Die hohe Kunst des Backens

by Rodolphe Landemaine

Author(s): Landemaine Rodolphe ISBN: 9781743793398 Binding: Hardcover Published: 2017-09-01 The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image to both inspire the reader and demystify the intricacies of baking bread and other classics. The Complete Guide to Baking includes everything, from the fundamentals you need to know (types of flours and starters; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts) gÃteaux (flan pÃtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles). A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils. This is the third book in the stunning and hugely successful cooking series that includes Patisserie and The Ultimate Cook's Manual.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction

Hardcover

First published October 12, 2016

Reviews

[Vy (thelibrocubicularist)]

This is the first and only cookbook I've ever wanted to review - because it's that fantastic. I bought it for my boyfriend originally because I thought the illustrations and big photos were cute, and like many of our cookbooks it spent a couple of months gathering dust on the shelf. We would occasionally leaf through some pages to salivate over the pictures of crusty, cracked loaves of bread and delectable pastries, but was a bit overwhelmed by all the information to start.

After over a year, I picked it up again and decided to try one of the first recipes in the book - the Pain De Maison. As it didn't require a starter or any fancy shaping technique, it seemed less daunting than many of the other recipes. After a few rookie mistakes - a poolish that exploded out of its tiny container, water that splashed everywhere when I tried to make the dough on the table instead of a bowl, dough that spread out like a pancake because I had not yet learned how to shape and create surface tension - I was convinced the bread would come out like a bland brick as my previous attempts. Imagine the excitement when it came out like BREAD! Proper hole-y, chewy, crusty BREAD! It was a revelation.

I was able to find solutions for my mistakes through YouTube (thoroughly recommend Bake With Jack's channel), and it gave me even more motivation to keep practicing. And all the explanations in the book make much more sense once you've done a few recipes - you understand more about why some things fail and how each ingredient affects the final result.

Some cookbooks you never read at all, and some you might read once or twice. A few you keep going back to because of a holy grail recipe. This book is one you'll read again and again, because it's a visual pleasure and you'll learn something new each time. It's a must have if you love cooking and want to learn more about baking, and would make a great gift for any foodie.

I can't wait to try more recipes - once I perfect my little Pain de Maison.

[tinaathena]

Beautiful book, very big. But don't think I'll be making many recipes out of it. Regret getting this one over the patisserie book.

[Mehsi]

Een heerlijk lekker bakboek voor brood en banket. Ik vind het alleen jammer dat ik het boek weer terug naar de bieb moet brengen voordat ik alles kan uitproberen (immers op vakantie geen oven hier of echt veel bakspullen), hopelijk kan ik het eens voor een mooie prijs (en niet 20 of 30 euro) vinden zodat ik hem aan mijn collectie kan toevoegen.
Alles was zeer goed uitgelegd, ik heb vaak de tekst beschrijvingen overgeslagen omdat de foto's al genoeg waren. Ook de plaatjes/illustraties waren erg mooi en leuk dat die bij elk nieuw ding stonden om uit te leggen hoe het werkte/wat de ingredienten waren.
Dus een aanrader!

[Eva Santiago]

Es una joya de libro, me ha encantado

[Elizabeth]

Beautifully designed and helpful guide to next-level baking!

[Ettak]

Wow, this is a beautiful, visual cookbook. Super-sized!
It had infographics detailing each bake, and step-by-step photos of how to proceed.

[Dray]

I liked this book, it has a nice combination of pictures and detailed explanation covering mainly french breads and pastries. Although the material was not new to me, it did help sort out some of the complexities in making say..palmieres, It holds your hand but not in a tight grip, kind of a friendly encouraging way.

[Nicole]

Great book explaining easy and understandable the science and basics of baking. Great for anyone that is just starting at this or for experienced enthusiasts that want to understand why sometimes dough doesn’t behave as expected