Customer Reviews:
A good source for baking.......2007-05-13
I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".
I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.
Absolutely indespensible!.......2007-02-04
We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.
It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!
A fine book reference from a fine Pastry Chef!!.......2004-09-16
I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.
*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!.......2004-07-30
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck
Amazon.com
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest
Book Description
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Customer Reviews:
concepts and recipes .......2007-10-11
The power of this book to help a reader make bread is twofold: first, a clear and interesting discussion of the ingredients and processes responsible for different types of flavor emerging in a baked loaf of bread, and second, a diverse collection of stellar recipes that produce great results. Bread is touchy, and Reinhart informs the reader more deeply than other cookbook authors, ensuring that you not only learn techniques but also learn why they are important.
Serious bread makers........2007-10-09
I have been been baking bread for 30 yrs. and this is by far the best of bread cook books in my collection. It answers all the questions I have ever had and more. I wish I had this book 25 yrs. ago and I would have never bought another. Happy baking.
The Bread Baker's Apprentice.......2007-10-07
I have read many books on making bread and this has to be one of the best.
The author's explanation of the twelve steps of bread, is the best way of explaining how bread is made. I think every bread maker should read and re-read this section to understand the causes of bad bread, to rectify or avoid them.
I would recommend this book to every baker.
Bread baking education.......2007-09-30
Call it Bread Baking 101. Reinhart's classroom like approach is indeed a reminder to school days and I resigned myself to the approach to fully understand (if that's at all possible) the fundamentals of bread. The science behind the process is dry, but necessary in understanding how the dough is transforming in each step.
Bottom line? I loved the book. I made my first batch of baguettes the other week and they came out fine. I frequently referred back to the early chapters checking my progress along the way. It's my second attempt at bread baking - I tried 20 years ago to disappointing results. The difference - certainly more practical experience at cooking in general, far better kitchen gadgets, but I'd say my new education from The Bread Baker's Apprentice is the biggest change!
Disappointed.......2007-09-02
This book is excellently made, beautiful images, very detailed instructions, exact formulas (or not?).
I bake my bread because I want perfect bread, and after following Mr Reinhard guidelines my breads are still a long, long way from the breads pictured in the book, breads come out correctly but don't even get near the breads pictured despited the huge efforts I've been doing. I follow some of the formulas and I see in the picture how they hold a beatiful dough while my dough slips between my fingers, his doughs raise beautifully while mine get thick and dense (tasty anyway).
I don't understand how I'm the only one to rate so low this book but I assure you that before reading the book using fresh yeast and tweaking the recipies more or less by intuition I got better results. The use of this book, up to the moment has been very frustating to me.
Despite the extensively detailed explanations I guess Mr Reinhard keeps a lot of secrets for himself.
Book Description
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft.
Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.
Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.
Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.
Customer Reviews:
Makes baking bread easier!.......2007-09-17
One of my friends asked me about helping her make a different kind of bread - I usually bake my grandmother's Greek bread and my family really loves it - I also make it in wheat bread for my brother and sugar free versions - but had not gone beyond that - Bread takes you into many recipes and gives you regular and metric measurements as well as quantities for large batches and a few loaves - It helps you learn how to knead, and how to fashion, braid breads to make them beautiful.
I learned to knead bread the hard way - after having some breads that felt like hockey pucks, I finally got the hang of it and make a mean bread.
If you enjoy that wonderful aroma of bread baking, you will enjoy this book. It is a great price on Amazon - many cooking catalogs sell it for its entire suggested price -
A must for any bread baker .......2007-09-01
I have been baking bread 30+ years and didn't know what I didn't know about bread and why it does what it does under certain conditions. I love this book. Not your typical cook book. Doesn't just give you recipes and lets you take a stab at baking. It tells you the history of bread and what you can do to make it absolutely wonderful. I thought I knew a lot about baking bread. Never had a complaint, but with this book and some of the tricks, my bread is so much better. Now I can't bake enough and I had trouble keeping my baking urges at bay before.
An excellent book for a bride to be.
