2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

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From the Publisher

Bread Illustrated

A fully illustrated handbook with more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home.

The Secrets of Baking Bread Revealed

Inside Bread Illustrated

We start with 40 information-packed pages that explain the hows and whys of baking—and cover more-advanced topics for experienced bakers—as only the test kitchen can.

Kolaches

**International Association of Culinary Professionals Best Baking Book of 2017**

The way the most basic of ingredients—flour, water, yeast, and salt—can magically turn from a pale lump of dough into a beautifully browned loaf can seem like a total mystery. We’ll show you that baking the perfect loaf is no mystery. Our kitchen testing has resulted in guaranteed-to-work recipes that we pair with helpful tips and tricks and recipe-specific sidebars that bakers of all skill levels can benefit from.

  • Essential equipment you may need and specialty products you may want
  • Mixing; kneading; rising; dividing and shaping; baking; and cooling and storing covered in depth
  • Honors Class with more-advanced techniques for giving already great bread even more flavor and flair
  • Beautifying Your Bread helps you craft bread masterpieces

Here are just a few of our favorites, along with the innovative techniques that guarantee your success:

Butter Fan Rolls

Fancy enough for dinner parties, these rolls are also great pulled apart and slathered with sweet jam for breakfast. Their success lies in their layers. We kept the construction process easy with a roll, cut, butter, and stack technique. Once we’d built the stacks, we placed them cut side up in a muffin tin. Voilà—your new anytime, go-to rolls.

No-Knead Brioche

Achieving a tender crumb and a buttery flavor that’s richer than that of any other sandwich bread can cause a butter-induced headache, what with the multiple additions of butter interspersed with laborious kneading. We simply melted the butter, combined all the ingredients, and let the dough rest in the fridge—and the loaf stitched itself together in 16 hands-off hours.

Sourdough Bread

Our sourdough culture is dead simple to make, and we ensure a prolonged steamy oven environment that encourages crisp, charred crusts on this and other rustic breads in the book by pouring boiling water over disposable pans full of preheated lava rocks (yes, the ones used for gas grills), which absorb and retain heat.

Panettone

Our remarkably light, fluffy version sticks with traditional flavorings (golden raisins, candied orange peel, and vanilla and almond extracts) and relies on long fermentation and proofing times to maximize the gas development from the yeast in the dough.

Description

Product Description

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!

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4.8 out of 54.8 out of 5
1,785 global ratings

Top reviews from the United States

Becky at the beach
4.0 out of 5 starsVerified Purchase
excellent teacher or addition for the more advanced baker
Reviewed in the United States on September 7, 2016
Bread illustrated is put out by America''s test kitchen, which means each recipe has been tested and retested. People have different feelings about the paragraphs explaining why the recipe works, I find it interesting and enjoy reading it. I have a lot of bread... See more
Bread illustrated is put out by America''s test kitchen, which means each recipe has been tested and retested. People have different feelings about the paragraphs explaining why the recipe works, I find it interesting and enjoy reading it.

I have a lot of bread cookbooks, two bookshelves worth, and that is after I got rid of many. Everything from no knead bread to a Passion for bread (which intimidated me so much when I got it I told Jim I wasn''t sure I''d ever be that passionate about bread.) Bread Illustrated is laid out from easiest to more involved, so you have early success, learn techniques, then go into more advanced bread baking.

The measurements are both the standard cup, half cup, but it also has weights based on the American scale, for example 10 oz water, 16 1/4 oz flour. It does not give metric on the recipe page, but does conversions in the back, so yes, it does have weights, which I prefer for baking.

Pictures- it has them, gorgeous pictures, both of the finished product, and pictures of techniques, skills, for pretzels it shows how to roll and shape the pretzels, for hoagie rolls how to shape the rolls. Some of the pictures are pretty basic, adding the yeast to the water, but you will have a course in bread making when done with this book.

Most of the recipes also have a trouble shooting guide at the end of each recipe, for example, the fluffy dinner rolls might be tough and hard to handle, they say to make sure the rolls are covered with plastic wrap, then go on to explain if you cut the rolls slowly they can dry out and develop a skin, so cover the cut pieces of dough while working.

