oder
Loggen Sie sich ein, um 1-Click® einzuschalten.
oder
Mit kostenloser Probeteilnahme bei Amazon Prime. Melden Sie sich während des Bestellvorgangs an.
Jetzt eintauschen
und EUR 3,53 Gutschein erhalten
Eintausch
Alle Angebote
Möchten Sie verkaufen? Hier verkaufen
Der Artikel ist in folgender Variante leider nicht verfügbar
Keine Abbildung vorhanden für
Farbe:
Keine Abbildung vorhanden

 
Den Verlag informieren!
Ich möchte dieses Buch auf dem Kindle lesen.

Sie haben keinen Kindle? Hier kaufen oder eine gratis Kindle Lese-App herunterladen.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers [Englisch] [Gebundene Ausgabe]

Daniel Leader , Alan Witschonke , Jonathan Lovekin

Preis: EUR 25,40 kostenlose Lieferung. Siehe Details.
  Alle Preisangaben inkl. MwSt.
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Nur noch 1 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.
Lieferung bis Samstag, 23. August: Wählen Sie an der Kasse Morning-Express. Siehe Details.

Kurzbeschreibung

7. September 2007
When Daniel Leader opened his bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success and his first book, "Bread Alone", brought Leader's breads to home kitchens.In this, his second book, Leader shares his experiences travelling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed and soy at an organic bakery in Alsace; and in Genzano, outside Rome, he worked with the bakers who make the enormous country loaves that have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were only available locally.

Kunden, die diesen Artikel angesehen haben, haben auch angesehen


Produktinformation


Mehr über die Autoren

Entdecken Sie Bücher, lesen Sie über Autoren und mehr

Produktbeschreibungen

Synopsis

When Daniel Leader opened his bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success and his first book, "Bread Alone", brought Leader's breads to home kitchens.In this, his second book, Leader shares his experiences travelling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed and soy at an organic bakery in Alsace; and in Genzano, outside Rome, he worked with the bakers who make the enormous country loaves that have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were only available locally.

Über den Autor und weitere Mitwirkende

DANIEL LEADER is the founder of Woodstock, New York's legendary bakery, Bread Alone and author of Bread Alone, winner of an International Association of Culinary Professionals Cookbook Award.

Eine digitale Version dieses Buchs im Kindle-Shop verkaufen

Wenn Sie ein Verleger oder Autor sind und die digitalen Rechte an einem Buch haben, können Sie die digitale Version des Buchs in unserem Kindle-Shop verkaufen. Weitere Informationen

Kundenrezensionen

Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.0 von 5 Sternen  65 Rezensionen
110 von 119 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Good addition to the home bread-baking library 18. August 2007
Von D. Smith - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Local Breads is a good addition to the bread bakers library. There are probably three types of people who would be interested in this book:

1) die-hard artisan bread-baking fanatics (or perhaps not quite fanatic). If you say "hmmm... this describes me pretty accurately, as you pick dried dough off of your forearms), you definitely need this book. No sense having an incomplete home artisan-bread-baking library. It also contains recipes I have not encountered in other books. There is bound to be at least one or two recipes that will enter into your rotation.

2) Arm-chair bread-bakers. If you don't bake bread everyday, but enjoy eating it (or perhaps you used to be a fanatic and no longer have time), this book is still for you. In addition to numerous recipes, the descriptions of bakeries, bakers, bread, and other experiences makes for a very good read (if you enjoyed American Pie or any of Maggie Glezer's books, you will probably like this one as well). Likewise, if you are interested in travel or the slow food movement, this book could be of interest to you.

3) Beginning bakers. This could be an acceptable first book for people just getting introduced to the world of artisan bread baking-- I would probably recommend Peter Reinhart's books instead of or, if you want as much knowledge as possible, in addition to Leader's. It probably makes more sense to have fundamental baking knowledge before diving into a multi-step sourdough recipe, for example. If you are prepared for some trial and error, the recipes themselves are very clear... there are just some things that cannot be understood perfectly without a little bit of prior experience. Leader does have a very helpful introduction with basic techniques and equipment. So, it could be appropriate for novices (although perhaps slightly overwhelming).

This book is probably best described as a hybrid between Hammelman's Bread and Glezer's Artisan Baking Across America. It definitely has enough unique qualities to justify its purchase and it may even end up earning a permanent spot in your kitchen (sending your previous favorite to the living room shelf)

Unfortunately (and Leader's book is not the only one suffering from this problem) the book could have benefited from more attentive editing. There are many typographical errors and other mistakes in this book, which is perhaps excusable for a first edition (e.g. he describes a pizza al pomodori. This should be either al pomodoro or ai pomodori. These types of mistakes should be corrected in a second printing.
94 von 107 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Interesting read but inaccurate recipes 10. März 2009
Von CassieJWJ - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
After reading all the other reviews about this product, I decided to check out a copy at the library before buying. I began reading the book and was enthralled. This book has everything that should make it a success: knowledgable author, adventurous storyline, details on the how-tos of breadmaking, unusual recipes, and great photos. EXCEPT: when you dig deeper you see that the great recipes are flawed! What a disappointment!

For example:
How much does 1-1/2 cups of water weigh? Answer: In this book, it depends on which recipe you are making.

On pg 67 & pg.144, 1-1/2 cups weighs: 340grams/12oz.
On pg. 96 & pg.126, 1-1/2cups water weighs 350g or 12.3 oz.
Move on to pg. 170 and 1-1/2 cups water now weighs 375g/13.2 oz.

