Bread Books - Page 7

Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads

Kathleen King

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

excellent dessert cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

I love this cookbook. I have a copy and have bought several for friends and family as gifts. Haven't made a recipe that wasn't excellent yet!

Limited 3 out of 5 stars.
0 of 0 people found this review helpful.

I collect cookbooks, so I couldn't pass this up. It's short, but my reason for purchasing was every recipe must be really good. I think I made one recipe so far, and it was good. Nice pictures. Quite specialized, not for a general, all-in-one go to kind of sweet book.

Great Little Cookbook! 4 out of 5 stars.
0 of 0 people found this review helpful.

This little book is a nice addition to my collection and the recipes are easy to follow....the only thing I was disappointed in was the fact that it didnt have that many pictures of the finished product...However, I am an experienced baker and cant wait to try some of these recipes...
Thanks Amazon!..another great deal from your warehouse deals!

Editorial Review:

Kathleen King-founder of Kathleen's Cookies and author of Kathleen's Bake Shop Cookbook -returns with a best-ever collection of 100 simple, old-fashioned recipes for the home cook K athleen King has been famous for her chocolate chip cookies since she was a young girl-in fact, they were such a hit that selling them put her through college. In Kathleen's Bake Shop Cookbook, she collected the favorite recipes from her Hamptons bakery, Kathleen's Bake Shop. Now, in Tate's Bake Shop Cookbook, she builds on her tradition of extraordinary baking with one hundred new recipes.

Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries

Linda Dannenberg

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

Editorial Review:

    The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.
     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.
     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.
     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

Simple Sourdough: Make Your Own Starter Without Store-Bought Yeast and Bake the Best Bread in the World With This Simplest of Recipes for Making Sourdough (or Sour Dough)

Mark Shepard

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Very interesting small book. 4 out of 5 stars.
2 of 2 people found this review helpful.

I think this is a very interesting book, and the foreword answers why:
"I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an italian disciple of Gandhi. On my return home, a friend tought me how to make the same bread - or pretty close. Some further experimenting ended up with the method in this booklet."

Simple book, simple recipe, great taste 5 out of 5 stars.
2 of 2 people found this review helpful.

I need to pay attention so that I don't write in this review more than this book's content. Ok, I'm exaggerating a bit, but this is a brochure with 16 pages, left-side pages contain only some decorative drawings, and on the other 8 the writing is rather big and covers only 60% of the surface, so it feels very airy. I'm not saying this is good or bad, just that's the way it is.
The book is basically a simple recipe - how to make a tasty and natural bread just using whole wheat, salt and water. You don't need any yeast - that's the special part, the yeast-like micro-organisms are being collected from air (which means that the taste depends on where you live and make the bread).
It is named "sour" because there is a stage where you let the yeast "eats" the gluten (wheat sweetness), the result being a pre-digested (and more sour) and tasty product, easier to assimilate, especially by people who otherwise have a gluten allergy. Sourdough breads are healthier than other breads.
He explains how it works, where you can make variations (he even suggesting some ideas) and ends up explaining that until 150 years ago this was he way bread was made, but commercial baking had people stop carrying their own yeast and made them buy it (or even buy the entire bread).
It's easy to make bread, now I know it first hand, and actually it was the first I made any kind of bread. If I did it (with a yummy tasty result), then anyone can do it.

Editorial Review:

This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."

The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever

Madge Rosenberg, Warren Chang

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

The Lean Machine

Now you can enjoy all the bread you want without any worry about fat. Over 150 irresistible recipes in this volume transform your bread machine from an efficient home bakery into an invaluable aid to nutrition. Most of these aromatic loaves contain 5 percent or less of fat. on top of that, these fresh-baked doughs contain absolutely no sugar or artificial sweeteners. All that is added are natural fresh and dried fruits, vegetables, and grains forextra flavor and vitamins, minerals, and fiber.

Recipes run the gamut from mildly sweet, subtly flavored "Breakfast Breads," like Cranberry Buns, Banana Buttermilk Bread, and Whole Wheat Raisin Bagels, to chewy, firm-slicing "Sandwich Breads," such as Seven-Grain Bread, Lentil Bread, and Italian Sourdough. Creative bakers will love the assortment of stuffed and shaped breads and dumplings and such appetizers as Fresh Tomato Pizza and Chinese Dried Mushroom Dumplings made easily with dough from the bread machine. For people on a low-sodium diet, or smart eaters who just want to cut down on the amount of sodium they ingest, there is an entire chapter on "No-Salt Breads," including many traditional favorites such as Salt-Free Pumpernickel and Salt-Free Onion Rye.

