Panini Express: 70 Delicious Recipes Hot Off the Press Review

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Panini Express: 70 Delicious Recipes Hot Off the Press ReviewI received a panini press for a present and couldn't wait to get this book to try it out. The book is very pretty with nice, in-color photographs. I think the food photographer, Ellen Silverman, did a wonderful job of capturing the feel of the sandwiches, spreads and such. However, the editor fell down on the job. The same picture is printed on pages 19 and 61 and another same picture is printed on pages a and 23. Yet another same picture is printed on pages b & 57; 2 & 17; and 24 & 93. The exact same picture! Are you kidding me? Someone didn't notice they were using all the same pictures?! They're very pretty pictures but all the same ones? I quit comparing but there are many other duplicates as well. Please get that fixed on the reprint of this book. The authors of this cookbook need to get an apology for that glaring mistake.
Now for the meat of the cookbook. The first section gives recipes for making your own rolls, baguettes, flatbreads and such if you are so inclined. They are made by hand, not using a bread machine to start the dough. If you know how I guess you could convert them to a bread machine to save yourself some effort.
There is a section on making your own sauces, compotes, etc. The red pepper-garlic mayonnaise is delicious. Make sure and drain the roasted red peppers well otherwise the mayo was too runny. The watercress mayonnaise was a little bitter but perhaps it's just my taste or the fresh watercress (it's not the season right now).
The section on making your own sandwiches gives instructions for making your own breads and compotes (recipes are included) or offers store bought alternatives. In addition I like that the authentic version of the italian panini is listed but then a cheaper american version alternative is also offered. It gives you the option so you can lower the price or find the needed ingredients. My example is comte cheese vs. swiss; prosciutto vs. ham.
The corned beef and cabbage panini is excellent. It will make an excellent dinner on St. Patrick's Day. Add some black and tan beer and the evening will be perfect.
My next tries will be the Cubano and the Italian Hero. You won't be disappointed in this cookbook. It's worth having. There are even dessert panini's but I haven't tried those yet...it gives me something to look forward to!
I rated it a 3 even with the glaring picture misprints because the cookbook itself is excellent and I wouldn't want others to not purchase it because of that. The Taunton Press Co. needs to hire some new employees who know what they're doing but otherwise this cookbook is worthy of purchase. Just don't give this version as a gift wait until the next edition.Panini Express: 70 Delicious Recipes Hot Off the Press Overview

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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World Review

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Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World ReviewThe point of "Secrets of a Jewish Baker" is not just to provide you with recipes, but rather to help you create professional-quality loaves in your own kitchens. If you find you have difficulty making a truly light and airy loaf of bread, a whole-grain loaf that's tasty as well as nutritious, or a crusty loaf like your favorite baker's, you won't have any trouble with these tasks by the time you've made a few recipes from this book.
The book opens with wonderful notes on basic materials you'll need (as well as optional ones), ingredients, special bakers' techniques, handy tricks and tips to make things easier on yourself, and even a trouble-shooting section to help you figure out what might have gone wrong with a loaf of bread and how to fix it. Usually such sections teach me nothing new; here I definitely learned things.
As for the recipes, they come out nothing short of stunning. The cheese bread disappeared so fast you'd think it had been a figment of our imaginations. Most surprisingly for me, the cracked wheat bread and bran bread disappeared just as quickly-I think of bran as tasteless and unappealing, but these healthy breads were moist, tender, and delicious. The coffee cake made a yummy (if rather sinful) breakfast, as did the peach streusel muffins. The techniques for creating great crusts worked like magic, particularly on the Irish raisin bread, which was similarly delightful.
The book includes a handful of morning "programs" of baking that interleave instructions for several recipes at once, enabling you to easily make a week's worth of bread in one morning. This worked beautifully for us. The recipes also include variations designed for the food processor and the six-quart stand mixer, with different ratios of ingredients to take advantage of those items' form-factors; thus you can easily adapt the recipes to the equipment you have on hand. My only warning is that the stand mixer recipes seem sized to the new, heaviest-duty six-quart stand mixers, so be sure to double-check your mixer's rating for how many cups of flour it can tolerate. (You can always use his basic recipe amounts in your stand mixer if it won't tolerate the higher-quantity mixer variations.)
This is a stunning bread cookbook, particularly for anyone who wants to make professional-quality breads in their home kitchen, or who wants recipes for healthy, whole-grain breads that taste amazing!Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World Overview

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Bread: A Baker's Book of Techniques and Recipes Review

