Sunday, March 23, 2014
Book Review - Josey Baker Bread
About the Book
This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.
My Take on the Book
Yes, Josey's last name is Baker and yes he wrote a very detailed cookbook/instruction book about bread baking. The chapters include: an introduction to bread making, sour dough bread, seeds and cheese breads, whole wheat breads, rye,l spelt and kamut breads,l pizza, pocket breads, and sweet breads. There are many beautiful photos of the finished products and the steps along the way to producing the items.
This is not your typical bread cookbook. Josey Baker is serious about having a conversation with the reader. He gives you insight and encouragement along the way.
Josey takes the time to talk you through each step. It is like having him in your kitchen with you as you are baking. He includes tips, charts for making more than one loaf of the same kind of bread, and American and metric measurements.
If you are serious about learning how to bake breads, scones, cookies, pizza, and pocket breads, then I believe you will find this book a very valuable resource.
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