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


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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: 7.3 x 0.6 x 9.1 inches
  • Shipping Weight: 13.6 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,010,658 in Books (See Top 100 in Books)

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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Customer Reviews

4.6 out of 5 stars
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See all 11 customer reviews
This book has great recipes that have all come out super tasty so far.
T.Painter
It's a pretty standard bread book and I would recommend it to the novice or experienced baker.
Janet D Beemer
It quickly gives an overview of the ingredients then follows with clear directions.
Older Audiophile

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By T.Painter on November 27, 2010
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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6 of 6 people found the following review helpful By Heather on March 4, 2011
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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3 of 3 people found the following review helpful By Older Audiophile on March 4, 2011
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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1 of 1 people found the following review helpful By J.D. Holmes on March 11, 2013
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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By Katie on June 26, 2014
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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By Donna H. on March 31, 2014
Format: Paperback Verified Purchase
I bought this as a gift for my sister -- she says
that it looks like a really great cookbook!
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