{"id":833,"date":"2013-05-28T05:53:00","date_gmt":"2013-05-28T05:53:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/get-started-baking\/"},"modified":"2018-05-22T04:17:52","modified_gmt":"2018-05-22T04:17:52","slug":"get-started-baking","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/05\/get-started-baking.html","title":{"rendered":"Get Started: Baking"},"content":{"rendered":"
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There are quite a few beginning baking books new but the Get Started series by Doring Kindersly takes the approach of starting small and ending big. Get Started: Baking<\/em> begins with this note:<\/p>\n

Build Your Course: This book is divided into broad sections that allow you to build a three-stage course in baking. All areas are covered, from quick cakes to artisan breads, with recipes that increase in difficulty to develop your skill set and offer new challenges as you grow in confidence and experience. <\/i><\/p><\/blockquote>\n

Each baking technique starts with an introduction that is so crucial to understanding the ‘hows’ and whys’ of the recipe. The accompanying pictures to both the recipes and procedures are bright and clear and take the reader through the entire process.<\/p>\n

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A broad range of basics are covered: quick cakes and cupcakes; cookies; meringue; sweet doughs and yeast doughs; pies; choux pastry; classic breads; and even how to work with store bought pastry.<\/p>\n

Get Started: Baking<\/em> is a solid baking book with basic fundamental recipes found in any recipe box. But what makes this book especially useful for beginners is that the ‘whys’ for successful baking are explained to the reader in a way easily replicated at home.<\/p>\n

Book Information:<\/p>\n