Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

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More About This Book

Overview

Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.

Editorial Reviews

Library Journal
Including step-by-step process photos of techniques, award-winning pastry chef and teacher Hitz (Baking Artisan Bread) provides a solid foundation for bakers to produce professional-looking baked goods. Following an introduction that discusses ingredients, equipment, and techniques, recipes (from breakfast muffins to lemon brioche doughnuts) are progressively presented from the easiest to the more complex. Listed ingredients are measured in metric, weight, and volume. Also included are conversion charts; lists of online resources, tools, equipment, and organizations; and a glossary. An excellent plus is the 20-minute instructional DVD, which teaches advanced methods such as rubbing, creaming, and blending. Highly recommended for beginning bakers; this is a good complement to Peter Reinhart's Artisan Breads Every Day, which bakers will welcome after they have mastered Hitz's basic techniques.

Product Details

  • ISBN-13: 9780785829058
  • Publisher: MBI Publishing Company
  • Publication date: 2/1/2012
  • Pages: 176
  • Sales rank: 308,306
  • Product dimensions: 8.26 (w) x 10.12 (h) x 0.76 (d)

Meet the Author

Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.

Customer Reviews

Average Rating 4
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Sort by: Showing all of 4 Customer Reviews

  • Posted July 8, 2011

    Learn from one of the best!

    I have had nothing but success with the formulas in this book. You do have to follow the formulas closely but isn't that why you buy this book in the first place?

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted November 9, 2011

    horses272

    This is a great addition to the serious bakers cookbook collection. The directions are easy,the pictures are great and the results are amazing!!!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted February 13, 2010

    Comprehensive information, but recipes aren't outstanding

    I learned a terrific amount from Hirtz's bread book, so bought this with high expectations.

    There is a lot of excellent information and I expect to improve my pastry making a lot. However, none of the six recipes I tried are outstanding. It may be that I don't have a convection oven, and my adjustments aren't perfect. However, all the pastries have been slightly dry. And they taste good - like I'd get from a decent bakery (definitely a production, not home-made taste). But they aren't outstanding like I'd get at a top notch bakery.

    However, the recipes for fillings, glazes, etc. are really exceptional. I expect to learn a lot from this book and find the approaches to recipes useful in helping me think about how to bake better. However, the recipes themselves (I haven't tried all of them yet) aren't as outstanding as they might be.

    This is a book of complex techniques that probably isn't a good starting place for a causal baker.

    It does have a huge amount of detail that may really help a serious baker get better.

    The glaze/filling section and technique instruction alone could be worth it as a reference text for a serious baker and someone who wants to improve.

    0 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted June 14, 2010

    No text was provided for this review.

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