Product Description
The ultimate project for the DIY cook and baker: an oven in your own back yard. Pizza cooks faster and is more tender, bread crusts as it's never crusted before. The anticipation prompted by the smoking chimney is indescribable, the results without peer. This little book tells how to build a outdoor brick oven from scratch, with working drawings; and how to restore an existing oven if your house is so lucky to possess one. There is guidance in firing and running the oven, and some recipes for good measure. ... Read more

Customer Reviews (6)

building a wood fired oven for bread and pizza
I thought it was the wors exampe of a book on the subject

I would not recommendit to any one thinking of building one

There are other books far better

Agood one for the 'dustbin
I didn't realize this softback book was from the other side of the pond.I don't have much use for the metric system and am real tired of the damn Euros and Canucks trying to force the US to comply to their useless way of measurement. Secondly, this isn't new material, but rather old rehash of rather mundane common knowledge...I donated the book to a middle school library...which is the level of understanding that's needed to get through this book. Amazon please don't recommend books that don't meet the same level or better than those I have previously purchased from you.At least Barnes and Noble can accomplish this simple feat.

not the best
you don't really understand how big this thing is until you see the finished product. Which by the way -- there are no finsihed pictures. I actually saw the finished oven on ebay. When it towers over the 6' privacy fence- you began to rethink making it.

Not so helpful
The book gives one set of plans without much discussion on how to modify them.I was hoping for more theory and explaination about size, height, chimney placement etc.

In British fashion, the author uses more words than necessary to explain himself (think Dickens).

Overall, not a complete waste of time, but less helpful than the title would lead you to believe.

a good supplement to The Bread Builders
If you're interested in building a wood-fired oven for baking, this is a good supplement to Alan Scott's essential "The Bread Builders".Provides very interesting historical background, amusing anecdotes and aset of plans which are aimed a bit more squarely at the amateur builderthan Alan's plans. I'm building an oven now using plans interpolatedbetween the two.If you're going to tackle a project like this, get a goodbook on masonry techniques too, or better yet, a video. (Amazon, care toprovide some suggestions?) ... Read more

Product Description
More gourmet recipes created to work in all bread machines.Step-by-step dough techniques to make hand-formed breads as well as in machine.Introduction to Bagels, Focaccia and Sweet Rolls. ... Read more

Customer Reviews (6)

Excellent breadmaker recipes
We use this book all the time, many of the recipes have become standard fare around our household, and we've had great luck with both ordinary and unusual styles of bread.We have a couple of other breadmaker recipe books, but never seem to use them any more.I highly recommend this book and its prequel (electric bread).

Very good
Great recipes.I really like the Honey Mustard Bread with ham sandwiches.Bread comes out great everytime if you follow the direction.That is the key to Good Bread.

Not nearly as good as their first book
I liked the first Electric Bread cookbook much better.Most of the recipes in this one were too "unusual" for me and the recipes haven't caught my interest enough for me to even want to try most of them.It does have a extensive section of recipes you can make using the dough cycle.If you like to use your bread machine's dough cycle for handshaped breads & baked goods, then you will probably enjoy this book --but if you're mainly interested in baking loaves of bread, I'd skip this book.

More Electric Bread
Continued great recipes from the premiere bread machine test kitchen.If recipes are followed carefully, the results can be assured, unlike other similar books.Great confidence in the recipes, trouble shooting and related features can be had by all who use this book, as with all excellent books in this series from Nightingale and team.

We have used their books to make well over 1200 loaves of bread with 10 different bread machines and except for our own mistake on one occasion (we forgot to add yeast), all loaves came out well, even most "picture perfect."This includes the lighter white breads, wheat breads, darker and heavier pumpernickle and rye, fruit and specialty breads.

We have numerous bread machine books but this series is the best we have ever seen and have ever used.I am not sure why we have other bread machine books since none are used any longer, only the "Electric Bread" series by Nightingale and team.

Greatly recommend this volume and any other volume of "Electric Bread" by Nightingale and team.

Excellent Book
I owned and loved Electric Bread for several years before I got this book as a gift.It is as good as the first Electric Bread, maybe even better.I use these two bread machine cookbooks almost to the exclusion of allothers.All the recipes I've tried are great, and the bread always comesout perfect.The cinnamon rolls in the back of the book (with wonderfulvariations) are to die for -- my husband and son beg me to make these! ... Read more

Product Description
Bread Machines are more popular than ever, and Bread Machines For Dummies makes it easy to use this popular kitchen tool to create a variety of homemade breads.

Bread Machines have become a staple of the American kitchen. Over the years as these convenient appliances have dropped in price and increased in quality, they've found their way into millions of American households. But when it comes to creating a variety of delicious homemade breads with this ingenious device, many are at a loss for anything besides your standard white bread.

Look no further! With Bread Machines For Dummies, Tom Lacalamita and Glenna Vance show that a wide variety of delicious homemade baked goods can come from this machine. Clearly explaining the finer points and special features of various machines, even a dummy will be enjoying delicious, freah-baked breads at the touch of a button. Whole wheat, sourdough, nut breads, holiday breads, you name it, with 75 delicious recipes these experts show that there's much more to a bread machine than just your standard white. And even if you are just looking to have a fresh loaf of your favorite sandwich bread waiting for you in the morning, let these experts show you how to get the most out of your bread machine. ... Read more

Customer Reviews (7)

great cook book
this book is really helpful.tells you about the different flours and how to mix them and what might have gone wrong when your break didnt come out.a fair amount of recipes. I have made a number of them and most of them came out great.

