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2 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen The book.
As a profesional baker for about 17 years now , was i suprised ( in the nice way ) I find mr. Reinharts book a push in the right direction for the starting baker. As you can read in the book mr Reinhart use only natural products . Something that is verry rare at this time in the world of bakers . As everybody know or not know , bakers of the new generation or grabing...
Veröffentlicht am 13. Mai 2000 von pashoshik

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2.0 von 5 Sternen Lots of recipes, but no pictures
I would have expected to see some nice pictures inside, but it was mainly text. Especially with baking it is importan to see how things look.
Vor 6 Monaten von Jussi Salonen veröffentlicht


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2 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen The book., 13. Mai 2000
As a profesional baker for about 17 years now , was i suprised ( in the nice way ) I find mr. Reinharts book a push in the right direction for the starting baker. As you can read in the book mr Reinhart use only natural products . Something that is verry rare at this time in the world of bakers . As everybody know or not know , bakers of the new generation or grabing to fast in the direction of the breadimprover, whats making more damage to the profession than its doing something good . In the book of mr Reinhart you find all the good recepis that you need to make a good bread in the natural way like i know them and like my father and at the same time my teather knew them . So i say to all the beginning bakers get the book and try a few recepts you will be surprised what you can do without the improver.
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3 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The Mastery and Mystery of Bread Illuminated, 18. Februar 1999
I purchased Crust & Crumb as another addition to my many cookbooks on bread baking. I sat down to scan my new purchase and the next thing I realized is it was 2:00am and I'd just read the book word for word, cover to cover. I honestly believe I could throw out the majority of my books on bread baking and not ever miss them as long as Crust & Crumb was on my shelf. One telltale sign of the books influence on myself is that my Kitchenaid Mixer is gathering dust as I roll up my sleeves and passionatly begin kneading. Once again connecting to the magic of transforming singular ingredients into a living, united mystery that is more than the sum of it's parts. I feel I've found a kinderd spirit in Brother Peter, and am truly inspired by his knowledge of the history about bread, the fundamental meaning of bread to mankind and the humble passion he has for the process. Brother Peter walks one through the combining of the age old flour, water and salt, and then encourages ones "unbeilf" as grace takes over and a golden, crusty loaf is born. As spacey as these musings sound, the book is concrete, practical and it follows,easy step by step formulas. I try very hard to find the meaning and mystery in the everyday (mundane) events such as baking bread. Brother Peter has done that for us in "Crust & Crumb".
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2.0 von 5 Sternen Lots of recipes, but no pictures, 8. Januar 2014
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Rezension bezieht sich auf: Crust and Crumb: Master Formulas for Serious Bread Bakers (Taschenbuch)
I would have expected to see some nice pictures inside, but it was mainly text. Especially with baking it is importan to see how things look.
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1 von 2 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen The king of bread books, 1. Dezember 1999
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Joe Mielke (Kingsley, MI United States) - Alle meine Rezensionen ansehen
This book is to be savored. If bread seemed impossible, it will now become practical and once you've tasted the results, baking it will become essential.
This book will make you a better baker through its practical advice, realistic instructions and insightful notes.
One caveat though, the recipe for scones calls for 2 cups of sugar--way too much to make a successful scone--try a quarter cup instead.
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3 von 6 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Peter Reinhart - Master Baker/School Master, 14. Februar 2000
After reading Mr. Reinhart's book, it sat on my table for over a week, before I picked it up again. Mr. Reinhart comes across as a school master instead of a nurturing instructor. He almost demands that the reader make his poolish recipe which in my opinion is way too much, without room to store it. He relents and admits one can use half the recommended portion. Another problem, not all recipes use the poolish your forced to make, even half portion, so your stuck with poolish you don't really know what to do with. Bottom line, he insists you follow his recipes or else it won't be world class. Who Cares? All I want to do is make a good loaf of bread. On the other hand, Daniel Leader's book BREAD ALONE, has simple to follow recipes, repeating steps in each one, which some readers find annoying but I find most useful. Mr Leader also expresses the desire for the reader to try on his own and modify the recipes presented to make his/her own special loaf. I am not saying the recipes of Mr. Reinhart aren't good, just that the reader is strapped in doing what the author says must be done.
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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The best how-to book for the serious baker, 7. April 1999
Von 
Plasbo (Lopez Island, WA USA) - Alle meine Rezensionen ansehen
I have for my entire adult life had the ambition to bake what Peter Reinhart fittingly calls "world-class" bread, but in spite of buying and reading several books dedicated to bread and much work and experimentation, the good bread eluded me. When I saw Peter Reinhart's "Crust and Crumb" advertised, I was reluctant to buy another baking book, having resigned myself to the fact that good bread cannot be baked at home. "Crust and Crumb" got me over the hump. It made me understand the chemistry and process of bread baking, and the result is that I now bake bread which is as good as any that I have had anywhere - and I have eaten a lot of good bread, including in Italy and France. And it made me understand that in order to bake good bread, you have to take it seriously, be dedicated and take the time it takes - there are few shortcuts ("poolish" starter being one of those few) and really no compromises. "Crust and Crumb" is really the only bread baking cookbook you need. Well, maybe Joe Ortiz' "Village Baker" too.
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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen An excellent resource for home and professional bread making, 26. März 1999
Von Ein Kunde
Chef Peter's book is great for new ideas and education in bread making. As a past student of Chef Peter, this book provides reference and supports his skill as a teacher and culinary expert!
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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent/Great explanations, 25. März 1999
I received my book about 2 weeks ago, and have made 2 fairly extensive recipes in it..One I took to a dinner party, and they didn't believe I made it..I had to go home and get the book!! I've baked for years, but bread is new in the last few years..Peter gives great explanations, directions, etc in the book..It's not just a book, it's a story..one you won't want to miss.
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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen a wonderful teaching book, 17. März 1999
Von Ein Kunde
I loved brother Peter's first book so when I saw that he had a second book on bread baking, I had to get it. The Poolish worked according to his directions and the bread I have baked from it was truely wonderful. He did a great jab explaining between the different styles of starters and different preferms. He is not snobby like some bread books about sourdough and catching wild yeast. Bravo Borther Peter!
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Crust and Crumb: Master Formulas for Serious Bread Bakers
Crust and Crumb: Master Formulas for Serious Bread Bakers von Peter Reinhart (Taschenbuch - 1. September 2006)
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