Book Description
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Customer Reviews:
Basic and easy to understand.......2007-10-07
I purchased this book for its comprehensive review of the chocolate tempering process. Prior to reading it I already had some tempering experience in a food lab with small tempering unit but have only done this a few times and needed to firm up the basics. I was pleasantly surprised to see that this book has so much more than just chocolate overview. It really gives an outstanding primer on sugar- based confections, including caramels, nougat, hard boiled and gummy candies, marshmallows etc. The explanation of candy making techniques is easy to understand and follow. I did have a few issues with whipping marshmallows to the desired stiffness, but I attribute it to inconsistencies of the whipping time.
I've been making caramels for my company, Das Foods for about 7 months before I purchased this book and and yet I found some very helpful suggestions to improve texture and reduce stickiness of our caramels.
Overall, an excellent book that highly recommend to anyone who has passion and iterest in making confections
Excellent book.......2007-09-28
This is an excellent book. It has a balance of the science of chocolate with the art of chocolate. Excellent photographs of the products and great recipes. A must have!
THE CANDIE BOOK BY WHICH OTHERS SHOULD BE MEASURED.......2007-08-23
Every baker or pastry chef that spends time reading to improve their skills knows that out of the multitude of available books for each subject, a handful stand out. Books that can dramatically improve one's skills or even open new paths of creativity. This is one of these books. Excellent in every way. From the theory to the recipes and from the explanation to the products this book stands out. I am a professional baker/pastry chef and I have rarely seen such professional work in a book.If one acquires this book ,along with 'Fine chocolates' by Wybauw and 'Making artisan chocolates' by Shotts, then they are on a good road to master the techniques of chocolate and candymaking.
This book includes chocolate work, candy making, nougats, dipped goods, ganaches ,moulded products, jellies and many more. The theory is detailed and clear and the photos are luscius and a treat to the eye.There is a multitude of recipes all using mostly easy to find ingredients and traditional methods, with no preservatives. This book is not the same as Wybauw's. His is similar but, with a special interest in preservation. As another reviewer wrote, the two books are complementary.
Another aspect of the book that I like is that all recipes are in the Metric system, the Imperial system and in percentage formula form. Also all temperatures are in Celsius and Farhenheit.
With almost 400 pages and at this price this is a must for the serious candymaker and chocolatier.
Professional Candy Making Master Class.......2007-08-04
Take the subtitle of this book seriously: 'for the artisan confectioner'. If you are a beginner who is just learning how to make candy, this book is not for you. However, if you have experience successfully making candy (and this includes hobbyists at home or professionals) and want to take your skills to the next level, this book is it. What do I mean by this? Try this: can you make both a soft and firm ganache off the top of your head without a recipe? Do you know the difference? Have you even made ganache before? How many degrees does it take to go from soft ball to hard ball?
Those who know how to make basic candy recipes have little chance to advance their skills. Usually, it involves a plane trip to a different part of the country or even to Europe to get advanced candy training. With this book and a little dedicated effort, perhaps you can skip the plane trip and hotel booking.
Examples:
1) it has extensive tables on various candy failures, and the remedies
2) there are extensive theoretical explanations; not much practical importance, but significant nonetheless
3) it is the only resource I know of that describes all 4 methods of tempering chocolate, along with warnings of common pitfalls
4) all the recipes are proven, professional ones that are production ready for your workplace.
5) there are many color pictures to show you what your finished product will look like (I only wish there were more, one for each and every recipe).
Amazing Book!.......2007-08-03
However, if you are looking for a book just filled with some good recipes, I would recommend "The Essence of Chocolate". Chocolates and Confections follows a textbook style and delves into the chemistry and science of formulating chocolate (and other sweet) confections. A terrific book--it's a heavy read, but you don't have to be attending culinary school to understand what they are talking about! :-D
Book Description
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care.
Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards,
Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (
Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (
The New York Times). It was picked by the editor of
Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover,
Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.
