Industrial-Sized Deals Shop all Back to School Shop Women's Handbags Learn more nav_sap_plcc_6M_fly_beacon Deradoorian $5 Off Fire TV Stick Grocery Shop Popular Services gotS5 gotS5 gotS5  Amazon Echo Starting at $99 Kindle Voyage Metal Gear Solid 5 Gear Up for Football STEM Toys & Games
Kindle Price: $2.99

Save $20.00 (87%)

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Flip to back Flip to front
Audible Narration Playing... Paused   You are listening to a sample of the Audible narration for this Kindle book.
Learn more

Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer Kindle Edition

32 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
$2.99

Length: 240 pages Word Wise: Enabled Enhanced Typesetting: Enabled

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Editorial Reviews

Review

“Andy and Jackie make absolutely the only bread that I would put in front of my guests. [They] truly are masters of their craft.”  - Tony Bettencourt, featured on Rocco’s Dinner Party and Chef of 62 on Wharf

“I haven’t seen baking like this since I worked in France”  - James Martin, UK Cooking Channel

“Andy and Jackie King have built a hugely successful business because of the quality of their bread, pastries and desserts. Our customers rave about the pan epi, baguettes, levain and other breads.”  - Amelia O'Reilly & Nico Monday, The Market Restaurant, Annisquam MA featured in Food and Wine magazine

About the Author

Andy and Jackie King are professionally-trained bakers who started A&J King Artisan Bakers bakery in Salem in 2006. They both attended the New England Culinary Institute where they met. Andy worked at the James Beard Award Winning restaurant Arrows and then both Andy and Jackie worked at Maine’s premiere artisan bakery, Standard Baking Co. before starting their own bakery closer to home.

Product Details

  • File Size: 10057 KB
  • Print Length: 240 pages
  • Publisher: Page Street Publishing (August 27, 2013)
  • Publication Date: August 27, 2013
  • Sold by: Macmillan
  • Language: English
  • ASIN: B00B8S5DS2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #543,340 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?


More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

21 of 23 people found the following review helpful By C B on November 15, 2013
Format: Paperback
I'm weary of this book because I've found continuity problems within the layout. On page 63, it tells you to reference pg 63 for the "final starter," yet, it isn't on that page. Looking through the index is no help, as they only list sections where "starters" can be found on pages 27-29, and 44-49; no "page 63" in sight.

I've found The Bread Baker's Apprentice to be more thorough, and easier to follow than this book. So if you're new to baking breads at home, this might not be the best book to start off with (especially with the complicated typos/errors within the book itself.)
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By BlackBelt58 on September 8, 2014
Format: Paperback
This is a lovely book with terrific receipes in it. However, the 4 fold method that they describe is simply impossible with several of the receipes as the dough's are very slack to almost pourable. I end up ending substantially more flour, and letting the dough rise for even longer. The end result is that several of these recipes take all of 6 hours or so (even in a warm kitchen on a summer day). The bread is indeed delicious, one can't help but wonder if there are mistakes in the recipes or if the authors failed to sufficiently test the recipes in a variety of areas. Peter Reinhart's recipes are easier to follow, the pictures match the appearance of the dough you create and the instructions match the slackness of the dough. This book uses the same boiler plate 4 fold technique instructions for almost every dough, which simply does not make sense. If the recipes were better tested I'd gladly give a 5 as everything I have made has been very tasty.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 6 people found the following review helpful By Heidi Broen on June 27, 2014
Format: Paperback Verified Purchase
I made the sourdough bread from this book. The bread turned out alright but I was frustrated by the vague instructions. I ended up throwing out a bunch of sourdough starter or liquid sourdough since the author uses these terms to mean the same thing. I won't be making anything else from this book. Instead I'll be using the Bread Bakers Apprentice.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 10 people found the following review helpful By J. Hopkins on August 31, 2013
Format: Paperback
You can add this book to the huge list of things A&J King does right.

Where to start? I live within walking distance to the bakery, and I know first hand that they make awesome breads, pastries, and sandwiches. When friends or family come in from out of town, I take them here for something delicious and they never stop talking about it. This book delivers those recipes! It also delivers them right, providing step-by-step instructions, weighted measurements for ingredients, and commentary to help discern when the bread/pastry is ready to move on in the process. It's also organized in a way that allows you to select recipes for immediate gratification, for later in the same day, or for the next day.

As an avid home baker, I know that technique and tools can play a big part in finished product. Turns out, this is why my whole wheat bread always comes out of the oven as a horrifying little crumbly brick. Following their advice on things like starters, the fermentation/kneading/shaping process, and even the best way to use my oven has improved things drastically. I can even get friends to eat it now. In all seriousness, the chapters on tools and technique provide really helpful information, and pretty much make baking without a stand mixer stress free.

It's physically a nice book. It's printed on thick paper and has a sewn binding. It's also obvious that whoever took the pictures for the book is a professional. You could hang many of these pictures on your wall. And of course there are step-by-step pictures of things like shaping various breads, mixing, and kneading.

Might be that I'm too lazy to bake every day, so I'll just look through the book like a menu and then walk my lazy *** down the street to buy something. For those of you not so lucky, I highly recommend this book!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 15 people found the following review helpful By eric laurits on October 1, 2013
Format: Paperback
I was actually a part of this book. I shot all the photographs. Watching Andy and Jackie work through this whole process, I can give a first hand account as to the care and dedication that went in to creating each recipe. Tried and tried and tested and tested. You know how there are all those books with beautiful photographs of the product looking amazing only to find when you go to make it yourself, things look a mess? You realize that everything was made in a professional bakery and photographed to sell. Not the case with Baking by Hand. The images in color [with the exception of a very small handful] were shot in their home [and mine] of the breads and pastries that they made right there in front of me [the black and white images are from the bakery and give a little glimpse into bakery life... not product.]

That aside, after spending so much time photographing Andy and Jackie and their creations, I caught the bug myself and this book has become the mainstay of my kitchen. I am certainly no culinary expert but almost immediately I found myself eating delicious breads and tarts that were the closest thing I could get without traveling the 10 hours north to their bakery. My shaping skills leave a little something to be desired, but that will come with practice. All of the recipes are very clear and thorough and I didn't really even need to invest a lot in setting up shop. I would very very strongly recommend this book to anyone who has even the slightest interest in making really great baked staples for their family. I can honestly say I really can't see myself buying much bread ever again.

It's a great book. Inspiring, wonderful anecdotes, easy to follow. Plus, I like all the pretty pictures.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


What Other Items Do Customers Buy After Viewing This Item?