Review: Baking Basics and Beyond

Today I have a book review for you, called Baking Basics and Beyond by Pat Sinclair. According to the press release, this book is said to be "the ultimate baking guide for beginners and everyone looking to improve their baking skills." Of course I'm always looking for ways to improve my skills. And Pat Sinclair is "a food consultant and cooking teacher with a master's degree in Foods and decades of professional experience." Sounds like she has a good bit of experience.


When I pick up a new cookbook, the first thing I do is look through the pictures. The first picture that caught my eye were the Zebra Brownie Squares. That chocolate. That frosting. After I found and read the recipe, I was crushed. The recipe? A boxed mix, a can of frosting, and packaged cookie dough. The real slap in the face was the recipe before it was for homemade fudge brownies. She explains it was her daughter's recipe that won in an office contest. Maybe Pat wanted to publish the original recipe, but this is not the book to do it, when the whole principle of your book is baking basics. I would've adapted the recipe using from-scratch techniques and mention in the intro that the original recipe involved a boxed mix and canned frosting.




I wasn't going out and buying any packaged ingredients, so I opted for another recipe. Originally I still wanted brownies, but it was getting late and didn't think I had time to cool them and make frosting. I always want chocolate chip cookies, and what better way to test a baking basics book than making one of the classics? Like I said, it was late (as in almost 9:30 pm late!), and I can verify this recipe doesn't take long at all. It's your typical Tollhouse recipe, but Pat uses a mix of shortening and butter because they give the cookie both a buttery flavor and softer texture.




The next recipe that I kept flipping to every time I opened the book was her New Orleans Bread Pudding with Bananas Foster Sauce. I kept thinking about it and thinking about it, so when I had leftover homemade bread, I decided it was the perfect opportunity to test out the bread pudding. This was my first time ever setting alcohol on fire, so I was terrified. I expressed my concern on Twitter, and Erin of Erin's Food Files assured me with her video that the flame really is not that big. I guess I watch too much food tv! Of course I was still nervous, so I had my pan lid just in case. I kept the bread pudding recipe the same, but I cut the sauce recipe in half since I wasn't sure how well the rum would go over with my family. Next time, I'll make the whole quantity of sauce. Even if I have some leftover, it was delicious!

One thing I didn't care for about Pat's recipe was she didn't give enough detail about igniting the rum. Yes, she did warn you to use a long match since the flames could get a little high, but she didn't explain that you let the fire die out on its own or even why you do it. I mean I knew why (to burn off the alcohol) and to die on its own (because I asked Erin), but that was my own research and knowledge, not because of this book. Little things would make the baker feel a little more at ease. And in the ingredient list, she says freshly grated nutmeg, if desired, but nowhere in the recipe did it say where to add it. Only at the end with her notes did she mention the nutmeg again.

The beginning of the book explains the main ingredients, their role, what to use as well as equipment every baker should have. Definitely a nice guide for every baker to have.

This part won't affect my rating, but I think whoever picked the quote for the front of the book did a terrible job. "This is a great book" from the talented Gale Gand. Really? Is that supposed to make me pick up the book? It actually made me a little suspicious because it felt like "This is a great book BUT..." Turns out the rest of the quote was printed on the back, and personally I would've used the first sentence (or even the last) to explain the book and attract readers.

Overall, I'd give this book 4 out of 5 stars. I'd recommend this book to those who are beginner bakers, like my mom. If you are more experienced like me, you may find this book a little too basic. Especially since I own probably over 300 books and have 10 variations of basic recipes.