"Nadiya Bakes" is a baking book that based on her Netflix and BBC shows, contains more than 100 simple recipes for creative twists on bread, cakes, cookies, and even savory baked goods. Hussain's cookbook begins with a love letter to her great passion: baking. The book then moves on to recipes organized by categories, such as tarts and pies. Each recipe includes a box containing information such as yield, prep/cook time, and best served and stored times. The ingredients are listed in the order in which they are to be used, and the instructions are given in paragraph form, step by step. The steps feel like a conversation with Hussain, despite the fact that they are not bulleted.

There are no sections in this book that explain the equipment or basic procedures, but she does detail everything necessary with all metric conversions within the ingredient list and instructions. Hussain includes her own lessons learned and stunning photographs alongside the majority of the recipes, making it a detailed cookbook suitable for both novice and seasoned bakers, as well as an entertaining read.

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Baking is much more than just making desserts. This one-of-a-kind collection, one of the few that focuses solely on the savory side of baking, delves into a plethora of flavor possibilities. You should take a cue from gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread and try traditional baked goods from all over the world, such as Chinese lop cheung bao and Brazilian pao de quejo.

The adaptable recipes in The Savory Baker allow you to keep things simple by frequently using store-bought doughs and crusts, or you can go all out and make them from scratch using foolproof methods. No matter what kind of baker you are, the irresistible flavors, from everyday biscuits to show-stopping bread, will inspire you. Every recipe includes a photo that you'll want to bite into, and ATK-tested techniques and step-by-step photos guide you through rolling out pie and galette doughs, shaping bread and rolls, stretching pizza dough, and more.

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To call "The King Arthur Baking Company's All-Purpose Baker's Companion" a foundational book would be an understatement. It was revised and updated in 2021, but it still includes the illustrated step-by-step guides, recipe explainers, techniques, and dependable recipes that cookbook enthusiasts have loved since it was first published. Each chapter thoroughly explains the basic elements of a dish, how they interact with one another, and why they are required. In addition, there is a nod to regional variations of baked goods. The chapter on fried doughs, for example, includes New England doughnuts and Hawaiian malasadas.

The breadth of information is enviable for a new baker. If you have a question about a measurement or an ingredient, there is an answer. This version has been updated with new recipes, modern ingredients, more measurement conversions, and ingredient information based on recent research. "The Baker's Companion" will help new bakers understand the what, why, and how of baking.

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If you're still craving bread after a year of sourdough starters, Peter Reinhart's "The Bread Baker's Apprentice" is a worthwhile read. It is a James Beard and IACP Award Winner, with 200 easy-to-follow recipes, metric and temperature conversion charts, comprehensive baker's percentages, and a plethora of beautiful photography.

Reinhart explains the 12 stages of bread he learned while working as an apprentice with French master bakers. The recipes also include step-by-step photographs, making this an approachable volume that will appeal to both novice and experienced bakers. There are instructions for basic French loaves, but there are also instructions for challah, sticky buns, bagels, pizza dough, and more. In Reinhart's distinct, clear voice, the 50 master recipes are expanded into myriad bread iterations.

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The cake is synonymous with special occasions, and Zoë François's "Zoë Bakes Cakes" ranges from decadent coconut candy bar cake to homey vanilla bean pound cake. François recounts her relationship with dessert, from Twinkies in her lunchbox to passionate cakewalks across New York City to her popular Magnolia Network show, which inspired this book.

Recipes are organized by cake type and include volume and weight measurements, as well as references to a section called "cake academy", where François explains the food science and precise techniques of cake making. The more than 85 recipes are well-written and include tips and variations to make your cake unique. She demystifies the world of cake by providing step-by-step photo guides for fundamentals such as meringue peaks and creaming butter, as well as detailed explanations of ingredients and equipment. She walks readers through the process from raw ingredients to finished products in an approachable and thorough manner, explaining why and how along the way.

