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Summary: A READER correction.
Review: "Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour."
Actually, page 144 calls for 3/4 cup plus two table spoons of whole-wheat flour AND 3/4 cup plus two tablespoons of rye flour.
I have baked this twice and it always comes out perfect.
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Summary: Best Bread Book I have ever seen.
Review: After getting this book from the library and trying out several recipes before taking the book back, I decided I have to buy this book. It is the most informative book on bread and bread making I have seen. The pictures are great. It is very informative and easy to follow. Even for a beginner, they make it look so easy. I can't wait to get my copy.
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Summary: You will be grateful to have this book in your hands!!
Review: An Italian and a French food authority, who have each published separately, joined forces with British publisher Dorling Kindersley to create an absolutely gastronomical bread making cookbook! The text is perfectly clear in its education of bread making. The "Baking Essentials" section demonstrates, verbally, visually, and texturally the differences between flours, yeast, oil, eggs, salt, and necessary kitchen tools for baking bread. The "Basic Techniques" uses perfect photographs that illustrate the method for producing the bread. The photography is exactly what the beginner and even the advanced need to make the dough correctly. The reader almost feels that they are in the kitchen with the authors. The remainder of the book focuses on all the famous breads from around the world: French Baguettes, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, Challah, and more. Finally, a section that addresses potential problems completes this Ultimate prize of the bread world!
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Summary: The Scent of Freshly Baked Bread¿
Review: As I sit here dreaming of living in France and visiting French Bakeries, Rendezvous a Paris from Starbucks is playing in the background. Yesterday I made homemade bread and I can promise you there is nothing quite like baking your own bread even if you employ the help of your loyal bread machine. Although, one imagines there is nothing quite like freshly baked Pain de Seigle. If you have ever watched A Year in Provence, you can't help dreaming about baking your own baguette's in Provence. Bread really is a universal food. This "photographic gallery" reveals the variety of breads. There are as seemingly large as life pictures of the breads. Everything from the continental classics such as Tuscan Focaccia scented with rosemary to sweet enriched reads studded with spices and fruit. You will also find flat breads from the Middle East and rustic country loaves from France. Sigh This is an exciting resource written by authors who are experts in bread baking. Eric Treuill was born in Cahors in southwest France and first became interested in breadmaking when he worked as a mitron in his uncle's boulangerie. Ursula Ferrigno grew up on her father's vegetable and olive-producing farm in southern Italy. "Ursula remembers the hot summer evenings when her grandmother would light the wood-fired oven on the terrace of their family home in Campania. She recalls the sweet, yeasty fragrance of the seemingly magically growing dough and its soft, springy texture as she formed it into a round, for it was a family tradition that each person shape and top his or her own pizza." After a brief introduction to the Fundamentals of Breadmaking a world of possibilities is revealed in the next few chapters. A Gallery of breads shows wonderful pictures of French, Italian, British, European, American, Eastern and Festive Breads. Baking Essentials - In this short chapter you explore: Wheat Flours, Nonwheat Flours, Ingredients and Equipment (lots of pictures!) Like you can see pictures of brioche molds and a French Baguette Tray. How to Begin is a chapter about how to prepare the yeast. An explanation of the perfect water temperature is discussed. If your kitchen is extra warm, you also might want to consider using cold water. That was something I had not considered in the summer. Basic Techniques - Using a starter, mixing, kneading, using appliances, rising, punching down, shaping and proofing, glazing, topping, preparing, baking, using a bread machine, storing and freezing. Recipes - Here you will find recipes for basic breads, sourdoughs, breads using starters, flavored breads, enriched breads, flat breads, quick breads, festive breads, recipes using bread. Some of the recipes include: Country Oatmeal Bread, Daktyla, Victorian Milk Bread, Bagels, Pretzels, San Francisco Sourdough, Cheese Hearth Bread, Tomato and Red Onion Bread, Dark Chocolate Bread, South African Seed Bread, Stromboli, Brioche, Cinnamon Raisin Bread, Prune & Chocolate Bread, Nan, Piadina, Pita, Irish Soda Bread, Cranberry Nut Loaf, Classic Corn Bread, Dresdner Christstollen (YUM), Challah (my favorite), Panettone (try toasting this and serving with butter and confectioners sugar - this has to be the best bread treats in the world!) and Bread Pudding. A glossary helps to explain baking terms like "sponging," "Nigella seeds," "orange flower water," and " Boule." This has to be the best book on bread out there besides The World Encyclopedia of Bread and Bread Making by Christine Ingram & Jennie Shapter. You really might want both if you are totally serious about bread baking. I'd start with this one and then take a look at the second one. Simply Gorgeous!
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Summary: Ultimate in instruction as well!
Review: Ever at a loss for something to make for dinner? Just pick up this delight of a book and thumb through a few pages, by the time you've gone very far, you'll not only know what to make for dinner, but for breakfast and lunch for many days to come. Filled with beautiful photos of each bread, the instructions are the clearest, easiest I've ever encountered in a cookbook. My copy is worn and stained and holds a place of prominence in my kitchen bookshelf, just thinking about it writing this, I'm just gonna have to go make a filled focaccia today! A two crusted pizza type of bread, it is so easy to make and you'll get rave reviews from all who get to share it. The other thing I like about this book is their selection of hearty peasant type of farm breads. No haute cuisine here, just great good bread, buy it with the confidence you'll produce things that look just like the luscious photos!
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Summary: You can bake the best breads with this teacher from France.
Review: I am French, so I know how very wonderful the French make their breads. These famous baking experts are from France and the helper is from Italia. Together, they make splendid bread recipes from all over the world. The directions are perfect, especially for Europeans. I don't know how this recipes would go for Americans, but in France they are perfect! The photos are for making anyone a good bread baker if you try. It is so good of a bread baking book, I would give it 10 stars and more if I could.......................Presented by Summer
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Summary: Carelessly written book
Review: I bought this book because it contained a recipe for raisin bread. There were errors in the recipe;there were two references to adding flour but no flour left to add. The directions caused the bread to be severely overbaked and unedible. No, there is nothing wrong with my oven and I am an experienced bread baker. This error in the one recipe makes me suspicious about the entire book.
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Summary: excellent and practical book
Review: I have found this book to be an excellent reference for people who want to make bread like professionals!!!!!!. The book is very descriptive and easy to follow. Any one can make good breads by just following the easy instructions contained in this book. Money spent on this book is well spent and you will have great time making breads.
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Summary: The ONLY bread book you'll need
Review: I have several bread books on my shelf, but this book is the first one I pull out every time. It has become my ultimate reference on bread making techniques. The pictures are clear and lavish, and easy to follow, especially when it comes to shaping the bread. Almost every recipe has a picture of the finished product; clear, concise directions; and on the right hand margins, headings for proofing time, yield, oven temp., etc. While bread making is simple and rewarding, it takes a lot of time. However, with this book, you'll be feeling like a professional bread baker in no time. Must-try recipes include brioche, challah, the bread and butter pudding (made from bread you made yourself!), and the Hungarian potato bread.
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Summary: A reader
Review: I have this book and it is fantastic! The illustrations and instructions are very informative and easy to follow. I have made several of the recipes and the results have matched what the book shows. This is an excellent book for people new to bread making, due to the numerous pictures and straightforward explanations.
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