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Kristin Hoffman
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Baker Bettie’s Better Baking Book: Classic Baking Techniques and Recipes for Building Baking Confidence (Cake Decorating, Pastry Recipes, Baking Classes) (Birthday Gift for Her) Hardcover – November 30, 2021

by Kristin Hoffman (Author), Sally McKenney (Foreword)
4.8 4.8 out of 5 stars 732 ratings
See all formats and editions
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Learn Pastry Recipes from Professional Cook Baker Bettie

“I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking

#1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies

Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. 

Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence.

Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence!

In this baking book, learn more about:

  • The science of baking from a professional cook
  • Foundational baking techniques and mixing methods
  • How to bake from scratch 
  • How master formulas are used to bake a ton of delicious and easy recipes!

If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!

Previous page
  1. Print length
    273 pages
  2. Language
    English
  3. Publisher
    Mango
  4. Publication date
    November 30, 2021
  5. Dimensions
    8.1 x 0.8 x 9.9 inches
  6. ISBN-10
    1642506583
  7. ISBN-13
    978-1642506587
  8. See all details
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From the Publisher

professional cook;tartine bread;baking books;mary berry cooking book;bake from scratch;baking
professional cook;tartine bread;baking books;mary berry cooking book;bake from scratch;baking

professional cook;tartine bread;baking books;mary berry cooking book;bake from scratch;baking

professional cook;tartine bread;baking books;mary berry cooking book;bake from scratch;baking

professional cook;tartine bread;baking books;mary berry cooking book;bake from scratch;baking

Editorial Reviews

Review

“I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”
―Gemma Stafford, chef, author, and host of Bigger Bolder Baking

“Kristin has given bakers of any skill level the essential baking handbook with this collection of tested recipes, thorough instructions, and detailed kitchen lessons.”
―Sally McKenney, author of Sally's Baking Addiction

“Kristin is so knowledgeable about baking and makes it incredibly fun to learn the science behind it all. I would have loved this book when I was learning to bake because it breaks down so much about how baking works and how to become a better baker. A must-have on every baker's shelf!”
―Liz Marek, award-winning cake decorator, author, and host of Sugar Geek Show

“If you’re looking for a baking textbook, a master guide that explains everything you need to know about baking, Baker Bettie’s Better Baking Book is it. Kristin answers all questions that could possibly arise from a recipe, whether they concern ingredients, equipment, or techniques. She accompanies methods with delectable base recipes that invite readers to experiment and get creative, and illustrates them with stunning step-by-step photographs. A beautifully written book that will no doubt be a staple for novices and more experienced bakers alike.”
―Vedika Luthra, author of 52 Weeks, 52 Sweets

About the Author

Kristin Hoffman, also known as "Baker Bettie," is a trained chef, baking science geek, and the baking instructor at BakerBettie.com. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. She teaches workshops in Chicago & surrounding areas along with private classes and corporate events. The BakerBettie.com website is where she shares her recipes, classic baking techniques & approachable baking science tips.

Product details

  • Publisher ‏ : ‎ Mango (November 30, 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 273 pages
  • ISBN-10 ‏ : ‎ 1642506583
  • ISBN-13 ‏ : ‎ 978-1642506587
  • Item Weight ‏ : ‎ 2.17 pounds
  • Dimensions ‏ : ‎ 8.1 x 0.8 x 9.9 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 732 ratings

About the author

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Kristin Hoffman

Kristin Hoffman

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Kristin "Baker Bettie" Hoffman is a trained chef, baking educator, and creator of the popular baking blog BakerBettie.com, with over a million monthly readers. Kristin teaches foundational recipes, baking techniques, and approachable baking science. She believes that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. She teaches as Baker Bettie on her website, YouTube channel, and on her online baking school, The Better Baking School. She also hosts live workshops and corporate events. Kristin resides in Chicago with her husband, two cats, and her extensive vintage Pyrex collection.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
732 global ratings
Good Baking cookbook
4 Stars
Good Baking cookbook
I had this book in my amazon cart for the longest time and finally decided to go for it. I like it but I dont love it. I see her intentions with it but it took a lot of pages just on science, equipment, explanations of the why’s, and again, i like the idea behind it but there was way too many pages used for that before you finally get to the recipes. I still like the book and will recommend.
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Top reviews from the United States