You won't believe the no-sugar sweets-Tart Tatin, Chocolate Tea Bread, and Biscotti with Dried Cherries are just a sampling -- that make up the "Dessert Breads" chapter. These taste luxuriously rich but are low in fat. And so that there's no waste, ideas included in "Bread Again" offer tasty low-fat, no-sugar ways to use leftover loaves.

Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes

James Villas

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Ideas that will improve your biscuits 5 out of 5 stars.
10 of 10 people found this review helpful.

Why would I go out to buy a whole book, even if it's a fairly small book, just on something so simple as how to make biscuits.

Because I've never been happy with the biscuits that I've made. The ones made by my grandmother, let alone the ones made by the grandmother of a friend of mine, are so much better than the ones I've been able to make.

I found though, that Mr. Villas has the same problem. In his case it was a great-aunt. She threw in a little of this, a little of that, put them in the oven, and then without even looking to see if they were ready, she'd take them out -- perfect biscuits. ==Instead, the rest of us have to follow recipes, try this, try that and finally come up with biscuits that at least begin to approach grandmothers.

Here in this book is several pages of what you might call biscuit lore -- what kind of fat, yeast, flour (where do you get Southern flour made from soft winter wheat). Well you can order it through the mail, but you pay $7 for shipping $2 worth of flour -- that's OK, it's worth it, after all, that's the way you have to order good quality grits.

I haven't tried all 101 'foolproof' recipes in the book. But I think that this mornings batch is the best I've made yet.

Editorial Review:

James Villas has been obsessed with biscuits his entire life. Now that he's grown up, he has sampled and baked countless batches himself, which makes him eminently qualified to present the very best recipes in Biscuit Bliss. Yum!

The Complete Guide to Bread Machine Baking: Recipes for 1 1/2- and 2-pound Loaves (Better Homes & Gardens)

Better Homes and Gardens Books

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Customer Reviews:
Total reviews: 21 Average rating: 4.0 of 5

I dunno.... 2 out of 5 stars.
1 of 1 people found this review helpful.

I have tried three of the sweet style breads, trying to make something my kids would like. The have all looked good, they rise nicely and have good texture, but they are quite boring tasting and no one actually LIKED them especially my picky kids. To be fair, I haven't yet tried the basic wheat bread/oat bread loaves... but those recipes are everywhere and I was looking for something different. I sure hate it when bread is no good. What a waste of time and ingredients!

A great book! 5 out of 5 stars.
0 of 0 people found this review helpful.

I got this book at the library and can't seem to live without it. I stick with the basic breads but the advice and hints in the front of the book alone are worth the price of the book. Delish!

Editorial Review:

This must-have cookbook is for novice and expert bread machine bakers. Filled with classic, shaped, sweet, holiday, and savory breads, this book has a recipe for every occasion.

More than 180 classics and inventive, new recipes for 1 1/2- and 2-pound machines.

Extensive guide for foolproof bread machine baking, with an easy-to-use troubleshooting chart.

Tips for converting conventional favorites to a bread machine.

Bonus recipes for butters and spreads.

Mail-order sources for unusual flours or ingredients.

Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories

Leslie Mackie

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

SIMPLE and DELICIOUS 5 out of 5 stars.
11 of 11 people found this review helpful.

I bought the first copy as a gift. I have not purchased a new cookbook for myself in years, as I have dozens and dozens. I did not think there was anything new under the sun for me in the world of cookbooks - WRONG!
I have enjoyed the Macrina bakery since it opened, and Leslie's cookbook faithfully includes all the best of her breads, sweets, and savories.
The recipes are soooooooooo straightforward, simple, yet are unique combinations of everyday ingredients. So, I purchased two more - yep, one for me and one more gift.

Editorial Review:

Macrina’s irresistible creations, from rustic potato bread to pear and cracked pepper bread to crisp, crackly baguettes, have made Seattle a culinary destination for fans of scrumptious baked goods. Author Leslie Mackie, revered by chefs and artisan bakers throughout the country, brings her talent and passion to this beautiful cookbook. The recipes here run the gamut from simple morning muffins to impressive European pastries and show-stopping desserts. Now customers, cookbook buyers, and food lovers everywhere can experience the delicious offerings of Macrina in their own kitchens.

