Amy's Bread: Easy Innovative Recipes for Crusty Hearth-Style Loaves

Amy's Bread: Easy Innovative Recipes for Crusty Hearth-Style Loaves

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by Amy Scherber, Toy Kim Dupree
     
 

Bread-struck New Yorkers line up outside Amy's Bread, a bread-lover's haven, where Amy Scherber and staff turn out dozens of miraculous loaves. But the truly remarkable thing about these breads is that they can be made by anybody. This book includes recipes simple enough for even the most timid baker, plus ste-by-step techniques.See more details below

Overview

Bread-struck New Yorkers line up outside Amy's Bread, a bread-lover's haven, where Amy Scherber and staff turn out dozens of miraculous loaves. But the truly remarkable thing about these breads is that they can be made by anybody. This book includes recipes simple enough for even the most timid baker, plus ste-by-step techniques.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
At the New York City bakery after which this book is named, Scherber and Dupree practice artisan bread baking, producing small batches of hand-shaped, hearth-baked loaves that are distinguished by the thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times. Here they adapt techniques and recipes for producing such breads at home. Photos (by gentl & hyers) and clear instructions mark the introduction to such techniques as smoothly shaping a baguette or distinctively scoring a crust. Detailed recipes for five basic loaves (Golden Whole Wheat Bread; Amy's Crusty Italian Loaf) encourage novices. Subsequent chapters feature more adventurous breads: golden Semolina Beehive with Black Sesame Seeds; Coarse Cracked corn with Four Peppers; Chewy Olive and Thyme Sticks; Autumn Pumpkin Bread with Pecans. There's even a "huggable edible," Toy's Teddy Bread, a sourdough loaf shaped like a Teddy bear. A glossary, troubleshooting guide and mail-order source list wrap up this comprehensive treatment that caters to both neophyte and veteran bread bakers. (Apr.)
Library Journal - Library Journal
Four years ago, Scherber joined forces with Dupree to open Amy's Bread, which almost immediately became one of New York City's most popular bakeries, supplying exceptional artisan breads to many top restaurants as well as to retail customers. Now they present 37 of their favorite recipes, offering something for bakers at all levels. There's a chapter on easy loaves for beginners, followed by a variety of original breads, such as Coarse-Grained Whole Wheat with Toasted Walnuts, and finally a chapter on more advanced techniques. The authors, who are excellent teachers, give clear, concise direction at each stage of bread making, with the help of step-by-step photographs. Although Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93) are both excellent works by artisan bakers, Amy's Bread is more accessible and approachable than either of those titles. Highly recommended.-Susan Lantzius, formerly Pastry Chef, San Domenico Restaurant, New York
Barbara Jacobs
Though the inspiration for most contemporary food trends can arise on either coast, the yen for bread baking appears to be centered in the Northeast. So it should come as no surprise that a New York City bakery owner who studied "loaf art" in France now debuts in print. Like its culinary cousin, pastrymaking, creating bread is a highly personalized activity, with legions of bakers agreeing to disagree about the use of certain starters, the right amount of kneading, the appropriate temperatures, and so on. One can always temper Scherber and Dupree's idiosyncrasies with advice from others, but the results of their more than 40 recipes are well above average.

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Product Details

ISBN-13:
9780688124014
Publisher:
HarperCollins Publishers
Publication date:
05/28/1996
Pages:
176
Product dimensions:
8.77(w) x 11.27(h) x 0.89(d)

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