Excellent Book
I ordered an received this book from Amazon (at a bargain) in less that a week.I read it as soon as I recieved it, and loved it.The first half is all about each phase of bread making, simply explained,The second half is recipes in each of the different bread groups.It eliminates alot of the verbage and just gives you the important information.I would highly recommend it to anyone interest in learning about bread making or just looking for good basic recipes.

Un buen libro para el principiante
Este libro enseña desde lo básico todo lo necesario para usar la maquina para hacer pan con ingredientes fáciles de encontrar.

Great resource
Excellent book to learn more about the art of bread making and the best machine to fit your needs. I highly recommend this book for great tips, but would go to [...]for bread machine recipes. I felt like I was better prepared to make bread regularly by studying this book.

Great Book
Great book... Great ideas I have learned a LOT about what makes bread work, so I can now know what I can and cannot modify in breads. ... Read more

Product Description
If you own a bread machine, this is the book you need, with over 150 fantastic recipes for every make of machine. Breadmaker machines have become enormously popular in recent years and it is not difficult to understand why, when you can simply pop in the ingredients and let the machine make fabulous bread for you. Although all machines come with a basic manual and some recipes, they barely scratch the surface of what is possible. The Ultimate Bread Machine Cookbook will enable you to get the best possible use from your machine.

In The Ultimate Bread Machine Cookbook you will find delicious, mouth-watering recipes like these:

Anadama Bread
Absolutely Apricot Bread
Aloha Loaf
Amish Bread
Apple Cranberry Nut Bread
Bailey's Irish Cream Bread
Banana Bread
Beer Cheese Bread
Buttermilk Pumpernickel
Caesar's Sourdough Bread
Cajun Spice Bread
Dill Onion Bread
Easy French Bread
English Muffin Bread
Famous Onion Bread
Heavenly Whole Wheat Bread
Hot Jalapeno Bread
Luscious Luau Bread
Oreo Cookie Bread
Peanut Butter and Jelly Bread
Reuben Bread
Summer Fruit Bread
Sweet Potato Pecan Bread
Yorkshire Spice Bread
and Many More!
... Read more

Customer Reviews (1)

"The Ultimate Bread Machine Cookbook"
I was a little disappointed in the formatting for the Kindle version of this book.

There is no clear separation between recipes, ingredients, and instructions.There is no way to isolate the particular recipe you're working with, and there is no table of contents to search for a particular recipe.

I am sure the recipes will be great....once I can find them! ... Read more

Product Description

Customer Reviews (4)

Great bread introduction!
I received a bread machine for my birthday and purchased this book to supplement the booklet that came with the machine. My favorite bread so far has been the Feta Spinach Twist.

The book includes a table of contents and index, which makes navigating the book easy. The instructions are complete and often have great pictures. The beginning of the book covers all of the special techniques you need to know and it was helpful having them all in the same spot. Each recipe includes two sets of instructions so that you can make the bread with a machine or by hand.

Waste of Money
Definitive?Yes, if your a suburban American housewife who knows nothing about cooking bread and just bought a Bread machine at Walmart.Otherwise, nothing new in this book, anything in this book can be found on the internet or from watching Rachel Ray.

Good recipes
I've had this book for some time now... and made a lot of recipes from it. They're easy to do recipes and it's very handy that you can choose between making them by machine (in 3 sizes) or hand (which I prefer).
There is a wide scale of variety; sandwich loafs, sweet and savory bread. Lovely sweet breads and rolls. I think it's a very good book for beginning bakers, they don't start with sourdoughs and things. A very logical thing by the way, because it's not a good idea to bake sourdough in your machine (The acids will damage the lining, also because those would need longer rises)

Interesting If you are a Bread Machine Person
This `the bread book' by Sara Lewis is subtitled `The definitive guide to making bread by hand or machine'. This subtitle claim is definitively wrong, in that the book has only 140 pages of text to cover both manual and bread machine bread baking. In contrast, there are books on yeast breads alone that do not cover bread making machines or gluten-free breads that run to over 600 pages.

One may argue that the book achieves its `definitive' credentials by covering, however briefly, all bread making topics. This claim is clearly unfounded, as the book makes no mention whatsoever of sourdough, sponges, poolish, or any other type of artisinal breadmaking.

The `definitive' claim may be based on the dual focus on both manual and bread machine techniques. However, I believe this dual approach betrays the reader in that manual methods are severely compromised to fit the order of operations needed to use a bread machine in order that the procedures for the two techniques can be laid out in parallel. The clearest example is in the recipe for the `Farmhouse white loaf' where the first step in the manual procedure simply duplicates by hand what the machine is doing. In a procedure optimized for hand or hand plus stand mixer technique, the yeast is bloomed in warm water with sugar before adding it to the dough, salt is not added until the yeast and flour have been well mixed so the salt does not impede the yeast action, and the butter is not added until the dough has been thoroughly kneaded.

The dependence on the bread machine paradigm also leads to handmade recipes that would probably not pass muster with a anyone with a devotion to tradition. Every other recipe I have ever seen for brioche requires at least 8 hours for the dough to rise before baking. This book specifies less than an hour. If you make this recipe, it will probably be taste, it will probably simply not be brioche.

