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According to Glezer, a professional baker and writer, "artisan baking" refers to the process--part of which must be done by hand--that produces the crusty, European-style breads conjured by careful craftsmanship. Glezer traveled around the country in search of the best breads and bakers in America, convincing them to share their stories, their recipes, and their knowledge of America's artisan bread movement.
At first glance, this book seems only for serious bakers, as many of the recipes are quite complicated, but fortunately each is categorized by skill level--from beginner to advanced--to steer inexperienced bakers away from the trickier recipes. Best of all, the meticulous recipes are scaled-down versions of original bakeshop formulas--levain, ciabatta, dark rye, bialy, and much more--and reproduce the professional excellence of some of the best breads being made today.
Beginning with flour--bread's most important ingredient--Glezer explains the various techniques of artisan baking, details the necessary equipment, defines the language of bread baking, and much more. She goes on to introduce the men and women who have devoted their lives to mastering this intricate craft and shares their most treasured recipes: Rustic Baguettes from the Acme Bread Company in Berkeley, California; Sweet Perrin (pear bread) from Seattle's Essential Baking Company; Kalamata Olive Bread from WheatFields Bakery/Cafe in Lawrence, Kansas; Semolina Filone from Tom Cat Bakery in Long Island City, New York, and many more.
Whether you're serious or just curious about the art of baking bread, this book provides possibly the best education you could find outside of cooking school. Suffice it to say, if one could live on bread alone, this book might very well be the Bible. --Robin Donovan
Glezer's book remains one of the books I recommend for beginning artisan bakers. Her treatment of stiff leaven in the French style together with John Thorne's treatment in Outlaw... Read morePublished 4 months ago by Curmudgeon in the Kitchen
This is the perfect book for the beginning as well as experienced home bakers. A great read, filled with information not previously published to ensure successful results. Read morePublished 6 months ago by Snowbound
This is a really helpful book. I learned a lot more about bread than I expected. The writer has a lot of information to share and writes very well. I am very satisfied.Published 14 months ago by Grand Junction Joe
Maggie Glezer's books is a wonderful guide on the bread baking process from growing the wheat to the final product. Read morePublished 22 months ago by perrymasonary
Great book with great illustrations and recipes.It is out of print and was delighted I found it here. It was used but looked as good as new.Published on June 12, 2013 by happy
We bought the book in2001 a year after it was published. We bake in a wood fired brick oven. We have no less than 15 books on bread baking and this is unquestionably the best. Read morePublished on April 12, 2013 by Ed burger
This book was originally purchased by me, upon initial publication...this is a replacement copy. Ms. Read morePublished on February 3, 2013 by laura bartlett-fischer