Alton Brown continues the series with an excellent book on baking. As with the other, this isn't so much a recipe book as a textbook on how to bake. Each section is divided up by the method of mixing the recipe, which for many recipes is the difference between food and a wheat brick backing in your oven. The simple to remember methods even have hand flip out pages for ease of use with the basic instructions of that particular mixing method.
The recipes are easy to follow, though most of the ingredients should be weighed rather than scooped volumetrically. These recipes will not fail if you invest in a couple good scales. Also you need a couple decent instant read thermometers as well.
Although baking is less conducive to experimentation, he does foray into the arena. For several recipes he shows you step by step how he changed a recipe, or how similar pizza dough is to brioche and the like.
This is a great book for the beginning baker and a seasoned baker, too who probably has been over-kneading his biscuits and over-mixing his muffins.
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