Why does the weight of water matter when all these pages call for 1-1/2 cups water? Easy. The author, Daniel Leader has clearly stated on several website/boards that he gave the original recipes in Metric measurements only. He didn't even want to add volume measures (cups, teaspoons,etc.) but his editor insisted. Someone other than the Daniel Leader also did all the U.S. weight and volume conversions. Too bad that someone had no basic understanding of arithmetic principles!

I could spend a lot of time listing all the measurement inconsistencies in this book. Still, that wouldn't leave enough time to mention the blatent errors---for example, pg. 283 has a recipe that calls for 22 cups of water (yes, twenty-two). The weight of 22 cups of water is: 300g/10.6 oz.

After a browse through this book, I began to develop a real love/distrust relationship. The book is very attractive--and very flawed.

Other reviewers have suggested that maybe you could just use the metric table for the recipes. I have two issues with that:

1) I don't currently own a scale that is extremely accurate at measuring small amounts of items such as yeast, salt, etc.

2) I am not convinced that the metric measurements are correct/dependable either. In his book, Daniel Leader always provides a "Baker's Percentage' of which the total weight of the flour is, of course, 100 percent. Everything else is a percentage of that total flour weight. So, it is feasible to *prove* that the metric weights are indeed mathematically correct per the baker's perecentages given. But, honestly, who has to the time to spend working out the ratios for every recipe just to verify that the gram weight of each recipe ingredient is correct? Without doing that, however, I have no way of knowing if the recipe flaws extend to the metric measurement. Given the rampant errors/typos in the this text, what are the odds that there are NO typos in the metric measurements?

My advice: check this book out at the library, read the storyline and breadmaking parts, play with a recipe or two (if you are daring), and then REFUSE to spend your money supporting an author and editor who never actually cared enough to EDIT the final version of the book.

I plan to spend my limited dollars on a bread book that won't make me wring my hands in frustation!
35 von 38 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Just Plain Wrong 11. Mai 2009
Von J. Kauffman - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
After reading all the others (Rienhardt, Hammelman, etc.) I finally got a copy of Leader's book. He does the BEST job of describing how bread is made in a style that finally makes it clear. He does the WORST job of providing recipes, Leader's numbers simply do not work.

It is a crime to get people to buy a book and invest all the time and energy it takes to create the recipes and have them be just plain wrong.

Leader and his publisher should be ashamed, doubly so for not correcting the errors and communicating them. On the Blog: The Fresh Loaf ([...]) Leader himself (and his wife) somewhat acknowledges these errors, promises to fix them, then never follows through.

What could have been a great book delivers a consistently lousy result. If readers wanted lousy results, they would not need a book to create them.

Leader has failed an author's basic responsibility, "proof your work!" In writing, as in baking, "proofing" is an essential step toward providing a satisfying end product. Leader gets two stars for effort, but no stars for providing a baking book that is half baked.
25 von 27 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Good book; Very poor editing 24. Oktober 2008
Von R Shel - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This is a book that I have mixed feelings about. If you are comfortable working with weights, understand the concepts of dough hydration, and are prepared to think while you bake then it is a keeper. Unfortunately, the recipes read as though they were rushed and, overall, the book suffers from very poor editing. There are numerous errors in the listed recipes. Ingredients are given in terms of weight (g), weight (oz), volume (cups/tbsp/tsp), and baker's percentage. In practice, however, you can only trust the metric weights as conversions to the others are haphazard and often completely nonsense. Similarly, you cannot always expect the weights/volumes/% listed in the tables to agree with that listed in the written instructions. The latter are clearly coppied and pasted between different recipes with a frustrating lack of care. My copy is now inscribed with more margin notes and corrections than any other cookbook I own. The low score reflects my belief that, more than the average cookbook, baking recipies need to be accurate as there is little margin for error.

Despite the above reservations, if you are capable of working around the editing issues, the resulting breads are excellent. The author is clearly knowledgable and enthusiastic about bread; I just wish he and the publisher were more careful in copy editing the book. I have shared a few (corrected) recipes from this book with friends, but I wouldn't recommend they purchase it themselves.
23 von 25 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Tremendous potential, but errors make it useless 27. Januar 2009
Von theoperadiva - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I am a fairly novice baker and had enjoyed reading through this book, but I believe I am encountering mixed results due to extremely frustrating
editing errors. Having had a mixed result and confusion with my liquid levain, the basis for many of the recipes in the book, I looked around online to see if my instinct was correct, that there was somehow an error in the measurements. Sure enough, at least one blog indicates that the amount of water from day one of this starter was quadrupled! I didn't discover this until day 5, and thus have wasted effort and flour.

In addition, I am on day 3 of the stiff dough levain, the basis for many of the other breads in the book, and the instructions for the day 3 refreshment are clearly not correct. He lists 2 teaspoons (from day 3) and 1 tablespoon (from day 2) as having the same metric weight, which they do not. The starter also has nowhere the consistency promised, which could certainly be my fault, but without any illustrations or suggestions of how to tackle common problems (do I need to start from scratch? can I add a few tablespoons? If my starter has separated, what does that mean?), and with some serious errors, how useful can it be?

From the comments of even Daniel Leader himself on the Fresh Loaf blog, the book is riddled with errors and cannot be trusted.

It's a real shame, because I actually really like the level of detail. It is very well organized and explained, but the instructions provide little to no guidance into what to do if things are not perfect from the start, what could be causing the issues, etc....GET A NEW EDITOR, MR. LEADER! THIS ONE HAS MADE A POTENTIALLY GREAT BOOK AN UTTER DISASTER.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Thema:
Erster Beitrag:
Eingabe des Log-ins
 

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen
   


Ähnliche Artikel finden


Ihr Kommentar