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Amazon.com&newline;&newline;What's a weekend baker? &doublequote;Anyone who loves to bake, but gets tripped up feeling that it's too time consuming,&doublequote; writes Abigail Johnson Dodge in The Weekend Baker, her collection of 100-plus recipes for a wide range of sweet and savory baked goods. Formulas for the likes of Gingered Shortcakes with Jumbled Fruit, Soft Chocolate-Almond Oatmeal Cookies, and Chocolate-Banana Swirl Cake are immediately attractive, but the great value of Dodge's book lies in its organization, which takes readers from the simplest and quickest projects--&doublequote;Baker's Express&doublequote;--through &doublequote;Baking in Stages,&doublequote; and finally &doublequote;Productions,&doublequote; fuller-dress items like Four-Layer Carrot Cake and Overnight Brioche Braid; these are, nevertheless, well within the average baker's skill. In a world of baking books that offer the simplest and most traditional recipes only, or assume that readers have the time and technique to create multi-element extravaganzas, The Weekend Baker stands apart. Its approach is realistic without sacrificing good taste or recipe integrity. Dodge includes tips that cover familiar ground--get to know your oven, and the lik--but also offers, for example, &doublequote;Bake It and Stow It,&doublequote; a detailed guide to storing sweets. Features like &doublequote;Do-Aheads,&doublequote; and &doublequote;Got Extra Time?,&doublequote; usefully further Dodge's quick-and-delicious approach. (She's also pleasingly droll; a really rich brownie is dubbed &doublequote;prescription-strength.&doublequote;). With color photos, the book is a real addition to the harried baker's library. --Arthur Boehm&newline;&newline;&newline;From Publishers Weekly&newline;&newline;Dodge believes that when it comes to the often-intimidating world of baking, one need not sacrifice quality for simplicity. Chocolate-Glazed Ricotta Cake, Old-Fashioned Berry Ice-Box Cake, Jalape±o Corn Bread Wedges--all are within reach, with a little planning. The author honed her skills at La Varenne in Paris, specializing in pastry, but despite her serious experience, her approach is relaxed and realistic. To Dodge, the weekend baker is the dinner party host who wants to accompany the meal with homemade focaccia, but doesn't get home from work until six; the mom who finds out her son needs cupcakes for Cub Scouts in an hour; or the low-maintenance sweet tooth who's ready to embark on a baking &doublequote;production&doublequote; on a Saturday afternoon, but doesn't know where to start. Supremely efficient, the book will help readers in any number of situations, whether they have a few days (Ready-When-You-Are-Chocolate-Raspberry SoufflÚs can be prepared and refrigerated for up to a day or frozen for up to two weeks before baking) or less than an hour (Nutty Cinnamon Elephant Ears use frozen puff pastry). Encompassing cookies and bars, cakes, breads, custards and pies, and sharing time-saving tips on everything from using the microwave to soften butter to keeping a well-stocked pantry, this is an excellent resource for cooks of all levels. Photos. &newline;Copyright ® Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.