Milk Street Bakes

Milk Street founder Kimball (Milk Street 365) serves up a functional and scientifically minded collection of baking recipes that promise to be “much easier than you would think.” A comprehensive introduction covers everything from weighing versus scooping flour to the most useful ramekin size (six ounces). The recipes themselves range from American classics (drop biscuits and coconut layer cake) to choices from abroad—including Bolivian cornbread, a braided German dough with roasted winter squash, and Chinese sesame-scallion bread. Chapters are logically organized, though one could quibble that several entries in the flatbreads chapter, including Italian piadine and Turkish yufka, are not baked but cooked on the stovetop. A chapter on “pizza plus” offers several types of focaccia and a lesson on dough hydration, as well as Greek spanakopita made with phyllo and Colombian empanadas. Sweets include a salted peanut and caramel tart, a “burnt” Basque cheesecake, and chocolate chip cookies made heartier with rye flour. Many of the recipes come with step-by-step photographs, making this an excellent primer for beginners, while the wide range of flavors and techniques means that even experienced bakers will find plenty that’s new. Devotees of the Milk Street brand will not be disappointed. (Oct.)