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Artisan Baking Across America : The Breads, the Bakers, the Best Recipes by Maggie Glezer (2000, Hardcover)

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This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy.

About this product

Product Identifiers

PublisherArtisan

ISBN-101579651178

ISBN-139781579651176

eBay Product ID (ePID)1625377

Product Key Features

Book TitleArtisan Baking Across America : the Breads, the Bakers, the Best Recipes

Number of Pages240 Pages

LanguageEnglish

Publication Year2000

TopicRegional & Ethnic / American / General, Folk & Outsider Art, Courses & Dishes / Bread, United States / General, Methods / Baking

IllustratorYes

GenreTravel, Art, Cooking

TypeTextbook

AuthorMaggie Glezer

FormatHardcover

Dimensions

Item Height1 in

Item Weight58.2 Oz

Item Length12.2 in

Item Width9.4 in

Additional Product Features

Intended AudienceTrade

LCCN99-056544

Dewey Edition21

Photographed byFink, Ben

Dewey Decimal641.8/15

Table Of ContentBAKING BASICS Ingredients, Equipment, and Techniques (3) Breads by Category (20) STARTING WITH FLOUR The Soul of Bread (25) Into the Wheat Fields (41) Threshing Days (49) Stone Grinding (57) Roller Milling (71) CRAFTING BREAD Unraveling Sourdough (87) In Praise of Pre-ferments (101) A Very Small Artisan Bakery (109) A Very Big Artisan Bakery (121) A Baker s Wood-Fired Oven (129) SPECIALTY BREADS Old World Rye Breads (141) A Neapolitan Pizzaiolo (151) Pandoro: Patience s Reward (161) A New York Bialy (169) THE BAKING LIFE A Baker s Training (179) Following Tradition (197) Competition Baking (207)

Edition DescriptionTeacher's edition

SynopsisMaggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods--impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen. But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas to a gristmill in Rhode Island, and specialty bakers from Berkeley, California, to Long Island City, New York. This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy. Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sources for ingredients and equipment. To savor the crust, crumb, and aroma of these breads fresh out of your home oven is to be touched by the soul of the specialty baker and his or her passion for excellence. If these truly great breads don't lay waste to the old adage that man can't live by bread alone, then nothing will.

LC Classification NumberTX763.G557 2000