Amy's Bread

( 7 )

Overview

Finally—an updated, new edition of the beloved guide to bread baking

Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for...

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Overview

Finally—an updated, new edition of the beloved guide to bread baking

Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience.

Amy's Bread starts with the basics like Big Beautiful White Pan Loaf and French Baguette before progressing to more complicated recipes like Whole Wheat Sandwich Bread with Oats and Pecans and Semolina Bread with Apricots and Sage. But there's more here than just bread—recipes for pizzas, sandwiches, and sweet treats are also included.

    • A helpful introduction covers basic bread baking techniques, starters, ingredients, and equipment
    • 130 full-color photos illustrate bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery
    • Artisan breads can cost $5 or more at the market; this book lets you make them at home for just a fraction of the cost

Whether you've just discovered the joy of bread baking or you've been doing it for decades, this revised classic will keep your oven hot for years to come.

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Product Details

  • ISBN-13: 9780470170755
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 2/8/2010
  • Edition number: 1
  • Pages: 276
  • Sales rank: 491,429
  • Product dimensions: 8.20 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

AMY SCHERBER launched Amy's Bread in 1992 from a small storefront in New York City's Hell's Kitchen neighborhood. Today, her bakery operates out of three popular Manhattan locations, including outposts at the Chelsea Market and in Greenwich Village. In addition to her retail cafes, Amy also supplies bread wholesale to more than 300 customers, including many notable New York restaurants and food stores. Amy and her bakery have been widely praised in the media, and she has appeared on Emeril Live, Baker's Dozen, and other television cooking shows. Visit the Amy's Bread Web site at www.amysbread.com.

TOY KIM DUPREE was one of the five original bakers at Amy's Bread and currently serves as executive pastry chef and general manager of the bakery's Hell's Kitchen location, where she oversees the production of cookies, cakes, and other sweet treats.

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Table of Contents

Acknowledgments.

Preface.

INTRODUCTION.

ESSENTIALS FOR MAKING GOOD BREAD.

TECHNIQUES: OUR SECRETS AND TIPS.

THE MAGIC OF MAKING BREAD RISE.

SIMPLE BREADS TO GET YOU STARTED.

BREADS MADE WITH WHOLE WHEAT FLOUR.

SOURDOUGH BREADS.

BREADS MADE WITH RYE FLOUR.

FULL-FLAVORED BREADS.

GOLDEN SEMOLINA BREADS.

BAKERY FAVORITES: PIZZA AND FOCACCIA.

SANDWICHES.

BRIOCHE AND SWEET SPECIALTY BREADS.

ADDITIONAL TECHNIQUES AND INFORMATION FOR AVID BAKERS.

Glossary.

Mail-Order Sources.

Index.

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Customer Reviews

Average Rating 3.5
( 7 )
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Sort by: Showing all of 7 Customer Reviews
  • Posted July 1, 2010

    highly recommend this book for anyone interested in bread baking!

    Amy's Bread is a beautiful cookbook packed with color photographs and precise, detailed instructions. Beware - these recipes are not simple, or easy to throw together. Most of the recipes I tried required at least a half day with tasks every hour or so. Because the recipes are so time consuming I was skeptical, but oh the results! The bread I made from this cookbook was some of the most beautiful, full-flavored bread I have ever made. These loaves were well worth the extra effort. I made Golden Whole Wheat Bread, Crispy Bread Sticks with Anise, Coriander, and Mustard Seeds, and Fresh Rosemary Bread with Olive Oil.
    My only complaint is that, in general, the breads were saltier than I like. Cutting the salt in half easily fixes that problem.

    I have the new, 2010 version, and I highly recommend this book for anyone interested in bread baking!

    1 out of 1 people found this review helpful.

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  • Posted March 5, 2010

    Fantastic book

    The illustrations and teaching guides are great. The recipes that I have used so far were wonderful and delicious. I recommend this to anyone who loves to bake.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted February 13, 2000

    An excellent book for artisan bread bakers

    This was a great book. As a novice bread baker, this book helped me to better understand the techniques and science behind good bread baking. A definite must for anyone facinated by the craft of baking artisan bread.

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    Posted October 14, 2010

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    Posted July 23, 2009

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    Posted April 8, 2010

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    Posted December 17, 2009

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