I also suspect that the book is ignoring the difference between two different types of US yeast packaging and labeling. Fleishmans and every other US producer call the type of yeast that is bloomed in warm water and sugar `active dry yeast'. The yeast for bread machines which does not require advance blooming is labeled instant or fast acting yeast. This book uses the term `active dry yeast' as if it were `instant' yeast. I suspect the recipes work if you use `active dry yeast', but I am not sure you will achieve optimal results.

It is very important for US readers to know that this book was written in England and uses a UK vernacular throughout. On the good side, this means that all measurements larger than teaspoon or tablespoon are given in metric weight or volume, Imperial weight or volume, and by cup. All oven settings are also given in Fahrenheit, Centigrade, and Gas Mark. This is all very ecumenical, but it means that the book may be just a little tougher reading for a Yankee than it is for a Brit. There is a very handy conversion table for UK to US terms at the beginning of the book, but the number of entries just goes to show how much mental translation us Yanks will have to do as we read the book.

After so many negative findings in this book, I think it deserves some positive comments. The first is that the range of bread types covered by the book is quite broad. It is impressive to see that a bread machine is capable of doing such diverse products as pretzels, spiral (roulade) breads, fougasse, and corn bread. The caveat is that for some of the more diversely shaped breads as pretzels and roulades, the bread machine simply does not do the whole job. Rather, it typically mixes the ingredients, kneads, and does a first or first and second rise. The final shaping and baking must be done in a conventional oven.

In summary, for UK savvy readers, the book is very readable, its instructions are easy to follow, and it will probably give acceptable results; however, its pretensions on being definitive are misleading, and it should probably only be used by those who have and like using a bread machine. For Yanks who don't want a bread machine, get any one of the dozen good books on breadmaking by Peter Reinhart, Nancy Silverton, Rose Levy Beranbaum, or Bernard Clayton. ... Read more

Product Description
Here is a beautiful full-color guide to country bread making with dozens of recipes and hundreds of beautiful photographs.

COUNTRY BREADS OF THE WORLD is a remarkable collection of original recipes and secrets from bread-makers around the world. Beautifully photographed, and with step-by-step sequences revealing the techniques of the masters, COUNTRY BREADS OF THE WORLD relates the time-honored methods behind making wonderful country loaves that rely on authentic ingredients and retain the integrity of their classic origins.

In COUNTRY BREADS OF THE WORLD, the complete bread-making process is explored in depth, beginning with the milling of the grains used for bread flours and the different kinds of leavenings used to raise dough, to working and shaping the dough and the actual baking process. The final chapter is devoted to the decorated and enriched breads made for celebrations and festivals.Throughout, there are recipes for extraordinary breads of all kinds, from traditional and rustic loaves to newer, more innovative ones.

Also included are the fascinating stories and experiences of bread enthusiasts worldwide, from professional millers and bakers and four-star chefs to dedicated amateurs and gifted home-bakers.

COUNTRY BREADS OF THE WORLD is inspiring in its content yet practical in its approach.Each of the recipes is clear and easy-to-follow, and is presented alongside dazzling full-color photographs.Both novice bread-makers and experienced bakers alike will find much of use in this beautiful book, perhaps even the secret to the perfect loaf. ... Read more

Customer Reviews (4)

The best multigrain bread book I own
This book inspired me to buy a grain mill and start pestering my local natural-foods store to carry whole grains. I baked good bread before, but freshly ground grain makes a huge difference. The profiles of the bakers here are fascinating, the pictures are enticing, and the recipes and techniques really work. Too bad the book seems to be out of print; I hope it is reprinted soon.

A Valuable Addition to Your Bread-baking Library
This is a beautiful book and contains a very eclectic mix of recipes.The directions are clear and concise, the pictures are beautiful and provide some visuals for those who like to see what things should look like.I do wish that Collister had provided a dry yeast alternative in some of the recipes that call for cake yeast, but that's not major enough to downgrade the book.Collister concentrates on English mills, but again that's not a big deal.I'd definitely recommend this book as a wonderful addition to your baking library.

Excellent bedside bread book
After having been initially inspired to bake bread by Jamie Oliver, I progressed to this book. I have spent many hours digesting the wealth of interest and information in "Country Breads", and have had many successes with the recipes, I have actually had many requests to bring bread to work. My only complaint with the book would be that it is a little England-centric. It goes on and on about the Shipton Mill and its flour, and some of this flour is specified in recipes. Shipton Mill is a little far away from Melbourne, Australia! My favourite recipes are: the rye "Pain de Reucht", the baguettes made from a 'poolish', and the San Francisco Sourdough. I would certainly recommend the book as it has taught me a great deal, although only as a third or fourth book purchase on bread baking, not as a 'Bread Bible'.

10 star must own bread book
I own and use a variety of cookbooks almost daily since we have eclectic international tastes. And baking bread is something I do the old fashioned way a few times per week.There is nothing as sumptuous as the smell of bread baking or the taste of a warm piece of bread slathered in real butter.And the heartier the better. None of the light as air no substance white bread for me.

And this book is a bread bakers delight and a big book packed with luscious photos as well as step by step directions for breads from dozens of countries. They even have glutten free bread recipes.

