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Artisan Baking Across America: The Breads, the Bakers, the Best Recipes, by Maggie Glezer
Download Artisan Baking Across America: The Breads, the Bakers, the Best Recipes, by Maggie Glezer
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Amazon.com Review
"Cookbook" would be a grave understatement for Maggie Glezer's Artisan Baking Across America. With its sumptuous photographs and intimate profiles of the practitioners of this noble craft, it is a loving tribute to the art of baking bread. Beautiful enough to serve as a piece of art on the coffee table, it is nonetheless a practical guide for anyone who wants to bake bread like a pro. According to Glezer, a professional baker and writer, "artisan baking" refers to the process--part of which must be done by hand--that produces the crusty, European-style breads conjured by careful craftsmanship. Glezer traveled around the country in search of the best breads and bakers in America, convincing them to share their stories, their recipes, and their knowledge of America's artisan bread movement. At first glance, this book seems only for serious bakers, as many of the recipes are quite complicated, but fortunately each is categorized by skill level--from beginner to advanced--to steer inexperienced bakers away from the trickier recipes. Best of all, the meticulous recipes are scaled-down versions of original bakeshop formulas--levain, ciabatta, dark rye, bialy, and much more--and reproduce the professional excellence of some of the best breads being made today. Beginning with flour--bread's most important ingredient--Glezer explains the various techniques of artisan baking, details the necessary equipment, defines the language of bread baking, and much more. She goes on to introduce the men and women who have devoted their lives to mastering this intricate craft and shares their most treasured recipes: Rustic Baguettes from the Acme Bread Company in Berkeley, California; Sweet Perrin (pear bread) from Seattle's Essential Baking Company; Kalamata Olive Bread from WheatFields Bakery/Cafe in Lawrence, Kansas; Semolina Filone from Tom Cat Bakery in Long Island City, New York, and many more. Whether you're serious or just curious about the art of baking bread, this book provides possibly the best education you could find outside of cooking school. Suffice it to say, if one could live on bread alone, this book might very well be the Bible. --Robin Donovan
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From Publishers Weekly
Artisan bread bakingDmeaning the production by hand of quality European-style breadsDhas recently taken off in the U.S., and Glezer (contributor to Fine Cooking and the Atlanta Journal-Constitution) has done a marvelous job of chronicling its development in this thorough and inviting study of specialty bakeries around the country (including the Acme Bread Company in Berkeley, Calif., and the Pearl Bakery in Portland, Ore.), their breads and how the reader can replicate them at home (with instructions that are exceedingly complete and well organized). Glezer leaves no detail to chance, cautioning, for instance, that measuring spoons often vary significantly and suggesting a specific brand for serious bakers. Along with Corn Bread, Ciabatta and Kalamata Olive Bread, Glezer also includes such specialty breads as Kugelhopf and Pandoro. It's a joy to find Kossar's Bialystoker Kuchen on New York's Lower East Side and the Tom Cat Bakery in Queens, a large artisan shop, among Glezer's selection of jewel-box bakeries. She concludes with a chapter on baking competitions run by the Bread Bakers Guild of America and its judging criteria (by which readers can gauge their own breads' success). Like the delicate and rugged breads she serves up, Glezer's book is top-notch all the way. (Oct.) Copyright 2000 Reed Business Information, Inc.
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Product details
Hardcover: 256 pages
Publisher: Artisan (October 2, 2000)
Language: English
ISBN-10: 9781579651176
ISBN-13: 978-1579651176
ASIN: 1579651178
Product Dimensions:
9.4 x 1 x 12.2 inches
Shipping Weight: 3.6 pounds
Average Customer Review:
4.7 out of 5 stars
34 customer reviews
Amazon Best Sellers Rank:
#301,793 in Books (See Top 100 in Books)
This book was originally purchased by me, upon initial publication...this is a replacement copy. Ms. Glezer is not only an enthusiastic baker, and an excellent writer, she is also actually helpful! When first baking, from this book, nearly 10 years ago, a question came up, re a technique/timing issue. A fellow baker and I were both attempting a bread, simutaneously, in different parts of the country, and were working 'online', via e-mail. When she was contacted, she graciously gave advice, information, and so on, and our new-to-us specialty bread turned out perfectly! I will never forget how helpful she was. I also own, and use frequently her 'Blessings of Bread'. Another lovely, beautifully written, and useful book.
Maggie Glezer's books is a wonderful guide on the bread baking process from growing the wheat to the final product.Glezer takes you on a tour of a variety of farms growing wheat, mills processing the wheat and bakeries turning out artisan bread in the USA.Glezer tells the story of the millers and bakers.The book includes a variety of adapted recipes from the various bakeries and bakers showcased in the book.
If you like to bake bread this is one of the books to have in your library
This is a very good book for the background of bread baking, good sound techniques but does not have a lot of recipes.
This is the perfect book for the beginning as well as experienced home bakers. A great read, filled with information not previously published to ensure successful results. I bought two copies and gave one as a gift to an aspiring home baker and she loved it.
Glezer's book remains one of the books I recommend for beginning artisan bakers. Her treatment of stiff leaven in the French style together with John Thorne's treatment in Outlaw Cook took the fear out of sourdough baking for me.
This is my second book from Maggie Glezer and I am very happy with it. I have been baking bread for many years but I can say that I have learned many new things from Mrs. Glezer's books. The book use a direct and simple language and when you read the lines then you can not only understand what she is trying to transmit but that she wrote them with the love of a teacher that wants the student to understand.It is an excellent source of knowledge and ideas for anybody interested in baking bread.
Very satisfied
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