- Paperback: 192 pages
- Publisher: Ten Speed Press; illustrated edition edition (31 May 1997)
- Language English
- ISBN-10: 0898159164
- ISBN-13: 978-0898159165
- Product Dimensions: 23.1 x 18.8 x 1.8 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 393,128 in Books (See Top 100 in Books)
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Product Description
Synopsis
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.
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Customer Reviews
Most Helpful Customer Reviews
47 of 48 people found the following review helpful
Format:Paperback
As an Artisan Bread Baking Instructor, I found Joe Ortiz' book, The Village Baker to be the best book on the market for helping the novice bread baker to understand in plain language the magic of true bread. I have had 35 students use this book so far, and they have all exclaimed it to be the best. The depth of knowledge shows through, without being pretensious, and the breads themselves were crisp, sensual, and tasty, without exception. If you were allowed only one book on the art of true bread this is the one to have.
26 of 27 people found the following review helpful
Format:Paperback
When I outgrew my bread machine, five years ago, a (chef) friend of mine loaned me his copy of Ortiz's book. Within a couple of weeks I was on my way, using a sourdough starter that I made from scratch, by following Joe's step-by -step directions, to bake good, basic sourdough loaves.
In "The Village Baker", the author shares his travels, experiences and conversations with some truly skilled and honest regional bakers in Italy, France and Germany. Throughout the book, related recipes follow the account of the respective village baker's professional lifestyle and dedication to his craft. The book contains in-depth descriptions of all aspects of bread making, including a short section on decorative bread techniques. Recipes are provided for both serious amateurs and professionals alike.
Eventually, I had to go out and get my own copy of the book, and have since read through it many times. The Village Baker is a wonderful blend of technical reference, human interest, and travel writing.
19 of 20 people found the following review helpful
Format:Paperback
I've been baking bread for 20 years and am very particular about the bread books I buy. Ortiz's book is without equal. Some of the recipes may seem long and complicated, but trust me, they *can* be adapted to the schedule of a working person, and really, those tiny quantities of yeast really do work.
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Most Recent Customer Reviews
Bread Making Classic
This book is an excellent source of ideas and information for both a complete novice and an experienced baker. Read more
Published 3 months ago by Roger
Ok, not great for a Brit
This book is great for someone like me who has mastered a regular white loaf but wants to go further. Read more
Published 17 months ago by Mr. J. Horsfall
The Village Baker
A must have book for any baker, full of great artisan bread recipes and very easy to read.. full of loads of intersting things.
Published 19 months ago by ben19581
The Village Baker
For the first time home bakers have an opportunity to emulate the best of French bread making.
The presentation and explanations are first class. Read more
The presentation and explanations are first class. Read more
Published 21 months ago by lyonshaw
The best book on bread baking that I have yet seen
Joe Ortiz's book is superb. He clearly loves his art, and communicates the joy of baking to the reader. The book is also very informative. Read more
Published on 1 July 2008 by A reader in England
Good for pros & gifted amateurs alike
I am a professional Chef and bought this book just after it was published and have used it in all the restaurants I have chefed in. Read more
Published on 6 Feb 2006 by Jim Preston
Looking to get more from your bread baking?
I can't praise this book enough. The breadth of the recipes, and the variations in technique are fantastic (there are different variations of the same breads - with sourdough,... Read more
Published on 1 Aug 2005 by "jon_wood14"
The need to knead
This is a wonderful book that leads you to experiment and explore the world of home bread making. Throw away that dumb machine and get some dough under your fingernails.
Published on 7 Feb 2005 by W. Weinstein
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