Some of my favorites are the Sunflower seed and olive bread on page 20, mixed grain sunflower loaf on page 19,Huron or whole wheat berry bread on page27, rye bread with dry fruit on page 43, the various rye breads,stout and oat bread, and the green tea bread. And I really love the Lincolnshire recipes from England and of course Lusesekatts from Sweden which we will be savoring this week during celebration of St Lucia.

This is one of my all time favorite sit in a comfy chair near the fire with candle burning and plan for my next bake bread day books.............And it would make an excellent gift for any bread baking novice or master baker. ... Read more

Product Description
An instructive, yet sophisticated, guide on the process of bread-baking includes step-by-step technique photographs for beginners, as well as intriguing new recipes for professionals of the trade. Tour. ... Read more

Customer Reviews (14)

Exvcellent Bread Book
I have had this book since it first came out in 1996 and I love it.It is one of the best bread books around.Like other customers commented
the recipes do take time but they are worth it.I have ordered her new book just to see how she has tweaked some of the recipes.I am sure there are
other bread books out there that are just as good or better but this is one to have in your collection.

Amy's Bread Book
My son worked for Amy back in the early 90's.He is a fabulous baker and he learned from Amy.He said I should get this book and I am so glad I did.I have never had a bad outcome from anything in the book.I say buy the book!!

Good, But Not Great...
I have purchased a number of artisan bread books over the past several years.I finally got around to purchasing this book and was not disappointed.I did, however, not think it as outstanding as Maggie Gleezer's books for several reasons.Amy's does not offer metric measurements, which are more accurate that cups, teaspoons, tablespoons or weights in pounds and ounces.The ingredient list is not presented in table form, one of the outstanding features of Gleezer's book.The recipes seem to lean toward dry doughs, in fact, I found them to be too dry and added several tablespoons of water for most recipes.The use of misting, which is a pain and can result in steam burns, rather than simply adding a cup of boiling water to a pan and letting the oven steam for 5 minutes before putting the bread into the oven for baking is another reason for the downgrade.On the plus side, the coolrise method works well and is a positive feature for anyone wanting to make artisan breads at home without having to spend an entire day in the process.Further, the resulting breads have been excellent once the recipes were adjusted to add more water.

One of the most useful books in my cooking library
I have a fairly large cooking library (which my wife regularly induces me to prune...). These authors did more to improve the quality of my product than any others I've read.

The principle of retarding the fermentation of the dough is presented clearly enough. Making a simple poulish or levain is not all that difficult. The only real complexity it adds to your life is planning some bread making ahead of time in order to allow for that slow fermentation to happen.

For me, refigerating dough overnight was the key to creating bread that was very near the quality of what you could buy in an artisanal bakery. I wouldn't have adopted that practice without this book. And trust me, you don't have to harvest leftover grapes from a vineyard to develop a decent starter (although I've done that, I confess). And you don't even have to maintain a starter to get excellent results. Simply modify the recipes to use a simple poulish would be my advice (and is often my practice).

The other major benefit of the book is that it actually attempts to explain how to form the dough into "not-your-usual-loaf-of-bread" shapes. Very few books even attempt to do that. I successfully made her beautiful dried appricot and fresh sage filled sunflower loaf on the first attempt. I get compliments on this very easy-to-make loaf every time I make it.

Finally, I probably actually use more recipes from this book than any other baking book I own. I'm making the sunflower loaf for a picnic dinner at Shakespeare Santa Cruz tomorrow evening, in fact. And I frequently make her white-and-black-sesame-seed-encrusted rolls.

So, my opionated opinion is: buy this book-- you won't regret it.

Still a Star Among my Bread Books!
Amy, you need to write another bread book or at least bring out another edition of this gem!

I've been a homebaker for a lot of years and have a large assortment of bread baking cookbooks, but when I want something reliably wonderful I find my way back to this book.I disagree with the reviewer that says this book is mainly for sourdough recipes, there are some in the book, but there are more that are either straight doughs or that begin with a simple overnight biga or poolish.

The focaccias are simply the best I've found anywhere, be sure to try them with sliced tomatoes on top!And for a stellar Thanksgiving bread that will knock your guest's socks off, go for the pumpkin bread and no it isn't the usual quick bread recipe but a wondrous yeasted dough that screams Fall!

Please Amy, I know you've got more to give us, so GIVE!!! :) ... Read more

Product Description
In addition to more than one hundred easy-to-follow, kitchen-tested recipes, this volume contains complete information on bread machines, ingredients, and bread-baking methods. ... Read more

Customer Reviews (4)

Excellent service
This product arrived in a timely manner & was in better condition than what I expected. I would purchase from this seller again.

insufficientyeast for all recipes
I have only tried a few recipes from this book but have had terrible luck with all of them. I have had great luck with other bread machine cook books and after scanning the recipes carefully, I have come to the conclusion that the amount of yeast on each recipe is insufficient. Each one in this book calls for 1 tsp of yeast, regardless of the size of the loaf. All other recipes I have tried, call for closer to 2 or 2 1/4 tsp per loaf. I wouldn't buy this again.

