Ebook , by Edward Espe Brown Ron Suresha
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, by Edward Espe Brown Ron Suresha
Ebook , by Edward Espe Brown Ron Suresha
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Product details
File Size: 2250 KB
Print Length: 196 pages
Publisher: Shambhala; Reprint edition (February 15, 2011)
Publication Date: February 15, 2011
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B004QWZCEW
Text-to-Speech:
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Amazon Best Sellers Rank:
#361,647 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I had this recipe book when I was in my 20s and I LOVED it! I have lost it through several moves and it made me sad to realize it was gone! BUY it! You'll be glad you did!!
This book was very helpful in the bread making techniques which did help me a lot but we really didn’t like most of the breads made from the included recipes. Bread making is part science and part how you handle your dough and just buying a book doesn’t solve all the issues but it can improve your technique as it did mine. Equipment is also a big part of it and years of trying electric bread makers and several vintage Sunbeam Mixmasters to knead the dough just didn’t do it for me. A Kitchenaid stand mixer finally solved the kneading issue and if you’re still using an electric bread maker you’re likely not going to find this book helpful. I’m getting consistently good breads now and the chemistry of the ingredients is no longer such a mystery and even at 4500-feet elevation everything from breads to rolls are much better. It lost a star for the unappealing recipes.
The bible of bread baking, and a classic for decades. My mom's first bread book 40 years ago, my first bread book 10 years, and now I often give it as a housewarming gift. The recipes are easy to follow and provide a comprehensive understanding of the process. The recipes span the genres of bread from sandwich loaves, to breakfast items, to desserts and even sourdough. Brown is a holistic baker, which I mean he uses a lot of whole wheat flour, encourages use of fresh ingredients readily available, and is flexible within his recipes. By far my favorite part of the book is Brown's attitude towards baking, and cooking in general--one that emphasizes the process as much as the product, and is forward about a good baker's best ingredient is a love of baking. Perhaps a little too "touchy feely" for some, this book single handedly taught me to bake excellent bread!The basic recipe, honey oat sandwich loaf, french bread, and multi grain are all good. English muffins are surprisingly easy and so much better than store bought. The sourdough pancakes are amazing. And the muffin recipe is so simple and delicious. Sometimes I double the sweetener (still doesn't make things anywhere near as sweet as store bought). Would give 5 stars, but don't love the new format of the book--the old one use to be more compact and easier to understand for counter top use.
'nuff said. The process is a little longer than common bread recipes and disdains the electric mixer variety, but is relatively easy in the kneading department and gives enough explanation of what ingredients do that you can vary them to suit your taste or needs. My original book is now barely readable, having absorbed its share of oil, butter, flour, and whatever else was handy or being used. I have pictures of my daughter as a child "helping" me mix the dough in her jammies, something she did so much she knew the recipe by heart before kindergarten...and just last month my wife was taking pictures of my granddaughter starting on the same path. Different jammies though. These are "teachable moments" for me, inculcate the notion that you do all the preparation work with care so the final product is what you want rather than being sloppy in preparation, hoping to fix the final product later. More than just a bread book for me.
I got this book after I happened on the documentary "How to Cook Your Life", and I was smitten with Edward Espe Brown. For a Zen Priest, he is endearingly human.......funny, impatient, compassionate and irritable. The effort, the offering is the thing, and that really comes through in this book as well, which was written much earlier than the documentary was filmed. Line drawings are well done and helpful to guide one through the various techniques. The recipes are quite sound with lots of variations. I think it is especially helpful for beginning bakers to learn the basic "springboard" recipes as it encourages creativity and an understanding that so many different variations can come from one basic recipe. Brown reminds us to think about the food we are making and eating.Above all, I found this book a good reminder of why I started baking bread in the first place - the slowing down, the feel of the dough under your hands, the smell and satisfaction of a simple loaf of bread that you made yourself.
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