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Baking Bread: Old and New Traditions Paperback – September 1, 1992


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Product Details

  • Paperback: 180 pages
  • Publisher: Chronicle Books; 1ST edition (September 1, 1992)
  • Language: English
  • ISBN-10: 0811800784
  • ISBN-13: 978-0811800785
  • Product Dimensions: 9.8 x 9.5 x 0.6 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #890,861 in Books (See Top 100 in Books)

Editorial Reviews

Review

This book offers a thorough education in bread baking with illustrations of techniques to prepare the dough (kneading, mixing, sponge method), how to use bread machines effectively, kinds of leavening measures, an explanation of grains and more. But it's the recipes that are the heart and soul (or stomach?) of the book. It contains over 100 bread recipes and variations, as well as 60 recipes for spreads and glazes: European breads, such as Peasant Bread with Figs and Pine Nuts; American breads, such as Pecan Wheat-Berry Bread; elegant dinner rolls and muffins for Sunday brunch; brochette, appetizer and celebration breads. Illustrated with photos so detailed you can almost smell the scent of warm bread, this book makes the jailer's sentence of "bread and water" something to look forward to. -- From The WomanSource Catalog & Review: Tools for Connecting the Community for Women; review by PH

About the Author

Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the

Joyce Oudkerk Pool is an accomplished food photographer whose credits include Hot, Hotter, Hottest (Chronicle Books).

More About the Author

Beth Hensperger, a New Jersey-born who now considers herself a California native, has been educating, writing, and demo-lecturing about the art of baking bread and cooking for thirty years. In the last few years, she has shifted focus from baking bread to countertop appliance-driven cookbooks that embrace the use of seasonal ingredients, merge convenience with cooking from scratch, and modernizing the home kitchen: the bread machine, the rice cooker, the microwave oven, and now a four-volume compilation specifically for use with the electric slow cooker, stressing care in preparation and personal creativity.

Hensperger's writing career began when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the author of over twenty cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes Not Your Mother's Recipes for Entertaining, Not Your Mother's Family Favorites, Not Your Mother's Weeknight Suppers, and NYMSC Recipes for Two along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads. She is also the author of The Bread Bible, winner of the 2000 James Beard Book Award in Baking, and nominated twice for an IACP Cookbook Award.

Hensperger wrote a food column, "Baking with the Seasons," for the San Jose Mercury News (which was nominated for a James Beard Award in newspaper journalism) for over 12 years until the newspaper downsized.

She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food and Wine, Rachel Ray Magazine, Prevention, Veggie Life, Working Woman, Family Circle, and Cooking.com, as well as being a sought after radio interviewee speaking on cooking, baking, and entertaining. She lives in the San Francisco Bay area.

Visit Beth's website at BethHensperger.com and her weekly blog at notyourmotherscookbooks.com.

Customer Reviews

4.9 out of 5 stars
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Instructions easy to understand and apply.
Mamaw
Ordered this copy because we wore out our old one, that's how good it is.
Sylvia Graefe
Every recipe I've tried has been very good.
P. Maurer

Most Helpful Customer Reviews

26 of 29 people found the following review helpful By A Customer on September 6, 1999
Format: Paperback
Expertly written: examines the varieties of wheat and grains used in bread baking which opened up the whole history of agriculture to me which I continue to research; explores methods for successful homemade breads that I've played with now for several years; unique recipes for sensational, healthful, chewy, nutty homemade wheat breads; unimaginably wonderful recipes like the Asparagus and Artichoke Torte with red peppers, onions, garlic, cheeses...and a variety of recipes of savory spreads for breads. The inspirational and beautiful photographs grace the book - like California Walnut Bread shaped in a Maltese cross on the book's cover - I keep displayed on my kitchen counter in a clear cookbook holder. The book explores bread as a very aromatic and romantic food...It's my source of choice for bread baking.
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12 of 12 people found the following review helpful By 88 on April 4, 2006
Format: Paperback
This is not your ordinary bread book. It specializes in alternate flours like Millet, Quinoa, whole grains, and various seeds that can be bought at your local Whole Foods Market. It is a refreshing change of pace from everyday breads. My first recipe was the Dakota bread with ancient grains. My wife and her coworkers voted it the best bread that I'd ever made, and I've made some damn good breads from some great bread books. be warned that most of the recipes are elaborate and time consuming and require ingredients not available evrywhere.
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8 of 8 people found the following review helpful By LKT on February 21, 2007
Format: Paperback
When I've made 100% WW bread in the past it's been too crumbly and gritty. We grind our own wheat in the Vita Mix so I thought that was why. I tried ingredients that other books have suggested like citrus acid and some gluten flour but still no joy. This recipe for "Old Fashioned 100% Whole Wheat Bread" is sooooo great I'll use it forever! If your looking to use whole wheat and honey this is the best. Then I made the Eggplant, Pepper, and Artichoke Torta and it came out perfect and looking just like the picture. The taste was superb!
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3 of 3 people found the following review helpful By Josie R. Lochridge on January 7, 2009
Format: Paperback Verified Purchase
This book opened my eyes to new ideas about baking breads. I particulary enjoy the many recipes that use the "sponge" method. I reccommend this book for beginners and experts alike.
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1 of 1 people found the following review helpful By Mom to Many on May 12, 2010
Format: Paperback
I love this book and have trusted it for years. I am so sad that it is out of print. My first copy is getting tired and worn. It got wet in a move and the binding is coming apart. I was not sad about anything else that got wet. But, I was really sad about this book.

Hopefully I can get a good used copy to replace it.
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1 of 1 people found the following review helpful By P. Maurer on October 21, 2009
Format: Paperback Verified Purchase
I purchased this book years ago and have tried a number of the recipes. Every recipe I've tried has been very good. I love the variety. I also enjoy the extra information given with each recipe.
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