Download Ebook The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics, by Sarah Kieffer
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The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics, by Sarah Kieffer
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About the Author
Sarah Kieffer, founder of The Vanilla Bean Blog, is a self-taught baker who has worked in professional bakeries and made the decision to become a home baker after her two children were born. Her work has been featured on Today and America’s Test Kitchen in The New York Times, Saveur, Pure Green Magazine, Food52, Mashable, The Kitchn, The Huffington Post, and Food + Wine, among others. She also contributes regularly and develops recipes for the websites Artisan Bread in Five Minutes a Day, Food52, and Handmade Charlotte. When she’s not baking, she enjoys reading and rereading favorite books, spending time with her husband and two children, and drinking too much coffee.
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Product details
Paperback: 336 pages
Publisher: Avery (November 8, 2016)
Language: English
ISBN-10: 1583335846
ISBN-13: 978-1583335840
Product Dimensions:
7.5 x 1 x 9.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
70 customer reviews
Amazon Best Sellers Rank:
#45,107 in Books (See Top 100 in Books)
I've made the chocolate oat bars, blackberry-white chocolate cake, chocolate sugar cookies, coffee blondies, olive oil sugar cookies with pistachios and lemon glaze, pumpkin pound cake, and orange-cranberry Bundt cake so far, all of which turned out beautifully. People pleaded for seconds and especially raved about the Bundt cake and both sugar cookies.There's a common thread of flavors in the recipes - cardamom, coffee, chocolate, (burnt) honey, pumpkin, lemon, raspberry, and mint. While there are some "typical" dessert recipes here (banana bread, chocolate chip cookies, apple pie), there are some stunning, original desserts here as well, like the lemon meringue cake, yellow cake with burnt honey buttercream and bittersweet chocolate, pear-chocolate galettes, olive oil sugar cookies, lime-mint bars, blackberry-white chocolate cake, chocolate ganache cupcakes with basil buttercream, just to name a few of the ones I'm most excited about.The styling of this book is similar to the blog, with easy-to-read font, appealing white space, and a lovely photo of the finished treat accompanying every recipe. The recipes include weights and volumes. The directions are easy to follow and whenever Sarah directs you to something a bit out of the ordinary (like reverse creaming) or more challenging (meringue frostings), embedded in the header/directions is an explanation of why. For things like her chocolate braided bread and cream cheese danishes, there are very clear pictures of the steps to take to succeed with the dough. She explains the process in such a way that making her beautiful creations seems doable, this isn't just a book of pretty pictures that will never get used.Unfortunately, while some of the recipes are contained on the same page, a lot of them spill over to a back page, which makes it a lot more difficult to use in the kitchen when you have to flip back and forth. Especially if you're doing something that requires a lot of care or is messy.For the curious, there are a number of repeated recipes. There are many fantastic, new ideas in here, so I definitely think this book is worth it, but there is some overlapping content between the blog and the book:The chocolate bread is basically the same as her blog's chocolate loaf cake, but the ingredient list is reordered. The intro even reads exactly the same. The coffee blondies are the same, but the recipe in the book has been halved. Same for the banana bread (although there's a mix of sugars now). The maple cinnamon granola is identical and the peanut butter chocolate granola recipes are the same minus a missing 1/2 cup of oats in the book. There's a pumpkin pound cake in the book and the blog too, but the recipe has slightly different ratios of ingredients. The blog and book versions are different for Sarah's "the chocolate cake" and her spice cake with coffee buttercream. The most overlap is in the no-churn ice cream chapter. Almost all the recipes in the book (~7 of the 9) can be found online, except in the book they have 2 oz of cream cheese to "add some tang". I get that there may be some overlap between a blog and that blog's book, but I do wish some explanation was provided for why those specific recipes were repeated here, especially in the ice cream chapter.Edit: 11/16/2016 - I really love this book for the recipes and I definitely think it's worth buying. I adjusted the stars from 4/5 to 5/5 because the actual results are incredible, which is ultimately what's most important in a cookbook, but I do think it's worth knowing about the recipe formatting and undiscussed repetition of recipes.
Wow! Finally a book I have lusted for...........I have gotten so tired of paying a lot of money for baking books that end up just recycling recipes ie. how many chocolate chip cookie recipes does one need? Sarah does go after flavor which is what I want...she deepens the flavors of almost everything she bakes. Her peach pie is a good take in intensifying flavors by taking the peach juice and reducing it down to heighten the flavor, then pouring over the pie just before it goes into the oven. Or her basil infused buttercream....yum...her pinot noir chocolate cake! I love recipes that are new to me, challenge me and give me new ideas. This book does all of that and more.
I bought the spiral bound because I prefer my books to lay flat while I’m busy cooking. I paid more for the spiral bound, $35. I was sorely diappointed. Pages are flimsy, cheap, and stick to the spiral binding so I have to PULL each page with noticable effort instead if just being able turn a page. There are quite a few photos of finished cakes but inages are washed out due to cheap paper and printing. There is paper dust all over the spiral binding and table from the paper after just a few minutes of looking through book. The paper is so thin and cheap feeling I doubt it will hold up to expected light stains that come using a cookbook.Recipes look good though, quite a variety to typical to unusual. If recipes are not as good as they look I will update my review.
This book is so well written and so well thought out. The pictures are beautiful too! The pan banged chocolate chip cookie recipe is TO DIE FOR! I bought this for my bestie and I will just die if I don’t end up with one of my very own for my collection! Originally saw an option to get this baking book in spiral bound, but I don’t see it anymore...hoping it comes back because that’s what I want! Great job, Sarah Kieffer! People, buy this book!!!
This is, hands down, the prettiest cook book I've ever seen. The photos are ridiculously lovely. And the recipes are somehow even better than the photos -- I've baked up several of them already. The directions are clear and easy to follow, even for this (very) nominal baker. Every single thing that I've made from this book has turned out gorgeous and delicious, which seriously never happens to me. I've brought THE Chocolate Cake to several parties to rave reviews. Now that we're coming into summer, I can't wait to try the ice creams. Added bonus: the cookbook reads like a memoir... such lovely prose and evocative stories. BUY THIS! You will not regret it.
I love this book! Precise and easy to follow instructions. I love that there are measurements in grams as well. The flavors are balanced and wonderful. Many go to recipes and favorites are from this book. The Danish recipe is delicious!
Just received my cookbook and have already tried two recipes. The coffee brownies and Carmel rolls were wonderful. Very easy to follow.
I couldn't love this baking book more if I tried!!! I am not by any means and expert baker (novice might even be stretching it) but even I can end up with the best cookies I've ever baked in my life!Sarah's directions lead you step-by-step through the process as if she's in your kitchen gently reminding you what comes next. You end up feeling like a baking genius when you try the end product and your taste-testers will marvel at your skill!
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