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Baking , by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer, by Andy King, Jackie King
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Make the Best Bread at Home with Just Your Hands
Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands?
Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. They'll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you'll learn the Four-Fold technique-the key to making the kind of bread at home that will simply be top tier in any setting.
In this book, Andy and Jackie feature their stand out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed Ciabatta, and their earthy, healthy and wonderful Multigrain loaf. And that's only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And they're all ready for you to make-without a mixer.
A&J King Artisan Bakers is located in Salem, Massachusetts, and was named one of America's 50 Best Bakeries by The Daily Meal.
- Sales Rank: #575315 in eBooks
- Published on: 2013-08-27
- Released on: 2013-08-27
- Format: Kindle eBook
Review
“Andy and Jackie make absolutely the only bread that I would put in front of my guests. [They] truly are masters of their craft.” - Tony Bettencourt, featured on Rocco’s Dinner Party and Chef of 62 on Wharf
“I haven’t seen baking like this since I worked in France” - James Martin, UK Cooking Channel
“Andy and Jackie King have built a hugely successful business because of the quality of their bread, pastries and desserts. Our customers rave about the pan epi, baguettes, levain and other breads.” - Amelia O'Reilly & Nico Monday, The Market Restaurant, Annisquam MA featured in Food and Wine magazine
About the Author
Andy and Jackie King are professionally-trained bakers who started A&J King Artisan Bakers bakery in Salem in 2006. They both attended the New England Culinary Institute where they met. Andy worked at the James Beard Award Winning restaurant Arrows and then both Andy and Jackie worked at Maine’s premiere artisan bakery, Standard Baking Co. before starting their own bakery closer to home.
Most helpful customer reviews
23 of 27 people found the following review helpful.
Errors within book layout
By C B
I'm weary of this book because I've found continuity problems within the layout. On page 63, it tells you to reference pg 63 for the "final starter," yet, it isn't on that page. Looking through the index is no help, as they only list sections where "starters" can be found on pages 27-29, and 44-49; no "page 63" in sight.
I've found The Bread Baker's Apprentice to be more thorough, and easier to follow than this book. So if you're new to baking breads at home, this might not be the best book to start off with (especially with the complicated typos/errors within the book itself.)
1 of 1 people found the following review helpful.
Excellent book for the beginner/moderate baker.
By secretzw
I would describe myself as being a moderately experienced baker. However, I could never quite achieve the perfect loaf. I have tried about a half a dozen times to bake different types of loaves, but all failures. This book enabled me to bake not only a success, but bake what I consider to be the perfect loaf.
If read from the beginning, it gives you a solid foundation for what you should be looking for throughout any of the recipes to be sure that you're on the right track. It goes through different niche products, why you may need them or not need them, what could be substituted for them, etc. It's not trying to sell you on anything. The book is written as a friend giving you the "low-down" on bread-making.
There are some instances where tighter reviewing/editing would have done the book some good: some things are slightly not clear, pages direct to pages that may or not be helpful or have all the information you're expecting, etc. But the information is there. And more importantly, if read through (the beginning/intro at least), you gain knowledge so that things can be deduced.
All in all, my first successful loaf was achieved with this book. I could not have hoped for a better read, or educational instructions. Thank you so much for this book.
0 of 0 people found the following review helpful.
Love this book
By TerrBear
It is so easy to follow the directions. The layout is wonderful. The tips and practices are clear. In short -too late I know - the only way you can get better than this is to have a kind and thoughtful master baker in your kitchen guiding your hands.
So glad I bought this book.
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