Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro

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Product Details

$19.95  $18.35
Agate Surrey
Publish Date
7.11 X 0.66 X 8.96 inches | 1.64 pounds
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About the Author

Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Ltd.; Land O'Lakes; General Mills; and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O'Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d'Or Gold Ribbon from the Academy of Culinary Arts. Sinclair was also food editor for Breakfast in Cairo, Dinner in Rome, which was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards.
Sinclair holds a bachelor's degree in food research from Purdue University and a master's degree in foods from the University of Maryland. She is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and Twin Cities Home Economists in Business. She lives in Edina, Minnesota.


Praise for Baking Basics and Beyond 2nd Edition

"Dozens of good baking cookbooks are on the market, but Baking Basics and Beyond, by Pat Sinclair, is notable both for its scope and its simplicity... this an ideal book for beginners." --The Record

"I'd recommend this cookbook for any kitchen, but especially for those that don't have a lot of baking experience." --From Val's Kitchen

"Sinclair knows what she's talking about. In her easy-going, uncomplicated manner, she leads beginning bakers through step-by-step instructions for everything from scones, biscuits, and cookies to pies, custards, and cheesecakes."

"This small book is a treat to read, as well as a feast for the eyes. Beautifully published, it would make a very special gift." --National Association of Baby Boomer Women

"The book is a wonderful guide for those who think baking is too difficult to attempt. Sinclair writes as if she were standing in your kitchen, telling you exactly what to do so your cakes, pies, brownies, pizzas, coffee cakes, scones and muffins turn out right."

"Looks like I might find a passion in the world of baking after all." --Johnna Knows Good Food

"Baking Basics and Beyond is one of the best books on baking basics we've seen."
--Dolce Dolce

"Besides delicious recipes, Pat shares some of the baking secrets she's picked up over 20+ years as a food consultant and cooking teacher. Intended to help you get it right the first time, they include a wealth of ah-ha tips." --The Boomer Brief

"This cookbook is a gem! Pat Sinclair breaks baking down into simple, manageable steps. If you are a new or struggling baker, you will appreciate this cookbook!"

"Owning a copy of Baking Basics and Beyond is like having your own personal baking instructor on call 24 hours a day. " --Random Cravings

"All aspiring bakers really need is someone to offer a little gentle guidance in the kitchen. Pat Sinclair does just that in the newly revised second edition of 'Baking Basics and Beyond'" --The Skillet Chronicles

Praise for first edition of Baking Basics and Beyond

"Offers help for rookie bakers with tips and suggestions following almost all recipes. Sinclair put the collection together after two decades of experience as a cooking teacher and consultant for companies, including Land O'Lakes and Pillsbury. The book offers good reminders for all home bakers."
Chicago Tribune

"The introduction to each of the 11 baked-goods chapters (plus one on frostings, sauce and the like) condenses a fair amount of information into a page or two, and each of the many recipes--which in this case are among the reasons to buy the book--carries one or more useful tips. Sinclair, a Minneapolis food consultant and cooking teacher, also knows when to say 'yummy': The brief precedes to the recipes are descriptive and enticing. Both beginning bakers and experienced hands may find something enjoyable here."
Minneapolis Star-Tribune

"A hands-on guide for bakers of all levels and skills, with more than 120 baking-from-scratch recipes. Easy instructions."
Desert Leaf magazine

"Baking Basics and Beyond by Pat Sinclair is a good basic primer for quick breads, baked desserts, and yeast breads. Learn why cakes stick in the center or why pie crusts are tough.