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am 11. Dezember 1998
This book allowed me to catch wild yeast on my very first try. That, the basic white bread, whole wheat walnut, and the pumpernickel recipes are worth the price of the book. Silverton is very specific about the instructions, which are helpful for starting, and especially for catching the yeast, but are a little obsessive and impractical unless you are baking semi-commercially. It is not hard to adjust the feeding schedule to your schedule, and the bread is very forgiving, unlike bread made from commercial yeast. That said, use unwashed organic grapes and unclorinated water for the starter; and after it is established, refrigerate the starter for a week between feeding before bread making. I have given starter to friends and relatives, and now they won't make bread any other way... I think that speaks volumes for the value of the book. (and p.s., you don't have to use rye or whole wheat starters for the walnut or pumpernickel loaves...)
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am 24. Januar 2000
I bought this book because I wanted to learn to make bread that was markedly better than the bread you can typically buy at most bakeries. There didn't seem to be much point in "bread machine bread" or quicker methods if I could just buy it down the street. While it is true that getting started with this book takes some time and determination, the book clearly explains WHY such an effort is worth it and what you are likely to end up with. Reading the background information is really very inspiring, and my results have been progressively more and more fantastic, even under less than ideal conditions. I also like the other things to do with extra started, especially the onion rings. I do really love this book, and I wish I could get Nancy Silverton's Desserts book, which is also out of print.
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am 13. März 1998
This book is an unbelievable text for the already experienced bread baker who wants to take his/her skills to another level. Ms. Silverton is arguably the country's greatest baker, and it is her obsession with baking the perfect loaf of bread that permeates this text (note the 20+ pages of instructions for the first loaf in the book). She has spent an exhausting amount of time working out the minute details of each recipe, right down to the exact temperature of the ingredients, in order to create beautiful and flavorful loaves.
As a result, this book is definitely not for the beginner, nor is it for the quick baker looking for some easy recipes to make in a few hours. The quickest bread in this book takes two days to make, and many breads require three days. If you are obsessed with baking (as am I) and want to elevate your skills tremendously, then definitely buy this beautiful and easy-to-read book. If you're a beginner baker or someone just looking for some quick recipes for dinner, don't purchase this paean to the perfect loaf.
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am 9. Oktober 1999
A book definitely for the serious, devoted baker. "Recipes for the Connoisseur" is what caught my attention. Unsatisfied with the bread I made, this book seemed to offer secret methods and knowledge I yearned for. After successfully creating a wild yeast starter, I proceeded to make the olive-rosemary loaves. Following instructions meticulously I was still skeptical about the results. Having slashed the loaves, loading them into the oven, spritzing, and waiting to peek, I was overjoyed to view crusty, nicely browned, beautifully bloomed loaves. The wonderful aroma proved true in the first bite, and I was hooked! I've gone on to develop my own style of bread, but I credit Nancy's artistry and thorough approach in her book as my mentor in creating great bread. Though other great books have come out since (Crust & Crumb; The Bread Builders; etc.), I feel she set a standard with this book, and all others since have included her book in their bibliographies.
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am 16. Februar 1999
While it did enjoy reading and learning from this book, I think that it is impractical for the average home baker. I would really like to try some of the bread recipes in the book but feel that if i do not go through her 2 week process of catching wild yeast that I should not try. There are many great bread books out there that use a preferm method. Also I got the impression from the book that the only great bread is bread using wild yeast and that bread using some other kind of yeast is not really bread. nice and informative book but snoppy and impractical.
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am 12. September 1997
I must confess that I don't actually *use* this
cookbook. I love to cook and I love to bake and I
love her bread but I cannot! catch my own yeast.
It is fun to read about. If she had included any
comments on perhaps substituting dry yeast I would
have given it a "10."

Maybe if I didn't live so close to the bakery itself I would be more tempted.
It is hard to spend the time when it is so close.

Incidentally, Breakfast at Campanille and weekend
shopping at La Brea Bakery is one of the most
pleasant way to spend a day in Los Angeles
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am 9. Februar 2000
I cannot say enough good things about this book. I was worried that the starter that she descibes in such detail would be beyond my capabilities, but it grew beautifully on the first attempt. I have been making bread from her recipes for months now, and I have not been let down once. Nancy Silverton is the best when it comes to descibing how to make great bread. I haven't even opened another cookbook in my extensive library of bread cookbooks since I got hers. Don't be intimidated by the time that is involved, it's worth every minute.
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I searched for years to find a way to make good "old world" style bread at home and have finally found a guide to get me there. It's not the oven, it's not some super-d-duper flour. What it takes is understanding, attention to detail, and time. This book will give you the understanding necessary to get a good loaf. The author dedicates about 60 pages, going through every phase, to the first recipe!).
If you are serious about your bread this is a terrific place to start or end your search!
0Kommentar|War diese Rezension für Sie hilfreich?JaNeinMissbrauch melden
I searched for years to find a way to make good "old world" style bread at home and have finally found a guide to get me there. It's not the oven, it's not some super-d-duper flour. What it takes is understanding, attention to detail, and time. This book will give you the understanding necessary to get a good loaf. The author spend about 60 pages, going through every phase, on the first recipe!).
If you are serious about your bread this is a terrific place to start or end your search!
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am 8. Januar 2000
This book is not only useful and practical and full of amazing recipes, it is easily within reach of the home baker. I've had my culture alive for several years now. It continues to make breads of wonderful character and texture.
I swear by this book and find it hard to stray to other works on bread baking. The start up effort is well worth the reward.
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