Jerry L.
5.0 out of 5 stars TOTALLY Different Spin on a Cookbook - Great for People Learning to Bake!
Reviewed in the United States on November 3, 2023
Verified Purchase
My boyfriend, who it seemed had never set foot in a kitchen before a couple years ago, has been trying to learn how to bake. He has been attempting all of the "technical bakes" from the Great British Baking Show - and he's improving quite a lot! I got this book because the author organized it in a special way - she starts with "Master Recipes" that are basically like a solid blueprint for a specific type of food item - like a flaky pastry crust, a buttercream frosting or a hand roll. She explains the master recipe in a way that actually teaches you what makes that recipe so useful and versatile, and what popular dishes you can make with it. She then lists a huge variety of ways that you can ALTER or ADD to these master recipes in order to turn them into unique, more specialized dishes. This way, you're not just following along with a different recipe each time you want to make, say, a savory pot pie. You always go back to the MASTER recipe for that type of dish and then experiment with different fillings, binders, shapes, etc etc. It really helps you learn the true fundamentals of baking and cooking in a way that most recipe books don't, and in a way that most instructional textbooks don't, either. Truly awesome gift for the budding baker or chef!
16 people found this helpful
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SleepyCub
5.0 out of 5 stars Baking Book
Reviewed in the United States on January 31, 2024
Verified Purchase
I got this as a gift for my little brother. It has a lot of tips, tricks and beginner knowledge that folks need to get their baking skills in order. Little brother says he wants to be a baker when he grows up...with this book, he'll definitely be very knowledgeable. When he turns 50 this year, hopefully he'll bake that Boston cream pie he's been promising!
2 people found this helpful
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Amazon Customer
5.0 out of 5 stars i am learning so much
Reviewed in the United States on April 19, 2024
Verified Purchase
I've always loved to bake but have never been good! After reading this book cover to cover I have a better understanding of what and why things might go wrong, or not taste how I would like. I love the master recipes and the way this book really breaks things down for you.
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Karen D
5.0 out of 5 stars Outstanding Cook Book
Reviewed in the United States on April 10, 2024
Verified Purchase
This was on my adult daughter's Christmas list. Everyone should have this book as it has a tremendous amount of extra information in it for the recipes such as short cuts and ways to do each step.
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charlene
5.0 out of 5 stars Great for anyone!
Reviewed in the United States on March 21, 2024
Verified Purchase
Love this baking book! Easy recipes to follow and a great breakdown on everything. I think this is a must for anyone just starting their baking journey and even for those who have been baking forever!
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Kimberly O'Connor
5.0 out of 5 stars Great beginner baking book
Reviewed in the United States on January 15, 2024
Verified Purchase
This is a great beginner baking book with good explanations of how things work in the baking world. I follow Betty on IG, so I was excited to receive this as she said she was sold out. The recipes are broken down into laymen's terms making it easy to produce the delicious items. Great price on the paperback version
2 people found this helpful
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Amazon Customer
4.0 out of 5 stars Good starting place for beginners but not as comprehensive as I'd like
Reviewed in the United States on February 26, 2024
Verified Purchase
I've had this book for a couple of months now and have baked several recipes from it. At this point I'm going on nearly ten recipes directly from the book, and a few recipes in this book inspired me to look up other recipes and assemble my own idea of what I wanted to do. This review will cover only those recipes that I took directly from the book.

My experience level is mostly beginner, though I am not a complete novice. I have baked on and off through the years, mostly from box mixes and sometimes from scratch. Until buying this book, it had actually been several years since I'd made anything from scratch, so anything I might have once known about baking science was pretty much out the window. As a result I was glad to read through the parts at the beginning where the book covers the roles of different ingredients in a recipe and ingredient temperatures. The equipment section I found somewhat helpful, though after baking a lot lately I don't fully agree with all of the recommendations (why is a sieve marked "optional" equipment?). One area the book doesn't cover much, but should, is how different brands of ingredients can make a difference in a recipe. Salt, for example, is difficult to measure by weight (more on that later) and thus typically has to be measured by the teaspoon or fraction of a teaspoon. Not knowing that Morton kosher salt is much saltier than Diamond Crystal, for example, can lead to a saltier-than-intended outcome. Flour brand is another that matters. King Arthur AP flour is quite high in protein and can produce different results than, say, Gold Medal. The book does call out the difference between American and European butter, which I appreciated.

Now, as for measuring by weight: It can be misleading. I measure larger quantities by weight and enjoy not needing to dirty a lot of dry measuring cups as a result. The fact that despite being an American baker, she provides metric measurements, is a plus. However, measuring very small quantities on the inexpensive kitchen scales most of us will have, if we have one at all, is not as accurate as the book leads us to believe. At times she provides pretty small weight measurements for things like salt (2 grams is a measurement I see a lot). Unfortunately inexpensive home kitchen scales may not measure all that accurately. With larger volumes, it might not make such a big difference to be a couple of grams off. But with smaller measurements, if my scale is off by even a gram, it could throw off the flavor of the recipe substantially. It would have been better if she had explained this, as I didn't learn this fact from her but from other sources as I began intensely researching baking techniques recently.

