Customer Reviews

Bread

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This book is lavishly illustrated, as any cook book should be. But it has more than just pretty pictures. You get lots of pictures that illustrate technique. It also offers really detailed instructions on fermented dough starters used in French and Italian breads. For a next step, you might want something that spends more time on weights and ratios and the finer points of technique. But this is a great book for a baker with some experience who wants to make the next step.

The photographic presentation of the breads in this book is beautiful. However, the reader will soon find that many of the photographed breads have no recipe provided in the book. So, while the reader may learn of the types of breads prepared in numerous areas of the world, there may be no recipe for the particular breads the reader finds interesting. I found this frustrating. Still, I tried quite a few recipes in the book and each turned out very well due to the detailed instructions provided for each recipe. I think the novice breadmaker will benefit also because of the amount of detail provided at the beginning regarding flours, required supplies, definitions of breadmaking terms, etc.