By Jeff Hertzberg and Zoë François, with photographs by Stephen Scott Gross
Thomas Dunne Books, $29.99, 400 pages
“Beignet is French for ‘fritter,’ or as we Americans like to call them, doughnuts. They’re made from rich, yeasted dough, fried in oil, and then covered generously in confectioners’ sugar. What’s not to love?”
There is nothing more basic in the American diet than bread, but there is nothing basic about the breads in this wonderful new cookbook. If one has ever wanted to learn the true art of baking bread of the finest kinds, this is the place to begin. Every kind of bread flour is discussed as well as the other ingredients needed. A most complete listing of equipment necessary for every recipe in the book is included, followed by tips and techniques. What follows are sections on the Master Recipe (over forty pages), Peasant Loaves, Flatbreads and Pizza, Gluten-Free Breads, and Enriched Breads and Pastries. Every recipe has step-by-step instructions and photographs of various steps. In addition to the one hundred black-and-white instruction photos, there are forty pages of color photos of the final products of some of these delectable recipes that will make one’s mouth water. The writing is lively and conversational, but never loses focus of the mission at hand. This book is sure to become as much a staple in the kitchens of America as bread is a staple in most American diets.
Reviewed by Rosi Hollinbeck
- Release Date: 10/22/2013