Synopses & Reviews
Make the Best Bread at Home with Just Your Hands
Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands?
Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. Theyll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, youll learn the Four-Fold technique—the key to making the kind of bread at home that will simply be top tier in any setting.
In this book, Andy and Jackie feature their stand out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed Ciabatta, and their earthy, healthy and wonderful Multigrain loaf. And thats only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And theyre all ready for you to make—without a mixer.
A&J King Artisan Bakers is located in Salem, Massachusetts, and was named one of America's 50 Best Bakeries by The Daily Meal.
“Andy and Jackie make absolutely the only bread that I would put in front of my guests. [They] truly are masters of their craft.” - Tony Bettencourt, featured on Roccos Dinner Party and Chef of 62 on Wharf
“I havent seen baking like this since I worked in France” - James Martin, UK Cooking Channel
“Andy and Jackie King have built a hugely successful business because of the quality of their bread, pastries and desserts. Our customers rave about the pan epi, baguettes, levain and other breads.” - Amelia O'Reilly & Nico Monday, The Market Restaurant, Annisquam MA featured in Food and Wine magazine
"What we need are bakeries like [A&J King] in every town and village."
—JEFFREY HAMELMAN, director of the King Arthur Bakery, bestselling author of Bread, which won the Julia Child Award, recipient of the Bread Bakers Guild of Americas Golden Baguette Award and past coach and member of the gold-medal winning Baking Team USA
"Andy and Jackie make absolutely the only bread I would put in front of my guests. [They] truly are masters of their craft."
—TONY BETTENCOURT, chef of Sixty2 on Wharf (Salem, MA), and featured on Bravo TVs Roccos Dinner Party
"I havent seen baking like this since I worked in France."
—JAMES MARTIN, author, celebrity chef and host of the Good Food Channels United Cakes of America
"Andy and Jackie King have built a hugely successful business because of the quality of their bread, pastries and desserts. Our customers rave about them."
—AMELIA & NICO MONDAY, The Market Restaurant (Annisquam, MA), featured in Food & Wine magazine
"Set foot inside a great restaurant and the feeling is usually admiration, even awe. Enter a great bakery like A&J King, and its more like giddiness...did we say giddiness? We meant love."
—BOSTON MAGAZINE, Best of Boston Award
"Cooks will find Baking By Hand an invaluable addition to their cookbook collection."
—NINA SIMONDS, author of Spices of Life and food journalist
A & J Kings humble storefront and artistically quirky interiors belie their status as top bread makers in the Northeast carried by some of the best restaurants and gourmet stores in the country, including Whole Foods.
Authors Andy and Jackie King believe you make better bread at home without a mixer, using the same folding technique they use to make their amazing bread in the bakery. It doesnt require big muscles or more time and the baking process is more rewarding using their four fold kneading technique.
Andy and Jackie feature their best one hundred recipes including their regionally famous sourdough, a perfectly chewy and crusty olive packed ciabatta, and an earthy, healthy and wonderful multigrain loaf. And thats only half the story. They claim to make the best croissant you will ever eat, which made James Martin from the UK Cooking Channel exclaim, “I havent seen baking like this since I worked in France,” while filming a segment on the best bakeries on the East Coast.
With all of Andy and Jackies innovative methods and best recipes youll be able to cook incredible loaves and treats at home and truly by hand.
About the Author
Andy and Jackie King are professionally-trained bakers who started A&J King Artisan Bakers bakery in Salem in 2006. They both attended the New England Culinary Institute where they met. Andy worked at the James Beard Award Winning restaurant Arrows and then both Andy and Jackie worked at Maines premiere artisan bakery, Standard Baking Co. before starting their own bakery closer to home.