Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker
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- Create Date：2023-03-03 10:51:26
- Update Date：2025-09-06
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- Author：Anna Olson
- ISBN：0525610979
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Summary
The baking bible every baking enthusiast needs to own--from Anna Olson， Canada's most celebrated baker。
Inside Baking Wisdom lies the answer to every baking question you've ever had （and many you haven't yet）， plus over 150 perfected recipes--both savoury and sweet--for bakers of all skill levels。 Get inside Anna's baking brain， as she shares a career's worth of experience to build a true masterclass in baking。 In this incredible baking compendium， you will learn the hows and whys of baking through her flawless techniques， patient advice and literally hundreds of photos。 This is an all-encompassing guide， guaranteed to make you a better baker。
Whether you want to perfect your pie dough or dedicate your weekend to assembling a masterpiece Torta Setteveli， there is a recipe in Baking Wisdom for you: ESSENTIALS - PIES & TARTS - PASTRIES - CAKES - CUSTARDS & CREAMS - CONFECTIONS - COOKIES & BARS - BREADS。 Within each chapter， Anna's triple-tested recipes are grouped together by commonly shared technique or principle， so you can see how one foundation recipe can be built upon to create many more complex creations。 In every one of her perfected recipes， Anna leads the way with notes of baking wisdom directly included in each recipe's method。 And she does this all with one goal in mind: to help you achieve the very best baking results every time。
Also included is extensive advice on topics such as baking ingredients， tools and actions， as well as numerous step-by-step how-to guides for all types of baking techniques。 If you've ever wondered how to separate an egg， or frost a cake， or temper chocolate， the answers are here。 And if you're interested in a deeper understanding of how and why ingredients behave the way they do in baking， or the impacts of altitude， or even how to calculate butterfat content， there's a whole section dedicated to the science of baking， too。
Baking Wisdom is a must-have collection of baking recipes， techniques and advice， and is Anna's most comprehensive cookbook yet。
Inside Baking Wisdom lies the answer to every baking question you've ever had （and many you haven't yet）， plus over 150 perfected recipes--both savoury and sweet--for bakers of all skill levels。 Get inside Anna's baking brain， as she shares a career's worth of experience to build a true masterclass in baking。 In this incredible baking compendium， you will learn the hows and whys of baking through her flawless techniques， patient advice and literally hundreds of photos。 This is an all-encompassing guide， guaranteed to make you a better baker。
Whether you want to perfect your pie dough or dedicate your weekend to assembling a masterpiece Torta Setteveli， there is a recipe in Baking Wisdom for you: ESSENTIALS - PIES & TARTS - PASTRIES - CAKES - CUSTARDS & CREAMS - CONFECTIONS - COOKIES & BARS - BREADS。 Within each chapter， Anna's triple-tested recipes are grouped together by commonly shared technique or principle， so you can see how one foundation recipe can be built upon to create many more complex creations。 In every one of her perfected recipes， Anna leads the way with notes of baking wisdom directly included in each recipe's method。 And she does this all with one goal in mind: to help you achieve the very best baking results every time。
Also included is extensive advice on topics such as baking ingredients， tools and actions， as well as numerous step-by-step how-to guides for all types of baking techniques。 If you've ever wondered how to separate an egg， or frost a cake， or temper chocolate， the answers are here。 And if you're interested in a deeper understanding of how and why ingredients behave the way they do in baking， or the impacts of altitude， or even how to calculate butterfat content， there's a whole section dedicated to the science of baking， too。
Baking Wisdom is a must-have collection of baking recipes， techniques and advice， and is Anna's most comprehensive cookbook yet。
Reviews
TrishTalksBooks
