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Ultimate Bread Hardcover – September 15, 1998
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Take one French food authority and author, one Italian food authority and author, give them a subject like bread and a publisher like Britain's Dorling Kindersley, and the result can't help but be one of the more engaging books on bread and bread baking. DK Publishing is of the seeing-is-believing school of cookbooks, and this philosophy works particularly well in their Ultimate Bread. The opening plates of the world of bread are enough in and of themselves to drive anyone--beginner or expert baker--right into the kitchen.
The "Baking Essentials" section shows and explains the differences in various kinds of flour, wheat and nonwheat, as well as the basic ingredients (yeast, oil, eggs, salt--not a long list) and tools. The "Basic Techniques" section shows you exactly what dough should look like in the various stages of bread production. The photos are so thick with color you can almost touch and smell the dough.
But the majority of the book is dedicated to recipes. Here you will find Country Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, and Challah. There are dozens of breads in all, from the very basic to the festive. And finally, there's even a section devoted to problem solving--although the biggest problem you may have is deciding which recipe to start with. --Schuyler Ingle
From Library Journal
Combine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.?John Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc.
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Top Customer Reviews
For beginners and intermediate bakers, there is an extensive section, "Baking Essentials," explaining the various ingredients and tools that are used in bread baking. In the section "Basic Techniques," the mechanics of mixing, proofing, kneading and illustrated and described in detail. Even experienced bakers can pick up some new tips and tricks for using starters and shaping techniques.
I especially appreciated the photographs and step-by-step instructions for braiding and making twists and knots for specialty breads and rolls. The page showing the before-and-after results of various types of glazes that can be used on breads will help the home baker decide which is appropriate for their finished products and is a good reference to use for recipes other than those in this book.
The recipes themselves go from basic breads using the bare minimum of basic ingredients all the way to enriched breads, flavored breads, quick breads, and breads for festive occasions that include fruit and nuts. There are many ethnic breads from which to choose including Pane Semola, Hungarian Potato Bread, Zopf, and Swedish Dill Bread to name a few. Several flat breads are included in addition to the more familiar leavened loaves.
The ingredients lists are given in both American standard cup measurements and by metric weight for most items, except for small amounts listed in teaspoons and tablespoons.
Some of the preparation instructions may seem to be a bit over the top and the more experienced bakers will probably make adjustments to the techniques to suit their style; however, less experienced bakers won't go wrong following the instructions in this book until they gain enough confidence in their own skills to make the changes that work for them.
This will be a great reference. I bought it for myself, and am buying it for two friends who are interested in bread and making it. I should also mention that is has some good fotos/regional descriptions of the 38 breads it features.
Get it if you are still learning.
No comment. This is a great book. I have not stop baking bread since I received it. In fact, right now, December 27, it is 2:45pm and I am making my first Challah in 20 years.