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The Art of Baking Bread: What You Really Need to Know to Make Great Bread Hardcover – February 1, 2012


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Product Details

  • Hardcover: 192 pages
  • Publisher: Skyhorse Publishing; 1 edition (February 1, 2012)
  • Language: English
  • ISBN-10: 1616085371
  • ISBN-13: 978-1616085377
  • Product Dimensions: 8.5 x 8.9 x 11 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,166,894 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Matt Pellegrini, a lifelong home baker and cook, is the co-author of Cowboy: The Ultimate Guide to Living Like a Great American Icon, which includes an entire chapter on mastering the art of chuck wagon cooking. In addition to a career in writing, Matt has worked as a strength coach, carpenter, litigation attorney, public policy analyst, and many things in between. He lives in Denver, Colorado, with his cattle dog, Appaloosa.

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Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By jlw on April 25, 2012
Format: Hardcover
yes, i'm giving this book four stars even though the author lost me on page 12. for future reference, the author might want to refrain from calling his prospective audience "fools." his word and used twice to emphasize that he meant it. the insult turned me off to the book, which actually is pretty good. it also made me much more sensitive to other points that i disagreed with.

author states that he wrote this book to enable beginners to decipher other books. he included photos and implies that he needed to do this as this type of resource doesn't exist elsewhere.

the photos are excellent and the descriptions and instructions very good. if you are a beginner and are willing to accept his way of doing things it is a welcome addition to the bookshelf. however, he skips kneading with a machine, declares punching down dough "archaic", declares multiple things better than others without proof. he does state that he is ignoring machine kneading because that isn't what his book is about. fair point, but the overwhelming majority of bread will eventually use it. a page or two would be helpful. similarly, he declares punching down to be "archaic" and yet what he terms "folding" is simply punching down and chafing combined. he also makes way too much of what he apparently believes is a unique discovery. why, you can use your oven as a rising box! who knew?

as for the implication that his is the only instruction with picture book resource available, i have two on my shelf. "Bread" by Treuille and Ferrigno and "My Bread" by Lahey. others exist.

this book has almost no recipes. that (aside from annoying me on page 12) is its major weakness.
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6 of 7 people found the following review helpful By DM on May 9, 2012
Format: Hardcover
The book promissed a lot and delivered a little. The author could have used tenth of the text pages to cover what he was talking about - it is far too winded, the directions should have been short and to the point (if the author's initial promises were to be kept), instead of woffling on about irrelevant details, thus losing the reader at the very start. The letters are far too big, the book design is of filler type (make everything big so that there are more pages printed), the pictures are off colour and of amater-like quality, all of this giving the whole book impression of a rushed job. I give it one star for the good original concept and promise.
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2 of 3 people found the following review helpful By Cindy in OH on December 1, 2012
Format: Hardcover
I have lots of bread books but certainly will be keeping this one. The logic and understanding of making bread kept my interest throughout. Many principals were familiar but his depth of explanation and detail were far superior. As an amateur baker his 5 pages dealing with the bakers percentage was finally something that I can grasp and actually put in practice. Thanks for the Matt!

Have to agree that the reviewer with the oven would win over Matt and his scales!!! Funny though that 'fool' did not put me into distress. It did make me realize his seriousness over weighing ingredients. Would the bread made 1000 years ago be as good as the bread we weigh today? Some how I doubt it.

Yes, the pictures were not top quality but did flow with the instructions. Still a good investment for my money.
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By J. Buehring on February 5, 2014
Format: Hardcover Verified Purchase
Baking good bread is an art. The pictures are beautiful. Insightful thoughts on perfect bread even every time you bake.
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By twhite on November 18, 2013
Format: Hardcover Verified Purchase
This book is a great book for the novice bread baker. There are not a lot of recipes but it explains each step in the bread making process so a beginner can make great bread of any kind. If you are an experienced baker you won't get a lot out of this book.
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