Helpful votes received on reviews: 88% (80 of 91)
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Top Reviewer Ranking: 4,714,611 - Total Helpful Votes: 80 of 91
Jamie's Italy by Jamie Oliver
Jamie's Italy by Jamie Oliver
6 of 16 people found the following review helpful
5.0 out of 5 stars I learnd a few things, 2 Feb 2006
According to Jamie Oliver, Italian cooking is all about regionality and the credo "less is more"; if you do not have squid, do not make the squid recipes, but if you have good basil and buffalo mozzarella, make the grilled Pizza Margherita!
During my partially extensive travels through Italy, I was able to confirm some things, that are mentioned in this book. I did not eat at the first Trattorias, that crossed my way, but instead went the off-beat paths. The only way to find out what was being served, was to ask. Whatever was available, was usually transformed into a delicious meal.
Italy is not heaven, where clouds are made of honey and everything is just super tasty. You have to… Read more
The Handmade Loaf by Dan Lepard
The Handmade Loaf by Dan Lepard
35 of 36 people found the following review helpful
What fun to browse through the book and find a carefully arranged universe of bread making using a vast array of ingredients such as whey, cucumber pickle juice, white maize, rye grains marinated in white wine, rice, lentils, etc.!
The technical introduction covering the basic ingredients such as yeast and flour, techniques like the mixing and handling of wet doughs, shaping, proofing and baking is kept short. Here you will learn that the book is aimed at the experienced home baker. A baking stone is not an absolute prerequisit. The author makes it your choice, but notes that a dough which is put on a hot baking stone will always get a better oven spring than one that is put on a cold… Read more
Baking with Passion (Baker & Spice) by Dan Lepard
39 of 39 people found the following review helpful
The scope of this book is exceptional. It teaches you how to make your own sourdough bread without commercial yeast but home-made starters like they did in the old days. Making a bread like that is time consuming, but will have a better taste and usually stays fresh for about a week if it's a big loaf. Next, the auhtor goes on to show you that you can make nice breads with those big irrregular holes and a chewy interior with "sponges" and commercial yeast. Sometimes, italian "00" flour is needed - a strong white flour. I have had no problems substituting ordinary white flour with an acceptable amount of gluten (> 11%). It may not be the real thing or how it was intended, but this will still… Read more