The baking bible every baking enthusiast needs to own—from Anna Olson, Canada’s most celebrated baker.

Inside Baking Wisdom lies the answer to every baking question you’ve ever had (and many you haven’t yet), plus over 150 perfected recipes—both savoury and sweet—for bakers of all skill levels. Get inside Anna’s baking brain, as she shares a career’s worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker.
Whether you want to perfect your pie dough or dedicate your weekend to assembling a masterpiece Torta Setteveli, there is a recipe in Baking Wisdom for you: ESSENTIALS • PIES & TARTS • PASTRIES • CAKES • CUSTARDS & CREAMS • CONFECTIONS • COOKIES & BARS • BREADS. Within each chapter, Anna’s triple-tested recipes are grouped together by commonly shared technique or principle, so you can see how one foundation recipe can be built upon to create many more complex creations. In every one of her perfected recipes, Anna leads the way with notes of baking wisdom directly included in each recipe’s method. And she does this all with one goal in mind: to help you achieve the very best baking results every time.
Also included is extensive advice on topics such as baking ingredients, tools and actions, as well as numerous step-by-step how-to guides for all types of baking techniques. If you’ve ever wondered how to separate an egg, or frost a cake, or temper chocolate, the answers are here. And if you’re interested in a deeper understanding of how and why ingredients behave the way they do in baking, or the impacts of altitude, or even how to calculate butterfat content, there’s a whole section dedicated to the science of baking, too.
Baking Wisdom is a must-have collection of baking recipes, techniques and advice, and is Anna’s most comprehensive cookbook yet.

Originally from Atlanta, Georgia, Anna Olson moved to Ontario as a child and grew up in Toronto. She studied politics and sociology at Queen's University in Kingston and pursued a brief career in banking before realizing that cooking was her true passion. Anna followed her dream of becoming a chef by enrolling in the renowned culinary program at Johnson & Wales University in Vail, Colorado. She has never looked back. After finishing her studies in 1995, Anna found her way to Niagara. She started working as a line cook at distinguished restaurant Inn on the Twenty, where she was soon promoted to pastry chef. It was here that she met her husband and business partner, head chef Michael Olson. Anna joined the Food Network in 2002 as the host of Sugar. The show's success prompted two companion cookbooks, Sugar and Another Cup Of Sugar. In 2008, Anna’s second series premiered, Fresh with Anna Olson, which was filmed in her own kitchen. The show currently airs daily on Food Network Canada. In 2011, Anna published her seventh cookbook, Back to Baking.

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