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The Cook's Encyclopedia of Bread Paperback – EveryBook, 27 Nov 1999


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Product details

  • Paperback: 264 pages
  • Publisher: Lorenz Books (27 Nov 1999)
  • Language: English
  • ISBN-10: 075480366X
  • ISBN-13: 978-0754803669
  • Product Dimensions: 21.8 x 17.3 x 1.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 646,690 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

By Mrs B on 26 Mar 2014
Format: Paperback Verified Purchase
Great trade so quick

Am slightly put off by Amazons need for more words, I'm a man of few and this is a stupid waste of effort.
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Format: Paperback
A great expose into breads from around the world, of course there are bread you may know of that aren't in it but this will be more than made up for by the breads you aren't aware of. a Good guide and well worth having on the shelf as it's grat for stimulating ideas.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 2 reviews
5 of 7 people found the following review helpful
Decent overview, mediocre overall...spend money elsewhere 3 Jan 2011
By fields - Published on Amazon.com
Format: Paperback
This volume of the "Cook's Encyclopedia" series published by Barnes & Noble leaves a lot to be desired.

Pros:

--Decent overview about bread history, techniques and tools
--Nice step-by-step photos for recipes.
--Some photos of breads from around the world

Cons:
--design: 1/2 the book is history, techniques, and photos of breads from around the world (over 120 pages), the remaining 120+ pages is recipes. Only a TINY percentage of "world bread" photos are represented in the book's recipes.

--recipes: 99.9% of recipes are listed using volume measurements, not weight measurements. Bakers percentages are nowhere to be found! Accuracy is so important in baking, and can be so frustrating when you're beginning to learn about bread. Good luck trying to learn from these, or accurately reproduce these recipes; you're best bet will be to measure then weigh the ingredients, keep track and adjust for the future.

--techniques: missing a lot in terms of modern techniques; then again, this book is somewhat old.

--recipe photos: while the step-by-step photos are nice, the breads look surprisingly bad at times: pale crusts whether they should look dark; poor shaping or dough management (epi looks like a 2 year old prepared it; bagels and pretzels are wrinkly and not taut!)

--"What Went Wrong" section - is pretty basic & insufficient. "Large holes in loaf" is listed as a problem, and the causes are due to not punching down before shaping or insufficient kneading...what? What about dough hydration? More than anything, high hydration doughs lead to bigger holes and chewier bread. "Yeasty flavor" is listed as "too much yeast", even though this could easily be caused by overproofing.

Overall:
An interesting book to have in a collection, but there are so many better books on learning how to bake great bread, from Reinhart, Berenbaum, Silverton, Lepage, DiMuzio, Glezer and others. Really need to dig to find anything of interest. I bought this years ago when I knew nothing about bread. This book is more eye-candy then anything else.
1 of 1 people found the following review helpful
Well-illustrated, breadth of coverage, convenient format 26 Aug 2011
By Scoglio - Published on Amazon.com
Format: Paperback
I'm obviously reviewing a different book from the first review.

My book is 6 X 8 or so, beautifully photographed and printed (color only) on good stock, easy to carry around, perfect for browsing but equally lucid for reading from the beginning. The global breadth of coverage is astonishing so that you can find a succinct description of brioche and chapatis, but also spelt and the raw materials which become bread. A gem -- I haven't seen anything like it (the other books in this Cook's Encyclopedia have similar virtues). The recipes are convenient and doubtless fine for a first effort.

For breadies, this isn't a technical book on breadmaking, so look elsewhere. That's not the authors' intention. Unfortunately, many reviewers review the book they imagine in their minds as being the book they want to read, not what the author has set out to write.
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