Ultimate Bread
by: Eric Treuille, Ursula Ferrigno
en | DK ADULT
0756603706 9780756603700 0789435136 9780789435132
Bread
By Eric Treuille, Ursula Ferrigno
Publisher: DK ADULT
Number Of Pages: 168
Publication Date: 2004-04-19
ISBN-10 / ASIN: 0756603706
ISBN-13 / EAN: 9780756603700
Product Description:
Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of breadmaking from around the world.
Amazon.com Review:
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
Summary: Excellent Intro and more - good and cheap!
Rating: 5
I am somewhat of a novice pizzaiolo/boulanger, who has learned of making dough through internet research and practice. This was an excellent book for answering a lot of my questions, and providing information on a variety of elements involved in making breads. For me, this book has two major sections: elements/techniques and breads. 1) The first section goes into the basics, from the equipment necessary to the effect of different flours, yeast, washes, etc. Then discusses basic techniques that take you through the whole bread making process, including tips on how to effect different levels of crispyness, baked in a home oven. 2) the second half is a collection of bread from all over the world: basic, sourdough and starters, flavored breads, enriched, flat, quick, festive, and other recipes using bread.
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.
Summary: I don't know what all these nay-sayers are talking about
Rating: 5
I've had this book for years and I've made several of the breads in it. They all come out exactly as expected and as the pictures look. I may have to make some adjustments because I live above 5,000 feet but I've never gotten "soup" or burnt my bread.
As expected every day you bake you need to make adjustments depending on the humidity, heat, etc. For all the people who tried one recipe and wrote the whole book off I wonder if there might have been some "human error" in their process.
I find this book a good reference manual and a wonderful choice when looking for a new recipe to try or going back to something I've made many times before.
Summary: Don't waste your time or money
Rating: 1
The lavish illustrations and slick production of this book initially mask its profound lack of substance.
On reading the section on sourdough I could not but believe that the authors have never used sourdough. They certainly do not understand its microbiology, or have any feeing for its place in the history of breadmaking. Their so-called "sourdough" is nothing more than plain commercial yeast.
Perhaps it is a pity that I first turned to the sourdough section, because having read it I lost all confidence in the book, and read no further. If the book has any virtues, I shall never know them.
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