Cooking Light Way to Bake The Complete Visual Guide to Healthy Baking delicious recipes fresh healthy ingredients smart tools techniques aa Books
Download As PDF : Cooking Light Way to Bake The Complete Visual Guide to Healthy Baking delicious recipes fresh healthy ingredients smart tools techniques aa Books
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Cooking Light Way to Bake The Complete Visual Guide to Healthy Baking delicious recipes fresh healthy ingredients smart tools techniques aa Books
Addendum: After using and rifling through Way to Cook, I can now report that it is much better bound than I originally thought. It also lays flat, which is nice.This is a five-star baking book in a two-star binding. The content is amazing, but the "flexibound" version is flimsy and fragile--one tiny step away from looseleaf. It even has thinner paper than the hardback version I checked out of the library! In fact, when it came in the mail, I compared the two and was convinced that the "flexibound" one must have chapters missing. But nope. After some checking, I realized it isn't as beefy because the paper is not as thick as that used in the hardcover. For durability, I recommend purchasing the hardback version, if you can find it.
Other than that, my only mild complaint is that there is nothing "light" about these recipes. Since the nutritional information is included with every recipe, that's not a deal-breaker for me. Just be aware that brioche is brioche is brioche: yummy and full of butter. I'm okay with that; I'll take "yummy" any day, and just use the nutritional info to decide how much of something I can eat. These recipes make delicious baked goods.
addendum 2: Now that I've been using Way to Bake for awhile, I can appreciate the substitution of lower fat and fat-free for full fat products, the occasional use of egg whites instead of whole eggs, and, in nearly every case, using cooking spray to "grease" pans. So there is SOMETHING light about these recipes, after all, but not so much that the flavor and texture suffer. The editors prefer not to, say, replace oil with applesauce, eggs with agar, butter with one of those cholesterol-lowering buttery spreads, or sugar with Splenda®.
I did notice that the Tiramisu recipe calls for ladyfingers without including a recipe for ladyfingers. The baklava recipe does not include how to make phyllo dough. You will not find a recipe for puff pastry. To make puff pastry and ladyfingers, James Peterson's gorgeous huge and unwieldy "Baking:350 recipes and techniques, 1500 phographs, one baking education" is superb, a must-have for serious bakers, I think.
I do have to admit I'm puzzled by most baking books because other than cheese souffle and maybe focaccia, they don't include savory dishes. What about potpies, pasties, and (possibly) crackers? Instead, they focus on sweets, Cooking Light's "Way to Bake" included.
Overall, Way to Bake is wonderful--photos demonstrate techniques as well as finished products, the recipes are easy to follow and quite clear, and the nutritional information for each creation is thorough enough to let me calculate WeightWatchers® PointPlus values. You'll be happiest with the hardcover edition, though. This "flexibound" (sturdier than perfect binding, but just barely) edition will not hold up to frequent use.
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Cooking Light Way to Bake The Complete Visual Guide to Healthy Baking delicious recipes fresh healthy ingredients smart tools techniques aa Books Reviews
Fantastic book! Filled with tons of delicious recipes that are simple to follow. I've tried many recipes from this book since receiving it as a present and every one has turned out great!
This is a wonderful cook book! I search the Internet for recipes, so I debated about purchasing this book....am I ever glad that I did. My family has loved everything that I have made from it. It covers a lot of baking tips as well.
Great Cook Book !! Lots of new recipes done lightly, great conversion charts.
good cook book and helpful
This is an excellent book. Love the pictures to include some techniques. Great variety of recipes.
I like the approach this book takes to baking. The recipes are changed enough to make baked goods healthier, but not so much as to alter the flavor and texture beyond recognition. In other words, cake tastes like cake ought to, brownies have the proper texture and cookies look like cookies should look.
Addendum After using and rifling through Way to Cook, I can now report that it is much better bound than I originally thought. It also lays flat, which is nice.
This is a five-star baking book in a two-star binding. The content is amazing, but the "flexibound" version is flimsy and fragile--one tiny step away from looseleaf. It even has thinner paper than the hardback version I checked out of the library! In fact, when it came in the mail, I compared the two and was convinced that the "flexibound" one must have chapters missing. But nope. After some checking, I realized it isn't as beefy because the paper is not as thick as that used in the hardcover. For durability, I recommend purchasing the hardback version, if you can find it.
Other than that, my only mild complaint is that there is nothing "light" about these recipes. Since the nutritional information is included with every recipe, that's not a deal-breaker for me. Just be aware that brioche is brioche is brioche yummy and full of butter. I'm okay with that; I'll take "yummy" any day, and just use the nutritional info to decide how much of something I can eat. These recipes make delicious baked goods.
addendum 2 Now that I've been using Way to Bake for awhile, I can appreciate the substitution of lower fat and fat-free for full fat products, the occasional use of egg whites instead of whole eggs, and, in nearly every case, using cooking spray to "grease" pans. So there is SOMETHING light about these recipes, after all, but not so much that the flavor and texture suffer. The editors prefer not to, say, replace oil with applesauce, eggs with agar, butter with one of those cholesterol-lowering buttery spreads, or sugar with Splenda®.
I did notice that the Tiramisu recipe calls for ladyfingers without including a recipe for ladyfingers. The baklava recipe does not include how to make phyllo dough. You will not find a recipe for puff pastry. To make puff pastry and ladyfingers, James Peterson's gorgeous huge and unwieldy "Baking350 recipes and techniques, 1500 phographs, one baking education" is superb, a must-have for serious bakers, I think.
I do have to admit I'm puzzled by most baking books because other than cheese souffle and maybe focaccia, they don't include savory dishes. What about potpies, pasties, and (possibly) crackers? Instead, they focus on sweets, Cooking Light's "Way to Bake" included.
Overall, Way to Bake is wonderful--photos demonstrate techniques as well as finished products, the recipes are easy to follow and quite clear, and the nutritional information for each creation is thorough enough to let me calculate WeightWatchers® PointPlus values. You'll be happiest with the hardcover edition, though. This "flexibound" (sturdier than perfect binding, but just barely) edition will not hold up to frequent use.
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