Artisan Baking Across America by Maggie Glezer
The Breads, the Bakers, the Best Recipes

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Synopsis

Maggie 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.

 

About Maggie Glezer

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Maggie Glezer is an American Institute of Baking-certified baker. Her firste first book, "Artisan Baking Across America: The Breads, the Bakers, the Best Recipes", won a James Beard Foundation award when it was published in hardcover. It is now available in paperback under the title "Artisan Baking". Ms. Glezer is also the author of "A Blessing of Bread". She specializes in teaching and writing about bread baking for amateurs and professionals and contributes to publications such as "Fine Cooking", "The Atlanta Journal-Constitution", the newsletter of the Bread Bakers Guild of America, and King Arthur Flour's "The Baking Sheet". She lives in Atlanta with her husband and two children. Ben Fink received his art education at the University of Memphis and Memphis college of Art. A freelance photographer since 1986, he has photographed for magazines such as Saveur, Food & Wine, Bon Appetit , and Scientific American . He lives in New York.
 
Published October 2, 2000 by Artisan. 256 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Artisan Baking Across America

Publishers Weekly

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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...

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People

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...

The Fresh loaf

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 ...

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