Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$10.99
FREE Shipping on orders over $25.
Used: Very Good | Details
Sold by Libraria
Condition: Used: Very Good
Comment: Clean tight pages. Intact dust jacket. No highlighting, writing or marks. Ships from Amazon.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Art of Baking Bread: What You Really Need to Know to Make Great Bread Hardcover – February 1, 2012

3.8 out of 5 stars 11 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$13.40 $2.11

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Editorial Reviews

About the Author

Matt Pellegrini, a lifelong home baker and cook, is the co-author of Cowboy: The Ultimate Guide to Living Like a Great American Icon, which includes an entire chapter on mastering the art of chuck wagon cooking. In addition to a career in writing, Matt has worked as a strength coach, carpenter, litigation attorney, public policy analyst, and many things in between. He lives in Denver, Colorado, with his cattle dog, Appaloosa.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 192 pages
  • Publisher: Skyhorse Publishing; 1 edition (February 1, 2012)
  • Language: English
  • ISBN-10: 1616085371
  • ISBN-13: 978-1616085377
  • Product Dimensions: 0.9 x 0.1 x 1.1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #735,693 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
yes, i'm giving this book four stars even though the author lost me on page 12. for future reference, the author might want to refrain from calling his prospective audience "fools." his word and used twice to emphasize that he meant it. the insult turned me off to the book, which actually is pretty good. it also made me much more sensitive to other points that i disagreed with.

author states that he wrote this book to enable beginners to decipher other books. he included photos and implies that he needed to do this as this type of resource doesn't exist elsewhere.

the photos are excellent and the descriptions and instructions very good. if you are a beginner and are willing to accept his way of doing things it is a welcome addition to the bookshelf. however, he skips kneading with a machine, declares punching down dough "archaic", declares multiple things better than others without proof. he does state that he is ignoring machine kneading because that isn't what his book is about. fair point, but the overwhelming majority of bread will eventually use it. a page or two would be helpful. similarly, he declares punching down to be "archaic" and yet what he terms "folding" is simply punching down and chafing combined. he also makes way too much of what he apparently believes is a unique discovery. why, you can use your oven as a rising box! who knew?

as for the implication that his is the only instruction with picture book resource available, i have two on my shelf. "Bread" by Treuille and Ferrigno and "My Bread" by Lahey. others exist.

this book has almost no recipes. that (aside from annoying me on page 12) is its major weakness.
Read more ›
1 Comment 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
The book promissed a lot and delivered a little. The author could have used tenth of the text pages to cover what he was talking about - it is far too winded, the directions should have been short and to the point (if the author's initial promises were to be kept), instead of woffling on about irrelevant details, thus losing the reader at the very start. The letters are far too big, the book design is of filler type (make everything big so that there are more pages printed), the pictures are off colour and of amater-like quality, all of this giving the whole book impression of a rushed job. I give it one star for the good original concept and promise.
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Weiner on March 11, 2013
Format: Hardcover Verified Purchase
Very technical with some long tangents, but in the end, the photos and descriptions helped me to put out a much better bread product at home. Only 4 recipes in this book, so it is really a book to learn techniques in how to make a good loaf of of bread.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This book is a great book for the novice bread baker. There are not a lot of recipes but it explains each step in the bread making process so a beginner can make great bread of any kind. If you are an experienced baker you won't get a lot out of this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I have lots of bread books but certainly will be keeping this one. The logic and understanding of making bread kept my interest throughout. Many principals were familiar but his depth of explanation and detail were far superior. As an amateur baker his 5 pages dealing with the bakers percentage was finally something that I can grasp and actually put in practice. Thanks for the Matt!

Have to agree that the reviewer with the oven would win over Matt and his scales!!! Funny though that 'fool' did not put me into distress. It did make me realize his seriousness over weighing ingredients. Would the bread made 1000 years ago be as good as the bread we weigh today? Some how I doubt it.

Yes, the pictures were not top quality but did flow with the instructions. Still a good investment for my money.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I have found after 40 yrs. as a home cook I have often given up because I'm not sure if I am doing the right technique or using the right equipment or the right ingredients. With this book I had no doubt about any of these. I loved all the pictures. And I loved all the breads even more. Each one loooks different, feels different and tastes different. I have become addicted to these breads and you will too.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Pages with Related Products. See and discover other items: healthy baking