36 of 42 people found the following review helpful:
3.0 out of 5 stars
An Ultimate Bread book, July 6, 1997
By A Customer
This review is from: Ultimate Bread Machine Cookbook (Hardcover)
With the growing popularity of the bread machine, it is no wonder there
are so many books and recipes designed for them. Tom Lacalamita wrote
one such book, The Ultimate Bread Machine Cookbook published by Simon &
Schuster. The bread machine has come a long way in 10 years since it was
first introduced in Japan in 1987 and then in the United States the
following year. The original $400 model has since been perfected even
more and the price has come down to a more reasonable price. For the
skeptics that still have not tried a machine, there are some very good
reasons and recipes that will surprise and delight you. Tom Lacalamita
has brought together over 100 recipes into this publication. With 32
full color photographs, this book whets the appetite.
Since not all machines were created equally - mine requires the liquids
first then the dry ingredients followed by the yeast, other machines do
the reverse with a few machines separating the yeast - The Ultimate
Bread Machine breaks the ingredients down into the three parts so each
reader may follow their own machine's recommended procedures. One item
to remember when using a bread machine and related cookbooks is that not
all recipes and machines are designed to make a finished product in the
machine. Most machines have a manual or dough only selection to help the
cook make a variety of yeast products that make the tedious parts
easily.
Complete breads include: White, Rye, Olive Oil Garlic, Pesto, Apple
Wheat, Honey Graham Granola, Sweet Potato Pecan, Lemon Poppy Seed,
Roasted Jalapeno Cheese and Sun Dried Tomato Herb. Other hand-shaped
products include: Bread Sticks, Pretzels, Gugelhopf, Lavash, Pita Bread,
Focaccia, Bagels, Cinnamon Buns, Danish, Petite Pain au Chocolat, and
Roll-Ups. All of the complete bread recipes include both a 2-cup and
3-cup capacity directions.
The book is broken down into two major parts, the automatic bread
section that recommends all ingredients being at room temperature and
breaks all the ingredients into the three parts for placement into the
machine. Nutritional information per ½-inch slice is included. The
second part is the hand-shaped section essentially offering the same
information, however instead of having it finished in the machine, the
dough is hand formed into the required sheets, and the proper techniques
are supplied. The book supplies a backbone for creative people to create
wondrous breads, breakfast foods or other meals.
Simon & Schuster publish the Ultimate Bread Machine Cookbook written by
Tom Lacalamita
This publication offers over 100 recipes for completely automated breads
and hand-shaped masterpieces. The photographs over a variety of menu
possibilities for each item used. The recipes have all been tested using
all of the most popular models of bread machines
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