Move over Martha Stewart, I’m the next dessert queen.
I can’t tell you how excited I am to have finally found this book. After weeks of scouting every bookstore in the city, there it was: tucked away in a little corner in Balfour Books, a beautiful second hand bookstore on College St. I’m at a stage on my baking journey where I’m ready to take the next step. I’ve watched enough episodes of Masterchef to know that you can’t call yourself a baker if you don’t know all the chemistry behind the ingredients, how they complement each other or if you’re not able to come up with an entire recipe and right measurements right there on the spot. Ohh that’s pressure, baby. And it’s like magic!
Take two eggs, some flour, butter and milk and you can suddenly have freshly baked biscuits! Add some sugar and lemon to the mix, and you got yourself a wonderful cake. Baking is precision and creativity and beauty all combined.
This book by Christopher Kimball – which I happen to have a first edition copy, by the way – is a kitchen experimentation. Kimball is on a quest to find the right balance for each baked classic. What makes a perfect cookie perfect? What happens if you add 3 eggs instead of 2 to the brownie batter? And how do you make the perfect apple pie? He does all the experimentation and hard work in order to find the answers to all these burning questions and more.
It’s all very fascinating to me. I have over 300 pages of information to go through and my appreciation for good ingredients and my respect for carefully thought out recipes has only grown. Baking is really a labour of love. The old school illustrations add an extra charm to its pages, giving it a permanent classic and vintage look.
The Dessert Bible has plenty insight to make a baking nerd like me go crazy. If you’re ever lucky enough to stumble upon a copy, don’t think twice just get it. This baby is hard to come by, and at the end of the day they make great coffee table books, so you know they’ll always be useful no matter what. It’s a win win.