Artisan Baking by Maggie Glezer Summary and Reviews
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Book Reviews of Artisan Baking
Book Review: Delightful!
Summary: 5 Stars
I'm not sure that I can expand upon what's already been posted about this book- except to add my voice to the chorus of five-star reviews; it really -is- that good!Book Review: Excellent book on proper bread baking
Summary: 5 Stars
I have had this book for a few months and it has become one of my very favorite books on bread. I spend a lot of time working on bread and I am always looking for good books on the subject, so when I found this book I was quite taken with it. The more I use it, the more I like it.
Ever since picking up a copy of Reinhart's "Bread Baker's Apprentice" I have been sold on the idea of slower rise times and the use of starters (biga, poolish, etc.) to make bread, and the result has been a very significant improvement in the quality of the bread I make. Glezer's collection of formulas very much subscribe to this mindset and as a result my portfolio of breads has expanded. In my personal opinion, Glezer's writing style is somewhat more personal and warm than that of Reinhart, though it is a matter of personal preference. Both are excellent. The point is simply that Glezer's collection relies heavily on slow rise, starter-based breads.
There are no failures in this collection. Each formula is concise, clear, and makes a beautiful resulting loaf that is guaranteed to impress even the most discerning of bread critics, both visually and on the palate.
In addition to a fabulous collection of formulas, Glezer includes quite a bit of history and storytelling in her book. There is enough in here that the book might easily be considered more of a coffee-table tome than something to be used in the kitchen. Furthermore, there are pictures and lots of them. This book is beautiful in its layout and structure, becoming glamorous in its presentation without being pretentious.
For excellent loaves that require some time to make, good reading and a better appreciation for superb bread and bread baking, this book is a must-have.
Book Review: Extremely valuable addition to my cookbook collection...
Summary: 5 Stars
I read this book cover to cover, borrowing it from my public library. It was so well-written and informative along with almost fool-proof recipes that I decided that I had to purchase it for my extensive cookbook collection. I have re-read it and referenced it many times since. If you want a great all-around bread baking book, this is one of the best I have come across.Book Review: Finally - a baker tells it like it is!
Summary: 5 Stars
Yippee, ciabatta that is actually ciabatta! As a retired chef and long-time pastry/bread artisan, I was astounded by my irremediable inability to create decent ciabatta. Equally amazed to learn that it appears everyone (and I have all of the well-known ones) is copying everyone else's recipe/technique without ever bothering to try it. Maggie Glezer's was perfect the first time (and the second...) If you buy just one artisinal bread book, this really should be it. Everything works - she's just terrific.Book Review: For Both Beginners and Experienced Bakers
Summary: 5 Stars
I'll add my voice to the many positive reviews of this book. Glezer's writing is clear very well organized. I found the book especially strong on technique, making it suitable for those just embarking on artisanal baking as well as experienced bakers. Her descriptions of those who have taken artisan baking out of their kitchens and into small- and large-scale bakeries gives a fascinating insight into one of those culinary areas, like brewing and cheese-making, where Americans are catching up to and even surpassing the best European artisans. For me the improvement in my ciabatta alone was worth the purchase price.