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Bread: A Baker's Book of Techniques and Recipes (Second Edition) Reviews

Joe George

Beautiful Bread

Posted

Pros: easy to follow recipes that yield excellent results

Cons: recipes may be daunting for novice, no completely whole wheat loaves

  Let me begin by saying that the 2nd edition of Bread, A Baker's Book of Techniques and Recipes, is both well-written and a wealth of bread baking knowledge. This is far more than a recipe book; it teaches and explains in great detail how to bake loaf after loaf of wonderful bread. At nearly 500 pages the recipes do not actually begin until a fifth of the way into the book. The first 90 pages or so are chock full of interesting and useful information—everything from the autolyse method (with it's history and how and why to use it), to understanding ingredients, and how and why one should fold their dough. These first few chapters should be required reading for both the aspiring...
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Baking › Breads › Bread: A Baker's Book of Techniques and Recipes (Second Edition) › Bread: A Baker's Book of Techniques and Recipes (Second Edition) Reviews