THE BEST Bread Machine Book
After I bought my first bread machine I was so thrilled with it that family and friends bought me bread machine cookbooks for presents (cookbooks are my OTHER addiction). This is without a doubt the BEST bread machine cookbook out there. Every recipe I've tried from this book is easy and mouth-watering delicous. I've never experienced a poor result and all I do is dump the ingredients in the bread maker in the order given (takes about 3 to 4 minutes) and sit back until I smell the bread a baking! Many other cookbook recipes yeild tough bread or less-than-satisfying results due to ill-researched recipes or poor taste buds, whatever. Now I know why we've all trusted Better Homes and Gardens all these years. (I also bought a BHG slow cooker cookbook that is out of this world!) The book also gives you ingredient lists for 1 AND 1 1/2 pound loaves. I usually make 2 pound loaves and the conversion is simple from the charts given. If you want to buy one good bread machine cookbook, THIS IS IT!

Fabulous book with basic recipes that are easy for beginners
I like this bread recipe book best out of all theones I have used so far because it has easy to follow directions and the recipes don't call for unusual ingredients. It is also easy to double the recipe for a 1 lb loafin order to make a 2 lb loaf. ... Read more

Product Description

Customer Reviews (2)

looks delicious!
The contents look delicious and easy enough for me to be able to do.Excellent pictures and a wide variety to choose from.Very glad I bought the book!

Nowhere Near The "Bible" of Bread Machines
I'm not at all satisfied with this book. It contains only a handful of white and wheat bake-in-the-machine recipes, which are what I was looking for a variety of.The majority of the recipes require hand-shaping and baking in a conventional oven. Why would I have bought a bread machine if I wanted to do that? Here's a breakdown of the book's chapters:

1. "Basic & Everyday Breads" - only 16 of the 34 recipes are baked in the machine. Less than half! I have to add that the book is extremely heavy on the herb and cheese breads. I don't like these types of bread at all, and they occupy a significant portion of the book. Only 17 of these 34 so-called basic breads do not call for herbs and/or cheese.
2. "Basic & Everyday Rolls" - all baked out of machine
3. "Flat Breads" - all baked out of machine
4. "Quick Breads" - baked in the machine but mixed by hand (again something I, as a bread machine user, would not want to do)
5. "Specialty and Festive Breads" - all but one are hand-shaped and baked in conventional oven
6. "Loaf Cakes and Baked Goods" - none of these are machine-only
7. "Gluten Free Breads" - all mixed outside of the machine

For the sake of fairness, the Basic White Bread recipe (first in book) is the best bread machine recipe I've made in the past couple years, and the book contains a few more recipes I know I'll try, but it is SOOOO far from being a comprehensive bread machine user's book. With only partial reliance on the machine for most of the recipes, this would've been better as a breadmaker's book, without the "machine" in the title. And even then, it's no bible. For that, I'd recommend Beth Hensperger's "The Bread Lover's Bread Machine Cookbook".
... Read more

Product Description
Simple yet incredibly popular, not to mention flavorful, this easily prepared flatbread becomes sweet or savory with one's personal choice of seasonings and may become the mainstay of all meals with the help of more than fifty delicious recipes. Simultaneous. IP. ... Read more

Customer Reviews (9)

Move over pizza, there's a new flatbread treat in town!
Focaccia is age-old, and a fantastic alternative to pizza.You can make so many types of focaccia.prior to buying this book, I'd regularly make a full half-sheet pan of a basil-pesto focaccia topped with a a little cheddar and feta cheese.This book opened my eyes to so many different recipies.

it definately earned a place on the bookshelf next to my other italian favorites, like my book on risotto. :)

A MUST HAVE FOR THE SERIOUS, OR BORED, COOK!
This book is a real "sleeper", edited in part by Carol Field, well known for her practical expertise at sharing the Italian kitchen. Focaccie have many variations, can be used in many ways. As we get jaded by years of cooking the same old stuff, it's a treat to run across a book like this, filled with unique, readily do-able recipes that are also family friendly.No exotic, hard to find ingredients here...just exotic tasting, easy to eat recipes to make a meal around.

GREAT book!
I have made almost every recipe in this book and they all turn out PERFECTLY! It's amazing what a good cookbook can do for you're confidence. Buy this book if you have a kitchen aid mixer, because everything needs lots of kneading. I am asked for the recipes almost every time i make focaccia using these recipes. If you buy any bread book, buy this one!

Perfect pizza
I love this book!The recipe for the basic pizza dough is the best.You can make a pizza the size of a baking sheet, or individual pizzas or calzones.Whatever, this dough will NEVER fail you.I've made other pizzas, like the Gorgonzola with red onion & pecans.To die for!If you make pizza you need this book.

Great Boook
This is a great book for many reasons: The pictures are beautiful, the writer knows the topic and the most important is that I've tried some recipes and theyare just delicious. ... Read more

Product Description

Customer Reviews (2)

Good Bread, Prosaic Writing
This book is so wordy that I gave up on it long before getting to any good stuff - if I would have found any good stuff.The book needs good editing.

