Are you pie-challenged? Does your meringue collapse after you whip it? Do you even attempt meringue? Have you ever made brownies from a box mix and claimed them as your own? If you’ve answered “yes” to one or more of these questions, know three things: 1) You are not alone. 2) You are still a good person. 3) There is hope.
Pat Sinclair’s Baking Basics and Beyond, 2nd edition, is here to help you. With over 25 years of experience as a cooking teacher and cookbook author, Sinclair knows what she’s talking about. In her easy-going, uncomplicated manner, she leads beginning bakers through step-by-step instructions for everything from scones, biscuits, and cookies to pies, custards, and cheesecakes.
Each of the 100+ recipes is written in clear, succinct prose, that’s easy to follow and many are accompanied by lovely color photographs. Don’t know what a “jelly roll pan” is or what is means “to cream” something. Not to worry. Sinclair explains. Indeed, she tells the novice baker everything they need to know from how to measure liquid and dry ingredients to how to dissolve yeast. Sinclair takes both the guess-work and the anxiety out of baking.