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My Quick Take: Everything in this cookbook worked reliably and was easy to follow。 Some good eating！ ***I’ve certainly heard of Anna Olson。 I feel like her name here in Canada as a chef， cookbook author and TV cooking show personality is something I’ve absorbed by osmosis。 But when I actually think of her recipes， I’m not sure I’ve cooked from one of her books or watched her on TV much。 I saw her new cookbook was being published this month， and was happy to get an opportunity to try some of her My Quick Take: Everything in this cookbook worked reliably and was easy to follow。 Some good eating！ ***I’ve certainly heard of Anna Olson。 I feel like her name here in Canada as a chef， cookbook author and TV cooking show personality is something I’ve absorbed by osmosis。 But when I actually think of her recipes， I’m not sure I’ve cooked from one of her books or watched her on TV much。 I saw her new cookbook was being published this month， and was happy to get an opportunity to try some of her recipes。 The idea for this book is simple: Olson hopes to pass on some of her baking wisdom to her readers。 I love how she puts little notes of this wisdom in the recipes， so you know why you’re doing something， and why it worked for her。 There are chapters on basic methods， and a neat section on how to fix baking mistakes。 The photography by Janis Nicolay is really beautiful and helped me visualise what I was doing。 I decided on three recipes。 She rates each as Simple， More Involved or Complex。 Lemon Crunch & Cream Tray CakeThe picture for this cake looks deceptively benign。 An easy tray cake， I thought。 But it is marked More Involved， so I should have been suspicious。 Really， this wasn’t difficult， but there were a surprising amount of steps。 In preparation， I had to make one recipe of her Almond Streusel， very straightforward。 Then， I had to make a batch of Tart Lemon Curd。 I’m not an expert at lemon curd-making， but I was very successful！ Then， finally， I made the cake。 But to make the cake I had to whip egg whites and fold them in。 One extra step。 Then I assembled the whole thing with the cake， curd and streusel and baked it。 And you know what？ It was a complete success！ We had company over and everyone liked it。 It has frozen well too。 I think next time I will make it with more lemon curd for extra deliciousness。 But we did have curd left over （see Scones below）。Classic English SconesEveryone in my house likes scones， and I had some sour milk that needed using up （always practical， that’s me！）。 This recipe was marked Simple， and indeed it was。 Few ingredients， straightforward preparation， popped them in the oven and they were perfect。 We used some of the left over Lemon Curd to top these。 Yum！Onion， Herb & Parmesan Upside-down CakeI wanted to try something savoury and reasonably simple。 This was marked as More Involved but honestly it was so very easy。 I have a wonderful cast iron pan that worked beautifully here。 I sliced onions， put a savoury cake batter carefully over top and popped it in the oven。 That’s it。 I thought that when I inverted it it might all be a mess， but the whole thing came out like a charm。 I was mildly shocked I’d made it， and I was quite proud。 There were a couple of pieces of onion that stuck…you can see it in the picture， but before I realised I should salvage them and carefully place them on the cake， I had eaten them。 Oops。 This was delicious and lasted reasonably well in the fridge for a couple of days。 Paired with a salad， it was a great dinner。 I’d recommend this book for sure。 I’d like to make the Salmon & Spinach Wellingtons and maybe， someday， the Pretty Lemon Meringue Tart， though it’s rated “Complex” and I have to get my nerve up。 That said， I feel like I can put my trust in Anna Olson’s Baking Wisdom， so maybe I’ll tackle it！ 。。。more
Tina
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Anna Olson is THE QUEEN OF BAKING in Canada 🇨🇦👩🏻🍳🍰🥧🧁🥐I love watching her on tv。 She has so much enthusiasm and creativity。 I really feel like she， "ups the ante" for me when baking。This cookbook is rightly titled。 It really is full of baking wisdom。 It's the cookbook you need to get started AND push yourself to the next level。It's full of info on all the types of baking ingredients， tools and terminology。 It goes a step further about explaining the science of baking。 I found that part especiall Anna Olson is THE QUEEN OF BAKING in Canada 🇨🇦👩🏻🍳🍰🥧🧁🥐I love watching her on tv。 She has so much enthusiasm and creativity。 I really feel like she， "ups the ante" for me when baking。This cookbook is rightly titled。 It really is full of baking wisdom。 It's the cookbook you need to get started AND push yourself to the next level。It's full of info on all the types of baking ingredients， tools and terminology。 It goes a step further about explaining the science of baking。 I found that part especially helpful。 Most especially about whipping up egg whites and forming proper soft peaks and how to properly melt chocolate。 It is described in step-by step form that is easy to follow。Then the recipes are broken into sections: pies and tarts， pastries， cakes， custards and creams， confections， cookies and bars and lastly breads。These recipes are easy to follow but do require a bit more work for an enthusiastic baker。 I'm really excited about her classic pie dough recipe。 That's something I haven't managed to master so I will try with her step-by-step pictures and instructions。 Perhaps I'll make it into a quiche with her wonderful， Bacon， Beer and Mushroom Quiche Recipe。 I can't wait to try it this weekend！ Another recipe I'm curious about is The Millionaire's Tart and of course I will have to make her Classic English Scones 😋I'd like to kindly thank NetGalley and Penguin Random House Canada for granting me access to this Advance Reader Copy。Available March 14， 2023 。。。more
