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Condition: Used: Good
Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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Amy's Bread Hardcover – April, 1996

4.7 out of 5 stars 19 customer reviews

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Editorial Reviews

From Publishers Weekly

At the New York City bakery after which this book is named, Scherber and Dupree practice artisan bread baking, producing small batches of hand-shaped, hearth-baked loaves that are distinguished by the thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times. Here they adapt techniques and recipes for producing such breads at home. Photos (by gentl & hyers) and clear instructions mark the introduction to such techniques as smoothly shaping a baguette or distinctively scoring a crust. Detailed recipes for five basic loaves (Golden Whole Wheat Bread; Amy's Crusty Italian Loaf) encourage novices. Subsequent chapters feature more adventurous breads: golden Semolina Beehive with Black Sesame Seeds; Coarse Cracked corn with Four Peppers; Chewy Olive and Thyme Sticks; Autumn Pumpkin Bread with Pecans. There's even a "huggable edible," Toy's Teddy Bread, a sourdough loaf shaped like a Teddy bear. A glossary, troubleshooting guide and mail-order source list wrap up this comprehensive treatment that caters to both neophyte and veteran bread bakers.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Four years ago, Scherber joined forces with Dupree to open Amy's Bread, which almost immediately became one of New York City's most popular bakeries, supplying exceptional artisan breads to many top restaurants as well as to retail customers. Now they present 37 of their favorite recipes, offering something for bakers at all levels. There's a chapter on easy loaves for beginners, followed by a variety of original breads, such as Coarse-Grained Whole Wheat with Toasted Walnuts, and finally a chapter on more advanced techniques. The authors, who are excellent teachers, give clear, concise direction at each stage of bread making, with the help of step-by-step photographs. Although Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93) are both excellent works by artisan bakers, Amy's Bread is more accessible and approachable than either of those titles. Highly recommended.?Susan Lantzius, formerly Pastry Chef, San Domenico Restaurant, New York
Copyright 1996 Reed Business Information, Inc.
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Product Details

  • Hardcover: 196 pages
  • Publisher: Cookbooks; 1st edition (April 1996)
  • Language: English
  • ISBN-10: 0688124011
  • ISBN-13: 978-0688124014
  • Product Dimensions: 11.3 x 8.8 x 0.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #966,103 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
This book clearly explains how to create great breads without adding alot of yeast. The sponge starters create a "moist, chewy texture with more flavor, a nicer crust, and a longer shelf life than straight yeast breads." Amy is telling the truth. I've baked 2/3's of her breads and am totally happy with the results. I gave this book as a present to a friend who has never been able to achieve a truely Italian loaf of bread. She thought I was a master bread maker. The truth is Amy is a master bread maker and I can read and follow instructions. If you really want to create wonderful breads this is the book for you.
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Format: Hardcover
I can't say enough good things about this book. I bought the book as a beginning baker, and in the 10 months since diving into "Amy's Bread" I'm baking loaves that rival the local artisan bakery (really!). Looking for the perfect baguette? It's in there. Looking for a great white pan loaf? It's in there. The book has that rare combination of delightful recipes presented clearly and concisely; rock-solid technique and beautiful photography. The section on sourdough is one of the best sources I've found for understanding and making these types of breads. If you're interested in baking really great tasting bread and impressing the hell out of family and friends, this book is a must. A warning, however. Bread making is in inexact activity -- have patience and this book will reward you over and over again. And get yourself a bakestone.....you'll be using it alot from now on.
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Format: Hardcover
After purchasing Amy's revised bread book I decided to look into the original edition based on the comments. Those comments indicated that some recipes were left out of the new book. Also there were changes in formulation for wetter doughs in the revised edition.

When this book was published the doughs presented were dryer. However, the wisdom of time has brought bread to a wetter stage with the artisanal bread movement. Also some of the original formulas are also modified in the revised edition.

That said, both books are worth having in your library if you are a bread baking afficionado.
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Format: Hardcover
I have been baking bread on a very regular basis since 1986. Growing up, my children never ate store bought bread. I love cookbooks, especially bread cookbooks. I have too many to count. The first edition of Amy's Bread is by far my favorite. I promised myself I would not buy anymore cookbooks but then I accidentally stumbled upon the revised edition of Amy's Bread. Of course I am going to order it. I see she has another book too. I must have that as well.

I am a very experienced bread baker but if you follow Amy's instructions, you will get professional result's, even if a beginner. If you only buy one bread cookbook, Amy's Bread is the one to buy.
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Format: Hardcover
I have a fairly large cooking library (which my wife regularly induces me to prune...). These authors did more to improve the quality of my product than any others I've read.

The principle of retarding the fermentation of the dough is presented clearly enough. Making a simple poulish or levain is not all that difficult. The only real complexity it adds to your life is planning some bread making ahead of time in order to allow for that slow fermentation to happen.

For me, refigerating dough overnight was the key to creating bread that was very near the quality of what you could buy in an artisanal bakery. I wouldn't have adopted that practice without this book. And trust me, you don't have to harvest leftover grapes from a vineyard to develop a decent starter (although I've done that, I confess). And you don't even have to maintain a starter to get excellent results. Simply modify the recipes to use a simple poulish would be my advice (and is often my practice).

The other major benefit of the book is that it actually attempts to explain how to form the dough into "not-your-usual-loaf-of-bread" shapes. Very few books even attempt to do that. I successfully made her beautiful dried appricot and fresh sage filled sunflower loaf on the first attempt. I get compliments on this very easy-to-make loaf every time I make it.

Finally, I probably actually use more recipes from this book than any other baking book I own. I'm making the sunflower loaf for a picnic dinner at Shakespeare Santa Cruz tomorrow evening, in fact. And I frequently make her white-and-black-sesame-seed-encrusted rolls.

So, my opionated opinion is: buy this book-- you won't regret it.
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Format: Hardcover
I had never been able to resist Amy's in Hell's Kitchen (I was in there yesterday - ooooh). I bought this book in 1996. It taught me the fine art of bread baking. The basic white / cinnamon raisin and the whole grain breads are dense and delicious; the stars of the show are the Sunny Loaves (semolina breads) and the Flavor Powerhouses (start with rosemary and olive oil, then go to rye with caraway and mustard seeds). The instructions are easy to follow but the photos could be better. I suppose in the world of instant everything, these breads take time. Don't worry, slow it down - your patience will be rewarded everytime. Get the unsalted butter ready, you will be cutting the loaves as soon as they cool off. I gave loaves to my neighbors and they started shoveling my driveway to say thanks. Pretty good exchange of labor! I discovered another baker, whose initials are RLB, and while she has become my go to for baking, I always pull off the shelf Amy's Bread for semolina breads and bread sticks.
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