The first 37 pages are wonderful reading, they talk about science of gluten, first rise in depth, yeast, equipment, cooling and storing, the pantry, kneading, it''s excellent for beginner, interesting and a refresher for those of us who have been baking awhile. Bread machines are not covered, this is a hands on, or big mixer type of making bread.

One of the most interesting techniques, mentioned briefly in the equipment and more in depth on page 37, is using lava rocks with boiling water poured over them to maintain a steamy oven. I had never heard of this before, but it''s brilliant. Put the lava rocks in aluminum pie plates and pour the water over the lava rocks to create long lasting steam.

The recipes are varied and interesting enough to make this a go to bread book for basic sandwich loafs, rolls, pretzels, pizza, and then onto breads like sage polenta and pita.

Sweet dough and breads, those lovely lovely cinnamon buns, St Lucia buns, Chocolate babka, are not neglected.

The pages is laid out by recipe title, yield (ex: makes 1 loaf), rising time, resting time, baking time, total time, key equipment. Then the why the recipe works section. On the same page is the list of ingredients, then the instructions, and pictures on following pages.

The chapters, besides the 37 page introduction, are:

Starting from scratch, 12 foolproof breads that teach the basics

Sandwich breads, everyday loaves, modern and classic

Mastering size and shape- dinner rolls and more

The perfect crust- pizzas and flatbreads from around the world

The sweeter side- enriched breads and other treats

Upping your game with sponges- bakery style artisan loaves

raising the bar- project recipes worth the time (here is where you''ll find sourdoughs and sprouted breads, for example)

Now, you noticed I said it gave american weights and not metric, which is yes and no. It gives American ozs and lbs in the recipe, but starting on page 414 you will find metric conversions.

the index is alphabetical and well laid out, making recipes easy to find.

Why, when I am so enthused about this book, when the quick cheese bread was delicious, the sandwich loaf was great, am I giving the book a 4 stars? Because the ingredients are typed in a light salmon orange on white paper, no doubt an aesthetic choice but one that makes it difficult to read and doesn''t belong in such an otherwise wonderful instructional book. Because the ingredients are such a huge part of the recipe this was, to me, a fairly major flaw and worthy of a one star deduction.

* a special note on kneading. if you don''t read page 15 you might think the recipes are only for a heavy duty stand mixer. In the recipes they do not give instructions or time for hand kneading. It will say something like mix 2 min then turn on med high and mix 8 min, so you might think you can''t knead by hand, or know how long to knead. On page 15 however, it gives instructions for hand kneading, saying most loaves will take 12-15 minutes. They also give reluctant instructions for the food processor. So yes, they do tell you how to hand knead and the time conversions for most 8 minutes in the mixer, but they don''t include that information in the individual recipes.

It''s really a good idea to read the first 37 pages no matter how exciting it is to jump in and make some bread.