Customer Reviews:
Finally - a baker tells it like it is!.......2007-10-11
Yippee, ciabatta that is actually ciabatta! As a retired chef and long-time pastry/bread artisan, I was astounded by my irremediable inability to create decent ciabatta. Equally amazed to learn that it appears everyone (and I have all of the well-known ones) is copying everyone else's recipe/technique without ever bothering to try it. Maggie Glezer's was perfect the first time (and the second...) If you buy just one artisinal bread book, this really should be it. Everything works - she's just terrific.
Truly a landmark.......2007-09-29
We are in awe of the bread made from these recipes. My husband bought me this book for a birthday gift this year - born in May...spent a long hot summer obsessively baking from this book! I have been baking bread for twenty years and Maggie Glezer's book changed the way I do just about everything. I was using too much yeast, using too much heat to make the bread rise too quickly, not baking it long enough and hot enough, eating it before it cooled...her book is a revelation. My bread is so far beyond what I did before that people come over to eat it and don't even put anything on it...it's that good. One Greek friend in the US says he will not eat bread unless his mother comes from Greece and makes it...but he will also eat mine.
Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.
Artisan Baking by Maggie Glezer.......2007-09-22
Buy this book, at $15 and change, the pictures and dialogue are worth it if you enjoy cook books, and bread in particular. Instructions and formulas are detailed. My feeling is that the so-called Artisan craze is just Sourdough gone nuts, but the creation of a zesty sponge or biga can be SO rewarding. Also it is worth while to note that sourdough based breads have a longer life in the freezer. The intro on techniques and utensils is by itself priceless. Instructions for making a bread include by: Hand, Stand Mixer, Food Processor. As opposed to some books that present Bakers percentages, and involve a bunch of daunting moves to JUST make a loaf of bread!! This book is a vast improvment on the 15 year old Bernard Clayton on bread, in that it makes clearer some of the procedures that Clayton described in a confusing format. BUT: don't toss out your Clayton, he has a good , probably classic, essentially "THE BIBLE ON BREAD" in His original book.
Wealth of Knowledge.......2007-05-22
I've been using this book for about a two years and it has turned out to be invaluable. There is a wealth of knowledge in this book, not just a few bread recipes (or baker's forumlas). It's a great introduction to artisan bread baking and the recipes show a lot of work went into adapting them from commercial bakers to home.
Good addition to your bread-baking cookbook library........2007-04-08
This is a fantastic book. It covers the fundamentals of baking and contains a plethora of reliable, interesting recipes. It is different enough from Crust and Crumb, the Bread Bible, or the Village Baker to make it interesting and a worthwhile addition to one's bread-baking library. A wonderful surprise was a very authentic version of Pan d'oro (same as panettone, but without candied orange peel). It was also interesting to read about artisan bakeries in different regions. Highly recommended.
Amazon.com
"Cookbook" would be a grave understatement for Maggie Glezer's Artisan Baking Across America. With its sumptuous photographs and intimate profiles of the practitioners of this noble craft, it is a loving tribute to the art of baking bread. Beautiful enough to serve as a piece of art on the coffee table, it is nonetheless a practical guide for anyone who wants to bake bread like a pro.
According to Glezer, a professional baker and writer, "artisan baking" refers to the process--part of which must be done by hand--that produces the crusty, European-style breads conjured by careful craftsmanship. Glezer traveled around the country in search of the best breads and bakers in America, convincing them to share their stories, their recipes, and their knowledge of America's artisan bread movement.
At first glance, this book seems only for serious bakers, as many of the recipes are quite complicated, but fortunately each is categorized by skill level--from beginner to advanced--to steer inexperienced bakers away from the trickier recipes. Best of all, the meticulous recipes are scaled-down versions of original bakeshop formulas--levain, ciabatta, dark rye, bialy, and much more--and reproduce the professional excellence of some of the best breads being made today.
