Modern Baking

This is a beautiful cookbook, full of recipes I will bake. There are different sections of flavors. Also, there are "quick" recipes in each section which I find quite lovely. The book is beautifully written and photographed- drool-worthy! I have over a thousand cookbooks and this one I am sure will be a favorite.

Divided into 5 flavor sections, (chocolate, caramel, spice, fruit and cream), with a recipe chapter, a quick recipe chapter and a healthy recipe chapter of each flavor. Very creative idea for a cookbook. When you are stuck for a dessert idea this is your book. Donna Hays recipe always work for me, (disclosure; I am Australian).

I got this for my father, who had shown an interest in baking desserts...Now he won't stop! And he gets almost giddy excited whenever he makes something because he knows it tastes amazing. I would definitely recommend. Plus the photos are done very well, it makes it seem like it could almost be a coffee table book!

This cookbook is one of the most beautiful cookbooks I own the photography is outstanding and the recipes and beautifully written and organized. Outstanding will be buying more of her books.

I think this is, hands down, the most gorgeous cookbook I've ever seen. The care and artistry is amazing. You will love this cookbook.

Gorgeous! And the recipe that I tried was delicious and perfect.

This huge tomb is a full 400 pages of deliciousness! I’ve made white chocolate Amaretti Bundt Cake (swoon), Chocolate and raspberry marshmallow slice, caramel cheesecake, and choc cherry and coconut bars so far! Love, love this Baking Book !!

I've been searching for the baking version of The Food Lab, and this isn't it. I read SO MANY reviews of this book and thought I knew what I was getting. I was so wrong. For an American home baker like me, there was nothing redeeming. Every recipe has thyme or juniper or quinoa or something that does NOT go in a baked good, in my world. Okay, well I'll just leave out the weird stuff! Nope, the author is Australian. I tried several times to check the glossary and the internet for ingredients she references, and found nothing. Finally, I've been an American hairdresser for 10 years. I don't know what 36mm is, and I have no interest in having to remove ingredients, substitute ingredients, and do conversions for EVERY. SINGLE. RECIPE. in this book I just paid for. I just wanted to know HOW to control how my brownies come out, with a solid brownie recipe that I could tweak (and a cookbook with that format for all classic recipes). I guess I'll have to wait for J. Kenji Lopez-Alt to publish a baking book :(