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Ultimate Bread Hardcover – September 15, 1998


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Hardcover, September 15, 1998
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Product Details

  • Hardcover: 168 pages
  • Publisher: DK ADULT; 1st American ed edition (September 15, 1998)
  • Language: English
  • ISBN-10: 0789435136
  • ISBN-13: 978-0789435132
  • Product Dimensions: 11.3 x 9.3 x 0.8 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #415,566 in Books (See Top 100 in Books)

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.

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Customer Reviews

I've had this book for years and I've made several of the breads in it.
7NFan
The pictures are clear and lavish, and easy to follow, especially when it comes to shaping the bread.
LBB
It is a great purchase for bread making newbies and for more advanced cooks.
Annie

Most Helpful Customer Reviews

32 of 34 people found the following review helpful By hpybaker@mail.megsinet.net on December 22, 1999
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!
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17 of 19 people found the following review helpful By H. Juarez on February 15, 2005
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.
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9 of 9 people found the following review helpful By Dianmiller@aol.com on February 5, 1999
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.
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14 of 16 people found the following review helpful By M. Sonino on April 24, 2003
Format: Hardcover
This is an amazing book. It is so complete and detailed.
My previous experiences in bread baking were with betty crocker. I liked the recipes but I wanted to go a step further. With so many books about baking bread, it was a hard choice but I decided on this one because I saw that it was filled with pictures. I'm so glad that I chose this 'cause it is indeed a great book. The recipes are incredible and the techniques also.
The book starts with a "gallery of breads", beautiful pictures of french, english, italian, european and middle eastern breads.
Then it shows different types of flours (with more pictures), then the techniques step by step on how to prepare the yeast, how to make a starter, mixing, kneading, shaping and baking. Photos of different kinds of glazing and toppings follow this chapter. Then the recipes. I think I've tried every recipe that is in this book. Not one of them turned out bad. They were espectacular. Outside and inside.
I cannot recommend this book enough.
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5 of 5 people found the following review helpful By Pastry Chef on April 7, 2006
Format: Hardcover
Most of these recipes are based on the same amount of flour (3.5 cups). So unlike most bread books, it is easy to compare two different breads, and understand how a different product results from variations in the other ingredients or the method.

For example descriptions of soft, firm, sticky, doughs are hard to follow, but if the recipe lists more water than another for the same amount of flour, it is clear the aim is a softer dough. This is especially useful here at 7000 ft in the American SW where our flours and air are dry, and every recipe must be adjusted by increasing the water. With this book I have an idea where to go. The results are excellent, I used some of the recipes for display cooking for the final of a Commercial Baking Class. The crowd loved them.
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10 of 12 people found the following review helpful By Wade A. McDaniel on January 23, 1999
Format: Hardcover
I made 24 loaves the first two weeks I owned this book. The recipeis such as the almond fig bread varition on the raisin rosmary bread is the best bread ive ever had, and thats lot to say about a bread you made yourself The less exotic breads are refined and tasty and any fresh bread is one hundred fold better of a snack food or lunch then a "bigmac" and takes remarkably little attention from the baker.
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4 of 4 people found the following review helpful By Little Dorrit on May 4, 2001
Format: Hardcover
Ever at a loss for something to make for dinner? Just pick up this delight of a book and thumb through a few pages, by the time you've gone very far, you'll not only know what to make for dinner, but for breakfast and lunch for many days to come.
Filled with beautiful photos of each bread, the instructions are the clearest, easiest I've ever encountered in a cookbook. My copy is worn and stained and holds a place of prominence in my kitchen bookshelf, just thinking about it writing this, I'm just gonna have to go make a filled focaccia today! A two crusted pizza type of bread, it is so easy to make and you'll get rave reviews from all who get to share it.
The other thing I like about this book is their selection of hearty peasant type of farm breads. No haute cuisine here, just great good bread, buy it with the confidence you'll produce things that look just like the luscious photos!
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4 of 4 people found the following review helpful By LBB on October 28, 2001
Format: Hardcover
I have several bread books on my shelf, but this book is the first one I pull out every time. It has become my ultimate reference on bread making techniques. The pictures are clear and lavish, and easy to follow, especially when it comes to shaping the bread. Almost every recipe has a picture of the finished product; clear, concise directions; and on the right hand margins, headings for proofing time, yield, oven temp., etc.
While bread making is simple and rewarding, it takes a lot of time. However, with this book, you'll be feeling like a professional bread baker in no time. Must-try recipes include brioche, challah, the bread and butter pudding (made from bread you made yourself!), and the Hungarian potato bread.
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