Beginning with flour--bread's most important ingredient--Glezer explains the various techniques of artisan baking, details the necessary equipment, defines the language of bread baking, and much more. She goes on to introduce the men and women who have devoted their lives to mastering this intricate craft and shares their most treasured recipes: Rustic Baguettes from the Acme Bread Company in Berkeley, California; Sweet Perrin (pear bread) from Seattle's Essential Baking Company; Kalamata Olive Bread from WheatFields Bakery/Cafe in Lawrence, Kansas; Semolina Filone from Tom Cat Bakery in Long Island City, New York, and many more.
Whether you're serious or just curious about the art of baking bread, this book provides possibly the best education you could find outside of cooking school. Suffice it to say, if one could live on bread alone, this book might very well be the Bible. --Robin Donovan
Book Description
Maggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods—impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen.
But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas to a gristmill in Rhode Island, and specialty bakers from Berkeley, California, to Long Island City, New York.
This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy.
Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sources for ingredients and equipment.
To savor the crust, crumb, and aroma of these breads fresh out of your home oven is to be touched by the soul of the specialty baker and his or her passion for excellence.
If these truly great breads don't lay waste to the old adage that man can't live by bread alone, then nothing will.
Customer Reviews:
Beyond the highest hopes.......2006-01-04
I cannot understand the reviewers who said that this book is not good for beginners, that the instructions are not clear enough. It went into great detail, describing how the bread should look and feel throughout the process, of great import for me as I have almost no experience with bread baking. I am however, experienced with reading recipes. That's all the skill and experience you need to make the highest quality bread using this book. The big pages minimize the need to turn pages during baking. The steps are sectioned out so that the baker can clearly see what needs to be done when. It also offers instructions for mixing by hand, by mixer, and by food processor, which many bakers will find extremely helpful. The large pictures show you what the results should look like, and if you follow the instructions carefully, your bread will mirror the pictures closely. I disagree strongly with the reviewers who criticised the teaching merit of the book. Take a look at the pictures I've posted and you can see the results for yourself. If you follow carefully the instructions and your instincts, this is will be the bread making book of your dreams.
The Premier Artisan Bread Baking Book!.......2005-05-27
I've tried them all and have given most positive reviews. Those reviews were primarily a function of the fact that each book had some wisdom to impart. Most had recipes for at least one decent bread, but I had found none that were consistently excellent. That is, until Maggie Glezer's "Artisan Baking...". This is a must have! The ciabatta bread and foccacia bread recipes are first rate and as good as anything you'll purchase at your local bakery. Instructions are clear and measurements are given in both weight and volume. Furrther, Ms. Glezer describes the consistency of various doughs in layman's terminology, allowing even the novice to produce excellent results. If you are serious about your baking, then this is a must have. The size is, admittedly a bit large, but that does allow you to have all your instructions in plain sight and eliminates having to turn the page with messy hands. Throw away your Peter Reinhart texts, this is the ultimate for home-based artisan bakers.
excellent cookbook.......2003-11-04
This is the best cookbook I have ever read. Be warned, once you make a few loaves from this book you will never be able to go back to eating Wonder bread again and will scoff and imposter artisan breads.
Special Breads.......2003-08-12
The first task of this book is defining the "artisan" bread. The author has a little trouble pining it down, but it means high quality bread made by hand in small batches at modest, neighborhood bakeries, some of whom have gained international reputations.
I live in the San Francisco bay area, one of the homes of this new trend, so I was looking forward to this book. Sadly, this book tries to be four different things at the same time, and is not particularly good at any of them. The most charitable thing I can think of to say about this book is that it is an interesting introduction to the subject of artisan breads.
The first intended audience is the beginning bread baker. These beginning recipes are identified as such, but there is not enough information for the uninitiated to actually make these recipes.
