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Artisan Baking

Artisan Baking Cover

 

Synopses & Reviews

Publisher 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:

Winner of the James Beard Foundation Award for Best Baking Book of the Year

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.

First published in hardcover as Artisan Baking Across America (Artisan, 2001

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 Author

Maggie Glezer is an American Institute of Baking-certified baker. Her first book, Artisan Baking Across America: The Breads, the Bakers, the Best Recipes, won a James Beard Foundation award when it was published in hardcover. It is now available in paperback under the title Artisan Baking. Ms. Glezer is also the author of A Blessing of Bread. 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 Contents

Baking 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)

Product Details

ISBN:
9781579652913
Publisher:
Artisan
Subject:
Bread
Photographer:
Fink, Ben
Author:
Glezer, Maggie
Subject:
Baking
Subject:
Bakers and bakeries
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
COOKING / Courses and Dishes / Bread
Subject:
Cooking and Food-Breads
Subject:
COOKING / Courses & Dishes/Bread
Edition Description:
Trade Paperback
Publication Date:
20051001
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
248
Dimensions:
289.052 x 215.9 x 22.352 mm

Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General

Artisan Baking
0 stars - 0 reviews
$ In Stock
Product details 248 pages Artisan Publishers - English 9781579652913 Reviews:
"Synopsis" by ,
Winner of the James Beard Foundation Award for Best Baking Book of the Year

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.

First published in hardcover as Artisan Baking Across America (Artisan, 2001

"Synopsis" by , 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.
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