This little book is a must-have resource for bakers and cooks of all skill levels. It includes conversion charts, common substitutions, and even a guide on how to adjust your recipes depending on your altitude--something I would have never even considered before reading this book. Reed also includes a section on traditional recipes, accompanied by dozens of variations for when you’re ready to move beyond the basics.— Kristen
The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies--with variations that combine to make dozens of desserts.
About the Author
JESSICA REEDis a writer, a baker, an artist, and a historian. She lives in Brooklyn with her husband and their daughter.