The second audience is the experienced baker, and this is the most successful one. Everyone who has baked bread will find an interesting recipe that is within his ability. I found several that I was intrigued by and tried. Unfortunately, the recipes in this book are not that complete. On an interesting page, the author describes 5 different pre-ferments, but does not give exact recipes for them, or the most appropriate recipes to use them in. When I tried some of the recipes in summer, many of the doughs fermented faster than the times given in the recipes and over-proofed (I halted fermentation before it happened, and this may have affected the flavor, but what I got was very good). This may not necessarily be a fatal flaw, but only an experienced baker can make them work under typical and variable home conditions. On the positive side, the author is an experienced baker and educator, and has done a good job of translating professional recipes into ones suitable for the home.
The third is as a coffee table book. The format is a large 9x12, but there are not enough pictures for this book to qualify as such, and many of the pictures included are neither interesting nor informative.
The last is an account of the best recipes and bakers the author found while traveling across America. The ones included are interesting enough, but the number of people/places/types covered is surprising small.
The book has the following chapters: Baking Basics, Starting With Flour (simpler, plain breads suitable for beginners; some recipes are based on fermented poolish), Crafting Bread (fermented, sourdough-type breads), Specialty Breads (rye, pizza, pandoro, bialy, etc.), The Baking Life (holiday breads, along with some interesting accounts of baking as a vocation), and miscellaneous references.
A Novice Baker Find this Book to be Wonderful.......2003-03-13
I wanted a book about artisanal baking so that I could learn from the masters, so to speak. Up until now I'd only baked a dozen or so loaves from recipes gleaned from the internet so at first I thought the baking instructions would be too advanced for me. I plunged in, however, starting with the baguettes,and really loved the results. My most recent endeavor was the Focaccia, which was a big hit with my family.
The author is very exacting in her measurements and clear with her instructions, which I need. (I'm sure, however, that as I become comfortable with baking and read books by other artisanal bakers, I'll relax a bit and trust my own creative process). This book is a great teacher as it goes through explanations of flours, interviews with bakers about their methods and tools, and descriptions of how doughs should look and feel. The book is a fine guide to bread baking and certainly isn't relegated to mere coffee table status in my house!
Book Description
Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained in France, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate Éclairs, Vanilla Cream Puffs, Napoleons, and Tarte Tatin, plus traditional pastries from Italy, Spain, and Portugal. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multipurpose fillings, icings, and glazes that the creative baker can use in original ways.
Average customer rating:
- Superb
- Local Breads: Sourdough and Whole-Grain Recipes from Europes Best Artisan Bakers
- A great artisan baking book
- Good addition to the home bread-baking library
|
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Daniel Leader , and
Lauren Chattman
Manufacturer: W. W. Norton
ProductGroup: Book
Binding: Hardcover
 Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
European
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Bread Alone: Bold Fresh Loaves from Your Own Hands
-
Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
-
Artisan Baking
-
The Art of Handmade Bread: Contemporary European Recipes for the Home Baker
ASIN: 0393050556 |
Book Description
Recipes from the back rooms and basement bakeries that produce Europe's best breads.
When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.
In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.
Customer Reviews:
Superb.......2007-10-03
There are many fine books detailing the art and science of crafting artisan breads. Among the best are those authored by Bernard Clayton, Jeffrey Hamelman, Rose Levy Beranbaum, Peter Reinhart, Maggie Glezer, Nancy Silverton, and Beth Hensperger. Now comes Daniel Leader with his second book, "Local Breads" and it's nothing short of extraordinary. While Clayton's book boasts 300 recipes, "Local Breads" has only about 50 (with variations). Where "Local Breads" shines is technique - tools and expert advice - that will serve the baker - at any level of experience - across all breadmaking endeavors. How can you ignore an author whose first directive is to "seek out flour with integrity"?
