A wonderful cookbook with step by step instructions that makes even the most daunting recipe seem easy. This gave me the confidence that mine would look as good and taste as good as the pictures in the book. Lots of tips and and fixes and easy substitutes. Thank you for allowing me to review.

Baking wisdom indeed! The recipes look adventurous yet achievable in this comprehensive baking book.
Lots of classics and then lots of twists, flavors and additions to add that little extra. For example, we all know of Hot Cross Buns, how about Hot Cross Muffins, I can’t wait to make them! I love Eton Mess and I am keen to try Anna Olson’s Pink Lemonade Eton Mess.
Lots and lots of ideas and a beautifully photographed book.

Anna Olson gives a lot of great tips and fantastic recipes.

Her hints and tricks makes the recipes easier to follow along. The steps are easy to follow and the pictures are extremely helpful to see what the recipe looks like.

The recipes at a glance is a nice addition to help you make a decision on what to bake. The definitions at the beginning of each chapter helps with the understanding of what type/style of the bake.

Thank you NetGalley for the ARC, this is my honest review.

Beautifully laid out and lavishly illustrated, this baking bible is a fine addition for someone who adores baking, either with traditional ingredients or with a little creativity, gluten-free.

Coverage of the recipes is wide: everything from Cantonese steamed sponge cake, to small cakes, tortes, puff pastry and many delectable delights in cakes and pastry. The photos display presentation and also creation techniques. Baking includes savories too, such as Onion, Herb and Parmesan Upside-Down Cake. With Pavlovas and many French favorites, fillings, creams, ganaches, and desserts with simple preparation of under 10 minutes to the elaborate, there is much to explore and bake here.

Particularly enchanting was the use of typography to make the recipes easier to follow. Colour type for key info is embedded within the recipe and visible at a glance. Before you even start cooking, you can see that you can change the recipe to your constraints (e.g. “If you want to avoid peanut butter,”). Many recipes also have a sidebar with “Baking Wisdom” that points back to wisdom on earlier pages, about using specific ingredients in the recipe. Sidebars also include “Bonus Bakes” which include variations on a recipe.

Other notable sections which have great utility and make this a keeper are troubleshooting ingredients and the wisdom on how to remediate baking failures, when ingredients don’t behave quite the way we’ve expected.

The index is as thoughtfully created as the book’s content and will make this a pleasure to use.

I have loved Anna Olson's work for over 15 years and used to watch her food network show when I was in university! This book was helpful, well written and great for both novice and experied bakers!

This book is a great resource for any baker. I especially loved the descriptions of the best ingredients to use for various results or types of baking. This was very useful to me. There was a lot of great tips and bits of information that I didn't know beforehand. I will use some of the information I learned in this book in my future baking endeavors! Nicely done book!

Anna Olson is the queen of baking. This book has everything you want to know about baking plus things that you didn’t know you wanted to know. She has included detailed instructions as well as pictures to show you the steps as well as the finished item. It is a must for anyone who wants to be a good baker.

I have never read a cookbook from start to finish but was excited when I saw that this book was by Anna Olson as I love her baking video/shows. I found this cookbook to be very informative and presented in a way that felt non-threatening regardless of what level of baking experience you may have.

The book starts off with some basic information and techniques that are referenced later in applicable recipes where needed. Following chapters include: baking tools and techniques, baking actions, baking science and baking wisdom. I liked that photos of blunders or failures were also present as well as information on how to correct the problems. Her pantry staples recipes list the recipes that the staple is required and reference the page number where the skills were reviewed. Recipes are grouped by technique or principle with foundation recipes that can have additions or changes to make different variations. At the start of each chapter there is a quick guide to all the included recipes by photo; making for easy recipe identification. . All recipes are designated as simple, more involved or complex and prep time and baking time are identified separately.

I like when cookbooks show photos of what the finished product should look like and appreciated that every recipe had at least one photo. All the photos throughout the book are beautiful and artistic. I like the dictionary of terms and glossary of terms and found baking directions to be simple, and not full of assumptions and shortcuts the baker may not posses. This book would make a beautiful gift for a seasoned baker or a beginner, or any level of baker. I have a list identified of recipes I am going to try asap.

'I never regret a baking failure; I embrace it as an opportunity to get to know my ingredients and methods better so that I can manage and fixe future problems. '

Thank you to NetGalley and Penguin Random House Canada for an early copy in exchange for an honest review.

I read this ARC for an honest review
All thoughts and opinions are mine

I absolutely love Anna Olsen and was thrilled to be able to read this

I was a little disappointed to only being able to read this on my phone - I would have loved to have been able to read this on my Kindle

I did love the recipes and the pics

This book is a gift for all the foodies out there. Helpful tips and great recipes!
I voluntarily reviewed an advance reader copy of this book.

