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Bread: A Baker's Book of Techniques and Recipes

Jeffrey Hamelman

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Customer Reviews:
Total reviews: 53 Average rating: 4.5 of 5

Editorial Review:

The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft.

Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.

Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.

Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.

Crust & Crumb: Master Formulas for Serious Bread Bakers

Peter Reinhart

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Ten Speed Press Amazon Marketplace: 34 new & used starting at $9.96

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Customer Reviews:
Total reviews: 39 Average rating: 4.0 of 5

The good bits make it worth buying, but... 3 out of 5 stars.
2 of 3 people found this review helpful.

The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience

The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text

The ugly:
- vacuous and often grating pseudo-mystical ramblings

Not bad but...... 3 out of 5 stars.
0 of 0 people found this review helpful.

I purchased this book because I wanted a recipe for a stater for a type of bread that I wanted to make. Being new at making bread I was not familiar with terms of the different starters. It did give me the starter that I needed. But other than that I found the book really dull to look at and to read through. On the other hand I also bought a book called The Italain Baker by Carol Field and this the book that is worth buying.
I am sure that the Crust nd Crumb has it's good points but when you read it they do not give you mixing instructions that you can use with your standing mixer. Also, I would like to have seen the finish product shown in the book, I would have known what I was making in the end. Not all breads are alike. I found that the book is boring to go through.

Editorial Review:

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

Bette Hagman

Amazon Price: $12.92 List Price: $19.00 Usually ships in 24 hours By: Holt Paperbacks Amazon Marketplace: 50 new & used starting at $8.95

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Customer Reviews:
Total reviews: 39 Average rating: 4.0 of 5

Editorial Review:

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

King Arthur Flour

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Countryman Press Amazon Marketplace: 35 new & used starting at $18.69

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Customer Reviews:
Total reviews: 53 Average rating: 5.0 of 5

Editorial Review:

The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker's Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties--from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack--not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too much nor too little detail. It's the range and quality of these baking "backstories," including, for example, how to control cookie-dough spreading while baking, plus numerous hints and shortcuts, that help make the book so valuable.

Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm

Artisan Baking

Maggie Glezer

Amazon Price: $15.61 List Price: $22.95 Usually ships in 24 hours By: Artisan Amazon Marketplace: 38 new & used starting at $10.22

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

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.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Daniel Leader, Lauren Chattman

Amazon Price: $22.75 List Price: $35.00 Usually ships in 24 hours By: W. W. Norton Amazon Marketplace: 48 new & used starting at $14.22

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Editorial Review:

Recipes from the back rooms and basement bakeries that produce Europe's best breads.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.

In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.

The Best 50 Crepe Recipes (Best 50)

Coleen Simmons

Amazon Price: $5.95 List Price: $5.95 Usually ships in 24 hours By: Bristol Publishing Enterprises Amazon Marketplace: 31 new & used starting at $2.50

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

You get what you pay for 4 out of 5 stars.
2 of 2 people found this review helpful.

I found this book good for the money. It lacks pictures & I prefer illustrated cookbooks, but if you simply want to make crepes then I found the basic Crepe recipe was right on. I used a blender to process my mixture & used a low heat on my range. I would guess there are better books around but this one won't let you down.

Pretty Good 4 out of 5 stars.
1 of 1 people found this review helpful.

The book was smaller in size then what I expected, but has a lot of recipes. It also has large font so it makes it easy to read. The recipes are wonderful and simple. There are a lot of basic instruction for simple crepes and different ways to make a basic crepe. Then they give you more diverse recipes to embellish on the simple styles.

Crepe Recipes 5 out of 5 stars.
0 of 0 people found this review helpful.

There are many fine crepes in this book, but the best is still my Grandmother's.

The Best 50 Crepe Recipes 5 out of 5 stars.
0 of 0 people found this review helpful.

This book was extremely helpfull in making the crepe maker a lot of fun with new recipes and inovative ways to use crepes. Thank you.

Editorial Review:

Delectable fillings and suaces follow more than a dozen crepe recipes. Includes instructions for preparing, cooking, storing and serving crepes.

Bread Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines

Linda Rehberg, Lois Conway

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Customer Reviews:
Total reviews: 28 Average rating: 4.5 of 5

Not awful, but not what I was hoping for 3 out of 5 stars.
1 of 1 people found this review helpful.

From the reviews, I expected this to be better. It has some nice recipes, but I didn't think the troubleshooting part was extensive enough. I was also disappointed that so many recipes just said how to make dough, and then take it out to complete the recipe, some with a lot of work. I can do this as easily and neatly without a bread machine. I have it to reduce cleanup and pay less attention to baking, so I wanted more from a bread machine book. I think I would have done better to stick with my own baking books, and use a little adaptation advice from the net to make some of them in the bread machine. [...].

Editorial Review:

The Long-Awaited Revised Edition of the Classic Bread Machine Book

This well-researched, top-selling bread machine cookbook is now revised to include two-pound loaves, bringing it up-to-date for today’s machines.

Bread machine bakers will be delighted with this collection of more than 130 delicious, original recipes. Enjoy fresh-baked breads at home using carefully tested recipes that include:

- San Francisco Sourdough French Bread
- Black Forest Pumpernickel
- Zucchini-Carrot Bread
- Russian Black Bread
- Banana Oatmeal Bread
- Coconut Pecan Rolls
- Caramel Sticky Buns
- Portuguese Sweet Bread
- And much more!

These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.

Whether you’re a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).

Susan G. Purdy

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Customer Reviews:
Total reviews: 32 Average rating: 4.5 of 5

Editorial Review:

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.

Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.

In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.

Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Laurel Robertson, Carol Flinders, Bronwen Godfrey

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: Random House Trade Paperbacks Amazon Marketplace: 37 new & used starting at $10.99

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Customer Reviews:
Total reviews: 44 Average rating: 4.5 of 5

Editorial Review:

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.

Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.

Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.

The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.