Otherwise this is an excellent addition for almost anyone interested in bread and bread-like making and baking.
468 people found this helpful
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John T.
3.0 out of 5 starsVerified Purchase
Great book - very frustrating to actually use.
Reviewed in the United States on October 10, 2016
A long time fan of America''s Test Kitchen I was thrilled to find this book. I''ve been an amateur baker for 30 years and the introduction was a very good review of the basics. The many photos are very helpful and clear. I tried my first recipe, the Cinnamon Bread -- and... See more
A long time fan of America''s Test Kitchen I was thrilled to find this book. I''ve been an amateur baker for 30 years and the introduction was a very good review of the basics. The many photos are very helpful and clear. I tried my first recipe, the Cinnamon Bread -- and that''s where the problems appeared.
The result was wonderful and just as they pictured it, so the process works. However, although the amount of time is reasonably accurate it became clear that it was a matter of multiple steps each taking a short amount of time followed by a shortish amount of wait time so I was not able to do a step and leave it for while. However, that was minor when the outcome was so good.
But here are the two critical problems with the book that make it almost not worth getting:
1. the list of ingredients is printed in light pink on a semi-glossy white paper make it VERY difficult to read.
2. the list of ingredients for every recipe is printed on the first page of the recipe while the step-by-step instructions are the third page. That make you read the instructions, turn back a page to find the hard-to-read ingredients. Go to step 2 for the instructions, turn the page back to the ingredients, again and again. You can''t put the book in a book holder. It won''t be long, if I continue using it, until the pages are soiled from measuring and mixing.
I''m not sure what to do next - photo copy the ingredients? Hand write the ingredients next to the instructions? Or decide it''s just not worth it? The recipes are fairly common with the usual tested results contributions - great stuff - but this book is very frustrating to actually use.
509 people found this helpful
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Jody Byrne
1.0 out of 5 starsVerified Purchase
BINDING NOT GLUED TO SPINE
Reviewed in the United States on January 17, 2018
This is clearly an excellent book and I was excited to receive it and I will replace the defective one I received. That said, this book is too heavy for the light binding the publishers have given it. Because it is loaded with illustrations on high quality paper, it is a... See more
This is clearly an excellent book and I was excited to receive it and I will replace the defective one I received. That said, this book is too heavy for the light binding the publishers have given it. Because it is loaded with illustrations on high quality paper, it is a heavy book and it needs a heavier paperback binding or hardback binding. I hope the publisher is listening!
75 people found this helpful
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Frank Mason
1.0 out of 5 starsVerified Purchase
Measurement problems
Reviewed in the United States on December 17, 2016
Weight and volume measurements are confusing. With a dry ingredient like flour, 2-1/2 cups (volume) equals 12.5 ounces (weight). With a liquid ingredient, like cream, 1/2 cup (volume) equals 4 ounces (volume, not weight). Yet the introduction says that all measurements... See more
Weight and volume measurements are confusing. With a dry ingredient like flour, 2-1/2 cups (volume) equals 12.5 ounces (weight). With a liquid ingredient, like cream, 1/2 cup (volume) equals 4 ounces (volume, not weight). Yet the introduction says that all measurements are expressed as weight as a percentage of the flour used.
I have been baking for 30 years using the bakers'' method of weighing all ingredients using grams. I convert all of my recipes from the imperial system to metric, because metric is more precise and easier to use once the conversion is made. When going through this book to understand recipes, I cannot trust the measurements and don''t know if the editors were consistent or not in differentiating weight from volume.
123 people found this helpful
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Ana
4.0 out of 5 starsVerified Purchase
Very easy to follow
Reviewed in the United States on September 6, 2016
I received the book today, and am already making the quick sandwich bread. I appreciate the introductory notes for each recipe, and the thorough directions. Very easy to follow. The reason I gave the book 4 stars rather than 5 is that the ingredients lists are printed in... See more
I received the book today, and am already making the quick sandwich bread. I appreciate the introductory notes for each recipe, and the thorough directions. Very easy to follow. The reason I gave the book 4 stars rather than 5 is that the ingredients lists are printed in a light orange color and are hard to read. I realize that this is a minor point for many people, but for those of us who are getting older, it is a consideration.
132 people found this helpful
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JoneBTop Contributor: Baking
5.0 out of 5 starsVerified Purchase
Great bread-making book!
Reviewed in the United States on April 13, 2017
I subscribed to both of their magazines for years, so am used to the layout they use. I love it, and since this book arrived I have been having a blast re-learning how to bake bread. I baked some many years ago, but thought this would be helpful to me in learning over... See more
I subscribed to both of their magazines for years, so am used to the layout they use. I love it, and since this book arrived I have been having a blast re-learning how to bake bread. I baked some many years ago, but thought this would be helpful to me in learning over again. I was right. They explain what they did, why they changed this or that, why they use one type of fat instead of another - or flour - or sweetener, etc.

I came close to not ordering the book after reading some of the comments about how difficult it was to read the ingredients in their list box. My eyes are wretched (I think!) and are getting worse with cataracts starting. I am near-sighted in one eye, far-sighted in the other and have worn glasses with a prism for numerous decades. Right now my bifocals work most of the time, but when I start having trouble with reading, I just have to stop. This is probably too long and drawn-out, but I just wanted to say that the ingredients listing COULD be better, and hopefully in future editions they will consider changing that, but I am able to read them just fine.

I read other comments that people weren''t happy that the ingredients are on one page, then the photo, then instructions are on the following page. I don''t have any issues with that, because I get all my ingredients lined up before starting. Just wondering if that was their intent, when putting the book together. The photos are enormously helpful, and for me, the layout just falls right into proper order.

All that said, great book. It also explains a lot of the ingredients, tools, etc. that will make your bread turn out better. I''ve made at least a half-dozen of the recipes, and every one has turned out beyond my greatest expectations. Knocking on wood now, but I''ve not had a failure yet! Glad I got this book.

