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This is clearly an excellent book and I was excited to receive it and I will replace the defective one I received. That said, this book is too heavy for the light binding the publishers have given it. Because it is loaded with illustrations on high quality paper, it is a heavy book and it needs a heavier paperback binding or hardback binding. I hope the publisher is listening!
Weight and volume measurements are confusing. With a dry ingredient like flour, 2-1/2 cups (volume) equals 12.5 ounces (weight). With a liquid ingredient, like cream, 1/2 cup (volume) equals 4 ounces (volume, not weight). Yet the introduction says that all measurements are expressed as weight as a percentage of the flour used. I have been baking for 30 years using the bakers' method of weighing all ingredients using grams. I convert all of my recipes from the imperial system to metric, because metric is more precise and easier to use once the conversion is made. When going through this book to understand recipes, I cannot trust the measurements and don't know if the editors were consistent or not in differentiating weight from volume.
The content of the book is amazing and it is an incredible resource for bread baking.
The content is easily 5 stars.
The issue I have is the abysmal construction of the book itself. The spine immediately detached and pages are falling out every time I open it. The “book” now resembles more a large folder of looseleaf papers than an actual book.
This is the second paperback cookbook I’ve purchased from America’s Test Kitchen that falls apart. The pages come out of the book on a whim. I’m a longtime ATK fan, but I won’t purchase another cookbook from them.
The recipes themselves are great, it’s the binding/book quality that I have an issue with. After less than 6 months, pages are falling out and the book is falling apart. It hasn’t been mishandled, and has been stored flat, and yet it will likely be completely in pieces within a year.
The recipes are fine and dandy. The delivery, not so much. USPS spilled coffee on the box which wet the book. I can still read the recipes, but the book is marred . Not Amazon's fault but still annoys me.
As a resource, the book is amazing. Lots of great background on why the recipes are done as presented and how to get consistent results. Had it a week or so and already have made several things with it's recipes.
Some reviews complain about the difficulty of reading the ingredients list; the copy I got in April of '17 has orange lettering that stands out well in natural and artificial light. Perhaps there was a change made to the book or perhaps someone needs glasses.
What I'm not happy about is I've noticed the pages are starting to pull away from the glue in the binding. Time will tell how bad it will get.
Binding has gotten worse. Emailed Cooks and was sent a form letter that said nothing of any use. It's going back.