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The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks) [Paperback]

Brinna Sands
4.7 out of 5 stars  See all reviews (3 customer reviews)
Price: £17.99 & FREE Delivery in the UK. Details
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Book Description

14 Nov 1996 King Arthur Flour Cookbooks
The King Arthur Flour Company celebrated its 200th anniversary and its rich legacy of baking mastery by publishing its very first cookbook, a complete guide to the baking arts as only King Arthur can do it. A classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format. Now it s easier than ever to arrange recipes to suit your needs and to set out individual recipes while you create. This book will be your most trusted reference to all the traditional favorites as well as an inexhaustible treasure trove of baking inspiration and ideas. Contents include: Introduction & History Pancakes & Popovers Quick Breads & Muffins Yeasted Breads & Rolls Cakes & Crumbles Cookies & Bars Pies & Pastries Pasta Whole Wheat Sourdough Fun for the Young Appendices & Index "[A] marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic." USA Today "Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade: A+." The Cookbook Review.

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Product details

  • Paperback: 616 pages
  • Publisher: W. W. Norton & Company; New edition edition (14 Nov 1996)
  • Language: English
  • ISBN-10: 0881502472
  • ISBN-13: 978-0881502473
  • Product Dimensions: 22.9 x 18.4 x 4.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 708,724 in Books (See Top 100 in Books)

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.7 out of 5 stars
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Fabulous! 20 Aug 2005
By A Customer
I absolutely adore this book, I purchased it only recently and I have read it cover to cover. The chatty, cosy, style of writing leaves me feeling as if I am part of a close-knit community in small town America (not something that I have ever wished for or thought about before!). The recipes are also wonderful (although it does help if you have a cup measuring as none of the recipes have been converted into g/oz) and I have had nothing but success with what I have cooked.
I really recommend this book to anyone with an interest in baking, as it covers pretty much all the basics, including cakes, pastry, bread, waffles, pancakes, muffins, pasta and anything else you can think of containing flour. There is also a useful 'primer' at the start of each chapter explaining what the ingredients do and why, this helps you to get a feel for the components of a recipe and how you can adjust them to suit taste and/or dietary restrictions. I will be buying other King Arthur books very shortly.
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4 of 5 people found the following review helpful
5.0 out of 5 stars An all-time great cookbook--a "must have." 14 Nov 1998
By A Customer
Both a neighbor and I have this book--we both agree that we have not found one "bad" recipe. Very helpful are the section primers--cookies, bread, etc. which help with common baking problems. This has become one of my most frequently used cookbooks.
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4.0 out of 5 stars Another great cake book 25 Jun 2014
Format:Paperback|Verified Purchase
I really enjoyed reading the notes and the history in this book, and the recipes look great. Haven't used it yet but it makes a great read.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  67 reviews
62 of 62 people found the following review helpful
5.0 out of 5 stars A Bible for the Shelf 4 Aug 2000
By Courtney L. Lewis - Published on Amazon.com
I consider myself to be very picky regarding what cookbooks I own - I'll read any cookbook but I won't buy them for my reference shelf. This cookbook is a keeper! Sands deftly tells you not only the "how" of each recipe but the "why". I've read plenty of the "chemistry of baking" and other such books, but this is the first that truly explained certain principles of baking to me (like why yeast doughs rise faster on humid days). There are even, in addition to the hundreds of recipes for baked goods, instructions on making your own play dough and paper-mache using King Arthur Flour! Don't be fooled into thinking this is a coffee table cookbook though - everything is black and white with no pictures (only a few line illustrations for things like the different bread braiding techniques) - but you are bound to come back to this cookbook again and again (in fact, it might be a good idea to buy a cookbook cover as the pages are sure to get smudged with all your efforts).
94 of 104 people found the following review helpful
3.0 out of 5 stars Excellent technical info, disappointing recipes 15 Dec 2000
By A Customer - Published on Amazon.com
An avid & experienced baker, I was thrilled to receive this book as a gift. I learned a great deal about different doughs, and how they relate to each other. I have not been pleased with the quality of the recipes I have prepared from the book, however. They are, at best, average. To date, I have prepared over 50 of the recipes in the book, and usually have a superior version of the same or similar recipe in another book or my collection. For the money, I find the baking recipes in the 1950 Betty Crocker Picture Cookbook (recently re-released) to be the best that can be prepared in a home oven. (Incidentally, I live only minutes from King Arthur Flour and buy all of my flour directly from their store) If you are interested in learning the fundamentals of baking (and many advanced tips and ideas as well), by all means purchase the book. My baking knowledge and skills increased dramatically after applying the ideas and principles in this book. Don't expect stellar results from the actual recipes, though.
33 of 34 people found the following review helpful
5.0 out of 5 stars Best Blueberry Muffins Ever 26 Jun 2003
By prisrob - Published on Amazon.com
King Arthur Flour Bakery is right up the road from me. The flour has been a staple in my home for years, and it is suggested for use by all the best cooks and chefs. The King Arthur Flour cookbook has all of the recipes you would ever need for breads-yeast and easy breads, muffins, desserts of all types- directions for baking the best products and an area that directs you to buying best products. My favorite recipe is the blueberry muffins, and by all accounts from everyone who has ever tasted them, this is the best recipe ever created- look no further you have found it. I would imagine any recipe that you might try from this cookbook will fulfill your dreams- buy it and start baking right away- your family and friends will love the results.prisrob
20 of 20 people found the following review helpful
5.0 out of 5 stars Good Cooking regardless of flour. 11 July 2006
By Wizard Doc - Published on Amazon.com
This is a great cookbook. And don't worry if you enjoy baking and don't have King Arthur Flour available nearby. Just adjust the recipe till it comes out to your liking. Some of these reviewers seem to blame poor outcomes on the fact that this cookbook states that for consistent results from their recipes to use ingrediants the cookbook writers have tested. I have moved around the USA, both where King Arthur Flour was available at local stores, and where it was not. I've used some of my favorite recipes in this book with other brands of flour from White Lily, Pillsbury, and others. The results when the King Arthur flour was available were consistant using the recipe. When I bought other brands of flour because I could not get King Arthur, the store was out of it or they just didn't carry it, I had to adjust the recipes a little. Yes, you will get different results, but that is part of baking, and after one or at most two batches of whatever it was I was making I usually got the new ratio correct for the new flour, whether it was more or less fluid or baking powder or whatever. Humidity can also affect my baking, as can altitude. Most biscuit makers can tell you, it takes a lot of practice and feel to get your biscuits to come out right every time and not be tough or heavy.
25 of 26 people found the following review helpful
5.0 out of 5 stars Excellent Primer 25 Mar 2002
By C. Ebeling - Published on Amazon.com
King Arthur's Flour 200th Anniversary Cookbook sits on my pantry shelf with Beard On Bread, Amy's Bread and other venerable baking books. Often though, it is KA that helps me out, as it did a couple of days ago when I was looking for a way to approximate a bread I sampled at a restaurant. KA appears rather quaint and rural New Englandish, especially with recipes like Monster Pie (not a bad thing), but don't underestimate it. It provides a lucid, nonthreatening approach to the basics, also explains theory so you can build your own recipes. The only thing that dates this ten-year-old volume is the fact that it is not up to date on some of the spiffier ingredients KA has added to its Baker's Catalogue, like SAF yeast and special bread flours. It was compiled before bread machines caught fire, too, so for those who only do bread that way, it may not offer everything.
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