05/08/17 I have made a few more different breads now and still am having success every time. I mainly wanted to add that I live at 4,800+ feet in altitude and have not made any adjustments to ingredients to compensate for that. I have adjusted the times a little, but it''s easy to check with the trusty digital thermometer.
54 people found this helpful
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Sarah
5.0 out of 5 starsVerified Purchase
Bread heaven ♡♥♡♥
Reviewed in the United States on September 7, 2016
I am so excited to have this book. I have recently learned that the local bread guy is retiring. What was I going to do for bread. I have gotten hooked on real fresh bread. I preordered this book on amazon but I do get regular emails from ATK and have other books by them... See more
I am so excited to have this book. I have recently learned that the local bread guy is retiring. What was I going to do for bread. I have gotten hooked on real fresh bread. I preordered this book on amazon but I do get regular emails from ATK and have other books by them and dvr the show. ATK sent out an email that this was coming out and after adding up my total with shipping I realized quickly I could get a better price on amazon being a prime member.
On to the book. So this is everything and more than I ever wanted! They even have a page so you can create your own sourdough starter. I''m hoping the bread guy will give me some of his but at least I have a back up. From basic dinner rolls to sprouted loaf and stollen. My family will not need to eat bread from a plastic bag ever again. Oh and the flour tortillas too! So every recipe gives you detailed instructions as well as pictures along the way. At the end of each recipe there are what went wrong notes like the bread with polenta ; why is it grainy? Sont use instant polenta it will make the bread grainy. Dont know why these notes are in the end they would be better as maybe an astric next to the ingredients they relate to. Obviously as in all recipes read the whole recipe first plus the what went wrong part and you should be golden. I also like that this book is like a coarse in bread making. The book starts with recipes that are simpler and as you cook your way through the book you will develop the skills needed for the advanced recipes. Also the tools needed in the beginning recipes will more than likely be items you already have.
As always ATK has done their homework and my first breads have turned out. The beginning ones that is. There is no doubt I will be trying every recipe in this book. My new fav skillet pizza sauce recipe included! There are several different recipes for pizza styles from deap dish to calzone. Dinner rolls, english muffins, bagels, hoggies, flat breads, pitas, rye, pumpernickle, wheat berry, doughnuts, soft pretzels, bread sticks, hoagie rolls, croissant, and a personal fav that a local restaurant makes potato dill sandwich bread. There is way more than what I listed but I will let you get excited about a bread that you never thought you could make at home till you got this book!
Some measurements are listed in ounces and cups so if you don''t have a scale its ok. It also will tell you what utensils you will need and how long including cooling and resting time each bread will take. I think I might take the local bread guy''s place here in town.... he said he was looking to sell his equipment!
81 people found this helpful
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Booklover
4.0 out of 5 starsVerified Purchase
Recipes for large extended families
Reviewed in the United States on November 28, 2016
This book is beautiful and very informative. The list of ingredients is in a peachy pink font on white that I find difficult to read. The first section of each recipe talks about how and why the recipe works. The instruction part of the recipe has beautiful step by step... See more
This book is beautiful and very informative. The list of ingredients is in a peachy pink font on white that I find difficult to read. The first section of each recipe talks about how and why the recipe works. The instruction part of the recipe has beautiful step by step photos showing you exactly what they mean.
***
But I warn you, there is no small ball in this game. If you are not cooking for King and castle, from top to bottom and everyone loves bread. Really really loves bread. You do not need this book. Except to drool over. The recipes are all designed for large extended families. Or communes. Single people or married couples with no children will be freezing a lot of leftover bread after making one of these recipes.
27 people found this helpful
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Top reviews from other countries