How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins,

Nick Malgieri

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Editorial Review:

How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods.

Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and EnglishMuffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.

The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.

In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World

Maggie Glezer

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communities all over the world, from Guatemala to Russia and everywhere in between.

In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and holiday loaves and an exploration of the rich symbolism of their hisory, the rituals governing their baking and eating, and the sacred texts and commentaries from which these rituals derive.

There are best-ever recipes for babka and honey cake, bagels, matzot, crackers, and everyday breads such as Jewish-deli rye. It is also loaded with totally unexpected breads that thrill, such as anise, almond, and sesame-studded Moroccan Purim bread; the spiced and leaf-wrapped Ehtiopian bereketei (whole wheat Sabbath bread); and the pitalike nooni honegi of the Bukharan Jews. Oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs delight and inspire, and stories of grandmothers and great-grandmothers that recall life as it once was complete this volume, the most in-depth and wide-ranging one ever published on the subject.

The Village Baker: Classic Regional Breads from Europe and America

Joe Ortiz

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Professional Boulangerie 1 out of 5 stars.
26 of 41 people found this review helpful.

I give this bread book the lowest possible rating, because it is worthless to the home baker, author comments not withstanding. If you are already a decent bread baker and wish to be a great one, this book is absolutely essential; for the rest of us, forget it. If you have worked in a boulangerie washing pans and weighing out flour and wish to become a journeyman bread baker, or a home baker who knows what a direct method bread is and can make one without a recipe, this book is a must have. It will show you techniques, methods, and philosophies that will make a great bread maker out of a mediocre one. In spite of the faulty instructions, I had no trouble with the breads I tried, and found the recipes to be reliable, even when baking something for the first time. If you already know your way around the bread kitchen and want to take the next step, this book is one of the few I know of that will get you there.

This book is a collection of the bread making techniques the author has learned over the years from small, artisanal boulangerie in France. The author has made the serious mistake of assuming that since these artisanal bakeries make small batches using no fancy or modern equipment, that the home bread baker can duplicate them; nothing could be farther from the truth. Most of the recipes in the book require experience and judgment to properly execute.

The main value of this book is as a repository of recipes and methods for high quality and flavorful breads as practiced by hard working bakers laboring away in small, neighborhood boulageries. It is a good antidote to the fluffy, flavorless mass-produced breads you will find in supermarkets both in this country and France. Many bakers have become famous using the recipes in this book, and only a small portion of the recipes have been commercially exploited; in this, there is much potential. Astonishingly, there is a collection of 4 dozen professional, ready to use commercial baking recipes; these are valuable recipes collected from some very famous and very successful boulangeries in France. In fact, most of the recipes in the first part of the book are scaled down versions of these professional bread recipes, which the author has adapted with varying success. Even here, however, the author has erred by not making the ingredient tables consistent; a few are in baker's percentage, but not all, the english and metric amounts are not always equivalent (something the author could easily have fixed by spending a few minutes with a calculator; as is, you have figure it yourself and scribble the correct numbers in the page margins).

One significant problem is that the author starts throwing around important terms, like levain, sourdough, starter, sponge, or poolish, without explaining the meaning of the various terms; indeed, in some cases the author uses these terms incorrectly. An experienced baker will be able to know the difference, but not the typical home cook trying to make bread. The author also commits the ultimate baking sin: measuring flour in cups and not weight, even worse not telling you how that flour is measure. A cup of flour can weigh anything from 3 to 5 ounces, depending on how you measure it. The difference is between great bread and an awful disaster. It also would have been nice to have a recipe listing in the table of contents or chapter headings, as there really are not that many recipes in the book.

It has chapters on ingredients, leavening, procedures, France, Italy, Germany, U.S., professional, and bread sculpture.

Editorial Review:

An illustrated text of more than 100 bread recipes from all over the European continent - and some from America. This text is a healthy departure from the beaten track of baking, presenting obscure and delicious village recipes like the Italian prosciutto bread and honey-flavoured sourdough. A chapter is also included on breadmaking techniques, with easy-to-follow instructions and illustrations.