King Arthur Flour 200th Anniversary Cookbook Book

Received as a gift. Sat on a shelf for years until yesterday, when I decided that I ought to make scones. Read pretty much the whole thing (excluding the history of the company and the "whole wheat" and "fun inedible projects to do with your children" chapters. I do not fun.) in the last 48 hours. The "primer" portions of the chapter introductions are outstanding for someone with very little baking experience, covering theory and terminology. I like the focus on "intuitive baking" (their words), with an understanding of cause and effect, rather than on rote recipe / formulae (which aligns nicely with my style of cooking). On the downside, their nutrition science is from the '90s (in fairness, to be expected), some of their flavor text is painfully cheerful (I also do not cheerful), and the whole book is soaked in advertising for their flour. That said, the scones turned out well, I now know why pastries are flaky, I understand the varieties of leavening, and I want to try my hand at homemade pizza crust and sourdough, so... mission overaccomplished, I guess.

Edit to add some years later: boy howdy when the pizza recipe says it makes two thick crust pizzas, they're not kidding. Thickest pizza I've ever had.