Among the book's best features are the FAQ's throughout. Leader anticipates virtually every possible question about creating bread - from start to finish - and answers them in a straighforward manner. The section on "Ingredients and Equipment" is well-researched and enormously helpful. "Kitchen Notes" and beautifully rendered illustrations are equally beneficial. The layout is logical and navigable and the entire book has a clarity that makes intimidation impossible. Even the choice of paper stock (enamel paper would have made the book too heavy) and fonts were wise, making the book easy on the eyes. All ingredients are given in metric weights as well as U.S. measurements, although temperatures are in Farenheit only - a very minor oversight. Perhaps a second printing might include a temperature conversion chart. Much thought was given to the book's overall design, however - a credit to its eminent editor, Maria Guarnaschelli. This is not a volume meant to be "edgy" or "cool". It's a beautiful book, intelligently written, and would make a thoughtful gift for any baker. Above all, this is an instruction manual - delivered with passion, not pontification. It's like having a Master Baker in the kitchen with you - a Rabbi of Bread, teaching and encouraging you through every step of the process.
I initially took the book out of the library (and have since purchased it) and was up until 3:00 a.m. completely engrossed within its pages. From the beautifully written "Introduction" to the final pages dealing with "Czech and Polish Ryes", I was hooked. Even if you never bake a loaf of bread, you will enjoy Leader's tales of traveling throughout Europe in search of bread Nirvana.
Warning: The recipes given in this book are largely rustic European loaves. Leader gives us truly authentic breads from France, Italy, Germany, Austria, Poland and the Czech Republic. Sadly, breads from Scandinavia, Russia, and India are not represented - but Leader did not set out to cover those parts of the world in this volume. If you're searching for soft American-style white or wheat breads - you won't find them in this tome. This is NOT the Pillsbury book of bread making. Most of the bread recipes advocate the use a wild starter or pre-ferment (sourdough), rather than store-bought yeast but there are recipes in each chapter that use packaged yeast for novice bakers or those who might wish to speed things up a bit.
You may think this is a book for advanced bakers only. Nothing could be further from the truth. Whether you're a beginner, a baker with some experience, a serious amateur, or a professional, this book belongs on your shelf - but it won't stay there long! It's also a great read for anyone interested in food writing and especially for those who support the Slow Food movement. Although I have not yet baked any of the breads in the book, I have full confidence that following Leader's steps, I will produce some fine loaves ("French Sourdough" ,"Ricotta Bread", "Little Blue Cheese Rye Loaves" and "Light Silesian Rye" are at the top of my list). More importantly, I can take what I have learned and incorporate Leader's counsel and techniques to other breads in my collection. This book is a joy and should garner the James Beard Award.
Local Breads: Sourdough and Whole-Grain Recipes from Europes Best Artisan Bakers.......2007-09-10
A great book. I enjoy the descriptions and directions since I like making various types of bread. It is helpful for me to gain understanding of the different techniques required to achieve a tasty result. It's just plain fun!
A great artisan baking book.......2007-09-10
I really love this book. I want to apprentice in Daniel Leader's bakery.
I started my journey into artisan baking with Daniel Leader's first book, Bread Alone. This book is more advanced than Bread Alone and he has changed and refined a few of his techniques.
If you are like me, an amateur artisan baker who wants to take the next step, this book is for you. With the help of this book, I have grown my first wild yeast starter and have baked three types of bread from it. The Quintessential French Sourdough that just came out of my over is almost as good as I have ever sampled from any artisan baker.
If you have not baked hearth breads before but are an adventurous baker who is interested in learning how to create artisan loaves, then this book would work for you as well if you remember that artisan baking is 75% technique and craftmanship. Read his directions well (cover to cover), do everything exactly as he says and you will have good results.
I agree with the previous reviewer that this book is probably best for bakers with at least some experience.
This is a great book and a must for anyone doing hearth breads.
