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This review is from: Tartine Bread (Hardcover)
It seems like I was the only person disappointed with this book. If you are looking for a cooker side recipe book then buy 'how to make bread by emmanuel hadjiandreou'. This is a beautiful book if you are interested in the history of bread making, and gives you some useful ideas RE how to use up leftover day old bread, but it's written like a 300 page autobiography with recipes waffled out, with the vast volume of images mainly their for artistic purposes than to illustrate step by step methods, and the finished product. One recipe for nettle pizza called for (amongst other things) 6 cups of nettle leaves, 2 ounces of mozzarella, and 400g pizza flour (refer back to step 6, page 56), and heat oven to 500 deg F. I couldn't be bothered to translate the entire book into imperial or metric because it couldn't decide, even in the same recipe, then download an oven temp conversion chart to find deg C, so I returned it. Amazing book, but impractical beyond use.
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Initial post: 25 Apr 2012 19:31:45 BDT
This book was plugged in the Observer "foodie" supplement last week; your review has changed my mind about buying it.
In reply to an earlier post on 28 Apr 2013 12:36:26 BDT
james berry says:
Hi Petrus, try looking at other reviews before deciding against this book.I have many bread books and rate this highly, not only a good read but it has recipies that actually work beautifully.If you are just starting out on baking soudoughs perhaps Richard Bertinet,s Dough, would be a better first choice.Best Wishes and happy baking james
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