Amy's Bread

Amy's Bread

3.6 5
by Toy Kim Dupree, Amy Scherber
     
 

Since 1992, Amy's Bread has served up New York City's best handmade breads, feeding more than 55,000 loyal customers each month and supplying many of the city's finest restaurantsand food shops. Lovingly made using traditional, centuries-old methods from the heart of Europe, Amy's breads astound customers with their rich, complex flavors and crusty, chewy textures.

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Overview

Since 1992, Amy's Bread has served up New York City's best handmade breads, feeding more than 55,000 loyal customers each month and supplying many of the city's finest restaurantsand food shops. Lovingly made using traditional, centuries-old methods from the heart of Europe, Amy's breads astound customers with their rich, complex flavors and crusty, chewy textures.

This beautifully illustrated update of the classic Amy's Bread cookbook lets you make Amy's hearty, satisfying breads in your own kitchen. Here you'll find Amy's favorite and most popular recipes, as well as the baking tips and techniques you'll need to create loaves that live up to the highest expectations, with ideal textures, surprising flavor dimensions, and picture-perfect results. Amy and her executive pastry chef Toy Kim Dupree explain the essentials of bread-making in careful detail, from using the most wholesome and fresh ingredients, to setting up your kitchen with affordable, effective equipment, to managing the moisture of your dough, kneading it properly, and shaping perfectly imperfect loaves. They've also included a very thorough but easy-to-understand chapter on starters to help every bread baker understand the best way to leaven their loaves.

If you're a first-timer, you can start by mastering basic techniques with simple breads like Big Beautiful White Pan Loaf, French Baguette, and Cinnamon Raisin Bread. Then move on to more complex breads like Country Sourdough Boule, Whole Wheat Sandwich Bread with Oats and Pecans, and Semolina Bread with Apricots and Sage. Satisfy your sweet tooth with brioche and specialty breads like Chocolate Cherry Rolls and Autumn Pumpkin Bread with Pecans. Once the oven has cooled, there's even a sandwich chapter to help you put your breads to the best use with meats, cheeses, and vegetables that pair perfectly with your favorite breads.

With more than fifty recipes—covering sourdoughs, ryes, semolinas, sandwich breads, pizza crusts, focaccias, and sweet treats—you'll find recipes here for every taste and every level of experience. You'll also find photos and personal stories that reveal the inner workings of the bakery. Whether you've just started baking or you've been doing it for decades, Amy's Bread lets you discover the pure joy of creating heavenly handmade breads that rival the world's very best—without going all the way to New York City.

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Product Details

ISBN-13:
9780470170755
Publisher:
Houghton Mifflin Harcourt
Publication date:
02/08/2010
Pages:
276
Sales rank:
1,437,316
Product dimensions:
8.20(w) x 10.10(h) x 1.20(d)

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Meet the Author


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.

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.

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