostings and fillings. It's not a technical manual, but it tells you how to do things that you thought you knew how to do; like how to cut a cake into equal pieces (I know, I thought I knew how to do that too). It tells you what to do if you don't have buttermilk and are faced with a recipe that calls for it. It explains how you adjust a recipe if you don't happen to live at sea level (which published recipes assume you do). It contains page after page of conversion tables for weight and volume in ounces, grams, cups, pounds and kilos; all in one single place so you don't have to dig through post-it notes, 3 x 5 cards, or wherever you keep those conversions that you might only need once. In other words it answers all the questions that the glossy coffee table baking books couldn't be bothered with. It simplifies the organization and practice of baking when other books seem to go out of their way to complicate the process.The book has no photographs and relies on simple line drawings when illustration is called for. There's only 112 pages, but the information contained therein is worth it's weight in gold. The bookbinding qualities are surprisingly elegant and even include a ribbon marker so you don't lose your place when at work over a mixing bowl. It's not flashy or inspirational, but just about every home baker will find it absolutely essential.
Tried making sourdough starter, used 130 grams of wheat flour, like the book says, and its not working. Contact King Arthur Flour.. a cup of wheat flour should be 113 grams, not 130. And all-purpose is 120 grams, not 125. Check a couple others, a LOT of your conversions are wrong. I wish I would have found out in time to get my money back. Doesn't even deserve the one star.
I was so excited to receive this book! I love the details of baking and the precision of grams just makes me feel happy. We are gluten free and transposing recipes is always a crap shoot. She even mentions Cup4Cup, which is the GF flour we often use. I'm looking forward to trying some of her recipes GF from the back of the book!
Loved everything about this book except for two major functional flaws.1. This should NOT be a hardback. It should be spiral bound with laminated pages. Sure, it wouldn't be as classic and sophisticated looking, but it would be way more functional.2. Do not buy the kindle version. Many of the headlines can't be read because they are either in white ink or some technical issue. ie in the flour section, you can't see any of the names of the types of flours.
Absolutely perfect for our baking needs! Living in Colorado, altitude is a constant problem when baking, and this book has am altitude adjustment table on nearly the first page, so all the perfect measurements and recipes are easy to use. A+++
Waited for this essential guide with great anticipation and am thrilled to have my copy! Makes conversions so much easier and already tried a couple of the recipes. Wonderful!!!!
As someone who loves to bake & prefers to measure by weight I keep this handy and refer to it often. I've only tried a few of the recipes and found them to be decent. I love that this is such a handy resource, all my measurements converted and basic recipes with many variations listed. I have an entire bookshelf full of cookbooks, but it I could only have one it would be this one (barring sentimental value on some of the others).
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