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Bread Illustrated - by America's Test Kitchen (Paperback)

Bread Illustrated - by  America's Test Kitchen (Paperback) - image 1 of 1
Bread Illustrated - by  America's Test Kitchen (Paperback) - image 1 of 1
$23.99 sale price when purchased online
$34.99 list price

About this item

Highlights

  • 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.
  • About the Author: 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.
  • 432 Pages
  • Cooking + Food + Wine, Courses & Dishes
  • Series Name: Illustrated

Description



Book Synopsis



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.



About the Author



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!
Dimensions (Overall): 9.9 Inches (H) x 8.4 Inches (W) x 1.2 Inches (D)
Weight: 2.8 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 432
Genre: Cooking + Food + Wine
Sub-Genre: Courses & Dishes
Series Title: Illustrated
Publisher: America's Test Kitchen
Theme: Bread
Format: Paperback
Author: America's Test Kitchen
Language: English
Street Date: September 6, 2016
TCIN: 51552039
UPC: 9781940352602
Item Number (DPCI): 248-23-9210
Origin: Made in the USA or Imported
If the item details above aren’t accurate or complete, we want to know about it.

Shipping details

Estimated ship dimensions: 1.2 inches length x 8.4 inches width x 9.9 inches height
Estimated ship weight: 2.8 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: United States Minor Outlying Islands, American Samoa (see also separate entry under AS), Puerto Rico (see also separate entry under PR), Northern Mariana Islands, Virgin Islands, U.S., APO/FPO, Guam (see also separate entry under GU)

Return details

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3.0 out of 5 stars with 4 reviews
0% would recommend
1 recommendations

Recipes not in grams - pretty, but useless book.

1 out of 5 stars
Thumbs down graphic, would not recommend
Skysis - 2 years ago
Anyone interested in baking bread knows that the best way to go about it is to weigh your ingredients, and when weighing, is to use grams. They offer more precision and make recipe scaling easier. Volumetric recipes are imprecise and don't guarantee reproducible results, while weighing does. Even in the US, most bread bakers will use grams, and most of the books on the subject will reflect this in their recipes - always in grams. This is not the case with this book. America's Test Kitchen omits metric in all their cookbooks, and this book is no exception. Here we have cups with ounces (the ones you weigh with) in parentheses. Grams are conspicuously missing until one gets to the back where there are a few conversion tables thrown in. Ironically enough, the text accompanying the conversion tables insinuates that this book will be read outside the US borders. Not likely. On top of everything, it appears that the recipes were developed with volumetric measurements (cups), so even trying them in ounces does not produce expected results. It's a shame, because this is a beautifully illustrated book, with painstaking detail going into every recipe, yet ATK's insistence on omitting grams makes it nothing more than a pretty paperweight.
8 guests found this review helpful. Did you?

Buy it for the Recipes, but be Cautious with the Binding

4 out of 5 stars
Will - 4 years ago
A great book for learning to bake bread because each recipe has pictures to guide you through the process. However, as said in the previous review, my book has also fallen apart after finishing about half the recipes in the book (~ a year). If you can track this down in hardcover, it's well worth it and I would buy it again, but the binding quality is poor for a book that's meant to sit open while baking.
8 guests found this review helpful. Did you?

(no review title)

2 out of 5 stars
Maggie - 6 years ago, Verified purchaser
Great recipes. Poor quality book. I have owned this for less than a month and pages are already falling out. Don't think this will be passed down to my girls ☹️
9 guests found this review helpful. Did you?

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