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Artisan Baking

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Overview

Winner of the James Beard Foundation Award for Best Baking Book of the Year

A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.

First published in hardcover as Artisan Baking Across America (Artisan, 2001

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Overview

Winner of the James Beard Foundation Award for Best Baking Book of the Year

A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.

First published in hardcover as Artisan Baking Across America (Artisan, 2001

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Editorial Reviews

The New York Times
"A landmark book. Those of us who live for and on bread have been waiting for Maggie Glezer's Artisan Baking"
The New York Times
From the Publisher
"A landmark book. Those of us who live for and on bread have been waiting for Maggie Glezer's Artisan Baking"
The New York Times
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Product Details

  • ISBN-13: 9781579652913
  • Publisher: Artisan
  • Publication date: 10/1/2005
  • Edition description: Reprint
  • Pages: 248
  • Product dimensions: 8.50 (w) x 11.38 (h) x 0.88 (d)

Meet the Author

Maggie Glezer is an American Institute of Baking-certified baker. Her first book, Artisan Baking Across America: The Breads, the Bakers, the Best Recipes, won a James Beard Foundation award when it was published in hardcover. It is now available in paperback under the title Artisan Baking. Ms. Glezer is also the author of A Blessing of Bread. She specializes in teaching and writing about bread baking for amateurs and professionals and contributes to publications such as Fine Cooking, The Atlanta Journal-Constitution, the newsletter of the Bread Bakers Guild of America, and King Arthur Flour's The Baking Sheet. She lives in Atlanta with her husband and two children.

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Table of Contents

Baking Basics
Ingredients, Equipment, and Techniques (3)
Breads by Category (20)

Starting with Flour
The Soul of Bread (25)
Into the Wheat Fields (41)
Threshing Days (49)
Stone Grinding (57)
Roller Milling (71)

Crafting Bread
Unraveling Sourdough (87)
In Praise of Pre-ferments (101)
A Very Small Artisan Bakery (121)
A Baker's Wood-Fired Oven (129)

Specialty Breads
Old World Rye Breads (141)
A Neapolitan Pizzaiolo (151)
Pandoro: Patience's Reward (161)
A New York Bialy (169)

The Baking Life
A Baker's Training (179)
Following Tradition (197)
Competition Baking (207)

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Customer Reviews

Average Rating 3.5
( 5 )
Rating Distribution

5 Star

(1)

4 Star

(2)

3 Star

(1)

2 Star

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1 Star

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted February 14, 2010

    I Also Recommend:

    THE BEST for Artisan Baking

    This has become my go-to book for anything other than quick breads or sandwich breads (the kind with milk, fat, eggs, sugar, etc.) Even if I start with a type of bread or recipe from another source, I check to see what Artisan Baking has to say on the topic.

    Although I'm a hobbyist, not a professional baker, it looks to me like Artisan Baking could be a textbook. It talks about the ingredients, equipment and techniques. There's lots of depth--not just about flour, but wheat, for instance--or you can treat it as just a recipe book, or as a recipe book with instructions. On the other hand, if you're a tyro, the book tells you how to start, and how to keep going on for professional-level results. It does help to already know what bread is.

    The descriptions of the bakeries and bakers whose breads appear in the book are entertaining in their own right, but also help illustrate some of the range of types of breads, the methods used, and the environments in which these bakers work.

    When my nephew said he was interested in getting started baking breads, I had no hesitation in mentioning this book to Santa Claus.

    Two minor quibbles about the book: This book is almost exclusively about naturally-fermented (i.e., sourdough) breads. For my tastes, that's not much of a defect. Slightly more serious is that reference materials, like how to maintain your starter, and how to increase it for use, is buried in the body of the book, rather that being in a chart or appendix. After a couple of months, the book falls open to the desired page, so that's not much of an issue either.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 19, 2010

    I Also Recommend:

    great bread, great book

    pros: consistently good bread from recipes. baguette is chewy, crusty, sweet dough is light, rich, wonderful. all recipes I have tried so far have worked as written and also can be jazzed up if desired. includes directions for processor and machine mixing as well as manual

    cons: type is a little small in some places( old not so good eyes). as with most artisan bread, the outstanding results come from preferment or fermentation so not a "bake a loaf in a hour" recipes. while most of the recipes are not complicated, it could intimidate a novice/bread machine bread baker. push ahead! it's worth learning a new skill. if you want to make a loaf an hr before dinner get a different book. artisan bread in 5 min. a day is OK, not as good bread but less time consuming(not really just a few mins. though cause rise time is still needed)

    after checking out every artisan bread book my library had, this was the one I liked best and kept coming back to, format and recipes. haven't found any mistakes yet, easy to follow. IMO the extra info IE flour, is useful if you are the type that doesn't want to just make the bread included but want to branch out and get creative. nice to know why it works as it does.

    1 out of 1 people found this review helpful.

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  • Posted February 9, 2009

    I Also Recommend:

    Way too much information on the creating of flour, not enough on recipes.

    I looked forward to receiving this book and was very unhappy when it finally came. I got it mixed up with another I was researching, I guess. I flipped through to find so much information on flour, regions, etc. The limited recipes were just not what I was looking for. When I returned the book to our local BN, we purchased "Baking Artisan Bread". This book comes with a DVD that shows a few tecniques which helps when you don't know much about artisan bread baking. It also has 10 main bread dough recipes that can be used to make different bread types. We have made bagels that turned out wonderful. No more store bought bagels for us! We also made some crusty rolls. "Baking Artisan Bread" is my recommendation!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 15, 2009

    No text was provided for this review.

  • Anonymous

    Posted September 5, 2010

    No text was provided for this review.

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