It dipped below fifty degrees here in Chicago this week, which makes us start thinking about Fall Baking. Those gigantic candles with names like “all american apple pie” and “peach cobbler crisp” don’t compare to the real thing. We bake pretty frequently during the cold months, lots of biscuits, scones, and big “rustic” loafs of bread. We have one baking book that we consistently come back to:
“Baking Illustrated”, by the editors of Cook’s Illustrated, is hands-down the best multi-purpose baking book we own. The book has a handful of full color pictures, lots of the cool prints we love from Cooks Illustrated, and plenty of recipes for you to tweak. It’s a great book worth the $25 cover price.
In our opinion, “Baking Illustrated” is the only baking book you need, however, we love books. A few more that we particularly like:
- Laurel’s Kitchen Bread Book
:: She uses 100% whole grains. There’s also a lot of “why you should home bake” philosophy in there that’s worth reading.
- Recipes from the Old Mill
- Bread Baker’s Apprentice
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