Since this is a book aimed at beginners, you’ll find cherished classic recipes including Old-Fashioned Baking Powder Biscuits, Fabulously Fudgy Brownies, Grammy’s Apple Pie, and Crispy Oatmeal Raisin Cookies. Happily, you’ll also find more modern creations such as Chai Latte Custards, Savory Blue Cheese Cheesecake, Lemon Mascarpone Tarts, and Onion, Fig and Asiago Focaccia.
Scattered throughout the book are “baker’s notes” such as “Do not let the pudding boil or the eggs will curdle” and “secrets to success” such as “Allow the butter to sit at room temperature about 2 hours before using.” Like a seer, Sinclair anticipates your problems and questions before they occur.
So, if you’re a novice baker or just afraid to bake for fear of failure, then get a copy of Pat Sinclair’s Baking Basics and Beyond, 2nd edition. That way, you won’t be alone. You’ll have Pat’s guiding words helping you along the way.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know
