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Title: Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer, Ben Fink ISBN: 1-57965-117-8 Publisher: Artisan Publishers Pub. Date: 02 October, 2000 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 4.41 (17 reviews)
Rating: 4
Summary: An important book in the artisan's arsenal
Comment: No one book stands out as the definitive manual for artisan bread baking, but this is definitely one to go alongside the other classics on your bookshelf: "Crust and Crumb," "The Village Baker," "Breads of LaBrea," "Bread Alone," etc. For me, Steve Sullivan's recipe for his rustic baguette was worth the price of the book. Anyone who has been to Acme and tasted one of those baguettes will attest, it doesn't get much better. I took my family there for breakfast while on vacation, and for as much bread as they have tasted in my kitchen, they knew they were experiencing something special. And, with the exception of his chapter in the Chez Panise cookbook, Steve doesn't appear to make his recipes known. Ms Glezer's instructions are a little confusing, but I figured it out and had great results the first time out. Now, on to some of those other recipes.
Rating: 4
Summary: A wonderful book with occasional glitches
Comment: I've been baking bread for fun for about 20 years, and spent
a wonderful vacation week baking various recipes from this book.
The strength of the book is that the recipes almost all produce
an interesting bread -- one you'd want to sample in a bread store
just to see how it tasted. Many recipes, such as the roasted
garlic bread and the potato pizza are outstanding.
The one nuisance is that, for all its focus on precise
measurements (one recipe calls for 1 and 3/4 cups water plus
three tablespoon) often the proportions are a little off (even
if you weigh carefully). Also, the rising instructions often
focus on elapsed time and don't describe well enough how the
dough should look.
Rating: 5
Summary: excellent cookbook
Comment: This is the best cookbook I have ever read. Be warned, once you make a few loaves from this book you will never be able to go back to eating Wonder bread again and will scoff and imposter artisan breads.
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: 01 December, 2001 List Price(USD): $35.00 |
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Title: Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart ISBN: 1580080030 Publisher: Ten Speed Press Pub. Date: 01 October, 1998 List Price(USD): $29.95 |
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Title: Nancy Silverton's Breads from the LA Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Laurie Ochoa ISBN: 0679409076 Publisher: Villard Books Pub. Date: 01 March, 1996 List Price(USD): $34.95 |
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Title: The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz ISBN: 0898159164 Publisher: Ten Speed Press Pub. Date: 01 March, 1997 List Price(USD): $19.95 |
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Title: The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan Scott ISBN: 1890132055 Publisher: Chelsea Green Publishing Company Pub. Date: 01 July, 1999 List Price(USD): $35.00 |
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