Artisan Baking by Maggie Glezer Summary and Reviews
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Book Reviews of Artisan Baking
Book Review: Give a man a fish, he eats for a day....
Summary: 5 Stars
Teach a man to fish....
This book is incredibly enriching just for the introduction alone where the author instructs that one cannot learn from success.
"It's just flour and water" is so true. Her encouragement of experimentation and detailed explanations of the SCIENCE of bread making help build a very solid foundation for becoming an excellent bread maker.
Follow even a couple of these recipes, or even just start introducing a pre-ferment and/or an autolyse/rest step, and you'll kick yourself for not doing it sooner. I love this book, and often find myself poring over her discussions with other bread people just for the "flavor", pun not intended. If you're a little twisted in the gray matter for bread like I am, this book will be on your kitchen table a lot, and you'll be a better baker because of it. Very highly recommended.
Book Review: Good addition to your bread-baking cookbook library.
Summary: 5 Stars
This is a fantastic book. It covers the fundamentals of baking and contains a plethora of reliable, interesting recipes. It is different enough from Crust and Crumb, the Bread Bible, or the Village Baker to make it interesting and a worthwhile addition to one's bread-baking library. A wonderful surprise was a very authentic version of Pan d'oro (same as panettone, but without candied orange peel). It was also interesting to read about artisan bakeries in different regions. Highly recommended.Book Review: Good and useful
Summary: 4 Stars
I was new to artisan baking. I found the book to be very good, a good book for beginning baking. I did not give 5 stars because I purchased another book at the same time, Crust, from Richard Bertinet and prefer his book.
I find that Crust has better pictures detailing the steps, also I much prefer his kneading technique and he has a few recipes that I really like. So if I was to buy only one book I would get the Crust book but if I was to buy 2 I would also get this one because they compliment each other in terms of information and don't get me wrong this book is very nice. In any case, even after reading both, I still had to research the web to properly understand the difference between starters, biga, poolish, fermented dough and how yeast works.
Book Review: Great Book Great Price
Summary: 5 Stars
Book is in excellent shape and reasonably priced, a lot of great info and recipes for making breadBook Review: Great book for great bread
Summary: 4 Stars
Every recipe I have tried so far has been fantastic..just made the ciabatta for dinner last night and it was great. The Acme baguettes are better than any I have ever bought at any store or bakery( limited choices in my area I admit),the USA team sweet dough is excellent, zwiebeck is great as "sandwich" bread, bailys are yummy. Planning on doing some of the levan breads as soon as the starter is ready.
My only complaints are:
the type in ingredients list is a little small especially for the fractions and my old eyes..so I need to keep a magnifying glass handy...
and I do wish there was a nice light rye. If there was, there would be no need for any other bread cookbook.
I got every artisan bread book my library had and compared them. This was the one I kept going back to because it consistently turned out great bread. Well worth the cost since it's about 1/2 what some of the others cost and really has pretty much every recipe you need to build up a nice selection of great breads( except the rye)