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
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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America
Manufacturer: Wiley
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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All Titles
| Qualifying Textbooks - Fall 2007
| Stores
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Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
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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
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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.
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
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
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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!!!!
|
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
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Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
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Professional
| Qualifying Textbooks - Fall 2007
| Stores
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Science
| Qualifying Textbooks - Fall 2007
| Stores
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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.....
Book Description
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
Customer Reviews:
THIS ONE IS A KEEPER: FIVE STARS!.......2004-11-30
THIS BOOK ON BAKING IS FOR THE SERIOUS BAKER, THE PROFESSIONAL BAKER, AND/OR THAT PERSON WHO WANTS TO KNOW ABSOLUTELY EVERYTHING ABOUT BAKING, AND, IT'S REALLY EASY TO READ AND UNDESTAND. IT'S TOP QUALITY ALL THE WAY. MORE THAN 500 COLOR PHOTOGRAPHS. THIS BOOK COMES WITH THE "Le Cordon Bleu" LOGO, AND THE FORWARD IS BY ANDRE J. COINTREAU, PRESIDENT AND CEO OF "Le Cordon Bleu." THIS BOOK IS A KEEPER: FIVE STARS!
Amazon.com
Old-fashioned bread the new-fashioned way, Betty calls it. Easy, convenient, modern. There's no knead for loafing. Not with that fabulous combination in the kitchen: Betty Crocker and the bread machine.
The construction of this book, first of all, is wonderful. The cover is hard and the binding is heavy, enameled spiral. Each page lays flat on the counter, or you can hold the book open on one arm while doing something with the other hand. This suggests that Betty Crocker wrote her bread-baking cookbook with serious use in mind. She certainly tested her recipes. A variety of bread machines were used, which means that each recipe was tested a number of different times. Betty tells you exactly what kind of flour she used, as well as salt, size of eggs, kind of yeast, etc. She leaves nothing to chance.
Bread machine baking has its own peculiarities, and Betty addresses all these right up front, the hows and how-tos (as well as the whys and wherefores) of getting the perfect loaf every time. There's a troubleshooting section, as well as a frequently asked question section. Then it's right into the recipes, all 130 of them.
There are Good and Savory Loaves (Cheese Onion Bread) and Wholesome Grain Loaves (Toasted Almond Whole Wheat Bread), Fruit and Vegetable Harvest Loaves (Dried Apricot Bread), Smaller Can Be Just Right Loaves (these are one-and-a-half-pound loaves), and then several chapters on breads you start in the bread machine, but finish in the oven. These include braided sweet breads, pizza dough, rustic-style breads, and coffeecakes.
Any bread machine owner is going to love to loaf with Betty Crocker. --Schuyler Ingle
Book Description
Everyone loves fresh bread, but not the time it takes to make it. Bread machines are hot items in the kitchen because they take the work out of making homemade bread. Even better, Betty Crocker takes the mystery out of the bread machine and brings you easy-to-use recipes for both 1 1/2-pound and 2-pound loaves that work for all the popular bread machine models. We've packed this book with over 100 recipes to tempt your tastebuds. There are delicious bread recipes for classic favorites, rustic breads, sweet doughs, coffeecakes and buns. Betty Crocker's Bread Machine Cookbook also offers a host of recipes for doughs to mix, then shape and bake in a conventional oven -- such as foccacia, breadsticks and pizza doughs -- with easy-to-follow illustrations on how to shape and trim the loaves. Best of all, you can trust these recipes will work in your bread machine because the Betty Crocker kitchens have tested the recipes in several different machines to ensure success at home. We've also loaded up this book to include information on bread machine ingredients; glossary of bread machine ingredients, techniques, and terms; and a breakdown of the various features found on different models of machines and how to use them. There's nothing better than the taste of homemade bread -- and no one brings it to you better than Betty Crocker.
Customer Reviews:
New bread every week.......2007-10-01
This book has a lot of great recipes; every weekend I make something I haven't made before. They're delicious and fun, and I have yet to make a recipe that didn't work. I just LOVE the strawberry and poppyseed rolls. Every bread recipe has amounts for 2 different sizes of loaves, and there are wonderful illustrations throughout. It's totally worth it.
Bread made easy.......2007-09-20
You can never go wrong with Betty, she knows her baking. Even breadmakers. This cookbook is well laid out and easy to follow. Well worth the $13.
