Status
Available
Call number
Collections
Publication
New York : Sedgewood Press, 1993.
Description
A beautiful full-color, step-by-step guide to bread making--with more than one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.
User reviews
LibraryThing member oriboaz
I wasn't very impressed with this book. It looks very nice but recipes are ho-hum and very "basic".
LibraryThing member jjmcgaffey
Some interesting recipes - I haven't tried any yet, just read through - though she has very firm opinions on how things ought to be. Fresh yeast ("well, I _suppose_ you can use active dry, if you insist"), stoneground flour, lots of citrus for flavor...I don't disagree with many of her points, but
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some of them seem to be making things difficult for the sake of being difficult. She also gives very detailed instructions on most of the breads - and then there's a couple (mostly shaping instructions, rather than full recipes, but still) where she just says "form it into a loaf and bake it", with none of the "form it into an 8 by 5 oval, slash it in this pattern, prick around the base, glaze with this" sort of detail most of the recipes have. Nonetheless, I see a lot of really good-sounding bread here, and none of it (well, OK, I skimmed over the layered pastries, with their multiple rolling-out and layering with butter) seem particularly difficult. I suspect I'll adopt at least a few of these as standard recipes. Show Less
Language
Original publication date
1993
Physical description
192 p.; 29 cm
ISBN
9780696025648
DDC/MDS
641.815 |