Tara
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Thank you to NetGalley and Penguin Random House for an e-arc。I always enjoyed Anna Olson on the Food Network so when the opportinity to review Baking Wisdom came up I jumped in。 The book is really setup as a teaching cookbook。 The introductory section goes over basic tools techniques， and ingredients - I consider myself a competent baker and found this section to have lots of useful information。 The substitutes are great。 I know I can google this， but I trust this book more than the random thing Thank you to NetGalley and Penguin Random House for an e-arc。I always enjoyed Anna Olson on the Food Network so when the opportinity to review Baking Wisdom came up I jumped in。 The book is really setup as a teaching cookbook。 The introductory section goes over basic tools techniques， and ingredients - I consider myself a competent baker and found this section to have lots of useful information。 The substitutes are great。 I know I can google this， but I trust this book more than the random thing popping up on search。 Similarly the section on high fat butter for baking is something I had never heard。 I want her madeleines pan - I have one not nearly as pretty。 Great photos throughout。I like the small images of the finished dish at the beginning of each section。 I have no idea if this is typical of baking books but none of my cookbooks have this。 Super handy when you're scanning for something。 In some cases， I think more photos for different stages could help。So far I have made the spiced plums and poached pears （I just ate them on ice cream）。 I also made the Classic English Scones （on the sweet side for me but what a scone should be） and the Ricotta， Dill & Onion Buns。 Like very annoying recipe reviewer I made a change - I skipped the dill because I loathe dill - the buns were fantastic。 As soon as I remember to get some Earl Grey tea I will be making the London Fog scones。I look forward to trying the confecctions （outside my comfort zone）。 。。。more
Sarah B
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This really is a complete guide to baking。 It goes over basic baking equipment， ingredients， procedures， and how to fix common mistakes。 But it also bring in some more advanced skills to expand and challenge your baking repertoire。 A really nice feature is the “recipes at a glance” before each section。 It allows you to quickly peruse which recipes are in that section along with a photo。 Each recipe shows you the complexity level， size and servings， prep and cook time， and “bites of wisdom”。 This This really is a complete guide to baking。 It goes over basic baking equipment， ingredients， procedures， and how to fix common mistakes。 But it also bring in some more advanced skills to expand and challenge your baking repertoire。 A really nice feature is the “recipes at a glance” before each section。 It allows you to quickly peruse which recipes are in that section along with a photo。 Each recipe shows you the complexity level， size and servings， prep and cook time， and “bites of wisdom”。 This is particularly useful because it gives you the page numbers of certain baking techniques you’ll need for that recipe。 The book itself is very well aid out and organized and I can’t wait to try out the recipes！ I was given a free eARC copy of this book on NetGalley from Penguin Random House Canada in exchange for an honest review。 。。。more
Aliama
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A wonderful cookbook with step by step instructions that makes even the most daunting recipe seem easy。 This gave me the confidence that mine would look as good and taste as good as the pictures in the book。 Lots of tips and and fixes and easy substitutes。 Thank you for allowing me to review。
Manda
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Anna Olson gives a lot of great tips and fantastic recipes。Her hints and tricks makes the recipes easier to follow along。 The steps are easy to follow and the pictures are extremely helpful to see what the recipe looks like。The recipes at a glance is a nice addition to help you make a decision on what to bake。 The definitions at the beginning of each chapter helps with the understanding of what type/style of the bake。Thank you NetGalley for the ARC， this is my honest review。