Cookey
5.0 out of 5 starsVerified Purchase
ATK has done it again!
Reviewed in the United Kingdom on November 23, 2016
I have always enjoyed the America''s Test Kitchen TV show since I stumbled across it on the PBS channel. I was hooked by the attention to detail in every recipe they cook/bake. No incomplete instructions here like some cooking/ baking books that assume you are a competent...See more
I have always enjoyed the America''s Test Kitchen TV show since I stumbled across it on the PBS channel. I was hooked by the attention to detail in every recipe they cook/bake. No incomplete instructions here like some cooking/ baking books that assume you are a competent cook/baker. Obviously aimed at the American market I still would not hesitate to purchase this kindle edition as all recipes have American cup measurements, and weight measurements in ounces, not grams but this is not a problem as any decent set of scales are able to weigh in ounces anyway. Also if you visit the America''s Test Kitchen website, they have a cup to grams conversion chart which is helpful for bakers in the U.K. This kindle edition is fantastic with a huge range of breads from basic white sandwich bread, whole meal/wholewheat breads, sweet breads, breads with pre-ferments i.e. Poolish, overnight soakers, and the King of breads, the sourdough. All recipes have great photos of the finished product and also pictures of vital steps, for example shaping bread whether it is a boule, Batard, or a sandwich/tin loaf. Don''t hesitate to purchase, you won''t regret it, I know I didn''t! Enjoy bakery quality breads at home.
I have always enjoyed the America''s Test Kitchen TV show since I stumbled across it on the PBS channel. I was hooked by the attention to detail in every recipe they cook/bake. No incomplete instructions here like some cooking/ baking books that assume you are a competent cook/baker. Obviously aimed at the American market I still would not hesitate to purchase this kindle edition as all recipes have American cup measurements, and weight measurements in ounces, not grams but this is not a problem as any decent set of scales are able to weigh in ounces anyway. Also if you visit the America''s Test Kitchen website, they have a cup to grams conversion chart which is helpful for bakers in the U.K. This kindle edition is fantastic with a huge range of breads from basic white sandwich bread, whole meal/wholewheat breads, sweet breads, breads with pre-ferments i.e. Poolish, overnight soakers, and the King of breads, the sourdough. All recipes have great photos of the finished product and also pictures of vital steps, for example shaping bread whether it is a boule, Batard, or a sandwich/tin loaf. Don''t hesitate to purchase, you won''t regret it, I know I didn''t! Enjoy bakery quality breads at home.
One person found this helpful
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Ann-Marie
5.0 out of 5 starsVerified Purchase
Excellent book!
Reviewed in the United Kingdom on July 26, 2017
This book is of excellent quality. I have baked about 10 of the recipes having known nothing about bread baking as they turned out excellent. Best of all there are loads of glossy images accompanying each step in each recipe so I was really confident. This is the best...See more
This book is of excellent quality. I have baked about 10 of the recipes having known nothing about bread baking as they turned out excellent. Best of all there are loads of glossy images accompanying each step in each recipe so I was really confident. This is the best cookbook I have ever bought. Well don''t test kitchen!!!
This book is of excellent quality. I have baked about 10 of the recipes having known nothing about bread baking as they turned out excellent. Best of all there are loads of glossy images accompanying each step in each recipe so I was really confident. This is the best cookbook I have ever bought. Well don''t test kitchen!!!
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Caroline
5.0 out of 5 starsVerified Purchase
Great buy
Reviewed in the United Kingdom on September 9, 2018
Better than what I expected. Made a few loafs. A lot more to try. Highly recommend.
Better than what I expected. Made a few loafs. A lot more to try. Highly recommend.
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Blueberry
5.0 out of 5 starsVerified Purchase
So thorough you will love it
Reviewed in the United Kingdom on July 13, 2020
Simply love all America''s test kitchen books. Recipes are so well written than anyone can understand them instantly and make the best homemade bread ever. Highly recommended.
Simply love all America''s test kitchen books. Recipes are so well written than anyone can understand them instantly and make the best homemade bread ever. Highly recommended.
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Luis G Barajas
5.0 out of 5 starsVerified Purchase
Increíblemente detallado
Reviewed in Mexico on June 18, 2017
En México, la variedad del pan y sus sabores son infinitos, y por lo mismo, muchas veces es complicado encontrar el sabor y la textura que esperas por la adecuación local de recetas provenientes de otras partes del mundo. Adquirí este libro básicamente por curiosidad,...See more
En México, la variedad del pan y sus sabores son infinitos, y por lo mismo, muchas veces es complicado encontrar el sabor y la textura que esperas por la adecuación local de recetas provenientes de otras partes del mundo. Adquirí este libro básicamente por curiosidad, porque pensé que los resultados que uno prueba en panaderías artesanales son a base de prueba y error: INCORRECTO. Aplicando las instrucciones de este libro al pie de la letra obtendrás los resultados precisos sin necesidad de echar a perder material o desperdiciar tu tiempo. El precio de este libro es ridículamente bajo considerando lo mucho que ahorrarás los viernes de pizza aprovechando todo lo que tengas en el refrigerador y poniendo en práctica una buena base de pizza de las varias que se incluyen en el libro. Prepara tortillas de harina, pan pita o pan para sándwiches de un día a otro (la preparación de las masas debe ser bien planeada para permitir sus tiempos de elevado), sin aditivos y con el sabor del pan recién hecho. Lo recomiendo totalmente a expertos que desean probar formas más efectivas de mejorar sus resultados o a amateurs como yo.
En México, la variedad del pan y sus sabores son infinitos, y por lo mismo, muchas veces es complicado encontrar el sabor y la textura que esperas por la adecuación local de recetas provenientes de otras partes del mundo. Adquirí este libro básicamente por curiosidad, porque pensé que los resultados que uno prueba en panaderías artesanales son a base de prueba y error: INCORRECTO. Aplicando las instrucciones de este libro al pie de la letra obtendrás los resultados precisos sin necesidad de echar a perder material o desperdiciar tu tiempo. El precio de este libro es ridículamente bajo considerando lo mucho que ahorrarás los viernes de pizza aprovechando todo lo que tengas en el refrigerador y poniendo en práctica una buena base de pizza de las varias que se incluyen en el libro. Prepara tortillas de harina, pan pita o pan para sándwiches de un día a otro (la preparación de las masas debe ser bien planeada para permitir sus tiempos de elevado), sin aditivos y con el sabor del pan recién hecho. Lo recomiendo totalmente a expertos que desean probar formas más efectivas de mejorar sus resultados o a amateurs como yo.
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Bread Illustrated