ADESERTATION
I WAS SOMEWHAT MISLED BY THE INFOR PROVIDED ABOUT THE BOOK BEFORE I BOUGHT.AS IT TURNS OUT YOU GET A COMPLETE HISTORY OF THE SOCIAL THROWS OF FRANCE ABOUT THE BREAD MAKERS OF FRANCE, I DIDN'T REALIZE BAKERIES WERE SOCIALIZED WITH PRICE CONTROLS. GO FIGURE, HOWEVER, THE BOOK IS BORING AS HELL.LOTS OF GENERALITIES .IF YOU WANT TO MAKE BREAD THE FRENCH WAY, BETTER BUY A COOK BOOK ON BREAD. ... Read more

Product Description
Nothing beats the smell--or taste--of fresh-baked bread right from the oven. But many home cooks are intimidated by the thought of making their own. In this cookbook, Certified Master Baker Leslie Bilderback breaks down the bread baking process and makes it easy for anyone to prepare such tantalizingly tasty loaves as:

• Dark Pumpkernickel Rye
• Sea Salt and Herb Fougasse
• Cinnamon Raisin Bread
• Poppyseed Kaiser Rolls
• Cheddar Dill Beer Bread

From breadsticks to pancakes, this book covers much more than the standard "white or wheat" you may be used to. Forget store-bought! With this helpful guide, you'll bake your own bread ? and never go back! ... Read more

Product Description
Making bread requires little more than a pair of hands, an oven, and patience. The recipe for success is simple: time and warmth are all it takes to transform a few basic ingredients into a springy, silky dough that bakes to a crackly, crusted loaf. It is like most things-easy when you know how, with practice making perfect. Includes a tantalizing photographic collection of some of the world's most mouthwatering breads, a complete illustrated guide to the key ingredients and equipment used in breadmaking, the essential techniques needed to master the principles of breadmaking, and more than 100 inspiring recipes drawn from breadmaking traditions around the world! ... Read more

Customer Reviews (1)

Indispensable
This is an indispensable reference for anyone learning to make bread.All aspects are covered--the chemistry of different flours, the purpose of glazes.If you not only want to make great bread but also want to know why it's great, this is the book for you. ... Read more

Amazon.com Review
Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience.

Amy's Bread starts with the basics like Big Beautiful White Pan Loaf and French Baguette before progressing to more complicated recipes like Whole Wheat Sandwich Bread with Oats and Pecans and Semolina Bread with Apricots and Sage. But there's more here than just bread—recipes for pizzas, sandwiches, and sweet treats are also included.

    • A helpful introduction covers basic bread baking techniques, starters, ingredients, and equipment
    • 130 full-color photos illustrate bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery
    • Artisan breads can cost $5 or more at the market; this book lets you make them at home for just a fraction of the cost

Whether you've just discovered the joy of bread baking or you've been doing it for decades, this revised classic will keep your oven hot for years to come.

Recipe Excerpts from Amy's Bread, Revised and Updated

Maple Walnut and Fig Bread

Goat Cheese and Roasted Vegetables on a French Baguette

Big Beautiful White Pan Loaf

Customer Reviews (13)

Unrealistic but Pretty
This book is very attracctive, and the breads are thoughtful and creative.Having said that, I would not recommend this book for the average, or even the experienced, home bread baker.I am experienced at making bread, and I am not intimidated by complex formulas or time-consuming procedures.But, as others have pointed out, many of these breads require a remarkable amount of water, and the resulting doughs are very difficult to work with.I understand that using lots of water is required to get true artisan bread, and I like wet dough.But these go to the extreme.While that might work in a professional setting with sophisticated equipment, it's not realistic at home.And to make matters worse, the book makes no mention of the gooey, batter-like doughs you often get.In fact, the instructions cheerfully tell you to kneed by hand - a near impossibility.I have no doubt that the author - a well-recognized and successful baker - knows a lot more about bread baking than I do.But with just a few exceptions (noted by other reviews), this book is not a realistic or helpful guide to baking artisan bread at home.

se você quiser um dia ser um padeiro
Eu recomendo, um livro extremamente bem escrito, detalhado, que procura mostrar a todos as técnicas de panificação, sem segredos.
Se você sonhou um dia em fazer da panificação um hobby ou mesmo um trabalho, este é o livro.

yummmm
I bought a used copy of the original Amy's Bread book and could hardly wait to get the updated one.I haven't baked bread yet, but, because I've tried recipes and techniques from the other book, I know I'll love the updated recipes.Love it!

bread making
Bread, as Amy Scherber presents here, is no longer just a main staple for meals.Amy introduces a whole new world of bread to the readers and bakers. The essential ingredients and tools are discussed at length; some complete with charts.The techniques from measuring ingredients, temperature and moisture levels; resting, kneading, rising, retarding, and shaping the dough to a loaf, all reveal her secrets and tips to better bread making.These techniques are also shown in color photographs which really help visual readers.

Likewise, Amy further discusses the oven.She details how each oven may have different thermometer accuracy and heat distribution.She then shares her moisture control technique to create browner and glossier crust.

The bread recipes in this book focus on the salty and crusty breads.Amy has another book called: //The Sweeter Side of Amy's ...// that caters to sweet and soft bakery.In addition to all the fun of making bread, Amy includes her teammates and their stories.||Toward the end of the book, I feel like an insider myself, and with my magic wand (this bread bible,) I will be able to swish a perfect crusted bread out of my very own oven, and Mm-mm ... Bread is whats for dinner!

Amy is a baking godess !
I love amys bread it is a fantastic book with tons of great recipes it is easy to follow and the breads get better every time i make them i really hope to visit amys bakery one day to experience the real thing ! buy this book you will love it.. ... Read more

Product Description
Baking Bread with Children is an invitation to share the magic of baking bread with children of all ages. It includes everything you need to get started--the basics of bread for beginners; a variety of delicious recipes; and a rich store of multicultural stories, songs, and blessings to enliven the whole experience.

