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The Village Baker: Classic Regional Breads from Europe and America Hardcover – 1 Jul 1993

4.9 out of 5 stars 14 customer reviews

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Product details

  • Hardcover: 306 pages
  • Publisher: Ten Speed Press (July 1993)
  • Language: English
  • ISBN-10: 0898154898
  • ISBN-13: 978-0898154894
  • Product Dimensions: 2.5 x 19 x 24.1 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 1,006,401 in Books (See Top 100 in Books)

Product Description

Synopsis

Provides more than fifty bread recipes gathered from village bakers in France, Italy, Germany, and regional America, including both traditional breads and healthful contemporary variations.


Customer Reviews

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Top Customer Reviews

By A Customer on 23 April 1998
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.
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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.
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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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Format: Hardcover
This book is great for someone like me who has mastered a regular white loaf but wants to go further. His explanation of how to start and keep a soughdough ferment has proved much more successful than attempts using others instructions.

The is a good explanation of different breads from France, Italy, Germany and America (and a few others). However, as a Brit I like to use either kg or lb, instead all the recipes are in cups, so I rarely use the quantities stated in the book (as working out the quantities of the dozens of recipes is too arduous for me). Also I'm not too keen on the suggested pre-kneading whipping up of the ingredients. I prefer the french slapping kneading technique that Richard Bertinet suggests (try Dough or Crust: Bread to Get Your Teeth into).

I still use the book though, the explanation of of methods and decriptions are good. So this is probably better suited to the American audience (hence the difficulty getting it in the UK). There are so many other good bread books out there (with the current revival in real bread) that you may be better looking elsewhere (as well as those above try The Handmade Loaf). Although if you are still set on getting it, it is a good book (hence 4*s - UK friendly quantities would probably have got it 5*).
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Format: Paperback
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. It not only has tried & trued recepies but the science that goes along with the craft.
The recepies are concise yet detailed enough to ensure that you take the proper steps to create wonderful products. The part I like best is the professional recepies with weights instead of measures. I have and would recommend this book to any bread lover out there.
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Format: Paperback
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, poolish and old dough for example). I have learnt so much from this book, and use it all the time still (I would describe my self as an intermediate baker). My family (and friends) love the Pane Francese and the Foccacia among others. Along with Linda Collister's The Bread Book, all you'll ever need.
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Format: Paperback Verified Purchase
This book is full of superb recipes, all are reliable and very tasty. It is my favourite bread baking book of all time and I brought this copy second hand (very good condition) for a friend who is starting bread making.
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