- Paperback: 256 pages
- Publisher: Alpha (Aug 3 2010)
- Language: English
- ISBN-10: 1615640045
- ISBN-13: 978-1615640041
- Product Dimensions: 23.1 x 18.6 x 1.4 cm
- Shipping Weight: 386 g
- Amazon Bestsellers Rank: #459,094 in Books (See Top 100 in Books)
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Product Details |
Product Description
Book Description
No knead to worry about baking perfect bread.
In The Complete Idiot's Guide(r) to Easy Artisan Bread, Yvonne Ruperti, master baker and test chef for Cook's Illustrated, offers readers the simplest way to learn the age old art of baking handmade breads and rolls made from scratch, using modern techniques that will have even novice bakers producing everything from dinners to peasant boules quickly and easily.
?Includes more than 50 recipes
?Easy-to-follow instructions
?Information on selecting and combining the perfect ingredients
In The Complete Idiot's Guide(r) to Easy Artisan Bread, Yvonne Ruperti, master baker and test chef for Cook's Illustrated, offers readers the simplest way to learn the age old art of baking handmade breads and rolls made from scratch, using modern techniques that will have even novice bakers producing everything from dinners to peasant boules quickly and easily.
?Includes more than 50 recipes
?Easy-to-follow instructions
?Information on selecting and combining the perfect ingredients
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.0 out of 5 stars (3 customer reviews)
4 of 4 people found the following review helpful
4.0 out of 5 stars
Feels like cheating, Nov 27 2010
By Pedal Power - Published on Amazon.com
This review is from: The Complete Idiot's Guide to Easy Artisan Bread (Paperback)
This book has great recipes that have all come out super tasty so far. The method is no-knead and it would be nice if there were alternate instructions if you did want to knead the bread, but the no-knead method works well. If you enjoy the hands-on process of making bread this can be a little disappointing but you could always experiment with the traditional technique. My only complaint is the equipment. The author expects you to have a dutch oven, pizza stone, pizza peel, etc and doesn't offer many suggestions if you don't have these items. I've made do with a baking sheet and broiler pan and each recipe has turned out fine, just would have been nice to have the info in the book rather than by trial and error.
2 of 2 people found the following review helpful
3.0 out of 5 stars
Recipes don't call for enough water, Mar 4 2011
By Heather - Published on Amazon.com
This review is from: The Complete Idiot's Guide to Easy Artisan Bread (Paperback)
I was excited to purchase and try the recipes in this book. I started with the French Boule. I sifted and measured the ingredients carefully and found that 1/2 a cup of water for 3 cups of flour was not enough to moisten the loaf so I added more water. I used an iron dutch oven and covered the wooden handle in foil. The loaf was tasty though a little salty as the author said to double the salt measurement when using sea salt. My next attempt is the Whole wheat boule. I mixed it up last night and again found the recipe does not call for enough water. If the flour is too dry the yeast isn't going to distribute. I increased the water again. The bread rose a little before storing in the fridge overnight. I decided to leave it on the counter in a covered bowl today. I'll see what I have to bake after work. For the remaining recipes I believe the water should be doubled or even tripled. I'm not sure this book was a good buy and I'll be looking for more recipes on the internet.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Tasty and easy recipes, Mar 4 2011
By Older Audiophile - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: The Complete Idiot's Guide to Easy Artisan Bread (Paperback)
As the name implies, the recipes are Idiot proof. It quickly gives an overview of the ingredients then follows with clear directions.I work full time but find with this book I can still prepare incredible bread over a weekend.
The book takes the mystery out of making bread.
Highly recommended.
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