ONE OF THE BEST BREADBOOKS.......2007-08-23
I am a professional baker/patissier with a special interest in flavorful, traditional bread and the methods to make it. I can wholeheartedly say , taking into consideration the price, the layout and the content of this book, that it is probably the best breadbook around. 'The taste of bread' by Raymond Calvel is also an excellent book but with a triple price tag. Another good book (actually a series) is 'Special and decorative breads' although beginners will find it a bit difficult to follow.
All in all Mr Hamelman has presented us with an excellent source of information on the preparation and baking of bread and other baked goods. Unlike other breadbooks, he is using a variety of methods to achieve good results and upper and foremost in his procedures is consistency of the product and taste. Most books care more about doing bread the easy way. That is how to make bread that looks good, fast. To the knowlegable this is bread that looks good, tastes bland and is stale by the next day. Also, very few books explain the reason or logic behind each step in the recipe. Not so here. Even though I am a professional I learned quite a few new things just by flipping casually through the book. When I started reading it I started finding out many tips and methods that have improved my skills and techniques. The explanations are thorough and precise, the information abundant, the recipes clear and flavorful. I particularly like the tables that are dispersed throughout. Some are for troubleshooting, others for comparison and others for extra information. Their usefulness cannot be overstated.The style of writting is so easy that even a person with no knowledge on the subject can find his way through and acquire theoretical skills that they can put to practice. I only wish I had this book when I was learning to be a baker.
I live in Cyprus (Europe) and many of the products included in the book are European. The methods and end products are consistent with the best one can find in the Old World. Another aspect of the book that I like is that it has temperatures both in Celsius and Fahrenheit and quantities are in both Metric and Imperial, as well as in percentage formulas. Rarely has an American book such sensitivity towards the non American consumers.
For all the above a very well deserved 5 star rating.
Not really for the home baker.......2007-06-12
This seems like quite a good book with a lot of important information. For me it has been a great disappointment as the total majority of that information is oriented towards a professional bakery operation rather than for a home baker such as myself who prefers to knead by hand. So for the home baker i'd give 2 stars. For a professional baker operating in large volumes, 5 stars...
Another disappointing factor has been the fact that this book doesn't have any recipes with 100% whole grain which is my personal preference... I am getting this book for which I read some good reviews on the net: The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking.
Happy baking!
Finally, a book by a real baker!.......2007-05-17
I have been obsessed with bread baking for a few years now and have read loads of books on the ins and outs of getting bread to rise and turn out consistently. This is one of the best.
Mr. Hamelman has been baking bread his entire career. He is not a pastry chef who wrote a bread book. That said, his explanations of why you should do each step and how to calculate amounts, if you want to modify things to your liking, are clear and invaluable. The recipes are wonderful. He describes everything from how to get the best flavor out of white flour to how to cultivate, nurture and utilize rye sourdough starter. The breads I have made from this book have been really quite delicious and rival or exceed the most expensive loaves from the stores.
The only downside to this book is that it could be said to be written more for professionals than for home bakers. A lot of the breads should be baked with steam, and that is hard to do at home. Nonetheless, I guess it is better to try to duplicate the effect of a steam oven at home than to ignore the recommendation altogether and miss out on what could be a real improvement in taste and texture.
Amazon.com
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
As Laurel Robertson, author of The New Laurel's Kitchen says, "This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A. Hetts
Book Description
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
Connoisseurs of good bread and good food.
Home bakers interested in taking their bread and pizza to the next level of excellence.
Passionate bakers who fantasize about making a living by starting their own small bakery.
Do-it-yourselfers looking for the next small construction project.
Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Customer Reviews:
Bread minutia.......2007-07-20
I was looking for a book that would help me understand how to build a masonry oven. This book provides that along with much much more. The detail in the book regarding bread making is excellent and I am certain I will read this book many times as my experience grows. I consider it an excellent book for anyone interested in breadmaking.
