Martha Stewart’s Baking Handbook
When searching the baking cookbooks for this project, I looked to Mary Berry, Cooks Illustrated, Anna Olson, but as I flipped the pages only one called to me. Martha Stewart’s Baking Handbook, (2005) looked like a challenge.
I have been a fan of Martha’s forever and I knew her recipes would be interesting and delicious. I liked the idea of it being ‘handbook’, providing more insight into the process, rather than just straight up “Go bake this”.
The book is divided into six chapters
- Simple Baked Goods
- Cookies
- Cakes
- Pies, Tarts, Cobblers and Crisps
- Yeasted Baked Goods
- Pastries
It also begins with general baking tips, equipment and techniques all with photos to assist before you get started. This was a real confidence booster for me, as I had most of the equipment already and knew most of what she was talking about.
I love the tip section where instructs you on reading a recipe and knowing how to scoop flour, and why to use unsalted vs salted butter, how to bring eggs to room temperature, and what colour caramel should be. The biggest takeaway from this section for me is buying the best ingredients you can afford. I liked that. Not, here is what I use make sure you use it but take pride in this and use the best possible ingredients for the best possible outcome.
This is true, especially when it comes to butter. Not all butter is created equal. I use Natral butter, both salted and unsalted, because it is what they sell at Costco and it inexpensive compared to grocery store pricing. I have broken down and purchased store brand when it was on sale and truth be told there is a difference. For cooking or buttering toast or bread, you are not going to notice, but I have made identical batches of cookies, except for the butter and the consistency was off.
Use good butter!
Each chapter then provides a more specific tips and equipment introduction, so you get the best out of the recipe. I have already referenced these when making other recipes. This is where you really can see that baking is as much a science as it is an art. Your tools and ingredients are just as important as the process.
Martha’s thoroughness and attention to detail, along with comprehensive photos are encouraging to bakers of any and all skill levels. Before I even begin I know this book will become my go-to for baking, and possibly make me a better baker.