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Artisan Baking Across America: The Breads, the Bakers, the Best Recipes [Anglais] [Relié]

Maggie Glezer , Ben Fink

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Commentaires client les plus utiles sur (beta) 4.6 étoiles sur 5  30 commentaires
40 internautes sur 41 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 An important book in the artisan's arsenal 13 janvier 2001
Par breadwild - Publié sur
No one book stands out as the definitive manual for artisan bread baking, but this is definitely one to go alongside the other classics on your bookshelf: "Crust and Crumb," "The Village Baker," "Breads of LaBrea," "Bread Alone," etc. For me, Steve Sullivan's recipe for his rustic baguette was worth the price of the book. Anyone who has been to Acme and tasted one of those baguettes will attest, it doesn't get much better. I took my family there for breakfast while on vacation, and for as much bread as they have tasted in my kitchen, they knew they were experiencing something special. And, with the exception of his chapter in the Chez Panise cookbook, Steve doesn't appear to make his recipes known. Ms Glezer's instructions are a little confusing, but I figured it out and had great results the first time out. Now, on to some of those other recipes.
20 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Utterly Inspiring! 3 janvier 2001
Par Un client - Publié sur
After seeing this book at my local book store, I mentioned to my wife that it would make a wonderful Christmas present, knowing she usually takes this hints. However, I could hardly wait until Christmas Day, yes I received it, and almost bought it because I could not wait to get into it. This book is fabulous and has not dissappointed me in anyway, just the opposite. That is why I say it is inspiring. I have had it for a little over one week, have read most of the book, and tried about 6 receipes. All with wonderful results. What I appreciate most is the detail on why I am doing what I am during the baking process and how it affects the end results. Both my family, and friends who have received loaves as gifts, like the results as well. Highly recommended.
49 internautes sur 56 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Interesting but limited 7 décembre 2000
Par Soren Dayton - Publié sur
First, a warning: I am interested both in baking delicious bread and understanding some of what's happening in my bread in the process of making it. And I bake almost entirely sourdough.
I thought that parts of this book were interesting. It certainly has gorgeous pictures of delicious looking bread. The descriptions of bakeries were wonderful. What I found odd was that the descriptions of why some things are done (especially in the sourdough and rye chapters) seemed a little weak. And I didn't think that the recipes were very interesting.
The take home parts of this book were, for me: (1) the descriptions of how the bakers operate, what they do to their bread. Those gave me ideas to try on my own bread. (2) It is a beautiful coffee table book. I've seen none better on bread..
However, if I wanted to learn more about BREAD, I would go to something like Bread Builders by Daniel Wing and Allen Scott or some analogous book for yeasted breads.
21 internautes sur 22 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A wonderful book with occasional glitches 28 avril 2002
Par Un client - Publié sur
Format:Relié|Achat vérifié
I've been baking bread for fun for about 20 years, and spent
a wonderful vacation week baking various recipes from this book.
The strength of the book is that the recipes almost all produce
an interesting bread -- one you'd want to sample in a bread store
just to see how it tasted. Many recipes, such as the roasted
garlic bread and the potato pizza are outstanding.
The one nuisance is that, for all its focus on precise
measurements (one recipe calls for 1 and 3/4 cups water plus
three tablespoon) often the proportions are a little off (even
if you weigh carefully). Also, the rising instructions often
focus on elapsed time and don't describe well enough how the
dough should look.
13 internautes sur 13 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beyond the highest hopes 3 janvier 2006
Par Hodag - Publié sur
I cannot understand the reviewers who said that this book is not good for beginners, that the instructions are not clear enough. It went into great detail, describing how the bread should look and feel throughout the process, of great import for me as I have almost no experience with bread baking. I am however, experienced with reading recipes. That's all the skill and experience you need to make the highest quality bread using this book. The big pages minimize the need to turn pages during baking. The steps are sectioned out so that the baker can clearly see what needs to be done when. It also offers instructions for mixing by hand, by mixer, and by food processor, which many bakers will find extremely helpful. The large pictures show you what the results should look like, and if you follow the instructions carefully, your bread will mirror the pictures closely. I disagree strongly with the reviewers who criticised the teaching merit of the book. Take a look at the pictures I've posted and you can see the results for yourself. If you follow carefully the instructions and your instincts, this is will be the bread making book of your dreams.
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