Bake from Scratch, Volume 3: Artisan Recipes for the Home Baker

by Brian Hart Hoffman (Editor)

Overview

Bake from Scratch is back in a new volume and it's huge! The 400+ pages are packed with delicious recipes that are sure to bring out the baker in all of us!

This collection of recipes encompasses everything from the art of the Southern biscuit to a birthday cake blowout. Inside this hardcover volume featuring every baked good from the third year of Bake from Scratch magazine, you will find pages upon pages of quick breads and yeast breads, Bundt cakes and layer cakes, pastries, cookies, and more. With step-by-step technique tutorials and professional tips from our test kitchen, it’s the home baker’s ultimate resource and the essential guide to bringing artisan baking to your kitchen. Stunning full-color photography accompanies every recipe. Recipes are for all baking skill levels.

Product Details

ISBN-13:	9781940772592
Publisher:	Hoffman Media
Publication date:	03/15/2019
Series:	Bake from Scratch Series , #3
Pages:	400
Sales rank:	1,080,897
Product dimensions:	8.70(w) x 11.00(h) x 1.60(d)

About the Author

Brian Hart Hoffman, president and chief creative officer of Hoffman Media, oversees the editorial planning and brand direction for all publications and books. Since joining Hoffman Media, Brian has been the driving force behind the launch of The Cottage Journal, Bake from Scratch, Southern Cast Iron, and Southern Home magazines. He lives in Birmingham, Alabama.

Editorial Reviews

05/01/2019

Hoffman returns with the third in the popular Bake from Scratch series (based on year three of the magazine of the same name). As with the first two volumes, this one takes readers on a journey across a landscape of 600-plus recipes, including cakes, breads, pies and tarts, pastries, cookies and bars, and more. Most recipes are condensed into a single page—a definite convenience when working with messy hands—and a few are peppered with "Pro Tips" to encourage success. Precise bakers will delight to see ingredients given in both volume and weight, and readers of all skill levels will appreciate the consistent inclusion of beautiful finished product photos. While the collection does include some basic recipes (e.g., birthday cakes, traditional scones), this is not a cookbook for beginners. Experienced home bakers, on the other hand, will doubtless find plenty of inspiration, including Vietnamese coffee cake, apricot noyeaux skolebrød, and dark chocolate rocky road—with two types of marshmallows, of course. VERDICT This voluminous collection of baking surprises in the Bake From Scratch tradition is recommended for home bakers of at least moderate experience, plus fans of the Bake from Scratch magazine.—Robin Chin Roemer, Univ. of Washington Lib., Seattle

Library Journal