Here's a great resource for early-education teachers and parents of young children. ... Read more

Customer Reviews (2)

Baking Bread with Children
Beautifully written! There are easy bread recipes and
lovely verses and stories, too. The author put much love into this book. A must-have for the family kitchen.

A Great Book about Baking Bread & Young Children's Development and Education
I very highly recommend Bread Baking with Children.It has a great wealth of information on how to and what you need to prepare dough and bake bread, how to do this successfully with children, and why it is beneficial to do so for the children and your home or classroom.It is also very interesting and enjoyable to read and is filled with lovely anecdotes, sketches, and photographs. Any teacher, parent, or caregiver of children could benefit from and enjoy working with this book, even those with a great deal of experience. The writing is very clear, warm, and simple.From recipes, equipment, and ingredients, to mixing, rising, and kneading, to stories, songs, and poems, all is provided for someone to become a true baker and leader of children baking bread.Emphasis is given to the educational and developmental benefits for children's physical, intellectual, and spiritual growth and on ways to incorporate children's bread baking into various school subjects and for different ages. Health related issues concerning bread, wheat, and food in general, such things as sensitivities, allergies, and intolerances, alternatives to wheat, fertilizers, pesticides, and fungicides, natural and artificial ingredients, genetically modified food, and factory-baked bread are also discussed and a useful measurement conversion chart is provided.Details are even given for how to build your own earthen oven. After reading Bread Baking with Children, you will know well why some breads are good, and why other breads are not.You will know how to bake bread yourself and how to lead children in the bread baking process.And, you will know how to do both enjoyably and in ways that are healthful for you and your children's body, mind, and soul. Again, I very highly recommend this book for all who help take care of and educate our children and for anyone who would like to learn how to bake bread and why baking your own bread is so much better than buying it at the supermarket. ... Read more

Product Description
The ultimate collection of bread machine recipes.

Home baked bread is one of life's delicious pleasures. And nothing bakes bread as easily and conveniently as a bread machine.

These easy recipes meet the exacting requirements of this technology. Combining all the recipes from the author's two previous bread machine books, this outstanding collection is a treat for all bakers.

250 Best American Bread Machine Baking Recipes includes such delicious recipes as:- Traditional Sourdough Bread and spicy Jalepeno Cheese Bread- International favorites: Irish Freckle Bread and Cranberry Walnut Kaffeekuchen- Healthy and hearty whole grain breads: Honey Berry Seed Bread and Whole Wheat Harvest Seed Bread.

Other recipes take advantage of a bread machine's ability to prepare dough for a wide variety of treats, such as Sausage-Stuffed Stromboli or Giant Pecan Sticky Buns. ... Read more

Customer Reviews (6)

A must for bread machine owners
This book has become my bread machine "bible."I live in Colorado and constantly had difficulty with other recipes, particularly with trying to make high altitude adjustments.Not only are the recipes in this book wonderfully tasty, but rarely have I had to make any high altitude ajustments.Every recipe I've tried has come out great, both in appearance and texture.The recipes range from basic breads with few ingredients to some pretty unique combinations.My favorites are the cinnamon apple oat bran and the scandinavian rye made with beer and spices that surpasses even the wonderful Limpa my swedish grandmother baked.There's also a terrific general information section in the beginning of the book with lots of great tips for producing the perfect loaf.

250 Best American Bread Machine Baking Recipes
Every recipe I've tried is absolutely delicious!! The tips are extremely helpful. I haven't found anything I don't like about this book. I would recommend this book to anyone interested in using a bread machine to bake breads.

Not what I expected
I was disappointed in this one. I was hoping for different, yet simple recipes. That is why I use a bread machine. There is only 3 or 4 recipes in the whole book that I am interested in trying.

Best Bread Book Ever
This is by far the best and easiest bread book ever written. I am writing this right now, with the Asiago Herb Loaf recipe just finishing its baking cycle, and my entire home smells incredibly delicious! Whenever I make a bread from this book, I can hardly wait for the machine to finish to taste the end product. My kids also love this book, ages 2 and 5, we make bread in the machine regularly together, with them helping measure and add ingredients into the chamber, helping us find a new, fun, way to spend time together. I've tried recipes from all sections, and although there are some that require a bit more work than I am used to, e.g., rolling or shaping, this book is an all around wonderful book for any family with a bread machine!

250 Best Bread Machine Baking Recipes
This book is chock full of good recipes.It is by far the best bread machine baking book that I have run across.I use it daily. ... Read more

Product Description
Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you’ll peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it’s on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.Amazon.com Review
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest ... Read more

Customer Reviews (267)

Buy this book and make great bread
As I write this, two gorgeous loaves of French bread are minutes away from going into the oven. The formula for creating those loaves and the know-how behind their creation is drawn entirely from Peter Reinhart's "The Bread Baker's Apprentice."

I am a novice baker who has been banging out three or four batches of great bread per week for the last six weeks using this marvelous book. The author is a master craftsman with a commendable gift for explaining the bread-making process in simple, no-nonsense terms. His message throughout is that newcomers do not need any special knowledge or expensive equipment to produce delectable breads in home kitchens. Take this review as testimonial: Reinhart is right on the money.

The BBA layout reinforces the tone of the writing: smart, elegant and easy to follow. You can browse the front end of the book, which explains the science of bread-making in terms a technophobe can easily swallow. Or you can skip to the recipes, labeled formulas herein to emphasize the chemistry that is fundamental to the craft -- and you will in short order be making some of the best bread you've ever eaten, be it French or Italian, sourdough or ciabatta, cornbread or cinnamon raisin.

