Martha Stewart's Baking Handbook by Martha StewartMartha Stewart's Baking Handbook by Martha Stewart

Martha Stewart's Baking Handbook

byMartha Stewart

Hardcover | November 1, 2005

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Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart
Martha Stewart is the author of dozens of books on cooking, decorating, gardening, weddings, and other domestic arts, and the founder of Martha Stewart Living Omnimedia Inc. She lives in Bedford, New York.
Title:Martha Stewart's Baking HandbookFormat:HardcoverDimensions:416 pages, 10.3 × 8.3 × 1.2 inPublished:November 1, 2005Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307236722

ISBN - 13:9780307236722

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Rated 4 out of 5 by from - I received this book as a gift a while ago. I have tried many of the recipes and they have all turned out well for me. The book has many helpful hints and basic recipes for your novice baker. Some of the ingredients aren't in your typical pantry though.
Date published: 2018-04-27
Rated 4 out of 5 by from Good Recipe Some really good recipe choices.
Date published: 2017-08-30
Rated 3 out of 5 by from Very Good Brownie Recipe The brownie recipe is foolproof, and just as described, cakey and moist. Mixed results with other recipes. Would still recommend this book as Martha is very detailed I her instructions.
Date published: 2017-05-11
Rated 5 out of 5 by from My go-to baking book I've made a wide variety of recipes from this book, from cakes to loafs to cookies. They have all turned out well, haven't tried anything super-exotic but there lots of recipes to suit any occasion here. Martha does know how to bake!
Date published: 2017-04-19
Rated 3 out of 5 by from Fun to browse and get inspired This book is a nice read but recipes often require many (sometimes obscure) ingredients. It's still a stable to have :)
Date published: 2017-01-29
Rated 2 out of 5 by from don't really like it some of these recipes just didn't turn out for me and i'm an avid baker.
Date published: 2016-11-08
Rated 4 out of 5 by from . This book was good but even though I bake nearly every day I have not used many of these recipes. As another reviewer said, some of them use more unusual ingredients than what you have in your everyday pantry. Therefore, I think this is targeted more towards the upscale baker than the everyday one. However, the few recipes that I have tried have turned out wonderfully and impressive. Although it does include simple recipes like crumb cake and muffins, I think of this book as one I would go to if I wanted to bake something out of the ordinary or something for a special party.
Date published: 2009-04-12
Rated 4 out of 5 by from A definate "must-have" for anyone who loves to bake I received Martha's Baking Handbook as a gift two months ago and have not stopped baking since. The handbook includes a compilation of recipes that are easy to complete and satisfy your taste buds. The helpful hints and basic recipes at the end of the cookbook are a welcomed addition for new bakers who may feel inexperienced in the kitchen. The one drawback is that some recipes require ingredients that are not typically stocked in most supermarkets and will require some hunting to find. Overall, this book has been a great addition to my recipe collection. I'm certain that you'll love it too.
Date published: 2008-09-16
Rated 5 out of 5 by from Love the coconut cake! Started a recipe from the book on my husband's b'day but I can't wait to try another one soon. Everybody in the party enjoyed it and found it to be light yet tasty :)
Date published: 2007-08-08
Rated 4 out of 5 by from Yet to have a flop!! Finally a book with foolproof recipes for baking. I was very sceptical about this book as I have tried "Martha" recipes before from one of her baking books and could have spent the time better making real doorstops. I have tried at least one thing from each chapter and have yet to fail. There is enough detail so that even a novice baker can bake with confidence. I would highly recommend this book.
Date published: 2006-07-30
Rated 5 out of 5 by from Yummy I just made the Coconut Cake yesterday. It was definitely worth the effort of around 5 hours (my first attempt at cake) for a cake so rich tasting and infused with creamy coconut flavour. A note about this recipe: when making Coconut Curls to garnish, don't forget to bake your coconut before cracking it open - I missed this step and ended up with raw, tough and fibrous curls. This book has high resolution close-ups of the end result of each recipe and is beautifully organized. I especially appreciate the page about required equipment at the beginning of each of the sections (cake, cookies, etc) with pictures of all the tools. Recipes are as straight-forward as possible, with no unnecessary information and are therefore fool-proof. Be aware that the recipes are written assuming that you are using a stand mixer to mix everything. I made Seven-Minute Frosting yesterday but using my hand mixer with 1 of the 2 beaters missing, it took an HOUR for the egg whites to get to frosting state. Whether you are a beginning or experienced baker, do not hesitate to get this book (if not just for the pictures! Yum)!
Date published: 2006-06-13

Read from the Book

Apricot-Cherry Upside-down CakeMakes one 8-inch cake In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.• 1 stick (1/2 [.5] cup) unsalted butter, room temperature, plus more for pan• 1-1/4 (1.25) cups sugar• 5 to 6 medium fresh apricots (about 1 pound), halved and pitted• 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved• 3/4 (.75)cup all-purpose flour• 1/4 cup plus 2 tablespoons fine yellow cornmeal• 1 teaspoon baking powder• 1/2 (.5) teaspoon salt• 1/4 (.25) cup almond paste (not marzipan), crumbled• 3 large eggs, separated• 1/4 (.25) teaspoon pure vanilla extract• 1/2 (.5) teaspoon pure almond extract• 1/2 (.5) cup milkPreheat the oven to 350°F. Butter an 8-by-3-inch round cake pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with 1/4 cup sugar on medium speed until light and fluffy, about 2 minutes. Spread evenly over bottom of prepared pan. Arrange apricot halves, cut sides down, in pan. Fit cherries into any gaps between apricots. Pack down the fruit slightly with your hands; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter until smooth, about 1 minute. Add almond paste and æ cup sugar, and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour; beat until combined, and set aside.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Fold a third of egg-white mixture into the batter with a spatula. Gently fold in remaining egg whites. Spread batter over fruit, smoothing with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer pan to a wire rack to cool slightly, about 15 minutes. Run a knife or small offset spatula around the edges to loosen, and invert cake onto a serving plate to cool completely. Cake can be kept at room temperature, loosely covered with foil, for up to 3 days.