Other areas I find lacking:
1. A beginner book would also benefit quite a lot from including recipe troubleshooting and comparisons of what might happen if something is done differently or incorrectly. What happens if I am too aggressive with my folding for angel food or chiffon cakes? What if I don't cream my butter and sugar long enough? What does bread look like if it has been over/underbaked or over/underproved?
2. Meringue methods specified by name are limited to the Swiss method. French meringue is created for certain recipes without being mentioned as such (like angel food cake), but given how straightforward it is to make, it would have been nice to have a basic recipe for French meringue cookies with an explanation of stabilizers, what types of extracts to add and what to avoid, etc. (Is it going to ruin my meringue if my extract contains oil, such as peppermint extract?)
3. There are some basic techniques the book doesn't cover but should. Tapping or even banging a cake pan to get rid of air bubbles, for example. The pound cake I made from this book had a horrible tunnel going through it that I learned was because I should have banged the cake pan on the counter to get rid of excess air bubbles before putting it in the oven. Through this research I also learned that the density of the cake will determine how forceful this banging/tapping should be.
4. I have found that her mix-in recommendations can be overboard. I made the sweet bread with 2 cups of chocolate chips as suggested, and it was a ridiculous and overpowering amount that could have been scaled back. The garlic cheddar variant of the biscuit recipe was much too salty, which may have been because of the cheese I was using or because I used Morton instead of Diamond Crystal kosher salt, or because the recipe simply calls for too much salt. Hard to say without running a lot of comparison experiments.

However, I have had success with several of the recipes so far. The cheddar dill variant of the savory bread turned out well for me, though I did substitute mild cheddar for sharp and dried dill for fresh. The fudgy brownies, spiced variant were amazing, and I appreciated the note on blooming the cocoa powder, as I wouldn't have otherwise known why the recipe was asking me to use hot butter. The biscuits would have been fine if it weren't for the salt factor, so the quantities of everything else were solid. My pastry cream turned out well; however, I had to turn the heat up on my stove well beyond "low" heat to get the pastry cream to come to a boil in step 4. (I was standing over the stove for a good 10 minutes before deciding to ignore the recipe and turn the heat to medium high. I've only made it once and am not sure whether going with medium high to begin with would have been better.)

Overall I would recommend this book but don't find it comprehensive enough, even as a beginner resource. I do look forward to continuing to try recipes from the book but may deviate from it more often than not as I use the recipes in the book as inspiration to find a stronger recipe elsewhere. I also don't think this book will be terribly useful for more experienced bakers unless they are not familiar with some of the base concepts covered at the beginning. The recipes are basic for a reason, and if you want a large number of more intermediate/advanced recipes, or greater variety, other books will serve these purposes better.
2 people found this helpful
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Amazon Customer
5.0 out of 5 stars Excellent!
Reviewed in the United States on March 26, 2024
Verified Purchase
I love this cookbook. The information given, the recipes, the photos - It’s like having a baking class at your fingertips.
One person found this helpful
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars Best Baking Book Ever
Reviewed in Canada on January 25, 2023
Verified Purchase
This is the best baking book I have ever bought. This is also the second copy of this book I bought. The first book one of our dogs decided to eat it. So the second book I downloaded it. This book is a great book for beginners and explains in detail every step.
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M. Schuermann
5.0 out of 5 stars BETTIE IS A GREAT TEACHER
Reviewed in the United Kingdom on January 20, 2022
Verified Purchase
This book is so comprehensive in its instructions, that you feel Bettie is right by your side. I've tried many of her recipes and they are now my go-to. If you like baking, you should have this book.
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Rosalie
5.0 out of 5 stars Absolutely brilliant
Reviewed in Australia on January 19, 2023
Verified Purchase
So detailed, and simply worded for the novice baker. Never knew the fundamentals/master recipes. Thank you so much Bettie, I now have baking in common with my mother in law <3
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Mark Paskal
5.0 out of 5 stars My baking is becoming legendary thanks to this book
Reviewed in Canada on March 20, 2024
Verified Purchase
I discovered Baker Bettie through this book and now I regularly peruse her website for baking ideas as well.

The template recipes are simply awesome. Making these recipes teaches you to design your own as you move from your first simple modifications to the template towards adding new ingredients not listed in the book. I have fallen down so many baking rabbit holes thanks to this book.

You can use the quick bread recipes in this book to bake loaves and muffins with the recipes as written, or you can add a few tablespoons of flour to the dry ingredients and make baked donuts! Every recipe is so versatile.

People compliment my baking all the time thanks to this book. My most complimented recipe is a variation of the fruit and veg quick bread made with apple as the base ingredient, warm spices, and raisins that have soaked in dark rum for weeks.

If you are a gluten free baker I recommend you measure your flour by volume rather than by weight as gluten free flour has a different weight to volume ratio than regular flour. That is the one criticism I have of this book, it suggests replacing regular flour with GF but does not specify that the weights will be all wrong.
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geraldine odonnell
5.0 out of 5 stars essential reading
Reviewed in the United Kingdom on January 8, 2022
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A masterclass in baking. techniques explained so well and recipes progress so it's like taking a class in baking if you work your way though the book.
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