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Summary
Summary
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
Author Notes
America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Reviews (3)
Publisher's Weekly Review
America's Test Kitchen employed its usual exhaustive testing process for the recipes in this comprehensive guide to creating bread in the home kitchen. Each action that is vital to conquering the art of bread baking is broken down and photographed each step of the way, including mixing, kneading, rising, dividing and shaping, baking, cooling, and storing. After the basics are mastered in "Starting from Scratch," which includes recipes for "Almost No-Knead" bread and monkey bread, graduation to honors class takes place. At this point, more complex techniques are outlined, and the authors explain how to use different flours to bake beautiful loaves of artisanal bread. As the reader progresses through each chapter, the more detailed the projects become. The beginner bread maker will benefit from the basics; the more experienced baker can start with sandwich breads or move forward to morning buns. The final chapter, "Raising the Bar," covers recipes that involve a time commitment, such as New York-style bagels or croissants. With 1,000 photos and the expertise of the America's Test Kitchen editors, this title might be the definitive book on bread baking. Photos. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
This generously illustrated cookbook focuses on the exacting science behind baking bread. Editors at America's Test Kitchen, well known for their precise testing and recipe development, lay out the essentials of making bread by giving readers a close look at mixing, kneading, rising, shaping, and baking. The book then moves into 12 foolproof breads, such as Quick Cheese Bread, tortillas, and classic Italian bread, to give novice bakers some experience. Other sections teach readers how to size and shape a variety of rolls (as well as breadsticks and pretzels), make pizzas, create a variety of sweet treats, and work with yeast and sponges. A final section of project recipes (including baguettes, fougasse, and bagels) is intended as a grand finale for those who have built their skills along the way. Although there is a slew of great baking books out there (from ATK/Cook's Illustrated themselves, even), the master class approach of this book is extremely appealing and merits purchase for most public library cookbook collections.--Vnuk, Rebecca Copyright 2016 Booklist
Library Journal Review
Finally, the popular powerhouse many home cooks rely on for culinary instruction has devoted an entire book to bread. In its usual manner, America's Test Kitchen (The Complete America's Test Kitchen TV Show Cookbook 2001-2016) assessed numerous recipes, investigated the fundamentals and science of bread, and then tweaked ingredients and techniques to develop dependable recipes for over 100 sweet and savory breads. Organized like a class in which increasingly complex dishes build on techniques learned earlier, recipes include a lengthy "why this recipe works" narrative describing the importance of a particular item or tip. The emphasis is on precision, but aimed at home cooks, the book also explains when improvisation is okay. Specific brands of equipment and ingredients are discussed along with a helpful protein analysis of three major brands of wheat flours. Eric Kayser's The Larousse Book of Bread employs a wider range of ingredients, including spelt, rice, soy, and barley, and has more instruction on hand-kneading dough, though both titles share a similar scope and are equally well illustrated. VERDICT Recommended for novice and experienced home bakers alike, as well as anyone who enjoys learning about the science of bread baking.-Bonnie Poquette, Milwaukee © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.