Customer Reviews

The Wooden Spoon Bread Book: The Secrets of Successful Baking

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There aren't any secrets in Marilyn Moore's "The Wooden Spoon Bread Book." She has carefully and lovingly shared them all in an easy to follow, step by step format. Whether you have baked bread for years or are just starting to think about it, "The Wooden Spoon Bread Book" will take you where you want to go. I actually have the older edition from 1987 so I can't comment on the new illustrations. What I can say is this book has never been stored away or replaced since '87 and has been a staple in my kitchen from the beginning. A true sign (for me) that a recipe book is a classic is its physical condition. If the pages are crisp and clean, chances are it hasn't seen much use, probably for a good reason. My copy of WSBB is worn and the pages have swelled from constant use. For close to 18 years, this has been the only book I have ever turned to for bread baking. That has to say something. Two of my all time favorite recipes are Beignets (page 229) and Classic Croissants (page 236.) Both take some time (overnight rising) but are simple and lead to professional results. If you buy the book for these two alone, you have made an investment in culinary pleasure for a lifetime. I am not exaggerating, they ARE that good.
I don't think there is a loaf of bread that has not been included in this collection. There are the traditional yeast loaves, international varieties, sweet breads and snacks. Marilyn Moore has produced a classic encyclopedia you will refer to time after time.

Several years ago I began baking bread as a hobby, and this hobby has now fed my family on a fairly regular basis. In an effort to expand my horizons and add good recipes to the collection I already had, I chose this book after perusing it on a store shelf. After looking at book after book after book, I found that this one was better than most.

Many books on bread rely on pictures and diagrams to sell themselves. This one is not so -- you will not find pictures in this book accompanying the recipes. What you will find, though, is a series of well thought-out and tested recipes that are clear, concise, and easy to follow. The author has done a fine job of keeping things simple, even on the most complex recipes.

I have not made all the recipes in this book; to do so would take more time than I have in the evenings. However, I have made many of them and all of the ones I have tried have been successful. One of the best recipes in the whole book is "Cut Vienna Loaf" -- if you try no others, I encourage you to try this one.

This book has an interesting organizational layout. It begins with a section detailing basic bread making, including a couple of recipes, some terminology, and a very short primer on how to create your own recipes by modifying other recipes that you already have. It then plunges into a section called "One Baker's Dozen" which is a collection of very good recipes that the author has chosen as her favorite. Sections following that one include white breads, quick breads, and even snack breads and crackers.

Many authors of bread cookbooks like to add their commentary on their personal experiences with the sections or even the recipes in their books; this one is no exception. Where this book differs is that the commentary is not fluffy, look-at-all-the-cool-things-I-have-done type of drivel that can be found in many other books. It fits with the sections and the recipes and adds a nice dimension to it. While certainly not necessary, it's not out of place here, either.

This book is well-suited for the beginner and the expert alike. Anyone who is interested in making good homemade breads will benefit greatly by having this book in the ready. It is clear and easy to follow, and the results are superb.

I bought this book several years ago when it was first published. I have worn out the original and have purchased another copy. Bread has been a hobby of mine for about twenty years, yet I learned new techniques from this book. My favorite recipes in here are the Irish quick bread (great for making and taking to work) and the Granny Smith Apple Bread (great, period).

While the Clayton bread books are more comprehensive, I find that this reference is both more reable and easier to understand.

Whether you are new to bread or an old hand at it, this book will have something to offer you!

I received this book as a gift over a year ago (Dec 98), and have used it dozens of times. Every time I pick it up, I find a new recipe that I want to try. This book not only gives you fool-proof, delicious recipes that make you look like a pro, but also provides you with the information necessary to be successful when you feel experienced enough to try adapting and "improving" recipes. My mother (an experienced bread-baker who rarely uses a recipe) was over today and commented on how wonderful the cinnamon bread was that I had made using a recipe adapted from one in this book. She glanced through the book, and decided she needed to buy one of her own.

For the beginner, this book offers easy-to-follow recipes for basic yeast breads, rolls, and quick breads. Even if you are brand-new to making bread, this book is for you -- as you gain experience, you can easily locate a new recipe to challenge your skills -- I haven't "failed" with any of these recipes!

For the more adventuresome and/or experienced, there are recipes for criossants, breakfast breads, crackers, several varieties of and methods for making sourdoughs, heritage breads (like challah, vortlimpor, stollen, and zwiebach)... the list is endless. What a wonderful resource, too! From making syrups, flavored butters, and jams and jellies, to where to locate the best in bread-making supplies -- it's in there!

I highly recommend this book for every level of 'baking skill' - as an experienced baker, I continue to enjoy the recipies in the book. My husband requests "anything from the bread book!"

The book is an excellent book for novice and experienced bakers. There is an excellent introduction and 'lesson' for those who want to learn - as well as those who jst want to understand how to bake better bread.

An excellent addition to any collection.

After several attempts at breadmaking with unpredictable results, I wanted to know the "why's" and "how's" of consistently successful breadmaking. I found this book in the library. After reading the first two chapters and using a couple of the "ah, that makes sense!" recipes, I rushed online to order my own copy. The thought of giving up this helpful book was just too much to bear. Mrs. Moore, my entire family thanks you!

This is a great book. It not only has terrific recipes for breads, that are easy to follow. It also has recipes for jams, honey and maple flavored butters, vanilla flavoring, and the list goes on. She also lists some great resources for ordering flours, grains, and baking pans. Her recipes are fail proof, if you follow her simple instructions.

This is an outstanding book for beginners like me. I have baked at least five recipes from the book, and have been delighted with all of them. It's clear, crisp, warmly written and kind without being chatty. I checked out three books from the library on baking bread and this was clearly the most useful and broadest reaching. I bought a copy to have one of my own and mark it up. I hope someday my son will want to have my copy. I read cookbooks regularly, and this one is among the best i have used in years.

this book is wonderful! i have made several recipes, and each one comes out perfect. if you love bread, or love making it, or know someone who does, get this book. it never leaves my kitchen.

Great basic bread book but lots of interesting loaves other than the usual suspects. Also spreads, jams and uses for leftover bread like Dutch Cottage Cobbler.