Baking Illustrated book giveaway
I think beginners are always intimidated by baking because of the warnings attached to this genre of kitchen-ness regarding precision.
I’m going to come out and admit that I’m an imprecise baker. I scoop in my measuring cups and often don’t finger sweep. I pour and pinch to my inaccurate-heart’s desire. I’ve only started writing down modifications and deviations since things started going so well gastronomically and people asked for the recipe. Granted I’ve taken much from Harold McGee’s brilliant oeuvre and made a point to understand why things will work or not work.
My kitchen journal is my go-to resource for remembering the trials, errors and mostly delicious successes that have happened in my oven. While I don’t make particularly finicky things that are likely the reason for all the precision-mongering, I think even you naysayers can learn to bake a slew of things without fears of failure harassing you along the way. Breads, muffins, pies and cookies have been forgiving to my speculative ventures.
The awesome folks over at America’s Test Kitchen have offered up a few books from their well-stocked library for me to give to you, my dear readers! I’m starting with one of my personal, all-time fave kitchen resource books.
What I love most about this book are the great illustrations and photos of wrong vs. right. I know ‘Illustrated’ is the title of the book and all, but seriously, what beginners need the most are visuals, if not a hands-on tutorial. This book is full of great input for whatever projects you dare undertake, plus fab tips and tricks to ensure success.
Enter to win a free copy for your kitchen bookshelf by leaving a comment on this post by midnight EST Thursday, April 7 answering the following question: What baking project(s) intimidates you the most?
Per shipping restrictions at ATK, we must extend this giveaway opportunity to US residents only (sorry my fine foreign friends)! One winner will be selected via Random.org on Friday April 8. If you don’t leave your email address in the little box that asks for it on the comment form, I’ll skip you and grant it to the next randomly-generated winner.
Kate
Thanks everyone for entering! Congrats to lucky number 98, Jen of Georgetown, TN.
Reader Comments (163)
Macarons. I'll conquer them one day!
I am most intimidated by pie crusts. I've only made one from scratch...and it didn't go well!
I bake often for family and friends, but I'm intimidated by using things such as phyllo dough or making French bread, croissants, or other "layered" type items. I'm also not so sure about using yeast. I have used it before, but that is one thing I am still intimidated by. I have many recipes which call for yeast, yet I don't use them out of fear of failure. Another thing that intimidates me is meringues. My husband would love for me to make a meringue pie, but I have never had success with them before and have given up trying. Maybe some day....
Water baths. Those intimidate me. I've never made anything hat required a water bath.
Yeast and creating/storing a "starter"...how do you ensure it's going to work?!
croissants, and puff pastry
Baking bread. Getting the yeast to the right temperature, the different risings, and trying to figure out if you've kneaded it enough.
I find meringues to be most intimidating. Even though I've made a lovely chocolate torte, I still am worried I'll break the whites. And I've always wanted to make sourdough bread, but am scared that I'll kill the starter.
Souffles. Never tried one. Always heard they were very difficult.
I would have to say a soufflé. Anything that calls for precise heat or a level environment isn't going to happen with our yucky stove.
Definitely croissants and morning buns...also pie crusts. Have done them but always feel there is something wring with them.
There is no question about it - bread. I know, I know - this should be the most simple thing there is to make but I fail miserably every time. Give me cupcakes, cakes, pastries or cookies but don't task me with making a loaf of bread!
Baking bread, definitely. I really enjoy making sweets and cakes but have never tried bread, and it's a little scary!
Souffle is my most intimidating, and I can never seem to get my bread dough to rise very high.
I've always been scared to make homemade breads that need starters or lots of ingredients. Breads never come out as good as the bakery type.
My grandma's apple slab cake (really more of an apple pie made on a sheet pan). I've made it with her countless times and have her written recipe and wrote what she does for any tricks. The crust never spreads as thin never covers the whole pan when I do it alone. It is one of our families favorite hits but it is never replicated.
Croissants. I have a feeling they aren't as difficult as I *THINK* they are, but with all that butter and folding over and rolling out, I've yet to attempt.
I'm completely intimidated by cheesecake and anything else that invovles baking in a water bath. Water bath? In an oven? Wake me when it's over.
Homemade puff pastry or croissants...never attempted either, but I may someday try the puff pastry, as Pepperidge Farms ingredients list leaves me with a disgruntled feeling.
Yeast absolutely terrifies me!
Puff pastry and souffles scare me...they just sound a little too complicated for me.
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I think I am most intimidated my Baked Alaska. I can just imagine the runny icecream mess I could make.
Anything involving a pate a choux. Not sure why...
I'm putting my vote down for souffles, although I still have trouble with certain breads at times
macarons! obviously, macarons! they are TERRIFYING.... but i really really want to make them, someday...