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Rather than replicating gluten-containing baked goods, Alice Medrich approaches gluten-free baking as a celebration of what non-wheat flours can do. She explores how the chemistry of combining rice, coconut, teff, buckwheat, and sorghum flours with other ingredients produces a baked good in its own right, rather than a substitute product.

Each chapter is organized by flour type and contains information about the flavor profile, how to use it in recipes, and how to store it. From chestnut jam tart to blueberry corn flour cobbler to ricotta cheesecake, there are nearly 125 recipes that cover the gamut. Furthermore, the included lists of basic ingredients, equipment, and success tips are approachable for bakers of all levels who want to experiment with alternative flours. The recipes are well-written, and the ingredients are listed in the order in which they are used. The majority are accompanied by a stunning photograph of the finished product. Best of all, "Flavor Flours" includes a thorough general index as well as an additional flour index, making it simple to cross-reference recipes.

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It's never too late for pie, and Erin McDowell's "The Book on Pie" will guide you to the golden-hued crust and bubbly-on-the-inside finish line. McDowell, Food52's resident baker and host of the brand's "Bake It Up A Notch" Instagram series, provides advice on equipment and ingredients, as well as her take on the problems and process of pie-making, dubbed "Whys of Pie" and "Pie Pep Talk".

"The Book on Pie" includes practical advice for make-ahead steps and storage options, in addition to more than 240 recipes. Bakers will not find as many photographs as in some baking books, but that space is filled with suggestions for filling and crust options, how to make a recipe gluten-free, and clear instructions for using dough scraps and leftover bits. The photographic guides demystify the sometimes complicated process of properly mixing and rolling out pie dough, and the "Decor & Toppings" chapter will take your pies to the next level.

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Involving children in the baking process is the best way to get them interested in it. For years, America's Test Kitchen has been producing dependable recipes, and its "Complete Baking Book for Young Chefs" is no exception. It includes over 100 kid-tested recipes with clear instructions, guiding photos and illustrations, and step-by-step technique instructions.

The book's language is approachable, and the foundational knowledge included at the beginning will help any young person feel confident about diving into baking. Bits of trivia and reviews from some of the kid testers help to make this a fun read for aspiring bakers of all ages. In this 2019 New York Times bestseller, kids will learn how to melt butter, roll out the dough, and make delicious empanadas, pizza, and more.

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"The Art of French Pastry" by Jacquy Pfeiffer and Martha Rose Shulman is not for the faint of heart, but it does provide an executable path. The book begins with Pfeiffer's childhood in Alsace, France, through training and rises through France's pastry ranks, and eventual move to the United States to open a pastry school.

The emphasis in this detailed cookbook is on technique. Readers are guided through the process of scaling ingredients, evaluating tools, and comprehending essential ingredients. To aid in success, time-lapse photos, diagrams, and illustrations are used throughout. Pfeiffer even shows a broken meringue and then instructs the reader on how to repair it. Methodical recipes are accompanied by sidebars detailing "before you begin" procedures and "understanding ingredients" explanations. In addition, the book instructions on how to know when something is done are provided, as well as information on proper storage and shelf life. This book will transport you to the pastry shops of France, where you will make brioche and cream puffs, without the cost of a plane ticket.

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On a weeknight, sometimes you just want a quick dessert that doesn't require a lot of effort. If that's the case, this is the book for you. Yossy Arefi's "Snacking Cakes" was named the best cookbook of the year by Bon Appetit and The New York Times, and it is an IACP Award Finalist. The 50 recipes call for few ingredients, a single pan, a single mixing bowl, and no stress.

"Snacking Cakes" begins with basic baking pan instructions, basic ingredient details, and simple substitutions. In easy-to-read sidebar text, each recipe includes pan options to use what you already have, flavor variations, and ways to "dress it up". The instructions are simple and laid out in step-by-step bullet points, and each recipe is accompanied by a beautiful photograph of the finished product. The ample white space aids readability, and the included metric conversion chart at the end, as well as the extensive index, aid inaccessibility.

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