Fresh Bread and the oven to bake them in.......2007-02-13
This is a fantastic book for anyone who really enjoys fresh bread. I wore out a bread machine and learned to knead all my favorites by hand. This not only explains every part and ingredient's role in making bread, it also has all the description and scientific explanation to build an outdoor bread oven. We're planning on building an outdoor kitchen and the bread oven in this book will be a part of it.
The Bread Builders: Hearth Loaves and Masonry Ovens.......2007-01-16
I purchased 5 of these books one for me and four for friends. I was phoned and thanked for such an "interesting and illuminating gift". This book is honest, sensible, healthy and really useful. I am so glad I was advised to get it from a sourdough baker in Australia!! Yes it is better than Good.
Art and science of artisanal baking.......2007-01-09
The only thing I would add to all these other laudatory reviews is this:
Be careful before you order this book. There is a good chance you will be overtaken with equipment lust and just HAVE to have a masonry oven in your backyard!!!
Seriously, it's a great book. If you're at all curious about old-fashioned leavened bread as opposed to the baloony-yeasty variety, check this out.
Best Book on Everything About Baking Bread.......2006-11-05
This books is excellent...gives detail, explicit descriptions about the entire science and process of bread building!! I have read this book over and over and each time I learn more than I did before. It is an easy to read book, there is just so much detail on everything. The recipe testers for "Cooks Illustrated" (a fabulous magazine for very serious cooks) used this book to help refine their bread recipes!! A must have for bakers!!! Also a good book for recipes is "The Laurel's Kitchen Bread Book."
Average customer rating:
- Fantastic recipes, science is lacking...
- A must for a Savory Kitchen
- excellent
- The best book I found out
- Excellent reference book
|
Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
 Bread
| Baking
| Cooking, Food & Wine
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Desserts
| Baking
| Cooking, Food & Wine
| Subjects
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General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
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All Titles
| Qualifying Textbooks - Fall 2007
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Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
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Similar Items:
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The Professional Chef, 8th Edition
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
-
The Advanced Professional Pastry Chef
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
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Garde Manger, The Art and Craft of the Cold Kitchen
Accessories:
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Baking and Pastry, Student Workbook: Mastering the Art and Craft
ASIN: 0471443824 |
Book Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Customer Reviews:
Fantastic recipes, science is lacking..........2007-08-25
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.
Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.
A must for a Savory Kitchen.......2007-03-26
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
excellent.......2007-01-16
any serious in learning about baking and pastry should own this book. The new edition is very well written and easy to identify the recipes and tips.
The best book I found out.......2006-03-19
This is the best book I found out in baking and pastry. Real recipes, real results, and great results every time !!
Excellent reference book.......2006-03-17
As with "The Professional Chef", another work by the CIA, I can only find words of praise for this wonderful book.
The techniques and recipes it contains are great. There's just so much information for the inquisitive chef or cook to delve into...I would definitely recommend this book to anyone that has turned baking into a serious hobby or profession.
Book Description
More than 375 recipes keep fresh loaves of scrumptious bread in the pantry.
By varying seasonings and ingredients, custom bread making is easy and fun.
Two bonus chapters on Soups & Stews and Sandwiches offer more recipes and suggestions for enjoying delicious homemade breads.
Recipes, from sweet to classic, suit all tastes.
Basics chapter answers frequently asked questions.
Customer Reviews:
good book.......2007-09-15
Has a lot of no noncence recipies .It is not flsahy but the recipies work .
A Let Down.......2007-08-29
i was hoping to expand on bread machine recipes from the booklet that came with my mahine. This book has tons of recipes, but they're all pretty much the same, just switches flavors. Imagine any kind of fruit and nut combo bread, and they put it in there.I was hoping for more variety as far as type o fbreads and dough. Plus they have alot of sourdough recipes, which takes three days to make sourdough, somethinig I'm not inclined to do. It was kind of a disappoinment. i did try the banana bread recipe, but it came out like reguar white bread with a banana flavor-not very good.
