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Title: The Breads of France: And How to Bake Them in Your Own Kitchen by Bernard, Jr. Clayton, Patricia Wells ISBN: 1-58008-389-7 Publisher: Ten Speed Press Pub. Date: August, 2002 Format: Hardcover Volumes: 1 List Price(USD): $27.95 |
Average Customer Rating: 4.8 (5 reviews)
Rating: 5
Summary: Never go to the bakery again!
Comment: This book is great! If you are really into the art of break baking, this book is a winner. If you need immediate gratification, stick to the bakery! The recipes are easy to follow but some of them are time consuming. I have made three recipes so far and the reviews have been extremely positive!
Rating: 5
Summary: For those who want a magical baking experience
Comment: Bought this book in 1979 and have made almost every recipe in it. Bernard Clayton is meticulous with his instructions and, if you follow them exactly, you will have amazingly delicious results. Every recipe is a treasure -- I have so many favorites. It is fascinating to learn about the dramatic differences in taste and texture that result from slight variations in ingredients (starter made with white vs. whole wheat, for example, or a tablespoon of honey or a splash of buttermilk), and modest variations in technique.
A few years ago, my family and I made a pilgrimage to the rue Cherche Midi to sample the bread in Poilane's bakery. I was amazed to find that the baguette tasted almost exactly like the one I had been making at home in my own oven for more than 20 years!
I own many bread books, but this is the one I love best because these are the recipes that give me the greatest pleasure to make.
Rating: 4
Summary: Its not all baguettes.
Comment: I found a ... paperback copy of the book and bought it primarily for the pictures of the many different shapes and types of bread in France. It is useful for that but has value for the many recipes included. I first tried the recipe for the Poilane boule. My effort was creditable, quite edible, and with a few hundred repetions may approach the original. There are many recipes for many breads from many regions of France. As a reference for the many possibilities it is excellent. While it is not the first book a novice to bread baking should acquire, it is an excellent one for someone whose interest in the subject has undergone at least the first fermentation.
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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: December, 2001 List Price(USD): $35.00 |
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Title: BERNARD CLAYTONS NEW COMPLETE BOOK OF BREADS by Bernard Clayton ISBN: 0671602225 Publisher: Simon & Schuster Pub. Date: 15 November, 1987 List Price(USD): $30.00 |
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Title: Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer, Ben Fink ISBN: 1579651178 Publisher: Artisan Sales Pub. Date: 02 October, 2000 List Price(USD): $40.00 |
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Title: The Italian Baker by Carol Field ISBN: 0061812668 Publisher: HarperCollins Pub. Date: 30 October, 1985 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: October, 1998 List Price(USD): $29.95 |
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