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| Artisan Baking | 
 enlarge | Author: Maggie Glezer
Publisher: Artisan
Category: Book
List Price: $22.95
Buy New: $14.83
You Save: $8.12 (35%)
New (27) Used (5) from $14.00
Avg. Customer Rating:  13 reviews
Sales Rank: 6254
Media: Paperback
Number Of Items: 1
Pages: 248
Shipping Weight (lbs): 2.5
Dimensions (in): 11.3 x 8.5 x 0.8
ISBN: 1579652913
Dewey Decimal Number: 641.815
EAN: 9781579652913
ASIN: 1579652913
Publication Date: October 1, 2005
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Good and useful December 4, 2007
8 out of 12 found this review helpful
I was new to artisan baking. I found the book to be very good, a good book for beginning baking. I did not give 5 stars because I purchased another book at the same time, Crust, from Richard Bertinet and prefer his book.
I find that Crust has better pictures detailing the steps, also I much prefer his kneading technique and he has a few recipes that I really like. So if I was to buy only one book I would get the Crust book but if I was to buy 2 I would also get this one because they compliment each other in terms of information and don't get me wrong this book is very nice. In any case, even after reading both, I still had to research the web to properly understand the difference between starters, biga, poolish, fermented dough and how yeast works.
Excellent book on proper bread baking October 31, 2007
9 out of 9 found this review helpful
I have had this book for a few months and it has become one of my very favorite books on bread. I spend a lot of time working on bread and I am always looking for good books on the subject, so when I found this book I was quite taken with it. The more I use it, the more I like it.
Ever since picking up a copy of Reinhart's "Bread Baker's Apprentice" I have been sold on the idea of slower rise times and the use of starters (biga, poolish, etc.) to make bread, and the result has been a very significant improvement in the quality of the bread I make. Glezer's collection of formulas very much subscribe to this mindset and as a result my portfolio of breads has expanded. In my personal opinion, Glezer's writing style is somewhat more personal and warm than that of Reinhart, though it is a matter of personal preference. Both are excellent. The point is simply that Glezer's collection relies heavily on slow rise, starter-based breads.
There are no failures in this collection. Each formula is concise, clear, and makes a beautiful resulting loaf that is guaranteed to impress even the most discerning of bread critics, both visually and on the palate.
In addition to a fabulous collection of formulas, Glezer includes quite a bit of history and storytelling in her book. There is enough in here that the book might easily be considered more of a coffee-table tome than something to be used in the kitchen. Furthermore, there are pictures and lots of them. This book is beautiful in its layout and structure, becoming glamorous in its presentation without being pretentious.
For excellent loaves that require some time to make, good reading and a better appreciation for superb bread and bread baking, this book is a must-have.
Finally - a baker tells it like it is! October 11, 2007
8 out of 8 found this review helpful
Yippee, ciabatta that is actually ciabatta! As a retired chef and long-time pastry/bread artisan, I was astounded by my irremediable inability to create decent ciabatta. Equally amazed to learn that it appears everyone (and I have all of the well-known ones) is copying everyone else's recipe/technique without ever bothering to try it. Maggie Glezer's was perfect the first time (and the second...) If you buy just one artisinal bread book, this really should be it. Everything works - she's just terrific.
Truly a landmark September 29, 2007
15 out of 15 found this review helpful
We are in awe of the bread made from these recipes. My husband bought me this book for a birthday gift this year - born in May...spent a long hot summer obsessively baking from this book! I have been baking bread for twenty years and Maggie Glezer's book changed the way I do just about everything. I was using too much yeast, using too much heat to make the bread rise too quickly, not baking it long enough and hot enough, eating it before it cooled...her book is a revelation. My bread is so far beyond what I did before that people come over to eat it and don't even put anything on it...it's that good. One Greek friend in the US says he will not eat bread unless his mother comes from Greece and makes it...but he will also eat mine.
Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.
Artisan Baking by Maggie Glezer September 21, 2007
16 out of 18 found this review helpful
Buy this book, at $15 and change, the pictures and dialogue are worth it if you enjoy cook books, and bread in particular. Instructions and formulas are detailed. My feeling is that the so-called Artisan craze is just Sourdough gone nuts, but the creation of a zesty sponge or biga can be SO rewarding. Also it is worth while to note that sourdough based breads have a longer life in the freezer. The intro on techniques and utensils is by itself priceless. Instructions for making a bread include by: Hand, Stand Mixer, Food Processor. As opposed to some books that present Bakers percentages, and involve a bunch of daunting moves to JUST make a loaf of bread!! This book is a vast improvment on the 15 year old Bernard Clayton on bread, in that it makes clearer some of the procedures that Clayton described in a confusing format. BUT: don't toss out your Clayton, he has a good , probably classic, essentially "THE BIBLE ON BREAD" in His original book.
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