Title
Artisan Baking Across America: The Breads, The Bakers, The Best Recipes
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Maggie Glezer, The Uniquely Qualified, Totally Obsessed Certified Bread Baker Who Teaches And Writes About Bread For Both Laypeople And Professionals, Set Off Across The Country In Pursuit Of The Best Breads And Best Bakers In America. And She Returned With The Goodsimpeccable Recipes That Reproduce The Excellence And Craft Of The Best Breads Being Made Today, Scaled Down And Written For A Home Kitchen.But In Addition To The Recipes, She Offers Sumptuous Color Photography And Portraits Of The Bakers, In Words And Pictures, That Tell The Story Of America'S Artisan Bread Movement, From The Wheat Breeders In Kansas To A Gristmill In Rhode Island, And Specialty Bakers From Berkeley, California, To Long Island City, New York.This Is A Book To Bake From, To Learn From, To Read For The Sheer Pleasure Of Realizing The Devotion And Mastery That Go Into The Making Of Our Best Daily Bread, Whether It Be A Dark Rye, A Neapolitan Pizza, A Baguette, Or A Bialy.Whether Your Interest Is Epicurean, Avocational, Or Vocational, You Will Be Guided By Stepbystep Instructions Detailing The Best Professional Methods. Each Recipe Is Categorized By Skill Level From Beginner To Advanced, And There Are Also Helpful Mailorder Sources For Ingredients And Equipment.To Savor The Crust, Crumb, And Aroma Of These Breads Fresh Out Of Your Home Oven Is To Be Touched By The Soul Of The Specialty Baker And His Or Her Passion For Excellence.If These Truly Great Breads Don'T Lay Waste To The Old Adage That Man Can'T Live By Bread Alone, Then Nothing Will.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Artisan Baking Across America'? A: The book focuses on exploring the best artisan breads and bakers across America, providing recipes, photography, and stories that showcase the country's bread-making traditions.
- Q: Who is the author of the book? A: The author is Maggie Glezer, a certified bread baker with a passion for teaching and writing about bread.
- Q: What types of recipes can I expect to find in this book? A: The book contains a variety of bread recipes including dark rye, Neapolitan pizza, baguettes, and bialys, categorized by skill level from beginner to advanced.
- Q: Is this book suitable for beginners? A: Yes, the book includes step-by-step instructions and recipes categorized by skill level, making it accessible for beginners.
- Q: How many pages does this book have? A: The book has 256 pages filled with recipes, photographs, and informative content about artisan baking.
- Q: What type of binding does this book have? A: The book is bound in hardcover, which provides durability and a quality feel.
- Q: What is the condition of the book? A: The book is listed as a 'Used Book in Good Condition,' indicating it may show some signs of previous use but remains fully functional.
- Q: When was 'Artisan Baking Across America' published? A: The book was published on October 2, 2000.
- Q: Are there any mail-order sources for ingredients and equipment mentioned in the book? A: Yes, the book includes helpful mail-order sources for ingredients and baking equipment.
- Q: What makes this book unique compared to other baking books? A: This book uniquely combines recipes with the stories and portraits of bakers, providing insight into the artisan bread movement across America.