- Tapa blanda: 192 páginas
- Editor: Ten Speed Press (31 de mayo de 1997)
- Idioma: Inglés
- ISBN-10: 0898159164
- ISBN-13: 978-0898159165
| |||||||||||||||
Detalles del producto |
Vender una versión digital de este libro en la tienda Kindle
Si eres un editor o el autor y dispones de los derechos digitales de un libro, puedes vender una versión digital en nuestra tienda Kindle.
Más información
Opiniones de clientes
Todavía no hay opiniones de clientes en Amazon.es
5 estrellas
4 estrellas
3 estrellas
2 estrellas
1 estrellas
Opiniones de clientes más útiles en Amazon.com (beta)
Amazon.com:
4.5 de un máximo de 5 estrellas
31 opiniones
62 de 63 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
This is a GREAT Book
6 de julio de 2000
Por Ed Haynes
- Publicado en Amazon.com
Formato:Tapa blanda
Joe Ortiz's book changed my life. I had been baking straight yeasted breads for several years. These were good, decent breads, but plain. I longed for a more complex loaf - one with the irregular holes in the crumb, one that had a chewier texture, and longer shelf life. Joe Ortiz's book showed me how to achieve all those goals. His book also explains why certain methods produce different results. Another of the helpful features of his book is that he distinguishes his recipes by fermentation method(i.e. sourdough, sponge, old dough, or straight yeast), which makes it a book a beginning baker can use, and grow with as the baker's skill develops (the straight yeasted doughs are the easist). I think this is a must-have book for any serious, or semi-serious homebaker. This is THE book for the homebaker who wants to take their baking up to the next level.
45 de 46 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
This is the best artisan bread book I have ever used
12 de agosto de 1999
Por Un cliente
- Publicado en Amazon.com
Formato:Tapa blanda
As a nearly 30 year home bread baker, I was not expecting to find this fresh new look at breadmaking by the traditional artisans of France, Germany and Italy. But Joe Ortiz's "The Village Baker" is both a joy and a revelation. Here are many easy to follow recipes based on starters and sponges ("poolish" in French). Here you can see, and almost smell, the fresh-baked peasant breads of Europe as they come out of the traditional brick oven. It's all here -- whether you're looking for french pain de campagne, or Italian pane integrale, you need look no further. The Italian ciabatta recipe, which appears thoroughly unlikely to succeed, produces an exceptional flat bread honeycombed with airy holes to soak up sauces, or extra virgin olive oil. Above all, the book conveys a sense of timelessness , and the enduring value of good bread made according to its own timetable. The recipes are clear and easy to follow. I have spent several months happily working my way through this exceptional book -- some surprises but no failures. At least five stars...
33 de 33 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
Excellent Book!
23 de abril de 1998
Por Tina Powers (breadlady@huntel.net)
- Publicado en Amazon.com
Formato:Tapa blanda
As an Artisan Bread Baking Instructor, I found Joe Ortiz' book, The Village Baker to be the best book on the market for helping the novice bread baker to understand in plain language the magic of true bread. I have had 35 students use this book so far, and they have all exclaimed it to be the best. The depth of knowledge shows through, without being pretensious, and the breads themselves were crisp, sensual, and tasty, without exception. If you were allowed only one book on the art of true bread this is the one to have.
›
Ir a Amazon.com para ver las 31 opiniones existentes
4.5 de un máximo de 5 estrellas
