Top positive review
7 people found this helpful
Sweet and Savory--it's in here
on November 18, 2012
I love to cook savory more than bake sweets, but I bought BAKE! as my maiden voyage into Nick Malgierri's world. I started with a savory focaccia recipe, and it is great, and easy. I have 2 other focaccia recipes I used to use, but I always like to test new ones. This will be in my KEEPER file as the easiest of the three. So crunchy outside, tender inside, using simple and available ingredients. I made it all the same day and it was ready for our dinner. I will use this recipe for panini next time bc slicing through the middle gives a nice skinny but artisan bread perfect for such a purpose. The recipe did not use grams in measurement as I am partial to, so I assumed that was because this was not a dedicated bread book. However none of the recipes use gram measurements at all, sweets and baked cakes, etc,.. That's just me, I like to weigh my flour. If you are into that frame of mind, too, I thought I'd mention it. When I made the focaccia, I made a notation in the book what the gram weight of the flour was so next time I can make it w/the same reliable result. On the upside, there are many beautiful photos of finished products as well as many procedural photos of techniques (as the cover of BAKE! mentions) showing, when needed, how to form it correctly. I like Nick's user-friendly attention to his listing the type and size pan to use for the recipe, shown at the end of the ingredient list. There are times I want to take the 'quick route' and use a loaf pan rather than handling and forming the dough. I can see at a moment's glance if that recipe is a contender for me on any given day based upon time constrictions or my mood.
This book contains a nice assortment of both breads (savory) and sweets, and for someone not knowing where their passion rests between those two things, this book might just help you figure it out. I just bought Nick's new book, BREAD. I've got pages tagged to try out those recipes and will look forward to using that this season--(in that bread book by the way, he DOES use gram measurements. :)