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Amy's Bread
Artisan-style Breads, Sandwiches, Pizzas, and
more
from New York City's Favorite Bakery
by Amy Scherber, Toy
Kim Dupree, and Aimee Herring
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Since
1992, Amy's Bread has served up New York City's best handmade breads,
feeding more than 55,000 loyal customers each month and supplying many
of the city's finest restaurants and food shops. Lovingly made using
traditional, centuries-old methods from the heart of Europe, Amy's
breads astound customers with their rich, complex flavors and crusty,
chewy textures.
This beautifully illustrated update of the classic Amy's Bread cookbook
lets you make Amy's hearty, satisfying breads in your own kitchen. Here
you'll find Amy's favorite and most popular recipes, as well as the
baking tips and techniques you'll need to create loaves that live up to
the highest expectations, with ideal textures, surprising flavor
dimensions, and picture-perfect results.
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Amy and her executive pastry chef Toy Kim Dupree explain the essentials
of bread-making in careful detail, from using the most wholesome and
fresh ingredients, to setting up your kitchen with affordable,
effective equipment, to managing the moisture of your dough, kneading
it properly, and shaping perfectly imperfect loaves. |
They've also
included a very thorough but easy-to-understand chapter on starters to
help every bread baker understand the best way to leaven their loaves.
With more than fifty recipes—covering sourdoughs, ryes,
semolinas, sandwich breads, pizza crusts, focaccias, and sweet
treats—you'll find recipes here for every taste and every level
of experience. You'll also find photos and personal stories that reveal
the inner workings of the bakery. Whether you've just started baking or
you've been doing it for decades, Amy's Bread
lets you discover the pure joy of creating heavenly handmade breads
that rival the world's very best—without going all the way to New
York City.
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Amy's Bread
Artisan-style Breads, Sandwiches, Pizzas, and More from New York City's
Favorite Bakery by JAmy Scherber, Toy Kim Dupree,
and Aimee Herring
Wiley,
2010
Order
a copy
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