- Hardcover: 239 pages
- Publisher: Allworth Press (17 Nov 2011)
- Language English
- ISBN-10: 1616084871
- ISBN-13: 978-1616084875
- Product Dimensions: 27.9 x 22.1 x 2.8 cm
- Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 421,961 in Books (See Top 100 in Books)
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Product Description
Product Description
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world including Italian, French, Swiss, German, Arabic, and of course Swedish breads this book is a must-have for all those who love to bake.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
This could have been an amazing book. The problem is that in this edition the american editors decided to remove weight measurements. Painful mistake...
Ironically in the introduction the author himself strongly suggest to "weight the ingredients on scales" to to beware of "cup" measures. Well, all the book is in cup measures, with no clues to conversions.
Ironically in the introduction the author himself strongly suggest to "weight the ingredients on scales" to to beware of "cup" measures. Well, all the book is in cup measures, with no clues to conversions.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
3 of 4 people found the following review helpful
Advanced
21 Dec 2011
Format:Hardcover
I wouldn't give a review of a book I have not yet cooked from but I see there are NO reviews on this as of yet, so I thought perhaps some insights, although brief ones, might prove helpful just the same so as not to fly blindly. I have many other bread books as I find it a great extension to my cooking hobby/passion and I feel I am able to compare with an open mind. The first thing I noticed about this book is that there are no gram measurements of flour. I do not like that. Baking virtually always requires more precision and bread is no exception, not to mention it is so much easier--just tare out the scale to zero and keep adding ingredients w/o any fuss. Oddly though, there's a page of helpful hints and the author clearly states to use a digital scale to WEIGH flour, and NOT to measure by the 'cup' method b/c it is inaccurate--yet gram measurements are not given, only cups! That's a head scratcher.
On the upside, there are many pics of finished breads. Although there are some basic breads here, there are also some of the most elaborate breads I have ever seen and therefore ones I probably will not make too soon. There are also a good number of color illustrations as well showing bread formations, braiding, etc. :)
What makes things a bit odd if not downright difficult is that it is translated from the Stockholm printing, so a bread called Dinkel Bread means bread made with Spelt flour; Dinkel it is explained is Spelt. When reading up on another bread that caught my eye with a photo, it seemingly looked like the shape came from using a loaf pan. As I read ahead to the directions, it mentions to put the dough into the "tin", not a "loaf pan;" it is assumed you know that "tin" means "loaf pan." Worse yet, there is no mention of the size of the 'tin' needed for the dough. Also, "cling-film" means plastic wrap. These are some of the easier translations! You have to navigate some of the language b4 starting any recipe. Some things can be easily lost in the translation. I like challenging projects in the kitchen, but this may be a bit over my head. :(
I have a few pages tagged, recipes that 'seem' basic. I will hope to get to a few recipes to my liking. If you want something easy and uncomplicated, I would not start with this book. I will update when I try my hand at some of these recipes.
On the upside, there are many pics of finished breads. Although there are some basic breads here, there are also some of the most elaborate breads I have ever seen and therefore ones I probably will not make too soon. There are also a good number of color illustrations as well showing bread formations, braiding, etc. :)
What makes things a bit odd if not downright difficult is that it is translated from the Stockholm printing, so a bread called Dinkel Bread means bread made with Spelt flour; Dinkel it is explained is Spelt. When reading up on another bread that caught my eye with a photo, it seemingly looked like the shape came from using a loaf pan. As I read ahead to the directions, it mentions to put the dough into the "tin", not a "loaf pan;" it is assumed you know that "tin" means "loaf pan." Worse yet, there is no mention of the size of the 'tin' needed for the dough. Also, "cling-film" means plastic wrap. These are some of the easier translations! You have to navigate some of the language b4 starting any recipe. Some things can be easily lost in the translation. I like challenging projects in the kitchen, but this may be a bit over my head. :(
I have a few pages tagged, recipes that 'seem' basic. I will hope to get to a few recipes to my liking. If you want something easy and uncomplicated, I would not start with this book. I will update when I try my hand at some of these recipes.
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