Artisan Baking

Maggie Glezer (Autor)

Buch | Softcover

248 Seiten

2005
Artisan Division of Workman Publishing (Verlag)
978-1-57965-291-3 (ISBN)

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First published five years ago to glowing praise and awards, "Artisan Baking" is Ra rare combination of clear writing, meticulous recipes, and abundant expertiseS ("Fine Cooking") and the cookbook that Rthose who live for and on bread have been waiting forS ("The New York Times").

It's a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country's finest bakers as they share their abundant expertise.
First published five years ago to glowing praise and awards, Artisan Baking is "a rare combination of clear writing, meticulous recipes, and abundant expertise" (Fine Cooking) and the cookbook that "those who live for and on bread have been waiting for" (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.

Maggie Glezer is an American Institute of Baking-certified baker. Her 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.

Erscheint lt. Verlag	27.7.2007
Zusatzinfo	200 colour & b&w photographs
Verlagsort	New York
Sprache	englisch
Maße	216 x 289 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-57965-291-3 / 1579652913
ISBN-13	978-1-57965-291-3 / 9781579652913
Zustand	Neuware