Staci Quigley
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This book is a great resource for any baker。 I especially loved the descriptions of the best ingredients to use for various results or types of baking。 This was very useful to me。 There was a lot of great tips and bits of information that I didn't know beforehand。 I will use some of the information I learned in this book in my future baking endeavors！ Nicely done book！ This book is a great resource for any baker。 I especially loved the descriptions of the best ingredients to use for various results or types of baking。 This was very useful to me。 There was a lot of great tips and bits of information that I didn't know beforehand。 I will use some of the information I learned in this book in my future baking endeavors！ Nicely done book！ 。。。more
Marlene
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Anna Olson is the queen of baking。 This book has everything you want to know about baking plus things that you didn’t know you wanted to know。 She has included detailed instructions as well as pictures to show you the steps as well as the finished item。 It is a must for anyone who wants to be a good baker。
Sharen
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I have never read a cookbook from start to finish but was excited when I saw that this book was by Anna Olson as I love her baking video/shows。 I found this cookbook to be very informative and presented in a way that felt non-threatening regardless of what level of baking experience you may have。 The book starts off with some basic information and techniques that are referenced later in applicable recipes where needed。 Following chapters include: baking tools and techniques， baking actions， baki I have never read a cookbook from start to finish but was excited when I saw that this book was by Anna Olson as I love her baking video/shows。 I found this cookbook to be very informative and presented in a way that felt non-threatening regardless of what level of baking experience you may have。 The book starts off with some basic information and techniques that are referenced later in applicable recipes where needed。 Following chapters include: baking tools and techniques， baking actions， baking science and baking wisdom。 I liked that photos of blunders or failures were also present as well as information on how to correct the problems。 Her pantry staples recipes list the recipes that the staple is required and reference the page number where the skills were reviewed。 Recipes are grouped by technique or principle with foundation recipes that can have additions or changes to make different variations。 At the start of each chapter there is a quick guide to all the included recipes by photo; making for easy recipe identification。 。 All recipes are designated as simple， more involved or complex and prep time and baking time are identified separately。 I like when cookbooks show photos of what the finished product should look like and appreciated that every recipe had at least one photo。 All the photos throughout the book are beautiful and artistic。 I like the dictionary of terms and glossary of terms and found baking directions to be simple， and not full of assumptions and shortcuts the baker may not posses。 This book would make a beautiful gift for a seasoned baker or a beginner， or any level of baker。 I have a list identified of recipes I am going to try asap。 'I never regret a baking failure; I embrace it as an opportunity to get to know my ingredients and methods better so that I can manage and fixe future problems。 'Thank you to NetGalley and Penguin Random House Canada for an early copy in exchange for an honest review。 。。。more
Anna
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Thank you NetGalley and Penguin Random House Canada for a copy of "Anna Olson's Baking Wisdom" in exchange for my honest review。 This book would be a wonderful addition to any home baker's collection。 The photos are clear and show exactly what the baked good looks like。 There is an extensive glossary of terms， a substitution list， a guide to all the basic tools every home baker should have， explanations of various techniques。The recipes are all explained clearly and step-by-step with personal th Thank you NetGalley and Penguin Random House Canada for a copy of "Anna Olson's Baking Wisdom" in exchange for my honest review。 This book would be a wonderful addition to any home baker's collection。 The photos are clear and show exactly what the baked good looks like。 There is an extensive glossary of terms， a substitution list， a guide to all the basic tools every home baker should have， explanations of various techniques。The recipes are all explained clearly and step-by-step with personal thoughts from the author included in each recipe。 Each section has a 'recipes at a glance' page where you can see what is included in that section。 Each recipe itself has a "bits of wisdom" area which shows which page you can look-up techniques that you might not be familiar with。 There are classic recipes included， twists on old favourites， new and exciting recipes where there is truly something for everyone - starting with super easy recipes to more complex for the advanced baker。 Some of the sections are cakes， pies， confections， cookies， pastries and breads。 There is also an extensive index at the back for ease of finding recipes。 。。。more
