Baker Bettie’s Better Baking Book: Classic Baking Techniques and Recipes for Building Baking Confidence Hardcover – November 16, 2021 by Kristin Hoffman

Description

Author: Hoffman Kristin

Package Dimensions: 0x254x788

Number Of Pages: 273

Release Date: 16-11-2021

Details: Product Description

Build Your Baking Confidence with Baker Bettie
“I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.” ―Gemma Stafford, chef, author, and host of Bigger Bolder Baking
#1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies
Do you find baking difficult, or just not sure how it works? This cookbook is your new go-to baking book.
Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence.
Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that make you drool. This book ensures that you are able to tackle any baking recipe with confidence!
In this baking book, learn more about:

The science of baking
Foundational baking techniques and mixing methods
How master formulas are used to bake a ton of delicious and easy recipes!

If you enjoyed books like The Baking Bible; Bake From Scratch; or Bigger, Bolder Baking, you’ll love Baker Bettie’s Better Baking Book!

Review

“I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”
―Gemma Stafford, chef, author, and host of
Bigger Bolder Baking

“Kristin has given bakers of any skill level the essential baking handbook with this collection of tested recipes, thorough instructions, and detailed kitchen lessons.”
―Sally McKenney, author of
Sally’s Baking Addiction

“Kristin is so knowledgeable about baking and makes it incredibly fun to learn the science behind it all. I would have loved this book when I was learning to bake because it breaks down so much about how baking works and how to become a better baker. A must-have on every baker’s shelf!”
―Liz Marek, award-winning cake decorator, author, and host of
Sugar Geek Show

“If you’re looking for a baking textbook, a master guide that explains everything you need to know about baking,
Baker Bettie’s Better Baking Book is it. Kristin answers all questions that could possibly arise from a recipe, whether they concern ingredients, equipment, or techniques. She accompanies methods with delectable base recipes that invite readers to experiment and get creative, and illustrates them with stunning step-by-step photographs. A beautifully written book that will no doubt be a staple for novices and more experienced bakers alike.”
―Vedika Luthra, author of
52 Weeks, 52 Sweets

About the Author

Kristin Hoffman, also known as “Baker Bettie,” is a trained chef, baking science geek, and the baking instructor at BakerBettie.com. Kristin’s approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Her belief is that gaining an understanding of the processes and the “whys” in baking helps foster confidence in the kitchen. She teaches workshops in Chicago & surrounding areas along with private classes and corporate events. The BakerBettie.com website is where she shares her recipes, classic baking techniques & approachable baking science tips.

Excerpt. © Reprinted by permission. All rights reserved.

How this Book Works
For the past few years, I have toyed with the idea of writing this book. I wanted to translate the approach culinary school had for the home baker. I felt confident that if I could guide bakers through mixing methods, techniques, and approachable baking science, they would feel more confident with