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3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen This is the book for learning classic techniques in baking.
Baking basic batters and doughs is the subject that is given the combination of expert skill and knowledge acquired in the culinary arts over years of experience. If you are an individual who thrives on instant gratification and does not want to take the time to learn the basic foundation techniques of quality baking then this book may not be for you. The book...
Am 25. September 1998 veröffentlicht

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3.0 von 5 Sternen Way too time-consuming for my lifestyle
This is a wonderful book for impressing your guests with interesting recipes. However, I was hoping to find a good book with recipes for a variety of breads. This book has good explanations of techniques and ingredients. There are way too many "artisan" style breads like Bialys, Nan and Challah. Many recipes also use a starter. I prefer to grab...
Am 10. August 1999 veröffentlicht


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3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen This is the book for learning classic techniques in baking., 25. September 1998
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
Baking basic batters and doughs is the subject that is given the combination of expert skill and knowledge acquired in the culinary arts over years of experience. If you are an individual who thrives on instant gratification and does not want to take the time to learn the basic foundation techniques of quality baking then this book may not be for you. The book covers breads, cakes, and sweet and savory pastries. The instructions have carefully been written with great detail so even the novice baker can increase his or her skill level. Recipes range from the simple galette,which by the way is excellent, to a labor intensive but glorious wedding cake.A variety of techniques ranging from beginner level to accomplished baker allows anyone interested in baking to improve their skills. I have been working on my culinary skills for 30 years and own over 100 different cookbooks. This book ranks within the top 5 of my collection. It has allowed me to fine tune many classic techniques. My Brioche, biscotti,, biscuits, danish pastry and pecan sticky buns have been elevated to rival any quality baker. Culinary professionals like Flo Braker, Nancy Silverton, Marcel Desaulniers, and Marion Cunningham are just a few of the many talented and giving individuals who contribute to make this the qulaity book that it is.Dorie Greenspan's writing skills set this book apart from others in that it is the standard from which all quality instructional cookbooks should be compared. If you want to learn how the experts bake and not have to leave your own kitchen to do it, this is the book.
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2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen yay!, 26. April 2000
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
This book did for my baking what "The Way to Cook" did for my cooking. I prefer Julia Childs's writing style to Dorie Greenspan's, mainly because she's funnier. Ms. Greenspan certainly does a fine job, though. Her explanations are extremely clear and encouraging. It's nice when someone includes so many asides along the lines of --- "Don't freak out when blank happens, just..." I would have thought I had ruined my brioche dough and my croissant dough without these encouraging little remarks. The photography is truly beautiful, too. It's the sort of cookbook you want to have open in your kitchen at all times just to look at the pictures.
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2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen this proves books are better than tv, 9. Februar 2000
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
After watching the PBS series, this book is a relief as well as full of great recipes. It's clearer and more concise than the show often was, but it maintains the joys of baking. A lot of the recipes included can be found in the contributing authors' books (this book is a compilation of famous bakers' insights) - if you already have a massive baking cookbook collection, you may want to pass. This book does give an oversight of several different types of baked goods, and I've always had good results.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The best general baking book to own., 21. Juni 1999
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
As an avid user of baking books, I can say this book is the best for detailed instructions for every basic type of bread and pastry dough. After the chapter on basics, the book then utilizes them in a variety of great recipes. I learned to make brioche with no problem. I regularly make the french apple tart and mocha brownie cake. The boca negra is great for special occasions.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Beautiful book, superb recipes!, 24. Oktober 1999
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
This book has quickly become one of my favorites for Baking. I have made several items and everything has turned out beautifully and tasted great. The Boca Negra and Rugelach have become traditions. The Scones and Challah are delicious as well. Baking with Julia is very deserving of the awards it has won and I have recommended it to many cooking enthusiasts.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great for beginners, bread is a little complicated., 16. Januar 2000
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
I really like this book. It gives an overview of all materials in the beginning and the explanations of the recipes are very detailed. I like the format- basically you learn 8 things to bake, and apply them over and over with variations. The book is very sturdy and well constructed. All the recipes I have tried so far have worked.
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4.0 von 5 Sternen Great for technique -- but TEST the recipes!, 30. April 1998
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
I've been baking as a hobby for a number of years, and this book is one of the best, clearest guides to *technique* I've ever used. That's technique -- not recipes. When this book first came out, some reviewers noted that certain of the recipes didn't work out quite right when tested, and I must say I've found the same thing. The pages of my copy of this book are covered with scribbled notes about changes I've made in the recipes -- though I must say that most of the recipes I've had to change are the bread recipes, not the dessert ones. My notes for her "Country Bread" (the version of Pain de Campagne that *doesn't* require air-borne yeast) say things like "weird color, floury, boring flavor" and recommend adding a tablespoon of cider vinegar among other things. But when it comes to TECHNIQUE, nothing and nobody beats Julia! If you've ever wanted to know the real way to make croissants and brioche, or you're insane enough to want to make your own puff pastry, this book is indispensible. And even if you have to test and play around with the recipes before you are confident with them, that's how you learn, and that's what inspires you to come up with variations and ideas of your own. I recommend this book highly to bakers of intermediate skill and above. It wouldn't be perfect for beginners simply because you have to do so much experimentation on your own.
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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen De-mystifying Baking, 9. April 2000
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
It seems so many cookbooks show only pretty pictures of the final result. Baking With Julia gives excellent, clear, concise directions - first time out I was able to make perfect croissants! After HOW TO COOK, this is a must-have
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4.0 von 5 Sternen That last post is nutty!, 7. November 1997
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
I was just reading through the reviews of Baking with Julia, which I own and use, and I saw the person whose review appears above mine, who hates this book. But -- see, it didn't ring true to me, because I've made the cheesecake and I knew the recipe in this book isn't the one s/he quotes. So I double-checked it and I was right: there's no sweetened condensed milk in the cheesecake recipe in Baking with Julia. So I don't know what kind of axe this person has to grind. Because I really like this book. Innovation? Oh my god, there's this recipe for gingerbread that has espresso and black pepper in it. And there's a sage cake -- forget it, this isn't stuff I've found in any other baking book. My only complaint is that it's kind of hard -- like everything Julia does. You really challenge yourself every time you make anything in this book. But that's good. For me, anyway. I just wanted to add my two cents, as a member of Generation X (who can spell, I might add.
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5.0 von 5 Sternen Mysteries of Baking Demystified, 6. Februar 1997
Von Ein Kunde
Rezension bezieht sich auf: Baking with Julia: Sift, Knead, Flute, Flour, And Savor... (Gebundene Ausgabe)
Great recipes and great teaching. Some recipes are classics, such as croissants, which require mastering certain techniques. These techniques are well explained and bakers are very much encouraged to experiment, and try again
if the results aren't perfect. Some recipes, like the galette, are lifesavers --they can be made in just a few minutes and are instantly wonderful and successful. The glossary explains various baking terms extremely clearly,
and the photos do an excellent job of illustrating. It might even be possible to have never baked a yeast bread before and be successful with this book, no small feat in my eyes.
Of course, if you are looking for bread machine-type breads, or for low-fat croissant recipes, this book will not meet
your needs. But if you want to learn how to bake a wide variety of sophisticated and simple breads, make different types of crusts and doughs, pastries and other baked items, this is really an excellent choice.
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Baking with Julia: Sift, Knead, Flute, Flour, And Savor...
Baking with Julia: Sift, Knead, Flute, Flour, And Savor... von Julia Child (Gebundene Ausgabe - 4. November 1996)
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