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Bread Revised Hardcover – Apr 19 2004

19 customer reviews

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Hardcover, Apr 19 2004
CDN$ 103.79 CDN$ 6.60 Holiday Entertaining Guide

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Product Details

  • Hardcover: 168 pages
  • Publisher: DK; Revised edition (April 19 2004)
  • Language: English
  • ISBN-10: 0756603706
  • ISBN-13: 978-0756603700
  • Product Dimensions: 23.4 x 2.3 x 28.2 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: #1,606,764 in Books (See Top 100 in Books)
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Product Description

From Amazon

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 --This text refers to an alternate Hardcover edition.

From Library Journal

Combine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.?John Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.

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Customer Reviews

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Most helpful customer reviews

Format: Hardcover
As I sit here dreaming of living in France and visiting French Bakeries, Rendezvous a Paris from Starbucks is playing in the background. Yesterday I made homemade bread and I can promise you there is nothing quite like baking your own bread even if you employ the help of your loyal bread machine. Although, one imagines there is nothing quite like freshly baked Pain de Seigle. If you have ever watched A Year in Provence, you can't help dreaming about baking your own baguette's in Provence.
Bread really is a universal food. This "photographic gallery" reveals the variety of breads. There are as seemingly large as life pictures of the breads. Everything from the continental classics such as Tuscan Focaccia scented with rosemary to sweet enriched reads studded with spices and fruit. You will also find flat breads from the Middle East and rustic country loaves from France. Sigh
This is an exciting resource written by authors who are experts in bread baking. Eric Treuill was born in Cahors in southwest France and first became interested in breadmaking when he worked as a mitron in his uncle's boulangerie. Ursula Ferrigno grew up on her father's vegetable and olive-producing farm in southern Italy.
"Ursula remembers the hot summer evenings when her grandmother would light the wood-fired oven on the terrace of their family home in Campania. She recalls the sweet, yeasty fragrance of the seemingly magically growing dough and its soft, springy texture as she formed it into a round, for it was a family tradition that each person shape and top his or her own pizza."
After a brief introduction to the Fundamentals of Breadmaking a world of possibilities is revealed in the next few chapters.
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Format: Hardcover
An Italian and a French food authority, who have each published separately, joined forces with British publisher Dorling Kindersley to create an absolutely gastronomical bread making cookbook! The text is perfectly clear in its education of bread making. The "Baking Essentials" section demonstrates, verbally, visually, and texturally the differences between flours, yeast, oil, eggs, salt, and necessary kitchen tools for baking bread. The "Basic Techniques" uses perfect photographs that illustrate the method for producing the bread. The photography is exactly what the beginner and even the advanced need to make the dough correctly. The reader almost feels that they are in the kitchen with the authors. The remainder of the book focuses on all the famous breads from around the world: French Baguettes, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, Challah, and more. Finally, a section that addresses potential problems completes this Ultimate prize of the bread world!
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Format: Hardcover
Ever at a loss for something to make for dinner? Just pick up this delight of a book and thumb through a few pages, by the time you've gone very far, you'll not only know what to make for dinner, but for breakfast and lunch for many days to come.
Filled with beautiful photos of each bread, the instructions are the clearest, easiest I've ever encountered in a cookbook. My copy is worn and stained and holds a place of prominence in my kitchen bookshelf, just thinking about it writing this, I'm just gonna have to go make a filled focaccia today! A two crusted pizza type of bread, it is so easy to make and you'll get rave reviews from all who get to share it.
The other thing I like about this book is their selection of hearty peasant type of farm breads. No haute cuisine here, just great good bread, buy it with the confidence you'll produce things that look just like the luscious photos!
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Format: Hardcover
I have several bread books on my shelf, but this book is the first one I pull out every time. It has become my ultimate reference on bread making techniques. The pictures are clear and lavish, and easy to follow, especially when it comes to shaping the bread. Almost every recipe has a picture of the finished product; clear, concise directions; and on the right hand margins, headings for proofing time, yield, oven temp., etc.
While bread making is simple and rewarding, it takes a lot of time. However, with this book, you'll be feeling like a professional bread baker in no time. Must-try recipes include brioche, challah, the bread and butter pudding (made from bread you made yourself!), and the Hungarian potato bread.
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Format: Hardcover
I recently purchased this book at Barnes & Nobel's, and really like it. I am making my second bread tonight. I was very happy with my first basic bread recipe, and for someone like me with little or no experience it turned out good. The huge color photo's in the book really help, and all the many types of bread around the world are really neat. And there are variations with almost every one, which really extends the already long list of recipe's. It also covers all the cooking items to use. A really good book from start to finish to learn to make very good bread the first time, and lots of bread types & options to do with it after. For more experienced chefs, there's still a lot of recipe's & tips...
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