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| Artisan Baking | 
 enlarge | Author: Maggie Glezer
Publisher: Artisan
Category: Book
List Price: $22.95
Buy New: $14.72
You Save: $8.23 (36%)
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Avg. Customer Rating:  13 reviews
Sales Rank: 6737
Media: Paperback
Number Of Items: 1
Pages: 248
Shipping Weight (lbs): 2.5
Dimensions (in): 11.3 x 8.5 x 0.8
ISBN: 1579652913
Dewey Decimal Number: 641.815
EAN: 9781579652913
ASIN: 1579652913
Publication Date: October 1, 2005
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.
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| Customer Reviews: Read 8 more reviews...
A very important book on bread baking. Buy it NOW! August 29, 2006
90 out of 99 found this review helpful
`Artisan Baking' by Maggie Glezer truly deserves the New York Times blurb on the cover, in a 32 point font declaring this to be `A Landmark Book'. The impressive medallion to the left of this pronouncement declares that the book is a James Beard Foundation cookbook award winner. The fact that the award is for best book on baking should in no way diminish the importance of this award.
I will get in my one tiny complaint on the book at the outset, and it is only about the title, which the author explains is to avoid the seemingly more difficult `Artisinal' adjective, which she claims no one can pronounce. Aside from this seemingly ungrammatical title, I think this book easily joins my all time top ten best cookbooks, taking its place as the representative from the bread-baking world.
There are other excellent books that cover artisinal baking or some aspect of it. The best of these would be Peter Reinhart's `The Bread Baker's Apprentice', Nancy Silverton's `Breads From the La Brea Bakery', Joe Ortiz' `The Village Baker', and Rose Levy Beranbaum's `The Bread Bible'. All these books are written with an uncommon love of and devotion to their subject. Madame Glezer's book is just a bit better than these others in that she is more successful in communicating that love and devotion, as well as effectively communicating the techniques of artisinal bread baking. Rest assured that Ms. Glezer does not make these other books redundant, as they all contain important recipes Mme. Glezer does not cover and (especially with Mme. Beranbaum) explanations of the why of bread baking.
And, there is probably no more important province of cooking than in bread baking where understanding the reasons for things is so important to obtaining good results. Making a flaky piecrust requires a fair amount of practice and skill, but if you make a mistake, you can start over and have a second try in the works within an hour our so. Not so with many artisinal breads. The natural yeast levains (sourdough, for example) require almost two weeks to start up before you can even start making bread. Many recipes often require an overnight rise to get good results. This is one area where the traditional European requirement for an apprenticeship of many years starts to make a lot of sense. You need both `book' knowledge and a practical experience with the dough that is only acquired over time.
Ms. Glezer interprets `artisan baking' as that type where some essential steps are done by hand. I am inclined to add that all `artisan (bread) baking' also involves yeast, either brewers yeast, dried yeast, or natural yeasts for leavening, and it involves no `artificial' ingredients such as preservatives, but there are even some chemically leavened recipes here, the most familiar being one for the New England Jonnycake. Almost all artisinal baking is done by professional bakers. If you want to do artisinal baking at home, you are undertaking a really serious commitment of time and space, comparable to taking on a hobby such as pottery or woodworking.
The fact that artisinal baking is primarily a professional undertaking is underlined by the organization of the book. Almost all chapters are structured around visits to an important and distinguished artisinal bakery (boulangerie) in either America or Europe. The highlight of each chapter then is a recipe or recipes from that bakery. A quick look at the Table of Contents is just a bit misleading, as it appears that only pages 87 to 178, less than half the book, are really dedicated to recipes. In fact, there are many recipes scattered throughout the book, even in the first section dedicated to the story of how flour is produced and the last section dedicated to `The Baking Life'.
The author accommodates this organization by providing a supplementary table of contents giving `Breads by Category', which starts out with `Breads for Beginners' and `Breads Completed in One Day'. It is symptomatic that 4/5 of the recipes require more than one day.