Thank you NetGalley and Penguin Random House Canada for a copy of "Anna Olson's Baking Wisdom" in exchange for my honest review.

This book would be a wonderful addition to any home baker's collection. The photos are clear and show exactly what the baked good looks like. There is an extensive glossary of terms, a substitution list, a guide to all the basic tools every home baker should have, explanations of various techniques.

The recipes are all explained clearly and step-by-step with personal thoughts from the author included in each recipe. Each section has a 'recipes at a glance' page where you can see what is included in that section. Each recipe itself has a "bits of wisdom" area which shows which page you can look-up techniques that you might not be familiar with.

There are classic recipes included, twists on old favourites, new and exciting recipes where there is truly something for everyone - starting with super easy recipes to more complex for the advanced baker. Some of the sections are cakes, pies, confections, cookies, pastries and breads. There is also an extensive index at the back for ease of finding recipes.

Every cookbook tells a story, doesn’t it?!

1) I love how this cookbook is organized!
- First 75 pages are divided into baking ingredients, tools, ‘how to,’ and science
- Remainder of the book is divided into 8 chapters of baking recipes
- It’s easy to navigate
- Includes a glossary and index
- Recipes are cross referenced; bananas are found under ‘bananas’ and ‘bread’
- Informs you what other recipe your final product can be used in; for example, we made the lemon curd on pg. 100 and it can be used in 3 other recipes

2) I love how each recipe is organized!
- Ingredients listed in order of use
- Simple, easy to find ingredients
- Highlighted ‘if you don’t have —-, try using —-’
- Minimum 3 photos per recipe showing steps and finished product

3) I love how the techniques are defined for novice bakers!
-I was learning how to temper chocolate and 2 different methods were offered, each with pics of the steps.

This is a five-star recipe book for all the above reasons, but also because Olson has declared her mission in the title and then made it accessible and possible for her readers to be successful. My husband has done all the cooking in our home for the past 29 years, so I was eager this long weekend to see for myself if Anna Olson could impart her wisdom and inspire this novice baker - me! I had free time and was a willing learner. The few recipes (4) I tried had successful results, were visually appealing, tasted great, smelled wonderful and had excellent taste and texture! That’s a win in my books.

⭐This would be a perfect graduation gift because it’s suited for new and novice bakers; it’s not overly simplistic to be offensive, yet it has modern recipes.

I was gifted this copy by Penguin Random House Canada and NetGalley and was under no obligation to provide a review.

Kindle Copy for Review from Net Galley and Penguin Random House Canada.

I received a free, advance copy of this book and this is my unbiased and voluntary review.

The queen of sugar and desserts brings us a must have for all bakers. She shows us the basics of making scrumptious desserts that even a novice can handle.

A must cookbook to have that will want you to get your sweet on. Yummy pictures that will entice you culinary soul.

I consider myself a competent baker but by no means an expert. But every time I watch baking competitions shows and fantasize about taking my baking to the next level, I get a bit overwhelmed. Who, me? Make my own puff pastry? Enter <i>Anna Olson's Baking Wisdom</i>: an accessible, elegant baking bible with clear instructions and gorgeous photos that guide you through the foundations and prepare you to tackle impressive, delicious recipes.

If you've ever watched Anna Olson on TV, you can almost feel her gentle encouragement as you work through this book. The reference material at the front of the book is clearly organized and includes a ton of useful info, including info on baking tools, a glossary of baking terms, and nuances on ingredients. This includes info on substitutions for people who are looking to avoid dairy, gluten, gelatin and more. As a baker who's lactose intolerant and sometimes struggled to figure out when it's appropriate to substitute what kind of non-dairy milk, I really appreciated this guidance. All the essential skills are also covered, from tempering chocolate to caramelizing sugar, to separating eggs. And if you're still not convinced you can do it without making a mistake, fear not! There's a section on repairing issues that tells you what to do when you overwhip cream or your chocolate seizes.

The recipe section is broken down into different types of baking, with step-by-step photos that really make even the more challenging recipes feel approachable. There are a variety of gorgeous-looking pies, breads, cakes, and confections. I can't wait to try making the onion, herb and parmesan upside-down cake and the blueberry & Greek yogurt breakfast galette!

Highly recommend this book for beginner bakers, as well as those like me looking to fine-tune their baking and try new, more complex recipes.

Big thanks to the publisher and NetGalley for an ARC of this book in exchange for an honest review.

