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Guests | May 15, 2013
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$22.95
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Artisan Bakingby Maggie Glezer
Synopses & ReviewsPublisher Comments:It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size. Book News Annotation:Glezer is a food writer and bread baker (certified by the American Institute of Baking) with a passion for artisan breads, which she defines (after an informal survey) as bread baking that involves at least some hand work. In this attractive presentation, which is abundantly illustrated with color photos (by Ben Fink) she discusses ingredients and techniques, profiles 27 small and big bakeries in the US (and includes a special recipe from each), and offers information about training, tradition, competitions, and resources. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)
Synopsis:A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.
About the AuthorMaggie Glezer is an American Institute of Baking-certified baker whose first book, Artisan Baking Across America: The Breads, the Bakers, the Best Recipeswon a James Beard Foundation award. She specializes in teaching and writing about bread baking for amateurs and professionals and contributes to publications such as Fine Cooking, The Atlanta Journal-Constitution, the newsletter of the Bread Bakers Guild of America, and King Arthur Flour's The Baking Sheet. She lives in Atlanta with her husband and two children.
Table of ContentsBaking Basics
Ingredients, Equipment, and Techniques (3) Breads by Category (20) Starting with Flour The Soul of Bread (25) Into the Wheat Fields (41) Threshing Days (49) Stone Grinding (57) Roller Milling (71) Crafting Bread Unraveling Sourdough (87) In Praise of Pre-ferments (101) A Very Small Artisan Bakery (121) A Baker's Wood-Fired Oven (129) Specialty Breads Old World Rye Breads (141) A Neapolitan Pizzaiolo (151) Pandoro: Patience's Reward (161) A New York Bialy (169) The Baking Life A Baker's Training (179) Following Tradition (197) Competition Baking (207) What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Other books you might likeRelated Subjects
Cooking and Food » Baking » Breads
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