Big disappointment.......2007-08-16
So sorry I wasted my money on this book. The recipes are too large for my machine. Some of them sound good, but since I have a 1 pound machine and all the recipes are for 1 1/2 & 2 pound machines, they did not do me much good. I was not expecting the soup and sandwiches portion of the book, either. If I had wanted soup recipes, I would NOT have bought a cookbook about making bread. It is a very nice looking book, however and lays flat for easy reading. The recipes are easy to read, also. Format is good.
Well designed, but slightly complex recipes.......2007-07-11
I have no complaints about this recipe book except that many of the recipes are very complicated and not basic. For instance, there is no basic honey wheat bread recipe. Every recipe has on average about 15 different ingredients, which is not very basic and makes utilizing the recipes a bit tedious when you have to hunt down ingredients, like gluten, rye flour, etc.
So-So.......2007-06-09
The first time I tried a recipe from this book, I thought it had too much salt and not enough yeast. I was right! Since then, I have increased the yeast by about 1/3 and decreased the salt by about 1/3, and they are about right.
The alternating orange & blue type is supposed to make it easier to read, but it makes it harder. For some reason, you tend to skip the orange lines. Be careful not to leave out ingredients!
I do like that there are separate lists of ingredients for medium and large loaves of bread, and the recipes tell you which cycle is recommended for each recipe.
I wish there were some pictures of some of the recipes. No pictures makes it feel like a cheap, fund-raising textbook or something. It doesn't feel like a professional recipe book.
Amazon.com
According to Charles Van Over, a food processor, an instant-read thermometer, and a baking stone are the only equipment essential to making the best bread you will ever eat. You also have to be willing to make a leap of faith, following his precise method meticulously: the bread dough must be made in a food processor that is run for exactly 45 seconds, and you have to use flour and water that produce dough with a temperature of 75-80° Fahrenheit. Check the book for the other six rules of Van Over's system and see if you agree that the results are stunningly good.
To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of.
Book Description
When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible?
Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and, finally, a foolproof method for making perfect bread every time.
Now you can re-create Charlie van Over's great bread for yourself. And what's even more amazing is that Charlie's is a hands-off, rather than a hands-on, method. Once the dough is mixed in the food processor, there's no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until you're ready. You won't have to keep baker's hours or become a professional to make wonderful bread at home.
Once you've mastered the basic technique, the possibilities are endless. Fougasse, Ciabatta, Semolina Bread, pizza, Danish Twists, and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method.
The Best Bread Ever provides easy-to-follow instructions for more than sixty breads, step-by-step photographs, helpful advice for troubleshooting your food processor, rich color photographs of Charlie's bread, and recipes for using bread in bread puddings, soups, and other dishes. As Jacques Pépin says in his foreword, "Get your ingredients and equipment together and follow Charlie's remarkable method. You will never be without good bread again."
Customer Reviews:
Truly the Best Ever.......2007-09-19
The Best Bread Ever recipe worked perfectly the first time and every time since. I expected a period of trial and error, but got golden brown, delicious baguettes with a crackly crust and soft crumb on our first attempt. When the easy way produces better results than the traditional laborious way it seems too good to be true. Abandon your stand mixer or hand work and buy a processor just for this.
Breads.......2007-08-15
The book is out of print and, thinking that it contained information and a way of baking that is more simplified, I paid an arm and a leg for the book. There is nothing wrong with the book per se, but I am experiencing the same results from current bread making books that incorporate a food processor..My advice...don't spend anymore for this out of print book than you would for a current book.
Wow This the Best Bread Book EVER..........2007-03-30
Why is this book not still in PRINT ?????????? I can't believe the incredible breads you can make in your own ovens. These are the best and freshest loaves you will ever have. Don't let the price scare you off It is worth every PENNY !!
Errata in Ingredient Lists.......2007-01-08
I made the baguettes and they were delicious. The best white bread I ever made. However, when I tried the "Classic Pullman Loaf," it turned out to be so salty that it was inedible! The recipe called for 2 3/4 TABLESPOONS of salt and I faithfully followed the recipe thinking that cookbooks never made mistakes in ingredients. Well, I learned to my regret that they do! I noticed a similar error in the Coarse Oatmeal Bread recipe. I'm surprised none of the other reviewers noticed it.
