Most Helpful Customer Reviews
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7 of 7 people found the following review helpful:
3.0 out of 5 stars
Good read, but the detail level is tiresome to extreme., 6 Jul 1999
By A Customer
Learned how to make a good sour-dough bread and a marvelous hearth bread, but the level of detail is extreme and very boring. As a previous reviewer suggests, the detail could be cut at least by half or more and there are several mild contradictions and/or errors that would have been removed by an editor familiar with bread-making. After all, how many times must you be warned about spraying a hot oven light and the tiresome emphasis on adjusting temperatures to exactly 78 degrees? Also, the mechanical book construction is poor at best and careless by any standard. The book fell apart just from a few days of use.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
It works very well!!, 29 Jun 1999
By A Customer
I wrote one review after I read the whole book. But now, after owning other very famous books of bread and after gaining much experience now as a homebaker who bakes bread every other day, I must say this book is a must for the serious ones. Comparing the explanations of the ingredients and techniques, as well as that of the recipes of how to make complicated starters and sourdough with other books, this one is indeed the most detailed and easiest to follow. And, like other reviewers said, they make really high-quality breads which far excel those available in the market. Of course, like any skills which aim at excellence, the Bread Alone methods take a bit of time and patience to master.
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4 of 5 people found the following review helpful:
5.0 out of 5 stars
A book not only about the making of bread!!, 5 Jan 1999
By A Customer
I came across this book in a public library and could not put it down once I started to read it, almost page by page. This is more than a book of recipes - recipes are really not that difficult to find - it is also about the passion of life, which has, without ourselves noticing, quickly but quietly turned into an obsession for quick tempo,profiteering, without a genuine understanding and appreciation of inner qualities. His attention paid to finding the best oven, organic wheats and slow fermention methods all related to bringing back the kind of breads which does not just look good, but which are genuinely good for health. And, for him, as a baker and owner of the shops, this is not just about a way to profiteer, but more to using human techniques and knowledge to turn the simplest and cheapest produce on earth into the best everyday food for the most people, even the not-so-wealthy ones. This is not just about the breads, but about the passion for life, substantial, earthly and without unnecessary sophistication. (the recipes are not that simple though.) This book is thus a sharing of the baker with the readers about his ways of looking at life as a baker, and letting us know also the passions of other bakers, and the persistent efforts putting into the soil by the organic farmers. In short, a book not just to function in the kitchen, but also one whose inspirations and thoughts you can share with the rest of the family.
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