A fully illustrated handbook with more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home.

The Secrets of Baking Bread Revealed

Inside Bread Illustrated

We start with 40 information-packed pages that explain the hows and whys of baking—and cover more-advanced topics for experienced bakers—as only the test kitchen can.

Kolaches

**International Association of Culinary Professionals Best Baking Book of 2017**

The way the most basic of ingredients—flour, water, yeast, and salt—can magically turn from a pale lump of dough into a beautifully browned loaf can seem like a total mystery. We’ll show you that baking the perfect loaf is no mystery. Our kitchen testing has resulted in guaranteed-to-work recipes that we pair with helpful tips and tricks and recipe-specific sidebars that bakers of all skill levels can benefit from.

  • Essential equipment you may need and specialty products you may want
  • Mixing; kneading; rising; dividing and shaping; baking; and cooling and storing covered in depth
  • Honors Class with more-advanced techniques for giving already great bread even more flavor and flair
  • Beautifying Your Bread helps you craft bread masterpieces

Here are just a few of our favorites, along with the innovative techniques that guarantee your success:

Butter Fan Rolls

Fancy enough for dinner parties, these rolls are also great pulled apart and slathered with sweet jam for breakfast. Their success lies in their layers. We kept the construction process easy with a roll, cut, butter, and stack technique. Once we’d built the stacks, we placed them cut side up in a muffin tin. Voilà—your new anytime, go-to rolls.

No-Knead Brioche

Achieving a tender crumb and a buttery flavor that’s richer than that of any other sandwich bread can cause a butter-induced headache, what with the multiple additions of butter interspersed with laborious kneading. We simply melted the butter, combined all the ingredients, and let the dough rest in the fridge—and the loaf stitched itself together in 16 hands-off hours.

Sourdough Bread

Our sourdough culture is dead simple to make, and we ensure a prolonged steamy oven environment that encourages crisp, charred crusts on this and other rustic breads in the book by pouring boiling water over disposable pans full of preheated lava rocks (yes, the ones used for gas grills), which absorb and retain heat.

Panettone

Our remarkably light, fluffy version sticks with traditional flavorings (golden raisins, candied orange peel, and vanilla and almond extracts) and relies on long fermentation and proofing times to maximize the gas development from the yeast in the dough.

Description

Product Description

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!

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2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online

2021 popular Bread Illustrated: A online Step-By-Step Guide to Achieving Bakery-Quality Results high quality At Home online