After visiting a gallery of the world's breads, the authors, French-born baker Eric Treuille, and Italian-born baker, Ursula Ferrigno, introduce you to the "Baking Essentials" a complete illustrated guide to the key ingredients and equipment used in breadmaking. Then it's time for the "Basic Techniques" -- mixing, kneading, shaping, and baking -- that turn the humble ingredients of flour, water and yeast into an amazing assortment of breads. Never again will you wonder how your dough should look after the first knead or how the crust should feel when it comes out of the oven. The step-by-step photographs and easy-to-follow instructions demystify all the steps. The heart and soul of Ultimate Bread, however, is the more the 100 inspiring recipes drawn from bread-making traditions around the world. Each bread is a variation on a simple theme: flour, water, leaven, and time. It's best to begin with the starter bread recipes which utilize methods illustrated in the basic techniques. When ready to move beyond the basics, flavored breads provide an extra taste dimension, while enriched breads transform basic bread dough with the addition of oil, butter, and eggs. Quick, flat and festive breads offer delicious possibilities from around the world. After working through the recipes in this book, your repertoire will range from simple Pain Ordinaire (Basic White Bread) to the grand and festive Panettone (Milanese Christmas Bread).
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Book Description
Ultimate Bread brings bread-making to the home kitchen in an exquisitely illustrated primer.
Editorial Reviews
Amazon.com Review
Take one French food authority and author, one Italian food authority and author, give them a subject like bread and a publisher like Britain's Dorling Kindersley, and the result can't help but be one of the more engaging books on bread and bread baking. DK Publishing is of the seeing-is-believing school of cookbooks, and this philosophy works particularly well in their Ultimate Bread. The opening plates of the world of bread are enough in and of themselves to drive anyone--beginner or expert baker--right into the kitchen.
The "Baking Essentials" section shows and explains the differences in various kinds of flour, wheat and nonwheat, as well as the basic ingredients (yeast, oil, eggs, salt--not a long list) and tools. The "Basic Techniques" section shows you exactly what dough should look like in the various stages of bread production. The photos are so thick with color you can almost touch and smell the dough.
But the majority of the book is dedicated to recipes. Here you will find Country Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, and Challah. There are dozens of breads in all, from the very basic to the festive. And finally, there's even a section devoted to problem solving--although the biggest problem you may have is deciding which recipe to start with. --Schuyler Ingle
From Library Journal
Combine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.?John Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
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Customer Reviews
Most Helpful Customer Reviews
29 of 31 people found the following review helpful
Format:Hardcover
I loved this book. The pictures are enticing, and the detailed instructions will enable even the most inept baker to produce beautiful and tasty loaves of bread, fromt he very plain to the very festive. It gave me the courage to try making Sourdough from scratch, including the starter. I've been making sourdough every 2-3 days ever since! I would like to caution novice bread bakers that the cooking temps for most of the breads are 425 to 475 degrees, and I was not able to do that in my over or the loaves would burn on the bottom. I baked mine at the traditonal 350 degrees for a longer cooking time and they came out great!
16 of 18 people found the following review helpful
By H. Juarez
Format:Hardcover
"Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour."
Actually, page 144 calls for 3/4 cup plus two table spoons of whole-wheat flour AND 3/4 cup plus two tablespoons of rye flour.
I have baked this twice and it always comes out perfect.
Actually, page 144 calls for 3/4 cup plus two table spoons of whole-wheat flour AND 3/4 cup plus two tablespoons of rye flour.
I have baked this twice and it always comes out perfect.
9 of 9 people found the following review helpful
Format:Hardcover
After getting this book from the library and trying out several recipes before taking the book back, I decided I have to buy this book. It is the most informative book on bread and bread making I have seen. The pictures are great. It is very informative and easy to follow. Even for a beginner, they make it look so easy. I can't wait to get my copy.
Most Recent Customer Reviews
5.0 out of 5 stars
My Favorite Bread Recipe Book!
This is my favorite bread recipe book! It's very helpful for beginners....it really takes you through the different types of breads, flours, yeasts, and methods for baking the... Read more
Published 2 months ago by Marla Edberg
5.0 out of 5 stars
Just perfect
I've tried several recipes and all have been great .Right amount of baking time and simple recipes . Read more
Published 4 months ago by cajoje
5.0 out of 5 stars
love it
I'm looking forward to trying some recipes on my own. My sister has baked several breads from this book while I was visiting and I was very impressed.
Published 5 months ago by Estera Salters
5.0 out of 5 stars
My favorite bread book, so far!
This book is the best. Every recipe has been great. I have made about 25 different breads so far from this book and am having fun doing a different one each time. Read more
Published 11 months ago by Lionwoman
5.0 out of 5 stars
Possible Challah recipe error
Great book, easy to follow and wonderful results, except.. The recipe for Challah on page 150 may not be accurate, it is the only recipe in the book that did not turn out perfectly... Read more
Published 19 months ago by Breadgirl
4.0 out of 5 stars
Delious
I've tired serveral recipes and they have all turned out yummy. Easy to follow the recipes and has pictures. I like making these breads.
Published on May 16, 2011 by Kiria5
5.0 out of 5 stars
A most excellent resource
Well organized with very good basic techniques that can be used for all bread baking. Have made several recipes and the family has been most impressed. Read more
Published on March 27, 2011 by Judy Rice
5.0 out of 5 stars
Bread Baking Cookbook
I already owned this book and bought it for a friend. It is loaded with pictures and step by step instructions for bread making in general and for the recipes. Read more
Published on February 2, 2011 by Annie
5.0 out of 5 stars
Bread
I love this book - use it several times a week. My son is interested in learning the technique of bread baking, so I sent this book to him. Easy to use, wonderful recipes. Read more
Published on January 5, 2011 by Bread Baker
4.0 out of 5 stars
Bake! Bake! Bake!
Once you try some of the recipes in this book you will defenitely feel that the you have been taking the bread you buy for granted!! You think it's so easy? Guess again! Read more
Published on October 14, 2010 by Abdulla M. Al Qasim
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