The Easy Way to Artisan Breads & Pastries (Paperback)

~ (Author), Josef Salis (Photographer)

Editorial Reviews

From Publishers Weekly

Artisan bread-baking is usually characterized as an arduous process, but Laskin, who trained at Paris's renowned Cordon Bleu culinary school, attempts to bring it to the masses-with mixed results-in this slim, highly visual baking book. After a brief overview of ingredients and techniques, he offers a wide range of appealing recipes, from Florida Citrus Brioche to Irish Potato Bread (though one might dispute whether some inclusions, such as pizza crust and blueberry muffins, are really "artisan"). The recipes are divided into seven sections, with the first part concentrating on sweeter breads and pastries and the second part on international offerings like the dense, strongly flavored Pyrenees Mountain Bread and the simple but toothsome Tuscan Bread. Many of these are sourdoughs, and Laskin includes a fairly detailed primer on how to make the crucial initial sourdough starter. However, elsewhere he omits useful details like what to look for in the dough consistency while mixing or how much the bread should rise in a given period. He also uses more yeast than is usually called for; this can make dough rise faster, but one loses some of the flavor for which artisan breads are prized. Those with bread experience might add a few of these recipes to their repertoires (like the Delicate Butter Bread), but beginners will discover that, while many of these recipes seem simple, they lack the detail necessary to walk them through the baking process.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Product Description

It’s the best cookbook on the subject, and it sells for a price that’s simply unbeatable. These are gourmet recipes made simple—that’s their magic. Avner Laskin trained at the renowned Cordon Bleu school in Paris, but he knows that most home bakers haven’t, so he takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. With his help, making such delicacies as French-Style Brioche and Peach “Tarletette” Rolls become real possibilities for almost anyone. Laskin discusses the raw materials (wheat, cereals, and flours); goes through all the techniques, from kneading to shaping; and covers fermented, sponge, and sour doughs. Bake up Heavenly Apple-Cinnamon Bread, Amaretto Almond Rolls, Russian Chocolate Crunch Cake, plus a selection of superb sandwich, everyday, and festive breads.

Product Details

• Paperback: 160 pages
• Publisher: Sterling (March 1, 2007)
• Language: English
• ISBN-10: 1402747403
• ISBN-13: 978-1402747403
• Product Dimensions: 9.2 x 7.2 x 0.5 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 2.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,184,091 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 12 people found the following review helpful:

1.0 out of 5 stars Not for beginners, March 3, 2006

By	Debbi "Artist" - See all my reviews

This review is from: The Easy Way to Artisan Breads & Pastries (Hardcover)

I am disappointed in this book. If you have never made bread, there are no descriptions to tell you what your dough should look and feel like. If you've been making bread for a while, you'll wonder why the author doesn't provide weights for ingredients. While this book is aimed for the home kitchen, Mr. Laskin recommends that you use at least an 800 watt mixer for his recipes. If you don't have one, don't buy the book. I used my Kitchen Aid Pro (575 watts) and burned the motor out following recipe directions.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Fantistic Breads Made Easy, July 3, 2008

By	D. Michael - See all my reviews (REAL NAME)

I have searched cookbooks for years trying to find good bread recipes. Finally, I checked this book out from the library and found dozens of great recipes for everything artisan. After four fantastic breads, we had to buy the book. My wife and I have stopped buying bread almost entirely. Now, I bake nearly all of it from this book. My favorite recipes thus far are the bavarian chocolate babka (delectable), the pizza, the hamburger buns, and the ciabatta bread.

1.0 out of 5 stars Worst cookbook ever, June 7, 2009

By	G Schultz (Seattle WA) - See all my reviews

I made 3 recipes from this book and all 3 were complete failures. I wouldn't even give them to my dog! I've been baking bread for many years and have used many recipes from books and that I've found online and I've never had such miserable failures.

I agree with the above reviewer who was surprised there were no weights listed. I also found some of the directions to be extremely poor. There are some recipes that call for something--I can't remember offhand what it was, unfermented dough or some such thing--and then the explanation as to what this is does not tell you how to make it, so those recipes are completely useless. Not that I've any reason to believe they would turn out any better than the 3 I made. Complete waste of ingredients.

There are much better bread books out there! I was very disappointed as the pictures look great! I can't honestly believe the food in the photos was made from the recipes in the book.

I only gave it one star because it doesn't let me do no stars here.