The King Arthur Flour 200th Anniversary Cookbook: All the Joy and Variety of Baking-The Experience and Tradition of America's Most Historic Flour Comp

The book talks of the history of King Arthur Flour from the year 1790 when it was imported to the US on sailing ships to 1991 with a Biennial Baking Tournament. Then throughout the book are wonderful recipes with excellent details. The back of the book gives detail of grains and a grain table giving calories and all the vitamins. I own MANY cookbooks. This will be a forever book in my library as a reference reached for more than any other cookbook.

My husband, John STONE, and I have tried the ✡️ Jewish ✡️ Rye breads, Crusty French loaves, Raisin Cinnabon Bread, Started a Yeasty Starter for Sourdough breads, and Christian ✝️ taught us how to Mark the Breadtops with the razor slicer to create Beautiful breadtops dusted in Poppyseeds, Sesame, Rye, Caraway, Celery, and Anise (tastes similar to Black licorice). You should try Dustin them with Organic Flour for Appeal. We learned 😌 so much from this King Arthur's 🤴 Flour book of Breads, Rolls, and Quick Breads.

This cookbook has a wealth of interesting facts and great recipes!

This is my go-to baking book. It is written in a friendly, accessible way that explains the what and why of baking. I've purchased this book multiple times for friends and family.

King Arthur Flour Bakery is right up the road from me. The flour has been a staple in my home for years, and it is suggested for use by all the best cooks and chefs. The King Arthur Flour cookbook has all of the recipes you would ever need for breads-yeast and easy breads, muffins, desserts of all types- directions for baking the best products and an area that directs you to buying best products. My favorite recipe is the blueberry muffins, and by all accounts from everyone who has ever tasted them, this is the best recipe ever created- look no further you have found it. I would imagine any recipe that you might try from this cookbook will fulfill your dreams- buy it and start baking right away- your family and friends will love the results.prisrob

King Arthur's Flour 200th Anniversary Cookbook sits on my pantry shelf with Beard On Bread, Amy's Bread and other venerable baking books. Often though, it is KA that helps me out, as it did a couple of days ago when I was looking for a way to approximate a bread I sampled at a restaurant. KA appears rather quaint and rural New Englandish, especially with recipes like Monster Pie (not a bad thing), but don't underestimate it. It provides a lucid, nonthreatening approach to the basics, also explains theory so you can build your own recipes. The only thing that dates this ten-year-old volume is the fact that it is not up to date on some of the spiffier ingredients KA has added to its Baker's Catalogue, like SAF yeast and special bread flours. It was compiled before bread machines caught fire, too, so for those who only do bread that way, it may not offer everything.

I consider myself to be very picky regarding what cookbooks I own - I'll read any cookbook but I won't buy them for my reference shelf. This cookbook is a keeper! Sands deftly tells you not only the "how" of each recipe but the "why". I've read plenty of the "chemistry of baking" and other such books, but this is the first that truly explained certain principles of baking to me (like why yeast doughs rise faster on humid days). There are even, in addition to the hundreds of recipes for baked goods, instructions on making your own play dough and paper-mache using King Arthur Flour! Don't be fooled into thinking this is a coffee table cookbook though - everything is black and white with no pictures (only a few line illustrations for things like the different bread braiding techniques) - but you are bound to come back to this cookbook again and again (in fact, it might be a good idea to buy a cookbook cover as the pages are sure to get smudged with all your efforts).

The King Arthur Flour 200th Anniversary Cookbook is perfect for the cook who's ready to branch out a little. The chapters begin with some basic recipes and explanations, then variations and improvisations. Directions are generally very clear and precise, and always include the reasoning behind the techniques. I especially enjoy baking variations on the basic scone recipe. This book has been a great confidence-builder; I know that as long as I follow Brinna Sands' basic proportions and techniques everything will turn out fine!