- Gebundene Ausgabe: 256 Seiten
- Verlag: Workman Publishing; Auflage: First Printing (Oktober 2000)
- Sprache: Englisch
- ISBN-10: 1579651178
- ISBN-13: 978-1579651176
- Größe und/oder Gewicht: 23,8 x 2,4 x 31 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 414.683 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Artisan Baking Across America: The Breads, the Bakers, the Best Recipes (Englisch) Gebundene Ausgabe – Oktober 2000
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"Cookbook" would be a grave understatement for Maggie Glezer's Artisan Baking Across America. With its sumptuous photographs and intimate profiles of the practitioners of this noble craft, it is a loving tribute to the art of baking bread. Beautiful enough to serve as a piece of art on the coffee table, it is nonetheless a practical guide for anyone who wants to bake bread like a pro.
According to Glezer, a professional baker and writer, "artisan baking" refers to the process--part of which must be done by hand--that produces the crusty, European-style breads conjured by careful craftsmanship. Glezer traveled around the country in search of the best breads and bakers in America, convincing them to share their stories, their recipes, and their knowledge of America's artisan bread movement.
At first glance, this book seems only for serious bakers, as many of the recipes are quite complicated, but fortunately each is categorized by skill level--from beginner to advanced--to steer inexperienced bakers away from the trickier recipes. Best of all, the meticulous recipes are scaled-down versions of original bakeshop formulas--levain, ciabatta, dark rye, bialy, and much more--and reproduce the professional excellence of some of the best breads being made today.
Beginning with flour--bread's most important ingredient--Glezer explains the various techniques of artisan baking, details the necessary equipment, defines the language of bread baking, and much more. She goes on to introduce the men and women who have devoted their lives to mastering this intricate craft and shares their most treasured recipes: Rustic Baguettes from the Acme Bread Company in Berkeley, California; Sweet Perrin (pear bread) from Seattle's Essential Baking Company; Kalamata Olive Bread from WheatFields Bakery/Cafe in Lawrence, Kansas; Semolina Filone from Tom Cat Bakery in Long Island City, New York, and many more.
Whether you're serious or just curious about the art of baking bread, this book provides possibly the best education you could find outside of cooking school. Suffice it to say, if one could live on bread alone, this book might very well be the Bible. --Robin Donovan
In this work, America's most gifted artisan bread-bakers share their recipes and techniques, enabling home cooks to reproduce sour doughs, pizzas, corn breads and baguettes. Along with recipes, portraits of the bakers paint a picture of the artisan bread movement in America.
I am European + it is amazing to see that our good old bread culture is now revived in America + that the results are so good.
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I thought that parts of this book were interesting. It certainly has gorgeous pictures of delicious looking bread. The descriptions of bakeries were wonderful. What I found odd was that the descriptions of why some things are done (especially in the sourdough and rye chapters) seemed a little weak. And I didn't think that the recipes were very interesting.
The take home parts of this book were, for me: (1) the descriptions of how the bakers operate, what they do to their bread. Those gave me ideas to try on my own bread. (2) It is a beautiful coffee table book. I've seen none better on bread..
However, if I wanted to learn more about BREAD, I would go to something like Bread Builders by Daniel Wing and Allen Scott or some analogous book for yeasted breads.
a wonderful vacation week baking various recipes from this book.
The strength of the book is that the recipes almost all produce
an interesting bread -- one you'd want to sample in a bread store
just to see how it tasted. Many recipes, such as the roasted
garlic bread and the potato pizza are outstanding.
The one nuisance is that, for all its focus on precise
measurements (one recipe calls for 1 and 3/4 cups water plus
three tablespoon) often the proportions are a little off (even
if you weigh carefully). Also, the rising instructions often
focus on elapsed time and don't describe well enough how the
dough should look.