Even the best cooks can be anxious bakers. It's more science than art; precision is key, down to the last speck of flour, and just throwing stuff in is not encouraged. Just a little extra showmanship can result in a cake imploding, or cookies melting and dripping into the depths of your oven—and that can cause oven fires, which, sadly, we know about from experience.
Luckily, Mark Bittman brings some clarity to the subject with his new book, How to Bake Everything, a comprehensive guide to baking with over 2,000 recipes, detailed illustrations, and everything else a home cook might need to feel confident putting on that apron.
Bittman's style of communication is designed to put readers at ease. Each recipe is represented simply, often with sidebar features to give novice bakers extra confidence—a tip on how best to separate eggs, an explanation of what words like "dash" or "pinch" actually mean (both are one-eighth of a teaspoon), and lists of pantry essentials.
How to Bake Everything also covers an incredible breadth of baked goods, starting with quick breads, muffins, and biscuits and moving on to pancakes, waffles, and doughnuts. You'll find lots of cakes—from devil's food and death-by-chocolate torte to almond financiers and a bûche de Noël—and cookies, like sweet sesame meringues. And, once you've worked your way through chocolate scones, crêpes Suzette, whiskey caramel magic bars, and jelly rolls, you can tackle the book's many savory options: jalapeño-cornmeal crackers spiced with cumin; fruit and nut crisps to accompany a cheese plate; olive oil matzo; Ethiopian injera; and a hearty chicken chili cobbler, if you're looking for a full meal. Bittman provides the fundamentals and techniques to make each recipe stress-free.
If you want to be prepared to bake anything and everything, this book will be your faithful companion, holding your hand the whole way and maybe even inspiring you to try something new. On a personal note, we're particularly excited about trying Bittman's cream puffs—without any anxiety at all.