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Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
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Amazon.com Review
This is a stand-alone book and does not include DVD.
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About the Author
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. He is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is author of Baking Artisan Bread.
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Product details
Hardcover: 176 pages
Publisher: Crestline; Reprint edition (February 1, 2012)
Language: English
ISBN-10: 0785829059
ISBN-13: 978-0785829058
Product Dimensions:
8.2 x 1 x 10 inches
Shipping Weight: 1.8 pounds
Average Customer Review:
4.5 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#111,322 in Books (See Top 100 in Books)
I have spent the past few weeks reading through this cookbook and investigating products that are recommended to be used, etc and was able to find the necessary items. I finally made the brioche (started a few days ago) today and it looks amazing. It is still cooling from the oven. While making the dough, I felt like it was too thick, for my KA mixer, 5 qt, so I took it out and began to knead the dough. Let me tell you, that was a workout to get it past the window pane test! Anyway, lesson learned on that. My brioche was done in 20 minutes instead of the projected 30. Yes, I have a thermometer in my oven and it was the appropriate temp. No harm done. I took a piece to my neighbor to try, and oh, the look on her face of enjoyment, was priceless! You see, I have never had brioche before and she has. She said it was exactly like it is supposed to taste. The book did not say to remove these from the pan right away, but I did remove them and they look amazing. I enjoy cooking and baking and am very pleased with this book so far. This is opening a whole new world for me :)Someone said that the measurements weren't right in a review. I can only say that I used a digital scale, as that was the intent of the measurements, and I didn't intend to go by anything else. I would recommend this book to others!
This is a much better book than I had expected. I am an intermediate bread baker, have huge success, but have been making bread for just a year. I have made many recipes, and types of bread. This book touches into many type of baking with flour, but doesn't obsess over too many recipes of a kind. If you want to buy one good book, that you could start in the front and bake right through to the last recipe, this is your book. Huge selection of recipes, and you will have a vast education by the time you work through it. It is a pleasure to look through, and I feel each and recipe with be a go to for my kitchen. Was pleasantly surprised when I opened it. Great everyday book. Hats off to author. WONDERFUL for the beginning baker, but inclusive to more experienced bakers looking for a wide variety of recipes.
About the Hardcover version:I purchased the harcover version that was recently released February 2012 and is identified as a reprint. The hardcover version does not come with the DVD, although the picture Amazon has for this item states "Bonus DVD Video Inside." I contacted Amazon when the copy I received did not include the DVD as I thought there was an error. Amazon sent out a replacement and this copy did not include the DVD. When I spoke with a live person at Amazon unfortunately he did not seem to comprehend. I decided to just keep the hardcover as Hitz has numerous videos on YouTube.Now to the book's substance:The book is wonderful. it covers yeast and leavened sweet and savory breads and pastries. Hitz gives wonderful information about the ingredients. Such as the differences between Eurpoean and American butter. The discussion for laminated doughs is also well written and I found it helpful making the crossiants on page 140. I also had success with his pumpkin muffin recipe which I added chocolate chips and the ginger scones.The recipes are well laid out and the step by step photos are excellent. Hitz book is a wonderful addition to any cooking library.
This is an excellent book for the more advanced home baker. The collection of recipes provide a wide range of interesting and unique end products. The instructions are fairly easy to follow and, for the more difficult techniques, there is an accompanying DVD that shows how to perform the activity. I would highly recommend this book to anyone who wants to increase their pastry skills. The savory scones made with bacon, caramelized onions and gruyere are amazing! However, beware! There are a lot of typos in ingredient amounts which I think were introduced by the editor. My recommendation is to use only the weight measurements, not the volume ones. Also, note that the temperatures given are for a convection oven. If, like me, you have a conventional oven, the author recommends increasing the temperature by 20 - 40 degrees.
This book has the best recipe for Gibassier....have tried three others and they didn't live up to Ciril Hitz recipe. Stumbled across this pastry at a local bakery and found it is the only bakery in the US that makes and sells these. Best darned pastry ever!
Excellent book!!! Printed in actual hard cover, no getting flour and yeast all over your cell phone. Pictures are both informative and colorfull as well as lots of them! Shows the meaning of Artistry in Artisan. You can almost smell the bread baking when you open the book.
I have to say I love making bread and collecting bread cookery books. This book is very well written and explains everything every step. The photography is great. I do not feel this is a book for a beginner, hence giving it 4 stars but it is a great book for my collection and I cannot wait to start making laminated dough which looks amazing and I would think tastes if done properly when cooked delicious.
We were fortunate enough to spend three days training at Chef Hitz's home bakery. He's the real thing and the book is excellent.
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