Marissa
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Kindle Copy for Review from Net Galley and Penguin Random House Canada。I received a free， advance copy of this book and this is my unbiased and voluntary review。The queen of sugar and desserts brings us a must have for all bakers。 She shows us the basics of making scrumptious desserts that even a novice can handle。A must cookbook to have that will want you to get your sweet on。 Yummy pictures that will entice you culinary soul。
Veronica
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Review to come
Caryn - iam。caryn
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Anna Olson has been one of my favourite TV chefs for years。 Some of her recipes from her past shows and cookbooks have become staples in my house。 She can make fairly simple recipes become something special and oh so delicious。For the sake of reviewing this particular cookbook， I found a few of the simplest and fastest recipes to try。I made the Classic English Scones， Creamy Chocolate Pudding， and Chewy Chocolate Cookie Bars。I’ve been on the hunt for a really good English scone recipe for a long Anna Olson has been one of my favourite TV chefs for years。 Some of her recipes from her past shows and cookbooks have become staples in my house。 She can make fairly simple recipes become something special and oh so delicious。For the sake of reviewing this particular cookbook， I found a few of the simplest and fastest recipes to try。I made the Classic English Scones， Creamy Chocolate Pudding， and Chewy Chocolate Cookie Bars。I’ve been on the hunt for a really good English scone recipe for a long time and this one was easy to follow， fast to make， and unbelievably delicious。 I’ve found the scone recipe I’ll be making for years to come。I’ve never made pudding from scratch before so this one was a bit more challenging for my skill level but the results were outstanding！ No more boxed powdered pudding for me。Anna’s classic chocolate chip cookie recipe from her TV show “Sugar” has been my go-to （and often requested） chocolate chip cookie recipe。 These delicious bars are just as good and a lot faster to bake up。 On lazier days that I want cookies， I’ll definitely be making these。Overall， this cookbook seems excellent。 Her tips and methods are well-worded and easy to understand。 Anna has always been a fantastic teacher when it comes to baking， and this book highlights her talent at instructing bakers to be the best they can be。I’m really looking forward to trying more recipes soon！ 。。。more
Jarrah
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I consider myself a competent baker but by no means an expert。 But every time I watch baking competitions shows and fantasize about taking my baking to the next level， I get a bit overwhelmed。 Who， me？ Make my own puff pastry？ Enter Anna Olson's Baking Wisdom: an accessible， elegant baking bible with clear instructions and gorgeous photos that guide you through the foundations and prepare you to tackle impressive， delicious recipes。 If you've ever watched Anna Olson on TV， you can almost feel he I consider myself a competent baker but by no means an expert。 But every time I watch baking competitions shows and fantasize about taking my baking to the next level， I get a bit overwhelmed。 Who， me？ Make my own puff pastry？ Enter Anna Olson's Baking Wisdom: an accessible， elegant baking bible with clear instructions and gorgeous photos that guide you through the foundations and prepare you to tackle impressive， delicious recipes。 If you've ever watched Anna Olson on TV， you can almost feel her gentle encouragement as you work through this book。 The reference material at the front of the book is clearly organized and includes a ton of useful info， including info on baking tools， a glossary of baking terms， and nuances on ingredients。 This includes info on substitutions for people who are looking to avoid dairy， gluten， gelatin and more。 As a baker who's lactose intolerant and sometimes struggled to figure out when it's appropriate to substitute what kind of non-dairy milk， I really appreciated this guidance。 