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A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.
First published in hardcover as Artisan Baking Across America (Artisan, 2001
A great book on baking bread. Not a whole lot of recipes, but enough. Good discussion on handling dough before and during baking. Read morePublished 13 months ago by Violin Painter
Artisan Baking is a beautiful book, but it is also very overwhelming! I owned this book for at least a year before I actually attempted one of the breads. Read morePublished on November 11, 2013 by E. Walters
Again, another item checked out of our local library. I knew that time would not allow a proper exploration of the contents. Read morePublished on May 29, 2013 by CBanks
I have consumed all of Peter Reinhart's books, Ortiz' "Village Baker," Fields' "Foccacia," and Hamelman's "Bread," (all of which I recommend), yet this book... Read morePublished on December 22, 2012 by Dohn Riley
The book is a great handbook for those that love bread and want to know more. The recipes were not overwhelming and the bread that I have been producing is 50 times better than... Read morePublished on December 14, 2012 by Nathan Fleming
It's a great book for anyone baking breads and working with sour dough etc. It's expensive though. I scanned it before giving it.Published on October 18, 2012 by Charlotte Hancock
Love the book! Need to REALLY study it tho. Lots of new ideas. My daughter and her husband have a coffee shop/bakery and we do all our own baked items. Read morePublished on August 8, 2012 by Rheta M.
I love the way this book walks from growing grain through the many ways its turned into bread. I honestly haven't tried any recipes or techniques from the book yet but have really... Read morePublished on January 16, 2012 by Amazon Customer
Artisan Baking Across America is the hardcover version, and Artisan Baking is the paperback version. The hardcover is so acclaimed that the used ones start at almost $40. Read morePublished on December 30, 2011 by Sustainable Global Foodie