Books, newsletters, DVDs
Our books
We’re passionate about baking. We’re passionate about our company. It’s only natural that we want to share that passion with the world. Whether in your kitchen or on your coffee table, each book is sure to become a favorite.
King Arthur Flour Whole Grain Baking
At last! Bake delicious whole grain treats, from tender cookies to flaky piecrusts, high-rising cakes to soft sandwich breads. King Arthur shows you how in this ground-breaking new book.
King Arthur Flour Whole Grain Baking will open your eyes - and your tastebuds - to a whole new world of flavor and texture. Its 612 pages contain over 400 imaginative recipes developed and tested in King Arthur's test kitchen, along with illustrations, color photographs, information on whole grains, and interesting sidebars on techniques, ingredients, history and lore. Nominated for a 2007 James Beard Foundation Award, this book will open your repertoire to vast new resources - new flours, new flavors, new recipes and new categories of whole-grain baked goods.
Baker's Companion
For those who can't make it to Norwich for King Arthur's homemade baked goods, we put our best recipes together - over 450 of them - in "The King Arthur Flour Baker's Companion," the James Beard Foundation's 2004 KitchenAid Cookbook of the Year. This book covers it all, from White Bread 101 and chewy chocolate chip cookies, to raspberry-mousse cake and our favorite pies.
The Baker's Companion is sure to become the foundation of your cookbook library.Along with thoroughly tested, delicious recipes, it features easy-to-follow tutorials, step-by-step illustrations, color photographs and comprehensive sections on ingredients and tools.
Cookie Companion
Building on our award-winning cookbook legacy, King Arthur Flour has created the ultimate guide to baking cookies: The Cookie Companion.
The Cookie Companion begins with a comprehensiveexploration of nine essential cookies: chocolate chip, sugar, oatmeal, molasses, peanut butter, shortbread, biscotti, brownies, and decorated cookies - including multiple variations on each essential cookie such as roll-out cookies, drop cookies, and bars and squares.Recipes include thorough overviews of tools and ingredients, illustrations of tips and techniques, and many full-color photos.
200th Anniversary Cookbook
The King Arthur Flour 200th Anniversary Cookbook is a true celebration of all things related to baking. 616 pages, softcover, with 447 recipes, helpful illustrations, and a good dose of fascinating baking science. You'll learn how to make a wide variety of yeast breads, sweet breads, pastries and desserts - and even pastas and sourdough breads.
The book includes many primer sections of technical information on ingredients, utensils, and nutrition. Also, sections devoted to other things you can do with flour - and great for kids - include recipes for modeling dough, dog biscuits, and a winter pudding for birds.
Images of America: King Arthur Flour Company
Our very own employees have compiled a comprehensive history of King Arthur Flour - over 210 years worth.This book is filled with facts, photos and stories gathered throughout two centuries of King Arthur Flour history. Learn about the people, places and events that shaped us into what we are today.Foreword by Frank Sands, Chairman of the Board.
The Baking Sheet newsletter
Do you enjoy reading about the love and lore of recipes? Have you been in search of the formula for the ultimate chocolate chip cookie? Are you dying to know the secret of crusty French bread or perfect pie crust or baking with whole grains?
Subscriptions:
- 1 Year - 6 Issues
- 2 Year - 12 Issues
- 3 Year - 18 Issues
King Arthur Flour’s award-winning bimonthly, 20-page newsletter is timed for you to take advantage of the seasons’ best baking opportunities. Including great tips and techniques, color photographs, answers to readers’ baking questions and tons of recipes, you’ll be on the inside for the lastest in baking news!
The Baker’s Forum Instructional DVDs
As much art as science, baking can be delicious, fulfilling and occasionally challenging. Our instructional DVD series, “The Baker’s Forum,” is just one more way for us to share some of the unmatched baking knowledge that our bakers and chefs have accumulated.
Our most recent volumes include Blitz Puff Pastry with King Arthur Bakery Director Jeffrey Hamelman, and Baking with Kids with Baking Instructor Robyn Sargent. We also offer DVDs on artisan breads and sweet doughs, masterfully demonstrated by accomplished instructor Michael Jubinsky.
Blitz Puff Pastry
Learn to make classic flaky pastry treats quickly and easily with step-by-step instruction from King Arthur Bakery Director and Certified Master Baker Jeffrey Hamelman. Using a master recipe (recipe card included), you'll learn tips and techniques for fruit tarts and savory cheese twists - impressive and delicious treats to present to friends and family.
Baking with Kids
Baking bread is a delightful art to share with kids, and this step-by-step instruction from accomplished King Arthur instructor Robyn Sargent makes it even more fun. Featuring tips and techniques for kid-friendly shaped yeast breads, this video will get kids of all ages into the kitchen to produce fun and tasty treats.
Sweet Dough
Sweet dough breads are especially fitting for the holidays - both to give as a gift and to share at your holiday table. Watch as master baker Michael Jubinsky walks you through three popular classics - the Six-Stranded Braid, Swedish Almond Bread, and Poppy Stollen. Your friends and family will be the happy beneficiaries of your new knowledge.
To view, please use QuickTime Player - free download, QuickTime.
Artisan Breads
Crusty artisan loaves are every bread-baker's dream. And with Michael Jubinsky at the helm, you will be destined for success. Watch as he takes you step by step through traditional, crackly-crusted French boules. The results will impress you and anyone else lucky enough to share your table.
To view, please use QuickTime Player - free download, QuickTime.