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Bread Baking: An Artisan's Perspective (Anglais) Relié – 27 février 2009


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Amazon.com: 26 commentaires
27 internautes sur 27 ont trouvé ce commentaire utile 
Excellent for a Novice 16 septembre 2009
Par Jason Batchkoff - Publié sur Amazon.com
Format: Relié
Honestly, I didn't know what to expect out of this book. I was turned off to other books due to the reviews saying things like 'the formulas are all wrong!' and 'the author comes off way too excited and egotistical!' So, I decided to purchase this relatively new book with only a few glowing reviews.

However, once it arrived, I was pleasantly surprised. This book has everything you could possibly need to learn about baking bread. It goes through each process involved with baking the bread, and even has extra chapters devoted to a further understanding of these processes. I found the writing to be clear, concise, and illustrative. Usually, the author gives a desired result (say sourdough), the process involved in getting there (let the dough sit), and the science behind it (the bacteria are developing in the following ways...).

This book gives you the knowledge to make a loaf and actually adjust all the parameters to your liking. It even has a whole chapter devoted to creating recipes for your own bread. It really is much like a class in a book.

Certainly, this book doesn't teach you *absolutely everything* (like how to shape the perfect baguette), but no book can. He even says at a couple of points in the shaping chapter that you're better off learning from a teacher because it's an action that you just can't show in pictures and words.

Finally, most chapters end with a lab / experiment, and review section to make sure you comprehend the chapter. One lab, for example, shows the differences between 1 and 3 hour periods of fermentation. It's really eye opening and illustrates the principals of the chapter you just read.

Anyone looking to learn more about the science of bread and it's practical applications should without a single doubt pick up this book. It's a book you'll read once, then constantly go back to easily found sections and re-read parts to refresh your understanding of what you are doing, or perhaps even give you inspiration to try something different. The recipes are varied enough to cover everything talked about in the book.
24 internautes sur 25 ont trouvé ce commentaire utile 
A great bread textbook 14 avril 2009
Par C. Song - Publié sur Amazon.com
Format: Relié
This a great book for those who want to understand the science of bread-making rather than just follow a recipe. Daniel DiMuzio first gives a brief history of bread, and then walks the reader step by step through the bread making process. Each chapter covers an aspect of the procedure, beginning with ingredients and their characteristics, followed by mixing methods, fermentation, division and shaping, proofing and retarding, and finally, baking. Additional chapters instruct the reader on topics such as baker's math and how to use it to create formulas or modify batch sizes, and rich and laminated doughs. DiMuzio also includes advanced topics such as flour composition and milling technology, advanced baker's percentage, controlling fermentation, and creating decorative showpieces. The book contains formulas for some exceptionally good bread, in particular the bleu cheese & toasted walnut bread, and a fantastic pizza crust, as well as color pictures of finished loaves and some truly stunning showpieces. This book is excellent if you want to not just learn how to bake a loaf of bread, but to have an in-depth understanding of everything that goes into making that loaf. Additionally, it will give you the knowledge needed to be able to take a finished loaf and troubleshoot it; you will never go back to grocery store baguettes after reading it.
15 internautes sur 17 ont trouvé ce commentaire utile 
Classic Text 16 avril 2009
Par Barbara Higgins - Publié sur Amazon.com
Format: Relié
This book is the perfect text for an artisan bread course, as well it should be. It is written as Chef DiMuzio teaches: clear, consise, and exactly all the information necessary to understand the bread baking process from flour to yeast and beyond. I wish we'd had this book as our text when I was his student. The formulas are tried and true and the bagels are one of my favorites.
8 internautes sur 8 ont trouvé ce commentaire utile 
Better bread made easy. 1 septembre 2009
Par Marty O. - Publié sur Amazon.com
Format: Relié
Bread Baking: An Artisan's Perspective, is a text book that is actually interesting. Whether you are a beginning bread baker or experienced, you will learn to bake better bread. Not only are good recipes included, but the "why" of doing what you do is explained. The chapter titles are:1) The History of Bread Making, 2) Ingredients and Their Effects, 3) Basic Baker's Percentage (Baker's Math), 4) Mixing Methods, 5) Fermentation, 6) Division and Shaping of Loaves and Rolls, 7) Proofing and Retarding, 8) Baking, 9) Rich and Laminated Doughs, 10) Creating Dough Formulas.
This is followed by four advanced topics and an appendix of formulas. Overall, the book makes it easy and enjoyable to become a better bread baker. If you are serious about bread, or wanting to learn, I recommend this book.
6 internautes sur 6 ont trouvé ce commentaire utile 
Master the craft of baking great bread! 18 juillet 2013
Par Tarquinio Teles - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Didactic and through, DiMuzio teaches you how to bake great bread, either at home or commercially, to great success.

Well organized and researched, his book cover everything one needs to know and much more, giving you a sound foundation on baking, bread and all kinds of dough.

PS: After further reading of the Kindle edition I got to an almost fatal flaw: in many recipes the books refers you to page 196 instead of repeating the instructions. But the Kindle edition does not offer true pages, and with no references to where 196 is, or even a clue to which chapter it belongs, we are left with no instructions toward, for instance, for how long to bake the bread or at which temperature the oven should be!!

So, until the publisher fixes this mistake, I'd suggest you either avoid the Kindle version altogether (although it's perfectly good otherwise), or prepare yourself to "use the force" when baking some breads in it...
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