Ortiz's book starts in the style of a primer with sections on the basic ingredients, kinds of leavenings, and basic techniques and procedures. He wants the newcomer to bake the very basic French loaf (think baguette) several times to get one decent loaf under the belt buckle. Then it's open season on regional breads, rye breads, and specialty breads. In a final section, Ortiz gives the true enthusiast professional style recipes and ideas. --Schuyler Ingle --This text refers to the Hardcover edition.
Well written with a lot of info and diagrams, no color pictures. I make a lot of sourdough bread and was looking for a new resource for additional ideas for European varieties... Read morePublished 8 months ago by Robert Tanner
this book is by far the best baking bopk that i have(I have quite a few) it is one of the best values for your money and covers just about everything you need to knowPublished on April 11 2004 by Bryan Engblom
This is one of my three favorite bread books , along with Carole Field's superb The Italian Baker and the magnificent French professional Baking Series books. Mr. Read morePublished on Dec 22 2003 by Barry B Ross
Excellent book. Instructions are easy to follow and all the recipes I tried produced fabulous breads.Published on Aug. 12 2002
Joe Ortiz's book was/is a wonderful addition to our 'bread library' and we were so impressed that we also purchased his wife's book (also a great book). Read morePublished on July 18 2002 by James E. Bennett
...I recommend this book! My fiance has been baking a loaf of bread every weekend since the start of the new year, so I've bought him a few bread baking books. Read morePublished on Oct. 23 2000 by Jessica S. Spiegel
This book is certainly a very knowledgeable book and I quite agree with some of the reviews by other readers. Read morePublished on Nov. 23 1999 by Joan W.C. Yuen