A New Way to Bake: Classic Recipes Updated with Better-… (2024)

I like the approach here: focus on high-quality ingredients, even if they are a little harder to find, in recipes that have appealing flavor combinations without being extremely show-offy. I haven't tried any of the recipes yet. Well-organized and with clear instructions. Includes gluten-free, dairy-free, and nut-free recipes.

An excellent volume that focuses on alternative ingredients: flours, sugars, fats, etc. Whole wheat, spelt, oat, and nut flours; coconut sugar and oil, safflower and olive oil....and many that focus on using seeds and nuts. Lots of healthy and healthy-ish ways to change up your baking. There's also a decent number of gluten-free and vegan recipes in here. The best part is the plethora of reference material on ingredients, and the what and why of using them in your baking. Immensely useful if you like to use alternative flours, sugars, etc, or are curious about experimenting away from your standard all-purpose and cane sugar. This is really an excellent reference book just for those who would rather use whole wheat flour, as you can't just make an even substitution for white flour in every recipe- it won't turn out well without some fiddling. These save you that frustration because they've balanced out the ratios really well.

The best part of this whole book is the back section with definitions, substitutions and recipes for basic ingredients that you can make yourself, if you cannot find them or if you want to save a bit of money or time. How to make coconut or nut milk, vanilla extract, powdered sugar, ricotta, even squash puree as a canned pumpkin substitute- very very useful. There's a very good overview of every alternative grain, sugar, seeds, fat, dairy (and non), you can think of, and exactly how to use them. There's even a curated index sorted by dietary preference! This is really a great volume to have on your shelf if your baking uses those ingredients often.

I DIDN'T READ THE WHOLE TITLE BEFORE I BORROWED THIS FROM THE LIBRARY. I was expecting more baked goods.

AS FOR THE KALE AND WHITE BEAN HAND PIES, IT'S A NO FROM ME or whatever they say on that TV show

At long last, a cookbook that offers decent recipes, and decent desserts without sacrificing flavor. I knew it could be done!

Bottomline: Very disappointing book from Martha.

I usually love Martha S. books. She typically includes backstory, historical tidbits or other blips of knowledge on foods that you normally wouldn't read. This book has one or two pages with a few interesting notes but nothing substantial

The most disappointing thing about this book is it doesn't really offer anything of substance. Her original recipes are unique and interesting because they make the most delicious versions of that dish. This book she took those (very successful recipes) and tried to substitute with a few fad ingredients. This isn't a book for anyone really wanting to eat "healthy." One of the only redeeming points is it does have a few good gluten free recipes. But all the others are just a gimmick. For the most part she's just subbing flour with other grains - often difficult to find grains at a much higher price point that are in no way "healthier." This isn't going to be a good cookbook if you are paleo, Mediterranean, Whole 30, Keto, WeightWatchers or CI/CO diet. There isn't any "healthy" in this book or better for you.

I thought the whole book was pretty much a waste. The food pics are lovely of course. And as I noted if you are gluten free you might get a few dishes to try out of here. For the most part, just skip this one. I only gave it 2 stars instead of 1 because I did pick out 2 recipes (out of 130!) to maybe try one day. I'm sorry Martha! I love ya but this one is a stinker.

Martha Stewart certainly continues to stay ahead of trends. This book is a recipe collection using many new (old) grains reputed to be healthier. The few baked foods that I've tasted with these ingredients have not pleased me so I'm not inclined invest time and effort into making them but it was definitely interesting to look through these creations.

I'm biased. I'm not going to even try to hide it but come right out with it.

I love Martha Stewart. I also lurrrvveeee carbs though that love may outweigh my admiration for Ms. Stewart.

A New Way to Bake is an updated version of classic bread and baked goods classics including vegan and gluten free recipes using trendy ingredients like quinoa, parsnips and tofu to introduce more healthy options into your diet and lifestyle.

There are great photographs on every page and detailed step by step instructions with photos for more complex recipes. I'm wary about how some of these breads and cakes might taste like but I promised myself that I would be more adventurous in 2017 so I'll give it a try!

I tried two things: the date/ oat bars and the breakfast cookies. Both were disappointing. Oat bars asked for way too much cinnamon. I added what was called for but should have known better. 2t if I recall correctly. And the cookies said to bake at 375 for 15-18 but rotate half way through. I rotated at 8min and the bottoms were burnt. I salvaged them but they weren’t great anyway. Kids liked them but they will eat anything in cookie form. Strikes me that these recipes weren’t fully vetted so the book went to the curb.

As a amateur baker who has been trying to push herself out of her cooking comfort zone- this cookbook has been a delight. The recipes I have tried so far have been amazing.

The instructions aren't overly complicated and the ingredients are straightforward and simple. I felt welcome by this cookbook.

Not to mention the pictures are fire. I could be content just looking at the things I could bake instead of baking them.

Very on-trend and will appeal to bakers interested in gluten-free or vegan options, or who have a cache of wheat germ and spelt to use up, or who think grapes belong in corn muffins and double chocolate muffins require rye flour. Not to my personal taste and certainly wouldn't supplant any of my go-to Martha recipes or other baking books.

A- Going to a birthday party at a vegan friend's house? Having someone with celiac over for dinner and not sure what kind of dessert to make? Want to make a healthier breakfast treat? This book has all sorts of recipes using whole grains, no wheat, and vegan options. Nice to have, even if you don't normally use these kind of flours.

The recipes were interesting enough. I thought some were really interesting especially a couple of flourless cookies that take so few ingredients. There has been a shift towards "healthier" cooking and baking with even my fair Nigella hopping on the bus. I do wonder if some of the recipes taste good though but that goes for all recipe books i guess, you never know till you try them.

Not what I was looking for when I picked it up.
But a healthy option for people who don’t feel comfortable using substitutes in other recipes.

Whole wheat, oats, spelt, rye, cornmeal but no white flour used.

Zucchini, tofu, beets, banana in the place of eggs. Not all the recipes were vegan but a handful were and they are definitely healthier options than traditional baking.

This was a very nice book! A few too many seeds for me in some recipes, but I am really looking forward to trying some whole grain recipes that have been well tested and won't suck. :-) I copied down quite a few of these.

I love this book. I want to bake all the things.

If you are looking for healthy desserts then this book has lots to offer.

The first recipe states in the title that it is gluten free. Look at the ingredients- not gluten free. Smh. Expected better from you Martha.

Lovely pictures. Interesting recipes. Wish I had time to try them.

Good examples of baking with unconventional flours or flourless

Never read a bad book by Martha! Sge is amazing.

Basic recipes with healthier ingredients. Includes recipes for some of the ingredients in the back which is helpful if you want to make something and don't have everything on hand.

Completely incompatible with Kindle. Do not buy!

The sentences get paired down to fewer and fewer letters per line until there is just one letter per line going down each page.

Great book. I like that she incorporates ancient grains into her recipes. She also includes some gluten free recipes. I will make the gluten free pecan chocolate cookies for sure.

So happy to have received this book as a gift! So many delicious recipes that I'm excited to try!

Very happy with this book. 13 GF recipes and I expect that I can adapt many of the others.

Photographic inspiration to bake all the things!

A great baking book about whole grains, less refined sugars, and other slightly healthier options.

Lovely book, great recipes and good pictures.

Nothing much looked appetizing to me...

Good for buckwheat and bran-loving type bakers.

Enjoyed that every recipe has a pic, alternative ingredients for standard favs.