I have been a fan of Anna Olson for years and have all of her cookbooks. Whenever I am baking, it is her recipes that I reach for the most. As such, I have been eagerly awaiting this new cookbook from her and it does not disappoint.

Recipes are varied, achievable and beautifully photographed,. This is a book I will be reaching for again and again, anytime I am in the mood to bake.

Thank you to NetGalley and the publisher for this ARC in exchange for an honest review.

Back in the day when I actually had time to cook and bake, much less watch television, Anna Olson was one of my favourite Food Channel chefs. Her cakes, pastries and other delicacies looked incredible and the way she described the ingredients had my taste buds and senses buzzing!

<u>Anna Olson's Baking Wisdom</u> is destined to be one of the most useful cookbooks on your shelf. Not only does she guide you step by step, with detailed photographs, on how to create homemade puff pastry, meringues, custards., etc., but she also has a section on how to RESCUE a recipe gone wrong! (Loved it, because that has my name written all over that one!!!)

I wish I could reproduce some of the illustrations for this stellar cookbook. They are absolutely mouth-watering!

Instead, you will have to get your own copy of this outstandingly good cookbook/guide. This book will be prized by all the new AND fully initiated cooks out there who want to produce the perfect poached pears, Dulce de Leche, Chantilly Cream, Creme Fraiche, English scones, coconut chiffon cakes, Blueberry and Yoghurt Breakfast Galettes.... The decadent list goes on and on! Have I convinced you yet?!!!

This is the "How To" book to end all How To's!!!

Impressive!!! My thanks to the author, publisher and NetGalley for an ARC of this stellar cookbook in exchange for an honest review. All the stars!

Anna Olson has been one of my favourite TV chefs for years. Some of her recipes from her past shows and cookbooks have become staples in my house. She can make fairly simple recipes become something special and oh so delicious.

For the sake of reviewing this particular cookbook, I found a few of the simplest and fastest recipes to try.

I made the Classic English Scones, Creamy Chocolate Pudding, and Chewy Chocolate Cookie Bars.

I’ve been on the hunt for a really good English scone recipe for a long time and this one was easy to follow, fast to make, and unbelievably delicious. I’ve found the scone recipe I’ll be making for years to come.

I’ve never made pudding from scratch before so this one was a bit more challenging for my skill level but the results were outstanding! No more boxed powdered pudding for me.

Anna’s classic chocolate chip cookie recipe from her TV show “Sugar” has been my go-to (and often requested) chocolate chip cookie recipe. These delicious bars are just as good and a lot faster to bake up. On lazier days that I want cookies, I’ll definitely be making these.

Overall, this cookbook seems excellent. Her tips and methods are well-worded and easy to understand. Anna has always been a fantastic teacher when it comes to baking, and this book highlights her talent at instructing bakers to be the best they can be.

I’m really looking forward to trying more recipes soon!

Anna Olson is a baking staple in my home. I have two of her other books and have always enjoyed her shows. I also appreciate that we are from the same region in Ontario and that’s always been a point of pride for me.

Baking Wisdom is a beautiful book that features easy to follow recipes with gorgeous simple photography. It revisits some traditional goods but then also brings a lot of new recipes to the table. Things I’d never heard of or had heard of but done in a different way.

I decided to bake the chocolate chip cookie bars because I had all the ingredients and they are delicious! Not to sweet but incredibly rich and decadent. The recipe also makes a ton so 3/4 of the batch will be frozen!

I think this book is perfect for both seasoned bakers and those just getting into baking.

As an Anna Olson fan, I was thrilled to be given an eARC of this cookbook from Net Galley and Penguin Random House Canada in exchange for an honest review.

This cookbook was pitched as “the baking bible every baking enthusiast needs to own” and I couldn’t agree more!

In addition to classic baked goods (along with some very unique recipes), this book provides a comprehensive learning experience about ingredients, substitutions, and techniques.

I can’t wait to try the London Fog Madeleines, Lemon Crunch & Cream Tray Cake, and Apple Cinnamon Pull-apart Bread to name a few of the recipes that caught my attention.

This book seems like the perfect guide for bakers looking to improve their skills and learn more about the science behind baking.

I made myself a cup of tea and sat down with Baking Wisdom, as soon as I got it, and read it cover to cover- marking ‘must try’ recipes as I went.
I’ve been a big fan of Anna’s recipes for a long time. Baking Wisdom is a valuable culmination of everything baking: ingredients, techniques, secrets of the trade/experience and recipes I’ll actually make. Lots of “aha moments “ for me!
Many thanks to NetGalley, Penguin Random House Canada, and Anna Olson for the opportunity to devour this ARC.