A world of baking

The book I am reviewing here is actually the 1968 hard back edition. This book, including he paper back edition which is featured here i.e. 1974, is no longer in print. This, in my opinion, is almost a crime. Dolores Casella is simply a fine cook, one of the best, and she has put together a collection of baking recipes in this volume that would be difficult to equal. Please note though, these recipes are not the quick fix, dinner in 60 seconds or less variety. These are tried and true dishes, and for the most part are "made from scratch." This work was written in the 1960s and the baked goods and techniques reflect this and that era. A World of Baking is not what I would classify as a "coffee table" cook book. There are no pretty pictures, no flashy dishes made by professional chiefs loaded with ingredients, which, while exotic, simply are either not available, nor completely unnecessary. This is a plain cook book, black ink on white paper and of normal size. There are hundreds of recopies offered, each and everyone rather unique and all are "do-able." The directions are extremely easy to follow and the author has sprinkled bits and pieces of historical data here and there in a rather conversational mode. You know what you are eating, why you are eating it, and often times, where it came from. Another reviewer has stated they feel that this one is one of the top ten in their extensive collection of cook books. I would have to agree with this. If you truly love cooking, like cooking healthy foods that are fun to make, and even more enjoyable to eat, then this one is for you. If you can lay your hands on a copy, grab it. I will promise you, like my wife and I, you will turn to it over and over again when baking time comes around.

This is a copy of a cook book I aquired in Jr High (Middle School) This copy is for my daughter who is constantly borrowing mine. This is a excellent cook book. It has many recipies that are unusual, such as tomato soup cake,and saurkraut cake (a good moist chocolate cake). It also has recipes that have become traditional to my family The ice water cakes and the dinner rolls. The author explains methods well. The recipes are easy to follow.

I have had this cookbook since the '70's and use it a lot. All of the recipes are very good. Dolores Casella is a wonderful cook and has put together many usable recipes in her cookbooks. I have not had one recipe fail from this cookbook. It's too bad it is not still in print. I bought used copies for both of my daughters, as it is just such a great cookbook.

It's a shame that these books are no longer in print. Dolores Casella is one of the best. I would rate her right along with James Beard and Julia Child.

I stumbled on this gem when my friend's landlord left it behind in the house he was renting. Lucky for me, the landlord cared little for cooking and told me I could have the book. I can't praise it enough - despite having been written in the 1960s, when most of America seemed to be into slapping together a few heavily processed ingredients (I call it "Campbell's Soup cooking"), this book is strikingly original, broad-ranging, and (in the case of many of the bread recipes), even healthy. I never tire of browsing it for unique cakes that use everything from rose petals to saurkraut. The author really did her research, and the book includes a lot of helpful tips and interesting historical snippets. I own about 250 cookbooks. If I had to cull my collection to 10, this one would make the cut.