Terrible book .......2007-08-14
This is the worst bread machine book I have ever used. Their measurements are off especially with the yeast. I had to adjust many recipes to get decent result. Don't get this book especially if you just got your first bread machine this book will discourage you for using your machine.
The Best, Indeed.......2007-08-06
This book has been invaluable in helping us to thoroughly enjoy our new bread machine. Everything I've tried thus far has been fabulous; recipes easy to read, with helpful tips on the side. Thanks to Betty's Best Bread Machine Cookbook, we've been able to "loaf around," but with outstanding results.
Betty Crocker Bread Machine Recipes.......2007-07-16
I love this recipe book. I have made a few of the breads in this book and they've come out great! There are helpful tips and advice. Dozens of different types of breads to choose from.
Average customer rating:
- happy bread eater
- Needs To Rethink The Bean Flour Mixture
- Gluten Free bread
- An essential book for a gluten free bookshelf
- Very Pleased...
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Bette Hagman
Manufacturer: Holt Paperbacks
ProductGroup: Book
Binding: Paperback
Bread
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Gourmet
| Special Occasions
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
Gluten-Free
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Wheat-Free
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
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The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Owl Books)
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0805060782 |
Book Description
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cookingIn Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
Customer Reviews:
happy bread eater.......2007-08-02
I have been cooking (and eating) my way through this book! It is easy to read, and follow. Lots of variety in the recipes. Worth every penny!
Needs To Rethink The Bean Flour Mixture.......2007-07-14
There are a great many bread recipes in this book, but I have found that some of the breads are too sweet or just taste downright bad due to the beany taste. The bean flour blend IS higher in protein than the rice blend but some of us cannot tolerate the bean flours either. I found that the bean flour breads left an overpowering aftertaste, needless to say I wasn't impressed. Most of the recipes I found I had to use the rice blend instead of the bean blend and then add some extras for protein and had a far better tasting loaf of bread. To each his own though. All in all, it is a very usable bread book just use your imagination to expand on the recipes!
Gluten Free bread.......2007-04-10
Very good creative recipes, sourcing products used required a special health products provider - Goodness Direct. Author uses a lot of flours only obtainable from US, which I haven't so far got hold of.
An essential book for a gluten free bookshelf.......2006-12-12
I have loved Bette Hagman's cookbooks since I first got "More from the Gluten free Gourmet" with her amazing rapid french bread recipe. WHen I found out she was coming out with a book of JUST BREADS I was ecstatic, and then when I began trying these recipes, I was even happier because they are ALL excellent. I've been trying out new recipes from this book ever since I got it, and I have found some surprising hits, like her amazingly flavorful quinoa bread, and the cinnamon breads, and the sourdough breads... I could go on and on, but I am a huge fan of her new four flour blend with bean flour. I think it's a little unfair to criticize her for the low protein featherlight blend, which she uses in some of her recipes- she doesn't advertise herself as a wheat free high protein baker, but a gluten free gourmet. She has changed the lives of those of us with Celiac sprue who have been stuck with processed breads or mediocre mixes all of our lives.. and I am incredibly grateful. I have been very happy working with her recipes using the new nutritious flours such as sorghum and bean flour, and I'm glad she's always experimenting with new flours to give us more nutritious options (even if they are initially difficult to procure). All of the flour she uses are available in the United States, and most should be available in Canada- Kinnikinnick may be a good source for some of the flours, as well as asian or indian markets. Gluten free products have only been getting better over the last ten years- and I think we can credit Bette's creative genius as inspiring many of these positive changes. BTW, I do love Bette, and her breads, but I have to admit, her sweet tooth and my sweet tooth don't always get along- as in some of her old desserts in previous cookbooks, and savory dishes in VERY early cookbooks- ketchup cabbage jello.... WHAT???? This is her best book to date, and if you're just going to get ONE book, please do yourself a favor and get this one. The crumpets are to die for, if nothing else... And she has many substitutions for those with complex intolerances. I had very good luck with her recipes even when I was a full fledged vegan. Happy gluten free baking! This book is a keeper!
Very Pleased..........2006-03-15
I was very worried about making bread, but Bette's Four Flour Bread was so easy and tasked great..I was very pleased.. I can't wait to try another.
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