One of the consequences of this book's being about handmade breads is that several common types of breads, such as brioche and `Pullman' loaves are not in this book. On the other hand, the rich diversity of breads which are covered are enough to make your head swim. This is not a book like some I've seen where all the breads are made with a small number of basic doughs, and souped up with sweet or savory ingredients. No indeed! What we have here, Madames and Messieurs, is a great presentation of the rich diversity in bread baking techniques as developed over the centuries, especially in France and Italy. In fact, you may be surprised to discover that `sourdough' was not a California invention. The sourdough / levain natural yeast technique was probably a 1000 years old before the California prospectors stumbled over the natural yeast native to California which flourished in natural starters created on the west coast.
This book transcends the ordinary, like many great cookbooks, by simply being a pleasure to read. That means that even if you have absolutely no interest in committing to days of flour-drenched labor to bake some bread, this is a great read. This is the kind of stuff you simply don't get on the `Food Network', at least not anymore.
Lest I discourage you from bread baking at all, let me assure you that one can make really superb breads with relatively simple recipes such as those you will find in `Baking with Julia', written by Dorrie Greenspan. But, if you have heard the siren song of crusty baguettes and batards hot from the oven, this is the book for you. My only caveat to the newbie is that as engaging as the `color' writing is, the recipes are seriously professional stuff, which are best done by measuring entirely by weight.
So, for either reading or launching a new hobby, this book is the best.
Good addition to your bread-baking cookbook library. April 7, 2007
18 out of 19 found this review helpful
This is a fantastic book. It covers the fundamentals of baking and contains a plethora of reliable, interesting recipes. It is different enough from Crust and Crumb, the Bread Bible, or the Village Baker to make it interesting and a worthwhile addition to one's bread-baking library. A wonderful surprise was a very authentic version of Pan d'oro (same as panettone, but without candied orange peel). It was also interesting to read about artisan bakeries in different regions. Highly recommended.
Artisan Baking by Maggie Glezer September 21, 2007
14 out of 16 found this review helpful
Buy this book, at $15 and change, the pictures and dialogue are worth it if you enjoy cook books, and bread in particular. Instructions and formulas are detailed. My feeling is that the so-called Artisan craze is just Sourdough gone nuts, but the creation of a zesty sponge or biga can be SO rewarding. Also it is worth while to note that sourdough based breads have a longer life in the freezer. The intro on techniques and utensils is by itself priceless. Instructions for making a bread include by: Hand, Stand Mixer, Food Processor. As opposed to some books that present Bakers percentages, and involve a bunch of daunting moves to JUST make a loaf of bread!! This book is a vast improvment on the 15 year old Bernard Clayton on bread, in that it makes clearer some of the procedures that Clayton described in a confusing format. BUT: don't toss out your Clayton, he has a good , probably classic, essentially "THE BIBLE ON BREAD" in His original book.
Truly a landmark September 29, 2007
11 out of 11 found this review helpful
We are in awe of the bread made from these recipes. My husband bought me this book for a birthday gift this year - born in May...spent a long hot summer obsessively baking from this book! I have been baking bread for twenty years and Maggie Glezer's book changed the way I do just about everything. I was using too much yeast, using too much heat to make the bread rise too quickly, not baking it long enough and hot enough, eating it before it cooled...her book is a revelation. My bread is so far beyond what I did before that people come over to eat it and don't even put anything on it...it's that good. One Greek friend in the US says he will not eat bread unless his mother comes from Greece and makes it...but he will also eat mine.
Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.
Wealth of Knowledge May 22, 2007
10 out of 10 found this review helpful
I've been using this book for about a two years and it has turned out to be invaluable. There is a wealth of knowledge in this book, not just a few bread recipes (or baker's forumlas). It's a great introduction to artisan bread baking and the recipes show a lot of work went into adapting them from commercial bakers to home.
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