Also, I usually make wheat bread and his recipes all call for a Wheat Starter which takes 3 or 4 days to ferment. I thought the book would have regular whole wheat bread recipes in it.
I wrote to both the author and publishers and never received the courtesy of a reply. Odd, isn't it?
Why is this priceless book out of print!!??!!.......2006-12-04
This is a superb book, packed with solid information and a sure-fire method of making the best possible bread. So, the question is: Why is this wonderful book out of print? Particularly when there are so many bad books about bread making floating around.
Get it -- though you'll probably have to pay around $50 for it; it is well worth every penny. There are a lot of people to whom I would give this as a gift, were it still in print.
I repeat -- get it.
Book Description
A master baker's 300 favorite recipes.
Customer Reviews:
Not User Friendly.......2007-10-02
This is a huge recipe book filled with hundreds of bread recipes for every type of bread you can think of and a whole lot that you never knew existed. I have tried several of the recipes and they have all turned-out reasonably well.
Many of the recipes in the book require a great deal of manual intervention and shaping, so sure you can make croissant dough in your automatic bread machine--if you transfer the dough in and out of the machine several times, coat butter bits with flour and freeze them, roll out the dough and shape it--but should you? There are also a lot of quick-bread recipes that are often easier to just mix and bake traditionally. In the end, it seems like 75% of the recipes are either so manually intensive that your automatic bread machine is essentially just a nice place to let dough rise or they are so simple without using a bread machine that the machine is just an unnecessary step.
While there is no shortage of recipes in the book, there is a shortage of a few other things: the cheap paperback binding won't lay flat, there is not a single picture in the book; and, most serious, the index is horrible and simply a listing of the recipe names. This is a huge problem in a nearly 700-page recipe book. You cannot find recipes by main ingredients: for instance "Orange Bread with White Chocolate, Apricots, and Walnuts" is listed in the index under "orange" but it is not listed under "white," "chocolate," "apricots," or "walnuts."
If this book were limited to only recipes that are both reasonable to make in an "automatic" bread machine and that benefit in some way from doing so; and also contained a usable index and maybe a few pictures, I would give it a much higher rating.
I love this book!.......2007-09-30
I'm a newbie to bread making via machine and this book is a God-send. The author goes into detail as to the "why" you need to measure accurately, how your machine does what it does, different types of flours, and general trouble shooting for breadmaking. Yes...great recipies too, but what I really appreciate is understanding HOW great bread is created and finding the secret tips to doing fantastic bread baking. She also includes recipes for things like pasta making (on the dough setting) and other fun things to try. Highly recommended! It's the bible of bread making!
Great Bread Book!.......2007-08-01
Great book, I have tried several recipies..they were all great in my new bread machine! I loved the parker house rolls! Awesome book.
The Bread Lover's Bread Machine Cookbook.......2007-07-23
The book was a birthday gift for my sister who just retired and uses her bread machine all the time. She absolutely loved the book and has used it many times already. The illustrations were great and the directions very easy to follow. We've all benefited from this cookbook with lots of delicious breads.
Excellent book.......2007-06-18
My husband and I have used breadmachines for years. But this book is wonderful. It explains everything there is to know about grains, baking and bread machines. And the recipes are excellent! They really do work. I've tried recipes in other books that just don't seem to work properly, but this book is different.
Average customer rating:
- Bob's Red Mill Baking Book Review
- BOB'S RED MILL BAKING BOOK
- Great Concept, But Many Recipes Unreliable
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Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
John Ettinger , and
Bob's Red Mill Family
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
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Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
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Whole Grains Every Day, Every Way
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Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More
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The New Book Of Whole Grains: More than 200 recipes featuring whole grains
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
ASIN: 0762427442 |
Book Description
From Bob's Red Mill, the nation's leading miller of the most diverse selection of natural whole grain foods, comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating. This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.
Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.