All the essential skills are also covered， from tempering chocolate to caramelizing sugar， to separating eggs。 And if you're still not convinced you can do it without making a mistake， fear not！ There's a section on repairing issues that tells you what to do when you overwhip cream or your chocolate seizes。 The recipe section is broken down into different types of baking， with step-by-step photos that really make even the more challenging recipes feel approachable。 There are a variety of gorgeous-looking pies， breads， cakes， and confections。 I can't wait to try making the onion， herb and parmesan upside-down cake and the blueberry & Greek yogurt breakfast galette！ Highly recommend this book for beginner bakers， as well as those like me looking to fine-tune their baking and try new， more complex recipes。Big thanks to the publisher and NetGalley for an ARC of this book in exchange for an honest review。 。。。more
Sylvia Barker
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I have been a fan of Anna Olson for years and have all of her cookbooks。 Whenever I am baking， it is her recipes that I reach for the most。 As such， I have been eagerly awaiting this new cookbook from her and it does not disappoint。Recipes are varied， achievable and beautifully photographed，。 This is a book I will be reaching for again and again， anytime I am in the mood to bake。Thank you to NetGalley and the publisher for this ARC in exchange for an honest review。
theliterateleprechaun
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Every cookbook tells a story， doesn’t it？！ ♥️I love how this cookbook is organized！ ✔️First 75 pages are divided into baking ingredients， tools， ‘how to，’ and science✔️Remainder of the book is divided into 8 chapters of baking recipes✔️It’s easy to navigate✔️Includes a glossary and index✔️Recipes are cross-referenced; bananas are found under ‘bananas’ and ‘bread’✔️Informs you what other recipe your final product can be used in; for example， we made the lemon curd on pg。 100 and it can be used in Every cookbook tells a story， doesn’t it？！ ♥️I love how this cookbook is organized！ ✔️First 75 pages are divided into baking ingredients， tools， ‘how to，’ and science✔️Remainder of the book is divided into 8 chapters of baking recipes✔️It’s easy to navigate✔️Includes a glossary and index✔️Recipes are cross-referenced; bananas are found under ‘bananas’ and ‘bread’✔️Informs you what other recipe your final product can be used in; for example， we made the lemon curd on pg。 100 and it can be used in 3 other recipes♥️I love how each recipe is organized！✔️Ingredients listed in order of use✔️Simple， easy-to-find ingredients ✔️Highlighted ‘if you don’t have —-， try using —-’✔️Minimum 3 photos per recipe showing steps and finished product♥️I love how the techniques are defined for novice bakers！✔️I was learning how to temper chocolate and 2 different methods were offered， each with pics of the steps。This is a five-star recipe book for all the above reasons， but also because Olson has declared her mission in the title and then made it accessible and possible for her readers to be successful。 I’m not confident in the kitchen and my husband does all our cooking， yet the few recipes I did try had successful results， were visually appealing， tasted great， smelled wonderful and had excellent taste and texture！ That’s a win in my books。 ⭐This would be a perfect graduation gift because it’s suited for new and novice bakers; it’s not overly simplistic to be offensive， yet it has modern recipes。 I was gifted this copy by Penguin Random House Canada and NetGalley and was under no obligation to provide a review。 。。。more
Susan's Reviews
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Back in the day when I actually had time to cook and bake， much less watch television， Anna Olson was one of my favourite Food Channel chefs。 Her cakes， pastries and other delicacies looked incredible and the way she described the ingredients had my taste buds and senses buzzing！Anna Olson's Baking Wisdom is destined to be one of the most useful cookbooks on your shelf。 Not only does she guide you step by step， with detailed photographs， on how to create homemade puff pastry， meringues， custards Back in the day when I actually had time to cook and bake， much less watch television， Anna Olson was one of my favourite Food Channel chefs。 Her cakes， pastries and other delicacies looked incredible and the way she described the ingredients had my taste buds and senses buzzing！Anna Olson's Baking Wisdom is destined to be one of the most useful cookbooks on your shelf。 Not only does she guide you step by step， with detailed photographs， on how to create homemade puff pastry， meringues， custards。， etc。， but she also has a section on how to RESCUE a recipe gone wrong！ （Loved it， because that has my name written all over that one！！！）I wish I could reproduce some of the illustrations for this stellar cookbook。 They are absolutely mouth-watering！ （The images in this review， due to copyright restrictions， are from the internet， alas！）Instead， you will have to get your own copy of this outstandingly good cookbook/guide。 This book will be prized by all the new AND fully initiated cooks out there who want to produce the perfect poached pears， Dulce de Leche， Chantilly Cream， Creme Fraiche， English scones， coconut chiffon cakes， Blueberry and Yoghurt Breakfast Galettes。。。。 The decadent list goes on and on！ Have I convinced you yet？！！！ This is the "How To" book to end all How To's！！！Impressive！！！ My thanks to the author， publisher and NetGalley for an ARC of this stellar How To cookbook in exchange for an honest review。 All the stars！ 。。。more
Emma
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As an Anna Olson fan， I was thrilled to be given an eARC of this cookbook from Net Galley and Penguin Random House Canada in exchange for an honest review。 This cookbook was pitched as “the baking bible every baking enthusiast needs to own” and I couldn’t agree more！In addition to classic baked goods （along with some very unique recipes）， this book provides a comprehensive learning experience about ingredients， substitutions， and techniques。 I can’t wait to try the London Fog Madeleines， Lemon C As an Anna Olson fan， I was thrilled to be given an eARC of this cookbook from Net Galley and Penguin Random House Canada in exchange for an honest review。 This cookbook was pitched as “the baking bible every baking enthusiast needs to own” and I couldn’t agree more！In addition to classic baked goods （along with some very unique recipes）， this book provides a comprehensive learning experience about ingredients， substitutions， and techniques。 I can’t wait to try the London Fog Madeleines， Lemon Crunch & Cream Tray Cale， and Apple Cinnamon Pull-apart Bread to name a few of the recipes that caught my attention。 This book seems like the perfect guide for bakers looking to improve their skills and learn more about the science behind baking。 。。。more
Ann
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I made myself a cup of tea and sat down with Baking Wisdom， as soon as I got it， and read it cover to cover- marking ‘must try’ recipes as I went。I’ve been a big fan of Anna’s recipes for a long time。 Baking Wisdom is a valuable culmination of everything baking: ingredients， techniques， secrets of the trade/experience and recipes I’ll actually make。 Lots of “aha moments “ for me！Many thanks to NetGalley， Penguin Random House Canada， and Anna Olson for the opportunity to devour this ARC。
Jane MacKinnon
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Wonderful cookbook from the Queen of baking。The book easily tells you all the equipment you need to bake and the substitutions information is very handy。 The recipes all sound delicious and I can’t wait to start baking。
Elizabeth
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While the recipes in this book look amazing and I can’t wait to try many of them， what sets this cookbook apart from others is the information given before the recipes。 Anna Olson walks through baking ingredients， baking tools， baking actions and how-tos， and baking science and other baking wisdom。 I have been baking for years and I learned so much in these four sections。 This is a great book for someone new to baking or who bakes by recipe without understanding what they’re doing。 I received a While the recipes in this book look amazing and I can’t wait to try many of them， what sets this cookbook apart from others is the information given before the recipes。 Anna Olson walks through baking ingredients， baking tools， baking actions and how-tos， and baking science and other baking wisdom。 I have been baking for years and I learned so much in these four sections。 This is a great book for someone new to baking or who bakes by recipe without understanding what they’re doing。 I received a free advanced copy of this book from NetGalley。 。。。more
Amanda Karsh
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Anna Olson's baking books are always perfection， every recipe I made turned out as expected and the book is nicely organized and easy to follow。 Anna Olson's baking books are always perfection， every recipe I made turned out as expected and the book is nicely organized and easy to follow。 。。。more
Poppy Marlowe
