The Village Baker: Classic Regional Breads from Europe and America Hardcover – 1 Jul 1993
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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.
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Top Customer Reviews
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.
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*).
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.
Most Recent Customer Reviews
Arrived from the USA to UK in good time. Book as described on website, so very pleased with the purchase.Published 1 month ago by Ms D R
A very good book for a keen baker. Not just the run of the mill baking.Published 17 months ago by Mr. D. E. H
This book is an excellent source of ideas and information for both a complete novice and an experienced baker. Read morePublished on 3 Mar. 2012 by Roger
A must have book for any baker, full of great artisan bread recipes and very easy to read.. full of loads of intersting things.Published on 26 Oct. 2010 by ben19581
For the first time home bakers have an opportunity to emulate the best of French bread making.
The presentation and explanations are first class. Read more
Joe Ortiz's book is superb. He clearly loves his art, and communicates the joy of baking to the reader. The book is also very informative. Read morePublished on 1 July 2008 by A reader in England