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The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People, by Abigail Johnson Dodge
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With recipes listed in the order of the time they take, Abigail Johnson Dodge guides the baker through easy steps to a mouth-watering success every time. Her key concept is an enticing blend of elements not found in any other single book: great-looking and great-tasting breads, puddings, cookies, cupcakes, cakes and pies, ranging from fast and simple projects, like the "emergency" cupcakes that can be mixed up in minutes, to more ambitious undertakings, like a lattice-topped apple pie that can be put together in stages. The Weekend Baker promises to lure time-pressed bakers into the kitchen.
- Sales Rank: #953858 in Books
- Published on: 2004-11
- Original language: English
- Number of items: 1
- Dimensions: 1.22" h x 8.22" w x 10.20" l, 1.10 pounds
- Binding: Hardcover
- 352 pages
Amazon.com Review
What's a weekend baker? "Anyone who loves to bake, but gets tripped up feeling that it's too time consuming," writes Abigail Johnson Dodge in The Weekend Baker, her collection of 100-plus recipes for a wide range of sweet and savory baked goods. Formulas for the likes of Gingered Shortcakes with Jumbled Fruit, Soft Chocolate-Almond Oatmeal Cookies, and Chocolate-Banana Swirl Cake are immediately attractive, but the great value of Dodge's book lies in its organization, which takes readers from the simplest and quickest projects--"Baker's Express"--through "Baking in Stages," and finally "Productions," fuller-dress items like Four-Layer Carrot Cake and Overnight Brioche Braid; these are, nevertheless, well within the average baker's skill. In a world of baking books that offer the simplest and most traditional recipes only, or assume that readers have the time and technique to create multi-element extravaganzas, The Weekend Baker stands apart. Its approach is realistic without sacrificing good taste or recipe integrity. Dodge includes tips that cover familiar ground--get to know your oven, and the lik--but also offers, for example, "Bake It and Stow It," a detailed guide to storing sweets. Features like "Do-Aheads," and "Got Extra Time?," usefully further Dodge's quick-and-delicious approach. (She's also pleasingly droll; a really rich brownie is dubbed "prescription-strength."). With color photos, the book is a real addition to the harried baker's library. --Arthur Boehm
From Publishers Weekly
Dodge believes that when it comes to the often-intimidating world of baking, one need not sacrifice quality for simplicity. Chocolate-Glazed Ricotta Cake, Old-Fashioned Berry Ice-Box Cake, Jalape�o Corn Bread Wedges—all are within reach, with a little planning. The author honed her skills at La Varenne in Paris, specializing in pastry, but despite her serious experience, her approach is relaxed and realistic. To Dodge, the weekend baker is the dinner party host who wants to accompany the meal with homemade focaccia, but doesn't get home from work until six; the mom who finds out her son needs cupcakes for Cub Scouts in an hour; or the low-maintenance sweet tooth who's ready to embark on a baking "production" on a Saturday afternoon, but doesn't know where to start. Supremely efficient, the book will help readers in any number of situations, whether they have a few days (Ready-When-You-Are-Chocolate-Raspberry Souffl�s can be prepared and refrigerated for up to a day or frozen for up to two weeks before baking) or less than an hour (Nutty Cinnamon Elephant Ears use frozen puff pastry). Encompassing cookies and bars, cakes, breads, custards and pies, and sharing time-saving tips on everything from using the microwave to soften butter to keeping a well-stocked pantry, this is an excellent resource for cooks of all levels. Photos.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Abigail Dodge has written a new classic....This book is a treasure. -- Andrew Dornenburg and Karen Page, co-authors, Becoming a Chef, Culinary Artistry and The New American Chef
An approachable and cleverly organized book written by a born cheerleader and excellent teacher. -- Alice Medrich, winner of the 2004 IACP Cookbook of the Year award for Bittersweet: Recipes and Tales from a Life in Chocolate
Cooking from her book is like having a dessert coach at your elbow, offering all the tips and encouragement. -- Janet Fletcher, author of The Cheese Course and Fresh from the Farmers' Market
Every recipe has my mouth watering. And I know that with Abby each one will come out perfectly. -- Maggie Glezer, author of A Blessing of Breads and Artisan Baking Across America
Weekends will be filled with delicious fun now that we have Abby's collection of spectacular recipes. -- Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures
Most helpful customer reviews
0 of 0 people found the following review helpful.
Great Book for the Busy Baker
By K. M. Carr
Just received and love this book! Divided into sections for super-quick, make in steps, more elaborate... Just what a busy baker needs! Good variety of recipes, but you can also take the techniques and use them on your own recipes. Really like and recommend this book!
18 of 19 people found the following review helpful.
Superb book.
By R. Smith
Being an avid baker I have just about all decent dessert cookbooks.
I recently took a class given by Ms. Dodge and purchased the book, it's outstanding. Simple, quick, easy to do ahead and *hold* for completion in 1-3 days. Having company? Start the dessert on Friday, finish on Saturday or Sunday. Spend time with your guests, not in the kitchen.
Just an all-around terrific book. I strongly recommend it.
July 2007 I initially posted over a year ago0: After using this book for quite some time now, I had to come back and tell you... it's the best. I really do enjoy it and purchased it for my daughters.
May 2010... still a favorite book of mine, and everyone I have gifted it to enjoys it.
17 of 18 people found the following review helpful.
a godsend for working people who love to bake
By A. Wang
I have almost 20 books on baking and this has rapidly become my most used, favorite book. It delivers everything that it promises and most importantly for me, does not sacrifice taste and quality for speed. Simply put, this is a book you can trust because the recipes work. The same attention to detail that she puts into recipe design is also evident in the design of the book. The print is large without being distracting, the wide margins are made for notes.
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