This book is considered a Bible among aficionados of bread-making at [...] and elsewhere. Reinhart is considered a prophet. Get this book and you too will become an acolyte. Buy "The Bread Baker's Apprentice" today and get in on the fun!

The Best First Baking Book
There's nothing new I can add to the many other favorable reviews of this book other than one more recommendation for anyone interested in baking truly good bread.It is far more than a collection of formulas--it really teaches you to understand bread baking.It helped improve my baking more than anything else has.
Many thanks to Peter Reinhart.

Peter Fan
I've read this book from cover to cover...... at least 3 times. It's a book for serious bread bakers. When I bought this book, my intent was to make wonderful breads of all kinds. I've made at least 12 of his breads, rolls, pizza dough etc. BUT, I'm also a "BIG PETER FAN" (not peter pan) LOL. This is the first bookI go to for a recipe, then Nancy Silversteins.

Awesome book
This book explains baking where all others leave off!Can't say enough good things!

BBA
If you are into bread baking, THIS is the book for you.Reinhart explains the art of bread making from the simple mixing of flour and water to some of the best bread you'll ever eat. He shows and explains technique while providing you with master formulas for a variety your favorite breads. And, these recipes are easy; you don't need any special equiptment. I would highly recommend this or other books by Reinhart.I would put this on the top of my list as one of the BEST cookbooks I have ever bought! ... Read more

Product Description
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools. ... Read more

Customer Reviews (43)

Works for both the novice and the practiced
I've been making bread for a number of years and have read a few books on bread making. I have to admit that this book has made a quantum jump in my bread quality. I've now got the lovely crumb that was always hit or miss for me.What I like is that he leaves nothing to chance.He goes into all the small points that can really make a difference, and has helped me to improve my general bread making technique.The book is both clearly illustrated to help beginners in the step by step process, and also gives some very helpful underlying principles useful to the more experiences as well.This has been my first foray into the no knead slow rise method - and I think this will become my new standard reference any time I want to make bread. But don't just go into the recipes, you've really got to read the first chapters to have it all make sense.

Top notch baking
After years, endless years of trying to bake a proper bagel I've finally found it in this book. I've tried most every recipe I could find, including Reinharts more complex one and the ease of this books recipe makes it a simple task to crank out 20+ bagels with little mess and effort. They are not as pretty as the photo's in the book, maybe someday that elusive secret will unfold for me, but until then I give this 6 stars.

A gift well received
The gentleman who received this as a gift was very pleased and now anxious to try out the recipes.

Quick service to get it to him in time.Thanks

Bananas for Bread
I have several "making bread" books and this one stays on the shelf along with my other books. Easy to follow directions and the bread comes out perfect!Wish I had one of those brick ovens to cook breads, but the conventional ovens will have to do.

I love this book and I already have made several breads with the recipes given. Definitely a must to have for the novice bakers to the pro.The fresh baked bread will fill your house up with such a wonderful aroma that all will think you have been slaving in the kitchen for hours!

Peter Reinhart
Another one of Reinhart's wonderful books.The master formulas (recipes) are easy and a good stepping stone for the baker that's a little adventurous to step out on their own. I would definately recommend this book to anyone interested in making some of the best bread you'll ever taste.Also, check out Reinhart's other books. They're available on Amazon and somewhat cheaper than what you'll find in the stores. ... Read more

Product Description

Customer Reviews (4)

At last...Fabulous!
Finally--a book I can understand!I have been dabbling in breadmaking for several months--usually with bad results.The instructions are super, super clear.This book has answered several questions for which I have been looking for answers!!This author makes the processes so clear!I have been mesmerized reading and rereading the book since it arrived in the mail today!I HIGHLY RECOMMEND this book!Definitely breadmaking in a bread machine made easy!

My "Go-To" Book
This is the book I go to first when looking for a good bread recipe.The Simple Butter Dinner Rolls are the best.I like having a choice of recipes that use just the bread machine or use the bread machine's dough cycle and then call for manual finishing.I highly recommend this book to everyone!

The title of this book describes it perfectly
Rob Wanless says in his intro that all other bread books are "superflous" and he's right.Most of my other bread books are not used now I have this one.I usually find no problems withhis way of measuring flour etc unlike the first reviewer and I'm an Australian too. There are so many breads in this book my family loves - Italian Bread,Rob"s Sourdough Rye, Sesame Onion Board, Roman Stones to name just afew.I've never had a failure. I highly recommend it.I would love tohere from other bread bakers!

Great range of recipes for machine or machine + manual bake
This was a really useful addition to our kitchen library, to complement our breadmaker. We have made the Challah, Yule Kaga, Bagels and oatmeal breads and all have been pretty good.

The only drawback is that it uses cups as measures for quantities of dry ingredients and not actual metric or pounds and ounces. It is very easy to vary exactly how, much you pack into a cup. Given that quantities have a crucial outcome on whether you get bread or bricks, this was the only down point of the book for me.

I'm assuming that Rob Wanless is using American cup measures. If an postscript from Rob, clarifying his cup equivalents defined as US metric grams could be published, I'd be very grateful. That way I could easily convert the recipes to Australian metrics.

Alex ... Read more