The Simple Art of Perfect Baking | Flo Braker

The Simple Art of Perfect Baking | Flo Braker | Baking in a whole new light...

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The Simple Art of ...

	The Simple Art of Perfect Baking Flo Braker Houghton Mifflin, 1997 - 400 pages average customer review:based on 12 reviews view larger image
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highly recommended

In what has been called the "perfect book for imperfect bakers," Flo Braker takes the fear and unpredictability out of baking. She not only provides a fail-safe recipes for cakes, pies, tarts, and pastries - and their fillings, frostings, and glazes - but also clarifies the science of baking such memorable creations as Lemon Tart with Blueberries, Chocolate Rhapsody, strawberry Window Cake, and hundreds more.

Cake Bible

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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Baking in a whole new light...

I love reading books on baking. Just when I think I know it all I'm always learning more. This book is no exception. Great, easy to follow recipes for the baker ready to move onto the next level. Buy this book!

Flo Braker is the foremost baker in the Unite States..

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 !

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Best baking book on the planet

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.

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reviews: page 1, 2, 3

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