Based on the PBS Master Chefs series, this lovely book is filled with beautiful photographs that harmonize with the graceful presentation of the recipes themselves. This has become a key cookbook in my collection, one I always turn to when starting to bake (whether bread, cake, or cookie). Even if I have another recipe at hand, I like to see the comparisons of technique and ingredients, and the reasoning behind the changes.
The first chapter "Baking Basics" is wonderfully direct without being condescending. Easy to understand explanation as to the difference between singe and double acting baking powder, for instance. The list of items a beginning baker is a tad daunting, although probably necessary if you are planning a lot-I still don t have an 8-inch square baking pan, much less two (but I wish I did!).
Trial by Fire
(There are two chapters in this book devoted to very fancy pastries and cakes, perfect for special occasions-all of them look terrific. Since I try to keep things very simple around my house, though, I've not attempted these more sophisticated efforts.)
In the Daily Bread chapter:
(Note: One of the things I like about this book is the inclusion of step by step photographs of how to knead dough-much better than simple guessing (and worrying about the result). In an age where many of us did not grow up watching our mothers and grandmothers bake bread regularly, this is a great help.)
Eastern European Rye Rye bread is one of the most challenging breads to make, in large part because it has to fight against nostalgia for the great loaves (or loaf) you had once upon a time. Additionally, I m one of those that likes the flavor of rye bread, but dislike the seeds-I find the interruption distracting. This recipe (by Lauren Groveman) offers an interesting solution to the latter problem-caraway seeds finely ground in a coffee maker. (Her recipe includes not only ground but whole seeds-I think though that the next time I make it I ll just use the ground). Dark and chewy without damaging your dental work. A great recipe for an open-faced reuben sandwich recipe is alongside it, for just an added plus.
From the Artisanal Breads chapter: Classic French For me, the entire concept of bread baking begins with French bread. The simplest of ingredients combine to make one of the worlds great dishes. A happy accompaniment with nearly any meal, and so different from supermarket versions that tears will come to your eyes. Includes excellent recommendations on how to create steam in your oven for creating the perfect crust. (No, it doesn t involve ice cubes)
Go To Page: 1 2