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I simply adore Anna Olson - she is a local gal for us - she is so kind and knowledgeable and unlike many chefs， she won't shame you for making a mistake。This is a great collection of ideas and recipes for starting baking or improving your baking skills。。I can cook but cannot bake so I am getting this book for myself as well。A fabulous cook book - highly recommended。 I simply adore Anna Olson - she is a local gal for us - she is so kind and knowledgeable and unlike many chefs， she won't shame you for making a mistake。This is a great collection of ideas and recipes for starting baking or improving your baking skills。。I can cook but cannot bake so I am getting this book for myself as well。A fabulous cook book - highly recommended。 。。。more
flourgirl
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Baking Wisdom by Anna Olson is the cookbook I never knew I needed。 Being what I like to call “an advanced amateur” baker， I really felt like I knew all the basics of home cooking and baking。 But I learned so much in this book。 Truly the best cookbook I’ve read in years。 I’ll be gifting this to newlyweds from here on out。 Basic baking techniques along with mouthwatering recipes。 It doesn’t get any better。 Now I just need to find the time to try every recipe in the book。 Thank you NetGalley for an Baking Wisdom by Anna Olson is the cookbook I never knew I needed。 Being what I like to call “an advanced amateur” baker， I really felt like I knew all the basics of home cooking and baking。 But I learned so much in this book。 Truly the best cookbook I’ve read in years。 I’ll be gifting this to newlyweds from here on out。 Basic baking techniques along with mouthwatering recipes。 It doesn’t get any better。 Now I just need to find the time to try every recipe in the book。 Thank you NetGalley for an ARC of this book in exchange for my honest opinions。 。。。more
Lisa Noble
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Anna Olson's Baking Wisdom is a gorgeous book！ It is absolutely one to get if you have the basics of baking downpat， and are looking to take your baking to the next level。 If you watch any of the "Great 。。。。。" Baking Shows， and wonder how the bakers know how to do the things they do， this is the book for you！ I see myself as an excellent baker， of the things I bake。 Those tend to be squares and cookies， and there are several here that I am looking very forward to trying， including a peanut butte Anna Olson's Baking Wisdom is a gorgeous book！ It is absolutely one to get if you have the basics of baking downpat， and are looking to take your baking to the next level。 If you watch any of the "Great 。。。。。" Baking Shows， and wonder how the bakers know how to do the things they do， this is the book for you！ I see myself as an excellent baker， of the things I bake。 Those tend to be squares and cookies， and there are several here that I am looking very forward to trying， including a peanut butter and banana cookie that is calling my name。 When you don't quite have enough over-ripe bananas for banana bread， this would be the perfect solution。 I am not this cookbook's target audience， though， as I am highly unlikely to dive into the world of making my own puff pastry！ If I was， though， the very clearly laid out instructions in Baking Wisdom would help me be successful。 The book is well-organized， beginning with solid front matter， and then continuing into different types of baking。 One unique section deals with items that you would use in many different recipes， such as fruit and dessert sauces， and different toppings for desserts， like streusels。 As a baker， I very much appreciated having those in a separate section， with a reference to them in the recipe that needs them。 This is a book that would take the place of myriad Internet searches to decode a detailed recipe。 Olson lays it all out for the baker， including things that may trip you up。 One of the things I most appreciated was a chart indicating how long to toast different nuts before baking with them。 Recipes are coded in 3 levels， as well， so you know what you are getting into。 The book begins with excellent， technical-but-not-too-technical front matter on the basics of baking - ingredients， tools and the chemistry behind it all。 I really enjoyed diving into this section， and learning a lot！ Overall， this is not the cookbook as your send your child off to their first apartment， but it might be the one for your best baking buddy， who really wants to try 3 different souffles （and yes， my 19 year old will probably want to try all 3 of them）， and attempt croissants from scratch。 The book has a lovely mix of savoury and sweet baked goods， and the patient baker will be much more accomplished by the time they have worked through this。 Having a copy of this on your shelf would be like having a talented pastry chef on call when you just aren't feeling confident enough to take that next baking leap！ 。。。more
Courtney | Novel Maven
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