<< 1 >>
Rating: 
Summary: For those who want a magical baking experience
Review: Bought this book in 1979 and have made almost every recipe in it. Bernard Clayton is meticulous with his instructions and, if you follow them exactly, you will have amazingly delicious results. Every recipe is a treasure -- I have so many favorites. It is fascinating to learn about the dramatic differences in taste and texture that result from slight variations in ingredients (starter made with white vs. whole wheat, for example, or a tablespoon of honey or a splash of buttermilk), and modest variations in technique. A few years ago, my family and I made a pilgrimage to the rue Cherche Midi to sample the bread in Poilane's bakery. I was amazed to find that the baguette tasted almost exactly like the one I had been making at home in my own oven for more than 20 years! I own many bread books, but this is the one I love best because these are the recipes that give me the greatest pleasure to make.
Rating: 
Summary: Its not all baguettes.
Review: I found a ... paperback copy of the book and bought it primarily for the pictures of the many different shapes and types of bread in France. It is useful for that but has value for the many recipes included. I first tried the recipe for the Poilane boule. My effort was creditable, quite edible, and with a few hundred repetions may approach the original. There are many recipes for many breads from many regions of France. As a reference for the many possibilities it is excellent. While it is not the first book a novice to bread baking should acquire, it is an excellent one for someone whose interest in the subject has undergone at least the first fermentation.
Rating: 
Summary: Recipes not all accurate
Review: I thought this book would be a good source of recipes. However, the crossiants were a disaster. Too much flour to too little butter. Much more success with Nick Malgieri's How to Bake recipe for crossiants, where the ratio of flour to butter makes more sense. Brioche came out ok with this book. It may be a classic, but that does not always mean success as newer books may provide better recipes from guru's such as Silverton, Levy and Malgieri.
Rating:
Summary: Training document
Review: If this is the correct book, page 180-182 contain a recipe for "Pain Ordinaire Careme - A Daily Loaf." This is the recipe I used to learn how to bake "French" French Bread. The information surrounding the recipe was invaluable in interpreting the recipe. But, I had a background in French Bread. I first tasted it in French West Africa in the early '70s. My true appreciation of that wonderful baguette developed in Bamako, Mali when I would shop the Saturday Market. I was single. I would buy two baguettes. If lucky, one would make it back home. The artisans at the Boulangerie were wonderful. They always had a crowd waiting for the bread to come out of the oven. This particular recipe is the most closely matched to that wonderful experience. I borrowed the book from the Library in North Bend, WA. I'd love to come across it again.
Rating:
Summary: Training document
Review: If this is the correct book, page 180-182 contain a recipe for "Pain Ordinaire Careme - A Daily Loaf." This is the recipe I used to learn how to bake "French" French Bread. The information surrounding the recipe was invaluable in interpreting the recipe. But, I had a background in French Bread. I first tasted it in French West Africa in the early '70s. My true appreciation of that wonderful baguette developed in Bamako, Mali when I would shop the Saturday Market. I was single. I would buy two baguettes. If lucky, one would make it back home. The artisans at the Boulangerie were wonderful. They always had a crowd waiting for the bread to come out of the oven. This particular recipe is the most closely matched to that wonderful experience. I borrowed the book from the Library in North Bend, WA. I'd love to come across it again.
Rating:
Summary: Never go to the bakery again!
Review: This book is great! If you are really into the art of break baking, this book is a winner. If you need immediate gratification, stick to the bakery! The recipes are easy to follow but some of them are time consuming. I have made three recipes so far and the reviews have been extremely positive!
Rating:
Summary: Never go to the bakery again!
Review: This book is great! If you are really into the art of break baking, this book is a winner. If you need immediate gratification, stick to the bakery! The recipes are easy to follow but some of them are time consuming. I have made three recipes so far and the reviews have been extremely positive!
Rating:
Summary: So Far, So Good... One of Many to Buy and Keep!
Review: This book is one of many that I've purchased as I began making my own artisan breads. I like Bernard Clayton's writing style; he's friendly and informative, in addition to providing good recipes. I've found his measurements - in the 2002 edition - to be accurate and the directions easy to follow. The Pane Ordinaire on page 163 is the best French bread I've made so far. Okay, I incorporated techniques from Peter Reinhart and Rose Beranbaum, but the recipe and the majority of the techniques were Clayton's. I'd recommend this book as a must-have if you are building a bread-baking library.
Rating:
Summary: A must for the bread baker.
Review: When I picked up this book to browse, I couldn't put it back down so I had to get it. This is not just excellent recipes, but a bit of culture and tradition which will engross you and make you appreciate what you're baking that much more! The recipes are clearly written and easy to follow. The writer puts you at ease with each page. Besides, who wouldn't want to make the Poil'ne renouned to be "... the best bread in the world"?
<< 1 >>
| 