Good addition to the home bread-baking library.......2007-08-18
Local Breads is a good addition to the bread bakers library. There are probably three types of people who would be interested in this book:
1) die-hard artisan bread-baking fanatics (or perhaps not quite fanatic). If you say "hmmm... this describes me pretty accurately, as you pick dried dough off of your forearms), you definitely need this book. No sense having an incomplete home artisan-bread-baking library. It also contains recipes I have not encountered in other books. There are bound to be at least one or two recipes that will enter into your rotation.
2) Arm-chair bread-bakers. If you don't bake bread everyday, but enjoy eating it (or perhaps you used to be a fanatic and no longer have time), this book is still for you. In addition to numerous recipes, the descriptions of bakeries, bakers, bread, and other experiences makes for a very good read (if you enjoyed American Pie or any of Maggie Glezer's books, you will probably like this one as well). Likewise, if you are interested in travel or the slow food movement, this book could be of interest to you.
3) Beginning bakers. This could be an acceptable first book for people just getting introduced to the world of artisan bread baking-- I would probably recommend Peter Reinhart's books instead of or, if you want as much knowledge as possible, in addition to Leader's. It probably makes more sense to have fundamental baking knowledge before diving into a multi-step sourdough recipe, for example. If you are prepared for some trial and error, the recipes themselves are very clear... there are just some things that cannot be understood perfectly without a little bit of prior experience. Leader does have a very helpful introduction with basic techniques and equipment. So, it could be appropriate for novices (although perhaps slightly overwhelming).
This book is probably best described as a hybrid between Hammelman's Bread and Glezer's Artisan Baking Across America. It definitely has enough unique qualities to justify its purchase and it may even end up earning a permanent spot in your kitchen (sending your previous favorite to the living room shelf)
Unfortunately (and Leader's book is not the only one suffering from this problem) the book could have benefited from more attentive editing. There are many typographical errors and other mistakes in this book (e.g. "Bake until the crust underneath the swirls of flour is walnut-colored" p. 153; elsewhere he describes a pizza al pomodori. This should be either al pomodoro or ai pomodori). These types of mistakes should be corrected in a second printing.
Book Description
It’s the best cookbook on the subject, and it sells for a price that’s simply unbeatable. These are gourmet recipes made simple—that’s their magic. Avner Laskin trained at the renowned Cordon Bleu school in Paris, but he knows that most home bakers haven’t, so he takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. With his help, making such delicacies as French-Style Brioche and Peach “Tarletette” Rolls become real possibilities for almost anyone. Laskin discusses the raw materials (wheat, cereals, and flours); goes through all the techniques, from kneading to shaping; and covers fermented, sponge, and sour doughs. Bake up Heavenly Apple-Cinnamon Bread, Amaretto Almond Rolls, Russian Chocolate Crunch Cake, plus a selection of superb sandwich, everyday, and festive breads.
Customer Reviews:
Not for beginners.......2006-03-03
I am disappointed in this book. If you have never made bread, there are no descriptions to tell you what your dough should look and feel like. If you've been making bread for a while, you'll wonder why the author doesn't provide weights for ingredients. While this book is aimed for the home kitchen, Mr. Laskin recommends that you use at least an 800 watt mixer for his recipes. If you don't have one, don't buy the book. I used my Kitchen Aid Pro (575 watts) and burned the motor out following recipe directions.
Book Description
There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.
Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
Books:
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy
- Concepts in Wine Chemistry
- Cookies: Bite-Size Life Lessons
- Cover & Bake (A Best Recipe Classics)
- Culinaria Germany (Culinaria)
- Culinary Mexico
- DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD
- DietMinder Personal Food & Fitness Journal (A Food and Exercise Diary)
- Don't Get Too Comfortable: The Indignities of Coach Class, The Torments of Low Thread Count, The Never- Ending Quest for Artisanal Olive Oil, and Other First World Problems
Books Index
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Making Artisan Chocolates
Truffles: 50 Deliciously Decadent Homemade Chocolate Treats
Fine Chocolates: Great Experience
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
Baking and Pastry: Mastering the Art and Craft
