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Artisan Baking Paperback – October 1, 2005

42 customer reviews

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Editorial Reviews

Review

"A landmark book. Those of us who live for and on bread have been waiting for Maggie Glezer's Artisan Baking"
The New York Times

From the Back Cover

Winner of the James Beard Foundation Award for Best Baking Book of the Year

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

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Product Details

  • Paperback: 248 pages
  • Publisher: Artisan; Reprint edition (October 1, 2005)
  • Language: English
  • ISBN-10: 1579652913
  • ISBN-13: 978-1579652913
  • Product Dimensions: 8.5 x 0.9 x 11.4 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #489,050 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

66 of 67 people found the following review helpful By Kathleen Stolte Sawa on September 29, 2007
Format: Paperback
We are in awe of the bread made from these recipes. My husband bought me this book for a birthday gift this year - born in May...spent a long hot summer obsessively baking from this book! I have been baking bread for twenty years and Maggie Glezer's book changed the way I do just about everything. I was using too much yeast, using too much heat to make the bread rise too quickly, not baking it long enough and hot enough, eating it before it cooled...her book is a revelation. My bread is so far beyond what I did before that people come over to eat it and don't even put anything on it...it's that good. One Greek friend in the US says he will not eat bread unless his mother comes from Greece and makes it...but he will also eat mine.
Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.
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57 of 58 people found the following review helpful By P. Sharma on April 26, 2008
Format: Paperback
I have been baking bread for about 7 years now and have managed to get by using recipes for quick rising bread that could be completed in one day. I managed to make bread that tasted good and looked fine, but somehow the crisp brown crust and the big air pockets that are the hallmark of artisinal bread eluded me.

I picked Maggie Glezer's book because of the reviews and I can confirm that this is an exceptional book for baking bread. I have used 10 of the recipes in her book and each time the loaves have turned out beautifully. There are many things I like about the book -- first, the measurements are exceptionally accurate -- even if the dough looks too soft or too firm or too liquid, the resulting loaf is perfect! It was a personal battle for me to not adjust the consistency to what I thought would be a more manageable dough, but I am glad I resisted, because the results were as shown in the book. A second useful piece of information in the book is how to convert an existing liquid starter into a firm starter that can be used for many of the recipes in the book. I have a few other books on baking where the authors insist on having separate starters for rye, whole grains, firm and liquid sourdough, etc., Ms. Glezer seems to understand that in some instances this may not be practical and I am much happier using my existing sourdough starter to bake the exceptional recipes in her book. (As an aside, I am cultivating the sourdough starter described in her book and the process is exactly as she describes.) Last but not least, the book offers recipes that can be completed in a day as well as a few that take almost 2 whole days, so you can pick what suits your schedule and your particular baking zeal on a given day.
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128 of 141 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on August 29, 2006
Format: Paperback
`Artisan Baking' by Maggie Glezer truly deserves the New York Times blurb on the cover, in a 32 point font declaring this to be `A Landmark Book'. The impressive medallion to the left of this pronouncement declares that the book is a James Beard Foundation cookbook award winner. The fact that the award is for best book on baking should in no way diminish the importance of this award.

I will get in my one tiny complaint on the book at the outset, and it is only about the title, which the author explains is to avoid the seemingly more difficult `Artisinal' adjective, which she claims no one can pronounce. Aside from this seemingly ungrammatical title, I think this book easily joins my all time top ten best cookbooks, taking its place as the representative from the bread-baking world.

There are other excellent books that cover artisinal baking or some aspect of it. The best of these would be Peter Reinhart's `The Bread Baker's Apprentice', Nancy Silverton's `Breads From the La Brea Bakery', Joe Ortiz' `The Village Baker', and Rose Levy Beranbaum's `The Bread Bible'. All these books are written with an uncommon love of and devotion to their subject. Madame Glezer's book is just a bit better than these others in that she is more successful in communicating that love and devotion, as well as effectively communicating the techniques of artisinal bread baking. Rest assured that Ms. Glezer does not make these other books redundant, as they all contain important recipes Mme. Glezer does not cover and (especially with Mme. Beranbaum) explanations of the why of bread baking.

And, there is probably no more important province of cooking than in bread baking where understanding the reasons for things is so important to obtaining good results.
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26 of 27 people found the following review helpful By D. Smith on April 7, 2007
Format: Paperback Verified Purchase
This is a fantastic book. It covers the fundamentals of baking and contains a plethora of reliable, interesting recipes. It is different enough from Crust and Crumb, the Bread Bible, or the Village Baker to make it interesting and a worthwhile addition to one's bread-baking library. A wonderful surprise was a very authentic version of Pan d'oro (same as panettone, but without candied orange peel). It was also interesting to read about artisan bakeries in different regions. Highly recommended.
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