Wonderful cookbook from the Queen of baking.The book easily tells you all the equipment you need to bake and the substitutions information is very handy. The recipes all sound delicious and I can’t wait to start baking.

I haven’t had a chance to bake from the book, but my first impressions are that it will become a book that is used for years. Full of helpful techniques and beautiful pictures. This book is a great mix of favourites, easy bakes, more challenging ones and creative recipes. All directions are well written and would help novice and seasoned bakers up their game! This will be a book I turn to again and again when I’m looking to bake for my family or impress at a dinner party.

Would make a great addition for any baker. I enjoyed the detailed introduction and the new take on classic recipes.

This cookbook is for baking lovers who want to up their baking game and become better at baking. Aesthetically, the content is laid out neatly and the information is detailed, clear, and concise. The chapters include ingredients you should always have on hand, equipment/tools you should have, how-to's, and the science of baking, as well as chapters for every baking category - I love this because if I want to make cookies, I can find it easily. As a registered dietitian, I consider myself an experienced baker, but I learned a lot from this cookbook, such as how to make a higher fat butter (which will be helpful so that I don't have to buy it for special recipes). I also love that this is a Canadian-made cookbook. All the information is based on Canada, for instance, it discusses the seasonality of fruit in Canada. I've never had a cookbook that had detailed Canadian information such as this.

What a stunning cookbook. Anna Olson's has been one of my favourite TV chefs for many years. I loved the personal touch and the ease with which she approaches baking making it seem like us home bakers can achieve similar results. I am so grateful to have gotten an ARC of Anna Olson's Baking Wisdom, it is an absolutely beautiful book. The book starts off introducing the basics of baking - ingredients, tools, techniques and how-to's. This section especially would be very helpful to those who have a basic understanding of baking but want to take it up a notch. The book is very well laid out with beautiful photos accompanying the text making it easy to see what is meant by certain instructions such as the stages of whipped egg whites or the texture during the macaronage process.

The recipes themselves look delicious and I have already earmarked a number of them to try out as soon as an occasion presents itself. I am especially excited about the strawberry ricotta napoleons and Creme Brûlée.

Wow, what a comprehensive baking cookbook ! My mouth is watering from all the delicious recipes, and I love the fact that it includes a general guide and also the science behind baking, in top of such a variety of recipes. This will definitely be a go-to reference !

Thank you NetGalley for the arc of this book. When available I’ll definitely be adding this to my shelf at home. The recipes are clearly written, measurements also given in metric and abundant photos help guide you . A number of recipes are jumping off the pages that I can’t wait to bake, especially the caramelized pineapple tart and the hot cross muffins. This book is a keeper and will be well used in my home.

While the recipes in this book look amazing and I can’t wait to try many of them, what sets this cookbook apart from others is the information given before the recipes. Anna Olson walks through baking ingredients, baking tools, baking actions and how-tos, and baking science and other baking wisdom. I have been baking for years and I learned so much in these four sections. This is a great book for someone new to baking or who bakes by recipe without understanding what they’re doing.

Anna Olson's baking books are always perfection, every recipe I made turned out as expected and the book is nicely organized and easy to follow.

This is the book to buy for the serious baker in your life, as well as for anyone thinking about a career in baking. Olson has produced one of the most complete and detailed baking books I’ve read in a long time. The accompanying illustrations are incredibly useful - e.g. what the three stages of beaten egg whites actually look like - and the “how to save” advice for things like seized chocolate and overwhipped cream are gold for new bakers.

It seems this was written for a Canadian audience, but American bakers will have no trouble using the book.

Baking Wisdom by Anna Olson is the cookbook I never knew I needed. Being what I like to call “an advanced amateur” baker, I really felt like I knew all the basics of home cooking and baking. But I learned so much in this book. Truly the best cookbook I’ve read in years. I’ll be gifting this to newlyweds from here on out. Basic baking techniques along with mouthwatering recipes. It doesn’t get any better. Now I just need to find the time to try every recipe in the book.
Thank you NetGalley for an ARC of this book in exchange for my honest opinions.

I simply adore Anna Olson - she is a local gal for us - she is so kind and knowledgeable and unlike many chefs, she won't shame you for making a mistake.
This is a great collection of ideas and recipes for starting baking or improving your baking skills..I can cook but cannot bake so I am getting this book for myself as well.
A fabulous cook book - highly recommended.

I have always loved making Anna Olsen’s recipes, and I can’t wait to try more of the recipes in this book. I really enjoyed that all of the information about the details of baking and ingredients were easy to understand, and I think knowing more about how ingredients react and what their purpose is will be incredibly helpful. I have always been good at following recipes but never great at adapting them, but I think with all of the knowledge she’s provided in this book it will be a lot easier to know how to change and substitute things in future recipes.

Anna Olson's Baking Wisdom is a gorgeous book! It is absolutely one to get if you have the basics of baking downpat, and are looking to take your baking to the next level. If you watch any of the "Great ....." Baking Shows, and wonder how the bakers know how to do the things they do, this is the book for you!

I see myself as an excellent baker, of the things I bake. Those tend to be squares and cookies, and there are several here that I am looking very forward to trying, including a peanut butter and banana cookie that is calling my name. When you don't quite have enough over-ripe bananas for banana bread, this would be the perfect solution. I am not this cookbook's target audience, though, as I am highly unlikely to dive into the world of making my own puff pastry! If I was, though, the very clearly laid out instructions in Baking Wisdom would help me be successful.

The book is well-organized, beginning with solid front matter, and then continuing into different types of baking. One unique section deals with items that you would use in many different recipes, such as fruit and dessert sauces, and different toppings for desserts, like streusels. As a baker, I very much appreciated having those in a separate section, with a reference to them in the recipe that needs them. This is a book that would take the place of myriad Internet searches to decode a detailed recipe. Olson lays it all out for the baker, including things that may trip you up. One of the things I most appreciated was a chart indicating how long to toast different nuts before baking with them. Recipes are coded in 3 levels, as well, so you know what you are getting into.

The book begins with excellent, technical-but-not-too-technical front matter on the basics of baking - ingredients, tools and the chemistry behind it all. I really enjoyed diving into this section, and learning a lot!

Overall, this is not the cookbook as your send your child off to their first apartment, but it might be the one for your best baking buddy, who really wants to try 3 different souffles (and yes, my 19 year old will probably want to try all 3 of them), and attempt croissants from scratch. The book has a lovely mix of savoury and sweet baked goods, and the patient baker will be much more accomplished by the time they have worked through this. Having a copy of this on your shelf would be like having a talented pastry chef on call when you just aren't feeling confident enough to take that next baking leap!

This tome delivers baking knowledge as much as recipes. This isn't a cookbook for a quick glance but one to work your way through over decades.

Anna Olson was always a favourite TV chef, with her warm personality and ability to make even a complicated recipe or technique look easy. This book has all the comforting vibes of her show and is packed with recipes that build on each other to help you master techniques. There's lots of advice on how to fix mistakes, and helpful little hints that feel like she's standing beside you in the kitchen. This is as much a how to as it is a recipe book and I highly recommend it to anyone who is looking to broaden their baking skills.