—The New York Times
Artisan Bakingby Maggie Glezer, Ben Fink (Photographer)
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are/i>
It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.
—The New York Times
—The New York Times
- Publication date:
- Edition description:
- 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.
Most Helpful Customer Reviews
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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.
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.
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!