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Artisan Baking Across America: The Breads, the Bakers, the Best Recipes
(Hardcover, 2000)
Author: Maggie Glezer
Reflecting the popularity of baking "real" bread, this useful guide takes the serious baker on a tou...
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LIST PRICE
$40.00
Save 48%
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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
Synopsis
Reflecting the popularity of baking "real" bread, this useful guide takes the serious baker on a tour of specialty bakeries around the U.S., interviewing the bakers, profiling their bakeries, and--best of all--providing a wonderful selection of recipes, including Kugelhopf, bialys, olive bread, and many delicious varieties of corn bread. Chosen by the New York Times as one of the best cookbooks of 2000.
| Size | | Length: | 236 pages | | Height: | 12.0 in | | Width: | 9.3 in | | Thickness: | 1.0 in | | Weight: | 58.4 oz |
Industry Reviews
"It's not an easy book. It gives a real education, telling you more than you might need to know....But you don't need to read it through. You should read the opening how-to chapter and then just plunge in and try a recipe that appeals to you."
Epicurious - Irene Sax (10/20/2000)
"Unfortunately, this very practical book has a very impractical format. Produced as an oversized, and overweight, picture book with gorgeous photographs of potato-and-onion-festooned pizzas and star-shaped pandoros, ARTISAN BAKING will be hard to keep on a flour-dusted counter."
New York Times Book Review - Corby Kummer (12/10/2000)
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