The First Timer Guide to Muffins Biscuits and Quickbreads First Timers Baking Book 4 eBook Shawn Bucher
Download As PDF : The First Timer Guide to Muffins Biscuits and Quickbreads First Timers Baking Book 4 eBook Shawn Bucher 
The First Timer's Guide to Muffins and Biscuits is a step-by-step guide to teaching you how-to bake great muffins, biscuits and quickbreads not just give you recipes. The ingredients and troubleshooting sections will help you understand what certain ingredients do and how to make them work for you, while the recipes are simple and tested and provide a great starting point for you to start making your own tasty creations.
Like what you see? This guide is a preview taken from The First Timer's Bakebook. Check out everything from cookies and brownies in this edition to muffins and cakes and bread in the full edition!
Foreword
"Most of us have fond memories of our mothers or grandmothers in the kitchen making our favorite fresh baked cookies, cakes and breads. In my recent book, Promise Me, I wrote about a mother baking “Buttermilk Blueberry Muffins,” a family favorite and Christmas tradition for herself and her young daughter. After coming up with this idea, I asked Shawn to come up a recipe for these muffins that I could share with my readers that would help them further connect with the story. The recipe he and his fellow cookbook author created was exactly what I was looking for. This new bake book will give you the knowledge that allows you to not only duplicate your family favorites, but also the ability to create your own recipes and future favorites."
-Richard Paul Evans, #1 New York Times Bestselling author of The Christmas Box and The Walk series
The First Timer Guide to Muffins Biscuits and Quickbreads First Timers Baking Book 4 eBook Shawn Bucher
For anyone starting out in home baking or wanting to increase their confidence in their skills, this book starts out by explaining the basics of equipment, tools, and ingredients before getting into a discussion of techniques. The emphasis is on "how to" and "with what" to give the reader a good understanding of terms used in cooking and baking.This book is one of a series of First Timer's guides for various baking techniques. Each of them follow the same pattern of instruction. In fact, each of the books are basically the same only differing in the chapter containing the few recipes for the type of baking mentioned in the title.
The list of tools and equipment may overwhelm a true beginner starting with an empty kitchen, but a bit of common sense (and perhaps a visit to your local thrift store) can cut this list down to a manageable size. Hint: One item I did not notice on the list, which I consider important to have when making biscuits or pie crusts, is a pastry cutter to cut the butter or shortening into the flour. In a pinch a pair of table knives held parallel to each other can be used as a substitute, but can be awkward to use. A pastry cutter is so much easier to use and is an inexpensive, low-tech item to add to your tool drawer. Not to mention less messy than using the "rubbing" method mentioned in this book.
Ingredients are covered from eggs to types of flour to leavening agents and more. Substitutions are suggested for some of the items in case your pantry is missing an item for a recipe. Simple recipes for creating your own sour cream, caramel (which for some reason the author calls "carmel"), and corn syrup are given, but I have not tried them and would wonder about the changes in taste and texture the homemade substitutions might make if used in a recipe.
Techniques in mixing ingredients are covered briefly as is the why or science of how baking works.
Recipes are given for Lemon Blueberry Muffins, a batter for pancakes or waffles, Zucchini Bread, and very rich, buttery biscuits. At the end of the book there are also a few topping recipes: whipped cream, lemon glaze, cinnamon sugar, and strusel.
The remainder of the book contains information adjusting a recipe for high altitude and how to make adjustments to recipes for which you wish to halve or double the yields. There is an example of how to use baker's percentage based on weight instead of volume measurements (cups and teaspoons) as most home cooks use. The biscuit recipe listed earlier in the book is used as the example recipe given in baker's percentages with the arithmetic on how to transform this into a recipe that uses weight. This conversion can be confusing to even experienced bakers, so have your calculator and scales ready if you want to give the more professional method a try instead.
Anyone looking for recipe cookbook rather than an instructional manual on baking basics should look elsewhere, but if you're just learning or trying to improve your existing skills, this would be a good place to start.
Recommended for beginners and intermediate bakers looking for an instructional guide.
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The First Timer Guide to Muffins Biscuits and Quickbreads First Timers Baking Book 4 eBook Shawn Bucher Reviews
Mixes are handy but they contain a lot of things that my fella and I can't eat consistently. So being able to make my own is a treat.
Makes baking fun and easier.
I found this book and the others in the series disappointing. Although there was a lot of information, it was not well presented.
Very few recipes. The recipes are printed in bold and Italic. This was hard reading and annoying. Do not like this formatting.
Was really expecting way more recipes so imagine my surprise when suddenly I am in altitude considerations and then frosting/conclusion. I bought this for my eleven year old who totally understands the terms but she too was disappointed in the lack of recipes.
This was the third in the First Timer's series that I read and by the time I got to this book I felt I had already scene the majority of information in the first two books, so I'd only recommend this book if you haven't read the other two.
For anyone starting out in home baking or wanting to increase their confidence in their skills, this book starts out by explaining the basics of equipment, tools, and ingredients before getting into a discussion of techniques. The emphasis is on "how to" and "with what" to give the reader a good understanding of terms used in cooking and baking.
This book is one of a series of First Timer's guides for various baking techniques. Each of them follow the same pattern of instruction. In fact, each of the books are basically the same only differing in the chapter containing the few recipes for the type of baking mentioned in the title.
The list of tools and equipment may overwhelm a true beginner starting with an empty kitchen, but a bit of common sense (and perhaps a visit to your local thrift store) can cut this list down to a manageable size. Hint One item I did not notice on the list, which I consider important to have when making biscuits or pie crusts, is a pastry cutter to cut the butter or shortening into the flour. In a pinch a pair of table knives held parallel to each other can be used as a substitute, but can be awkward to use. A pastry cutter is so much easier to use and is an inexpensive, low-tech item to add to your tool drawer. Not to mention less messy than using the "rubbing" method mentioned in this book.
Ingredients are covered from eggs to types of flour to leavening agents and more. Substitutions are suggested for some of the items in case your pantry is missing an item for a recipe. Simple recipes for creating your own sour cream, caramel (which for some reason the author calls "carmel"), and corn syrup are given, but I have not tried them and would wonder about the changes in taste and texture the homemade substitutions might make if used in a recipe.
Techniques in mixing ingredients are covered briefly as is the why or science of how baking works.
Recipes are given for Lemon Blueberry Muffins, a batter for pancakes or waffles, Zucchini Bread, and very rich, buttery biscuits. At the end of the book there are also a few topping recipes whipped cream, lemon glaze, cinnamon sugar, and strusel.
The remainder of the book contains information adjusting a recipe for high altitude and how to make adjustments to recipes for which you wish to halve or double the yields. There is an example of how to use baker's percentage based on weight instead of volume measurements (cups and teaspoons) as most home cooks use. The biscuit recipe listed earlier in the book is used as the example recipe given in baker's percentages with the arithmetic on how to transform this into a recipe that uses weight. This conversion can be confusing to even experienced bakers, so have your calculator and scales ready if you want to give the more professional method a try instead.
Anyone looking for recipe cookbook rather than an instructional manual on baking basics should look elsewhere, but if you're just learning or trying to improve your existing skills, this would be a good place to start.
Recommended for beginners and intermediate bakers looking for an instructional guide.
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