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.
About Maggie GlezerSee more books from this Author
Artisan bread bakingDmeaning the production by hand of quality European-style breadsDhas recently taken off in the U.S., and Glezer (contributor to Fine Cooking and the Atlanta Journal-Constitution) has done a marvelous job of chronicling its development in this thorough and inviting study of spe...| Read Full Review of Artisan Baking Across America...
Bread never looked so good as in this big, artsy cookbook, which highlights such gourmet bakers as Acme Bread Company in Berkeley, Calif., and adapts their recipes for home cooks.Nov 27 2000 | Read Full Review of Artisan Baking Across America...
Whenever I get a chance to read another bread baking book, I read and review here. There is also a forum for site members to post their book reviews. If I am ...| Read Full Review of Artisan Baking Across America...
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