Baking Basics and Beyond by Pat Sinclair
Learn These Simple Techniques and Bake Like a Pro

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With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair's years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time.

This new edition of this basic, down-to-earth, reader-friendly baking guide is updated with beautiful full color photos throughout.

About Pat Sinclair

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Pat Sinclair is a food consultant with over 18 years experience working for high-profile corporate clients who target American home bakers such as Land Orsquo;Lakes, General Mills and Pillsbury. She is the recipe editor for two Pillsbury Classics Cookbooks and also Irresistible Desserts for Land Orsquo;Lakes. These best-selling cookbooks are sold through subscription and at newsstands across the country. As a recipe developer, her corporate clients have included Ocean Spray, Diamond Walnuts, Smuckerrsquo;s and Uncle Benrsquo;s. She developed more than 275 recipes in the series ldquo;Easy to Bake, Easy to Makerdquo; for International Masters Publishers, a national publisher of recipe cards distributed through the mail. She is the recipe editor for Carnival Creations (1996) and The Carnival Experience (2001), cookbooks published by Carnival Cruise Lines and featuring featuring specialties from chefs on the cruise liners. She worked closely with the chefs to adapt recipes for home kitchens. For nine years she was a home economist on the Land Orsquo;Lakes Holiday Baking Hotline, where she responded to questions from consumers on a broad spectrum of baking issues. From this experience she gained a deeper appreciation for the challenges home bakers face. Pat holds a bachelorrsquo;s degree in Food Research from Purdue University and a masterrsquo;s degree in Foods from the University of Maryland. She is also a member of the International Association of Culinary Professionals (IACP). She lives in Edina, Minnesota, a suburb of Minneapolis.
Published December 13, 2011 by Agate Surrey. 320 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Baking Basics and Beyond


This is a great book if you’re just starting to bake and want an expert guide, or if you are looking for some new solid, fun recipes.

Mar 16 2012 | Read Full Review of Baking Basics and Beyond: Lea...

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