Art of Fine Baking

This is my favorite cook book for baking. It is authoritative and helpful for everyone with a wonderful pragmatic approach to dealing with 'less than perfect outcomes' in baking.

As a young chef-to-be, this was THE book for baking, for me back in the late 70's and early 80's before I attended the Culinary Institute of America. It is an excellent book, one that I still turn to for baking recipes. ALMOST everything in this book (that I tried) works really well, except the croissant recipe. In my edition from 1961, she does not let the dough rise before baking and it used to drive me crazy because my croissant never looked nor tasted like all the other bakeries croissants. As a young person long before the days of internet, I didn't understand what the problem was until later at the CIA. I am buying another copy right now because my old copy has lost some pages that matter. The used prices of $1.74 for this book make the purchase a 'no brainer.' Get one for yourself

What a fantastic book. So well written and the recipes in this book can't be found in any other books I have ever seen. This is a very special book and those who purchase it will cherish it for the depth, detail and ease of use.........so happy this was recommended to me!!!

This is a very, very old and very, very good book on baking. I first found a hard-back edition of this classic in the early 1960's. If you are new to baking or a seasoned pro, Peck will provide you with lots of information as well as wonderful recipes.