International Cooking - General & Miscellaneous, Breads & Muffins

Ultimate Bread

Name: Ultimate Bread
Author: Ursula Ferrigno, Eric Treuille
ISBN: 9780789435132

by Ursula Ferrigno, Eric Treuille

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Overview

You don't have to go to San Francisco for sourdough, to Italy for ciabatta, or to Germany for Pumpernickel. All these recipes and many more are found in Ultimate Bread. Step-by-step sequences and easy-to-follow text takes the mystery out of breadmaking. Baking essentials and basic techniques are included, too. Ultimate Bread guarantees the pleasure that making and eating your own bread brings! Features over 100 superb recipes .Photos of all the basic ingredients including fillings and flavorings .Companion volume of Ultimate Chocolate, Ultimate Cake, and Ultimate Pasta.

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Editorials

Library Journal

Combine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.--John Charles, Scottsdale P.L., AZ

Booknews

Collects 100-plus international bread recipes. A gallery of close-up photographs of breads, from Italian ciabatta to American cornsticks, is followed by sections on basic essentials and techniques which feature descriptions and color illustrations that show the ideal consistency of the dough at every stage--mixing, kneading, shaping, proving, creating special shapes, glazing, and topping. Includes trouble-shooting tips and a glossary of terms. Annotation c. by Book News, Inc., Portland, Or.