Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Amirault

Best Baking Cookbooks 2013

Recommended Posts

Every year I like to grab a baking cookbook or two for the house baker/my wife. What are some of the best options out there for 2013? Any eagerly anticipated gems arriving for the end-of-year blitz?

Share this post


Link to post
Share on other sites

They would: Flour (1) is hit or miss at our house, making Flour 2 less attractive.

Anyone got the skinny on Sebastien Boudet's French Baker?

Share this post


Link to post
Share on other sites
rotuts   

if bread baking is done, this book is an older gem, now out of print but easily obtained used: two of my copies , one at a time were permanently borrowed so went with Used

Used turned out to be a better copy:

Amazon Link

this is the only way I make bread.

  • Like 1

Share this post


Link to post
Share on other sites
sunzi   

Although not a book from this year, without a doubt the best book i have recently purchased is Bread, 2nd Edition, by Jeffrey Hamelman.

As for books for this year, i still dont have, but plan to get the english translation of Macaron by Pierre Herme.

Share this post


Link to post
Share on other sites

I bought Bouchon Bakery for my baker/wife and she loves it. There is a ton of fun stuff in here, not really found elsewhere.

http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1385995211&sr=1-1&keywords=bouchon+bakery

Also, Flour Water Salt Yeast is great.

http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=sr_1_4?s=books&ie=UTF8&qid=1385995287&sr=1-4&keywords=flour


Edited by Unpopular Poet (log)
  • Like 1

Share this post


Link to post
Share on other sites

The Sarabeth's, Tartine, and FWSY books look great. (As are the other two: we've already got Hamelman & Bouchon.) Thanks!

Share this post


Link to post
Share on other sites
HungryC   

Tartine #3, which focuses on whole grains, releases in early Dec. I've got my copy preordered. Aside from that, 2013 hasn't been such a banner year for baking books. Miscovich's wood fired oven book is wonderful, but rather specialized and not just bread/baking (roasting meats, etc. and plenty on oven construction and management). Man'oushe by Masaad looks interesting, but I have it on my library list and not my purchase list.

If you're looking for specifically French books, I'd get Vatinet's A Passion for Bread.

Share this post


Link to post
Share on other sites
chefmd   

Tartine bread Kindle edition is on sale today only for 2.99 on Amazon. May be someone can provide eG friendly link.


Edited by chefmd (log)

Share this post


Link to post
Share on other sites

Just got Tartine #3 in the mail from Amazons prebuy. I would HIGHLY recommend it. If you dont have the two previous books, get those while youre at it as well. Very interesting and on point.

Share this post


Link to post
Share on other sites

I just got my Tartine 3 too. However, I sent it back this morning.

The book is gorgeous! It is a heavy book. The pages are an excellent quality paper with unique tabs on the bottom of the pages. The recipes, however, are way over my head. I have Tartine 1. I was hoping for more cakes and tea cakes. The Tea cakes in Tartine 3 require a leaven.

I don't bake bread. This book is filled with scrumptious-looking bread pics and recipes. They use whole grains, such as spelt.

As I said, this is a gorgeous book. But for someone on MY level, this is way more difficult than I can handle.

Maybe I will re-buy it someday.

Share this post


Link to post
Share on other sites

My recommendation for a 2013 book would be Standard Baking Co. Pastries.

Amazon Link

Their Blueberry Custard Ricotta loaf is awesome. I haven't made any other recipes in that book because everyone wants me to make that recipe.

I bake only by grams. The books lists ingredients by volume measurement. However, I called the bakery. The people I spoke to were so friendly and helpful. I needed to know the weight of their cup of sifted cake flour. Sara asked one of the authors and I was told it is 100g. My cake was awesome!

Other recommendations are anything by Rose Levy Beranbaum. Though she has nothing new this year, her books/recipes raise the bar and are consistently show-stoppers.

Good luck and Merry Christmas.

Share this post


Link to post
Share on other sites
weinoo   

I got Pizza: Seasonal Recipes from Rome's Legendary Pizzarium [Hardcover], by Gabrielle Bonci. Obviously a singular subject book (well, there's more in there), but a must-have for any pizza aficionado.


Edited by weinoo (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×