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The Complete Idiot's Guide to Easy Artisan Bread Paperback – August 3, 2010

4.5 out of 5 stars 14 customer reviews

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Editorial Reviews

About the Author

Yvonne Ruperti completed the baking and pastry arts program at The Culinary Institute of America in Hyde Park, New York, and opened Desserticus, an award-winning gourmet bakery and café, in Stanfordville, New York in 2001. She is currently a test cook and writer for Cook's Illustrated and will be appearing as a guest chef on the 2010 season of public television's most watched cooking show, America's Test Kitchen.
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Product Details

  • Series: The Complete Idiot's Guide
  • Paperback: 256 pages
  • Publisher: Alpha (August 3, 2010)
  • Language: English
  • ISBN-10: 1615640045
  • ISBN-13: 978-1615640041
  • Product Dimensions: 7.4 x 0.6 x 9.2 inches
  • Shipping Weight: 13.6 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #414,200 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This book has great recipes that have all come out super tasty so far. The method is no-knead and it would be nice if there were alternate instructions if you did want to knead the bread, but the no-knead method works well. If you enjoy the hands-on process of making bread this can be a little disappointing but you could always experiment with the traditional technique. My only complaint is the equipment. The author expects you to have a dutch oven, pizza stone, pizza peel, etc and doesn't offer many suggestions if you don't have these items. I've made do with a baking sheet and broiler pan and each recipe has turned out fine, just would have been nice to have the info in the book rather than by trial and error.
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Format: Paperback
I was excited to purchase and try the recipes in this book. I started with the French Boule. I sifted and measured the ingredients carefully and found that 1/2 a cup of water for 3 cups of flour was not enough to moisten the loaf so I added more water. I used an iron dutch oven and covered the wooden handle in foil. The loaf was tasty though a little salty as the author said to double the salt measurement when using sea salt. My next attempt is the Whole wheat boule. I mixed it up last night and again found the recipe does not call for enough water. If the flour is too dry the yeast isn't going to distribute. I increased the water again. The bread rose a little before storing in the fridge overnight. I decided to leave it on the counter in a covered bowl today. I'll see what I have to bake after work. For the remaining recipes I believe the water should be doubled or even tripled. I'm not sure this book was a good buy and I'll be looking for more recipes on the internet.
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Format: Paperback Verified Purchase
As the name implies, the recipes are Idiot proof. It quickly gives an overview of the ingredients then follows with clear directions.
I work full time but find with this book I can still prepare incredible bread over a weekend.
The book takes the mystery out of making bread.

Highly recommended.
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Format: Kindle Edition Verified Purchase
I have no problem with the book or its recipes, but for some reason in the Kindle Edition the font used in listing the recipe ingredients (crucial information) is tiny and does not re-size when the Kindle settings are changed. The ingredients also are not read by the text-to-voice feature.

The ingredient listings seem to be an image rather than text. A minor annoyance.
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Format: Paperback Verified Purchase
We enjoyed watching Ruperti when she was a featured chef on America's Test Kitchen. In this book, she explains her no-knead technique which involves Biga and series of slow rises. The recipes really work. Serious bread hobbyists should consider her approach.
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Format: Paperback Verified Purchase
I like this book though some of the recipes I've tried are available from different sources for free. It's nice to have them all compiled in an easily "grab-able" reference. I particularly love the boule. Nice job.
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Format: Paperback
Did any of the geniuses at Idiot's Guide review or test the recipes?

There are some significant problems with this book. First, the book is nothing but an explanation of the technique, tools, and then some recipes. That, in itself, is not a problem. The problem is that it's an "Idiot's Guide". So, wouldn't you think that there would be descriptions of what the recipe should look like, or feel like at different steps? For example, the Brioche recipe calls for 2 1/2 cups of bread flour and only 1/2 cup of water. This creates an extraordinary dry dough. But the technique says that the dough should be wet for the the no-knead technique to work. It would be great if the recipe said, "your dough will be extremely dry" . In contrast, the Challah dough is extraordinarily wet. The recipe says to roll it into a ball! Well, you'll never get it in a ball because it's like mud.

I don't know if the author is some hack desk jockey who threw this book together in an hour or two, but she's certainly no expert.

There are better bread making books. Don't be fooled by this one.
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