| | The Simple Art of Perfect Baking |  | Author: Flo Braker
Publisher: William Morrow & Co
Category: Book
List Price: $24.95
Buy Used: $5.28
You Save: $19.67 (79%)
New (9) Used (39) Collectible (3) from $5.28
Avg. Customer Rating:  13 reviews
Sales Rank: 168566
Media: Hardcover
Edition: 1st
Number Of Items: 1
Pages: 506
Shipping Weight (lbs): 2.4
Dimensions (in): 9.6 x 7.1 x 1.6
ISBN: 0688025269
Dewey Decimal Number: 641.865
EAN: 9780688025267
ASIN: 0688025269
Publication Date: November 1984
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 1-5 of 13 | | NEXT » |
 Precise Guide to Cooking September 17, 2008
1 out of 2 found this review helpful
This cookbook is wonderful. I have always had cake "issues", but I would go back to baking every now and again because I was determined to get it right somehow. This book is the key! My husband thought I was studying from a textbook because I broke out my highlighter and read all of the introductory information first. Then I went out and got some kitchen scales, a triple sifter, and a few other tools. When I made my cake I weighed all of my ingredients and followed the directions EXACTLY and I got a great result. I have made 2 different cakes and 2 different frostings and they have all been good. I made the Devil's Fudge Cake and it was awesome! I am so pleased to have a book that spells out all of the details of good baking, not just the basic ingredients. A great resource for the baking disabled.
Best baking book on the planet December 9, 2007
0 out of 1 found this review helpful
Flo Braker, I love you to bits. Oh, and I simply adore this book. I bought it (in the mid eighties) for my father but appropriated it for myself. I have made absolutely the most divine cakes from Flo's recipes, especially her classic devils food cake with the chocolate sabayon frosting. It's so much fun when people ask how I make the cake and their eyes glaze over as I explain each step, especially when I describe bringing the egg and sugar mixture for the frosting to 165 degrees over a double boiler. (Hey, I have to maintain my baking mystique.) Last Christmas, my darling husband bought me an electronic scale (hmmm, did he have an agenda?) and the cakes are even more fabulous.
Flo explains cake making in easy to understand terms. There are all sorts of recipes in here and many are quite straight forward once you understand some basic principles. I will never be intimidated by baking again. oh, and do get an electronic scale. What a difference.
Flo Braker is the foremost baker in the Unite States.. September 1, 2007
0 out of 2 found this review helpful
what is there to say. Flo's recipes simply work. i have always lamented that cookbook authors do not recommend that first all important recipe that you attempt when first using their book. and, for that
matter, numbers two and three, also. if the first thing i attempt is not successful i am pretty much finished with the book. but, if the first one was a 'go' then i am more lenient in rating the entire volume. one very, VERY important thing in any baking book is instruction on how the flour in the book's recipes was measured. there are several different methods but if you don't know EXACTLY how the author measured her flour the chances of success are slim. Flo, and before her, Maida Heatter, are two of the very few who give this information. YEA, FLO !
 Four recipes all failed June 27, 2006
6 out of 22 found this review helpful
I am getting rid of this book. I followed the recipes exactly but got very poor results. The eclair batter was too thin--the eclairs were flat and impossible to fill. The pastry cream recipe should be called "pastry sauce"--also thin, never set up. The almond paste pound cake recipe fell. The white cake recipe had a very nice texture but shrinks a great deal as it cools. Overall I was very disappointed with this book. It gave me the worst results of any cookbook I have tried in recent memory.
Cake Bible May 14, 2006
6 out of 6 found this review helpful
This is a wonderful book for experienced and inexperienced cake bakers alike! I learn something new from each recipe I try. I especially love her conceptual approach to baking, by explaining the whys and hows of why we would use a scale versus a measuring cup or why you may want to brush your cakes with a flavored syrup, she really opens your eyes to concepts that I've blown off in the past simply because no one had taken the time to explain why this works over that. It's just so insightful and such a good read that I find myself using this book like a reference book, so it's my new Cake Bible.
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