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Artisan Baking Across America : The Breads, the Bakers, the Best Recipes by Maggie Glezer (2000, Hardcover, Teacher's edition)

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About this product

Product Information

Maggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods--impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen. But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas to a gristmill in Rhode Island, and specialty bakers from Berkeley, California, to Long Island City, New York. This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy. Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sources for ingredients and equipment. To savor the crust, crumb, and aroma of these breads fresh out of your home oven is to be touched by the soul of the specialty baker and his or her passion for excellence. If these truly great breads don't lay waste to the old adage that man can't live by bread alone, then nothing will.

Product Identifiers

Publisher
Artisan
ISBN-10
1579651178
ISBN-13
9781579651176
eBay Product ID (ePID)
1625377

Product Key Features

Book Title
Artisan Baking Across America : the Breads, the Bakers, the Best Recipes
Author
Maggie Glezer
Format
Hardcover
Language
English
Topic
Regional & Ethnic / American / General, Folk & Outsider Art, Courses & Dishes / Bread, United States / General, Methods / Baking
Publication Year
2000
Type
Textbook
Genre
Travel, Art, Cooking
Number of Pages
240 Pages

Dimensions

Item Length
12.2in
Item Height
1in
Item Width
9.4in
Item Weight
58.2 Oz

Additional Product Features

Lc Classification Number
Tx763.G557 2000
Photographed by
Fink, Ben
Edition Description
Teacher's Edition
Table of Content
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 (109) A Very Big 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)
Copyright Date
2000
Lccn
99-056544
Dewey Decimal
641.8/15
Intended Audience
Trade
Dewey Edition
21
Illustrated
Yes

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4.0 out of 5 stars based on 2 product ratings

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Most relevant reviews

3 out of 5 stars
by painteranonFeb 05, 2008
Average baking book.
Book was recommended by a teacher. Found it to be a bit confusing for a beginner in artisan bread making. Information though very interesting. Haven't tried any of the recipes and was hoping for more information on the starters. Seemed geared toward a professional baker.
5 out of 5 stars
by 98345Aug 30, 2021
Great
Nice Book.great recipes.
Verified purchase: Yes | Condition: Pre-owned

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