Download PDF Crusts: The Ultimate Baker's Book
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Crusts: The Ultimate Baker's Book
Download PDF Crusts: The Ultimate Baker's Book
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Product details
Hardcover: 848 pages
Publisher: Cider Mill Press (March 27, 2018)
Language: English
ISBN-10: 1604337362
ISBN-13: 978-1604337365
Product Dimensions:
7.2 x 2 x 10.5 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
3.5 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#70,729 in Books (See Top 100 in Books)
As an avid fan & follower of Barbara's blog, breadandcompanatico.com, I pre-ordered her book and was not disappointed when I received the 841 page volume with 3 attached ribbon bookmarks. The text of the book is easy to read and understand, even for those without background or experience in baking - she injects her expertise in chemistry and the art of baking in a way that makes it very accessible to all. I really appreciated Barbara's explanation about the wide variety of ingredients that can be used to bake - there are flours beyond simple All Purpose and Barbara encourages exploring these other flours as well as other ingredients. Her tips and personal anecdotes are very helpful. Her interviews and sharing of recipes and insights of other bakers adds depth and variety and makes the book a worthwhile investment (unlike other baking books which do not come close to the 300+ recipes that Barbara has in her book). The photos in the book are beautiful and compliment the recipes making it very appealing.As an experienced sourdough baker myself, I can appreciate the sourdough recipes Barbara has included in her book as well as those using bakers yeast. Her Ciabatta recipe is wonderful and works well with my erratic schedule. I am looking forward to baking my way through Crusts. Thank you Barbara Elisi Caracciolo for sharing your passion and expertise!
I will start that I like the book - it has a good description of all the basics needed to start baking and it also has nice encyclopaedic intro of the grains which is important if you are new to it and there are a lot of recipes presented by their owners - professional bakers from around the world which I value because it comes with the credit that the recipe will work. But sometimes I get lost - which recipes are form the author and which from the guest bakers and sometimes there are similar recipes just one after another and it confuses me. The part however I miss the most is the exact measurements of the ingredients in grams or in ounces. Most of the recipes are measured only in cups and spoons and a small part has grams or ounces as well. For me especially when it comes to enriched doughs and sweet tarts, pies and breads this step is very important. Still respect the efforts of the author but I think the cook book serves best when you have control over the recipe which happens only if you can weight exactly the ingredients.
If you want one gorgeous baking book in your kitchen, this is it. With 841 pages of photographs, a wide array of recipes, baking history and beautifully written introduction , this knew will capture your interest.A kind, friendly extremely talented woman, you can also find her blog Bread and Companatico @ Wordpress.
I am a first-time breadmaker and the coverage of history, equipment for success and the fabulous recipes are so inviting. I've been looking for a cast iron skillet so I can try those delicacies, too.
I bought this book my daughter, who is a pastry cook. After spending the evening with it, I had to buy my own.
My daughter, a baker, loves this book!
I bought this for the sole purpose of finding a pie dough base to start off of. What I found was so much more. In the words of another user, it’s a volume, or a collection of unique breads, desserts, and pies. Did I mention the history of grains and more?
Great book, ready to try some recipes
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