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Artisan Baking
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Binding: Paperback
Dewey Decimal Number: 641.815
EAN: 9781579652913
ISBN: 1579652913
Label: Artisan
Manufacturer: Artisan
Number Of Items: 1
Number Of Pages: 248
Publication Date: October 01, 2005
Publisher: Artisan
Studio: Artisan
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Editorial Review:
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.
Customer Reviews
Average Rating: 
Rating: - This is the one
Make this incredible bread book a part of your library...now...Just read it, and you will know....Love James Beard's Book--but this is where James would be now RIP!!
Rating: - An outstanding book on baking bread
I have been baking bread for about 7 years now and have managed to get by using recipes for quick rising bread that could be completed in one day. I managed to make bread that tasted good and looked fine, but somehow the crisp brown crust and the big air pockets that are the hallmark of artisinal bread eluded me.
I picked Maggie Glezer's book because of the reviews and I can confirm that this is an exceptional book for baking bread. I have used 10 of the recipes in her book and each ... Read More
Rating:  - Good and useful
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 ... Read More
Rating: - Excellent book on proper bread baking
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 ... Read More
Rating: - Finally - a baker tells it like it is!
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.
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