Cresci: The Art of Leavened Dough [Hardcover]

Iginio Massari (Author), Achille Zoia (Author)

Product Details

• Hardcover: 408 pages
• Publisher: Pavoni Editore (September 25, 2000)
• ISBN-10: 0966971272
• ISBN-13: 978-0966971279
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #3,407,316 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars Reviewer from Lombardy, Italy, May 13, 2005

By 

Rowena (Italy) - See all my reviews

This review is from: Cresci: The Art of Leavened Dough (Hardcover)

This book is a beauty and I've only begun to experiment with the recipes but I must say one thing - the book lacks detailed instructions for the average home baker. I don't know if this has anything to do with the book being translated from italian to english, but inexperienced bakers will be left feeling a bit perplexed by the 'spartan' instructions. The measurements are also in metric units instead of the standard U.S. cups and tablespoons.

Being that I have baking knowledge from working in bakeries and restaurants, my personal opinion of this book is that it's worth the 60 or 70 euros that my husband spent on purchasing it from the publisher. My only regret is that it was not the italian edition. I am tending to believe that perhaps some key steps in procedures may have been lost in the translation.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Awesome..hopefully I will get my own copy soon, June 23, 2008

By 

Jason, Professional Chef (Twin Cities, MN) - See all my reviews

This review is from: Cresci: The Art of Leavened Dough (Hardcover)

I am a Co-worker of "Young Chef" who posted a review on here of this book. Looking at his copy(and hoping I can buy a copy for myself soon!), I can also say that this book is NOT for your average homebaker. The author is a master baker and assumes that you have soild experience and knowldge on yeasted doughs.

If you do not have a decent level of skill at making yeasted doughs, you might want to gain that before you buy this book. It will be a waste of money otherwise.

I cannot wait to get my own copy and start making recipies out of it!

And yes-everything is by weight, as all pros do their baking by weight as it is more accurate and consistant. You will need a scale.(something else I need to get..)

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great, March 7, 2008

By 

Michael Decamp "youngchef" (Minneapolis, MN) - See all my reviews
(REAL NAME)   

This review is from: Cresci: The Art of Leavened Dough (Hardcover)

This book while NOT for home bakers is great ONLY if you are a professional baker can understand the meathods inside it. Why an average home baker would spend 150$ on a book that they know nothing about is odd to me its all in metric but thats what pro bakers use, cups are not accurate enough, I love it.