The book does not contain recipes for people with gluten or wheat allergy/intollerance; only an american free phone number to get help in getting the right information/books/help. I wasted my money and time! ps I agree: is very much for the American odeon! Degrees are in F and not in C. Very surprised to find a Pandoro recipe though!!
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The book does not contain recipes for people with gluten or wheat allergy/intollerance; only an american free phone number to get help in getting the right information/books/help. I wasted my money and time! ps I agree: is very much for the American odeon! Degrees are in F and not in C. Very surprised to find a Pandoro recipe though!!
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I met Jeff Hertzberg about 20 years ago in Palenque, Mexico. I was an investment banker on "gardening leave" and Jeff was a doctor. Two decades later I met up with Jeff and his wife Laura to discover that he had just written a book on bread and I had, in the meantime, set up a wine business - Wine for Spice.
When Hertzberg, a physician and amateur bread enthusiast, teamed up with François, a renowned pastry chef and baker, the right ingredients came together for bakers craving fast, simple homemade bread. The results from the oven are easy enough for an amateur to master after one attempt, but delicious enough to meet the standards of a professional chef. The pair developed an innovative recipe for refrigerator-stored dough that can ... Read More:
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Although the author has a considerable reputation and the book is very good in places I found it less comprehensive than I had hoped.
I have tried 10 of the recipes since owning the book (just a couple of weeks). I have baked about 8 loaves a week for the past decade so I have a moderate amount of experience in home bread making.
I have three issues:
The recipes appear to be authentic and the explanations are clear but that does not mean you are going to like all the different kinds of bread. I found the bagels (extremely time consuming to make) a real dissapointment. They looked great but tasted nothing like any bagel I had ever tasted. To be fair the author does say this is a traditional water bagel and not a commercial ... Read More:
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This book caters for all makes of machines and all skill levels.It gives English weights for cup measurements if needed.If you only buy one book I think this is the best.
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Having read several books about the art of building wood fired ovens, I bought this one having read several reviews that gave it a real positive view. However, I was quickly disappointed by a book that is full of history and detail about ovens used in large houses of bygone ages and the detail behind the history through the ages. There is very little real detail that anyone looking to build an oven could really utilise.
It makes for interesting background reading but the detail for building is extracted from the view of how some of the old commercial/large houses built their ovens and hence is of limited scope. The detail about the build is not there if you want to construct something yourself.