- Paperback: 176 pages
- Publisher: Quarry Books; Pap/DVD edition (1 Oct. 2008)
- Language: English
- ISBN-10: 1592534538
- ISBN-13: 978-1592534531
- Product Dimensions: 20.3 x 1.3 x 25.4 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 673,451 in Books (See Top 100 in Books)
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home: 10 Expert Formulas for Baking Better Bread at Home Includes Baguettes, Focaccia, Brioches, Croissants, Challah, and More! Paperback – 1 Oct 2008
|New from||Used from|
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
About the Author
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, RI, USA. Ciril has been recognised with numerous awards, and most recently was named a 2007 Top Ten Pastry Chef in America by Pastry Art & Design magazine. His work has been featured on the NBC Today Show as well as The Food Network, including The Best Bread in the World, a feature documentary.
Top Customer Reviews
There's a DVD showing things like how to shape a baguette - to me that's worth so much more than ten pages of photographs showing bread shaping as some sort of photographic slideshow.
I've seen comments elsewhere about typos and there being no addendum - I found the updates on Ciril Hitz' website, and my own copy needed only a single alteration as they've obviously been vigilant in updating reprints.
Note that, as others have pointed out, there's nothing on naturally leavened bread (no sourdough). Don't let that put you off however, I've been really delighted with the results. I wish I'd found this book earlier as it would have been a bit more encouraging to get such good results sooner.
Also, I've just uploaded a few user photos of bread I've made from this book.
Pain de mie
And from these, there are a number of variations on each of these – so the Pane Francese recipe offers fougasse and roll variants.
There is also a dvd with the book, which shows in very clear detail the processes used. The book has many and very well-placed photos showing steps and processes, and the author has approached the whole baking bread process, not as some arcane ritual (which some bakers seem to) but as something that everyone can aspire to achieve successfully. It’s a great bread book, and I heartily recommend it.
Sublime recipes, the book is thoughtfully laid out, precise yet straightforward, wonderfully illustrated and superbly logical to follow.
I'm not surprised it's had rave reviews - for anyone that wishes to bake seriously good bread, without having to change their current career path - this has to be the book for you.
Baking Artisan Bread - is an equally brilliant manual!
Most Recent Customer Reviews
Bought this as a gift reports from receiver very positive.....I'm still waiting for the loaf of bread as a thank you!!!!!Published 4 months ago by JC