Customer Reviews:
Bob's Red Mill Baking Book Review.......2007-07-31
Lots of information on various grains. Good recipes but not necessarily low in calorie or sugar (wanted more healthy recipes). Many recipes use items not commonly found in the pantry, most likely having to buy more than needed at a health food store. Uses the ingredient "hard white whole wheat flour" in many recipes but fails to give a description of that ingredient except in an excerpt from another recipe I happened to peruse which states it is AKA bread flour. Why not simply state "bread flour"? Will adapt many recipes to use Splenda and less white flour. Overall a good book but wish there were pictures of the finished product and the nutritional information.
BOB'S RED MILL BAKING BOOK.......2007-06-10
This was a much sought after and anticipated book for me. Not everyone has the knowledge to pass on about baking with such a variety of whole grains as BOB'S RED MILL. He has been ahead of his time for many years offering foods that are good, and good for you. I look forward to using this book both proffesionaly and at home for my family.
Great Concept, But Many Recipes Unreliable.......2007-05-28
I use a lot of Bob's Red Mill products and have baked with whole grains for more than 25 years, so I was excited when this book was published. The format is easy to use and appealing, and the directions are clear,although there are no photographs or drawings.
After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.
There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.
The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.
Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.
It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together. Five-Grain Daybreak Cookies taste great, but the recipe called for way too much butter and should have used baking powder instead of soda to prevent spreading. It made 48 very large, floppy, sticky cookies instead of the predicted 24.
I'm not ready to give up on this book, because the recipes sound so good, and every once in a while, I hit a winner. But not often enough. When I want to be sure of a success, I turn to King Arthur's Whole Grain Cookbook, The Baker's Apprentice, or Berenbaum's Bread Bible. Hodgson Mills just published a whole grains cookbook--it will be interesting to compare their book to Bob's Red Mill Baking Book.
Average customer rating:
- Baking
- Very useful and clear work
- Easy text book style reading
- A "must" for everyone who bakes!!!!
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How Baking Works: Exploring the Fundamentals of Baking Science
Paula I. Figoni
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 0471268569 |
Book Description
Accessible coverage of the science of baking
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
Customer Reviews:
Baking.......2007-08-29
This book is great. We use it in my culinary arts course in college.
Very useful and clear work.......2004-11-25
Like most young people who bake today at home, I did not grow up learning from my mother or grandmother what happened when I added more flour or orange juice to a cake recipe. Without this knowledge, changes to recipes produce difficult-to-predict results. Though Ms. Figoni writes more for the professional pastry chef, her clear explanations of the chemistry of baking should enlighten the home baker as well.
I have used this book recently as I have tried to modify my American recipes while living in France. Before coming to France, I always followed my recipes exactly with pleasing results, but that is impossible in a different country, as various products are not always available. While for my regular cooking, this has rarely proved to be a problem, in pastries and breads, there is a complicated chemistry (particularly with products that rise) which can simply fail. Ms. Figoni's book has proven to be extremely useful in trying to deal with differently milled flour, finding baking powder (knowing the chemical composition helped), and understanding substitutions of ingredients. More importantly, reading the book has given me a more profound understanding of baking, allowing me to improve recipes systematically rather than rather at random.
Easy text book style reading.......2004-10-07
This book is more like a text book with the questions at the end of each chapter and experiments to try. I got this book to actually learn from it and try and avoid the high cost of culinary school. I read each chapter, answered the questions and did the experiments. The book is a great way to go if you really want to learn about what goes into baking great tasting breads and pastries.
A "must" for everyone who bakes!!!!.......2003-12-27
Truly a scientific vision on everything that you ever need to know about baking. The information covered in each chapter are essential knowledge for everyone, whether an experienced bake or someone who is just getting started. I have been baking for many years, but after reading this book, everything seems to make a lot more sense to me. I highly recommend this book to anyone who is interested in baking whether professionally or just for fun.....
Books:
- On Baking: A Textbook of Baking and Pastry Fundamentals
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
- Perfect Recipes for Having People Over
- Please to the Table: The Russian Cookbook
- Pork and Sons
- Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy
- Quick & Healthy Volume II: More Help for People Who Say They Don't Have Time to Cook Healthy Meals
- Raw
- Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads
Books Index
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