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Bread: A Baker's Book of Techniques and Recipes ReviewThis is absolutely the best of the bread books. However, I'll warn the novice baker that it is also much more technical than many of the other books on the market. If you are looking for a simple recipe book and have no desire to understand the bread-baking process, then skip this book. On the other hand, if you want to produce quality bread and are willing to read the text, you will be delighted with the results. Hamelman's writing is clear and concise; he provides detailed drawings to explain various processes. For example, when giving directions on folding bread, Hamelman actually shows each step. This is in sharp contrast to Peter Reinhart's "Bread Baker's Apprentice" which instructs the baker to fold the dough, but never explains how it should be done. I wish I'd found this book before I bought a number of others. I probably would have purchased those at some point because I like having multiple references, but this book is one to which I would refer.Bread: A Baker's Book of Techniques and Recipes Overview

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In My Father's Bakery Review

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In My Father's Bakery ReviewI recently finished this wonderful book and it is sitting by my wife's bedside waiting for her to get to it. Each of the stories has a plot of sorts and they are simply told and arranged with great skill. They are basically stories about the characters that inhabited the author's youth and the Bronx bakery owned by his family. The stories concern the family and employees who worked in the bakery, the customers, suppliers and locals whom the author observed while doing his homework in the bakery's back room. Through these characters, the author has successfully made the bakery itself and the life that swirled around it into a living "character."
On the most basic level, the book will have a nostalgic appeal to New Yorkers who grew up in similar neighborhoods during the later 1930s and 1940s. To the nostalgic reader of today this book will recapture what they recall to have been a quieter and more innocent time, but, the high level of the story telling insures that other readers will appreciate the internal and external struggles that the characters lived through during times of depression and war. The book is graceful, often poignant, and good humored throughout, and for about a week it sent me off to slumberland with a satisfied smile on my face.In My Father's Bakery Overview

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Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery Review

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Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery ReviewI have a very large collection of bread-baking books, and my favorite book has long been the original "Amy's Bread" book (long out-of-print). When I had heard that a revised edition is coming out, I was ecstatic! Finally, new bakers will get to experience Amy's amazing breads. This book is a complete revision of the previous book, and I highly recommend getting it, whether or not you own the previous "Amy's Bread" book.
The style of this book is similar to the style of Amy's other book, "The Sweeter Side of Amy's Bread". The photographs by Aimee Herring are amazing. She is a talented photographer, making all of the breads look scrumptious. There are photographs of almost all products in the book. Additionally, there are photos of some shaping steps and also photographs of the bakery. The book is beautifully stylized; it is a joy to look at and to read from. In addition to the recipes and explanations, the book is studded with various stories of life at the bakery.
The recipes all have metric, imperial, and US measurements. This is such a huge plus! I find baking by metric weights far easier than every other method, and it is easy with this book. The other measurements are provided for those who find them more convenient. The recipes are all very clearly written. They are detailed and precise. Almost each recipe is accompanied by tips: ways to enhance the bread's flavor, flour suggestions, etc. Also, every recipe has a headnote explaining a bit about its origin.
The book begins with a detailed guide for bread baking, and also a clear and detailed sourdough section. I have used the method described in the book for making sourdough, and it does work. Then, there is a chapter about easy breads to get you started, containing some amazing and easy breads. Then there are other sections: whole-wheat breads, Rye breads, sourdough breads, semolina breads, sweet breads, etc. There is also a chapter on pizzas and flatbreads, and a chapter on sandwiches.
So far I have baked the whole-wheat bread with toasted walnuts and the whole-wheat bread with oats and pecans. Both were outstanding. The former has been my top bread for quite some time. I have tasted it at the bakery itself, and have since made it several times. It is just delicious. The second bread I made and brought to work. My colleagues finished the loaf within minutes. As one of my colleagues had said: "There is a serious problem with this bread; you cannot stop at just one slice." Now that the sourdough I had made (based on the method described in the book) is ripe, I have a batch of "Toy's Teddy Bread" proofing.
Finally, a quick comparison with the previous book: 9 recipes from the previous book do not appear in this book. Sadly, one of my favorites (Grainy Whole-Wheat and Seeds with Apricots, Prunes, and Raisins) has been omitted. These were replaced with 9 different recipes, including Amy's Brioche, The Picholine Olive Bread, and the Oragnic Miche, to name a few. Many of the recipes that appeared in the previous book were updated, so the recipes are a bit different. Some changes are quite small (the chocolate rolls now have dried cherries in them instead of peanut chips), others are quite large (different preferments, different hydrations, etc.).
All in all, if you had to select just one bread baking book, this is the one I recommend!Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery Overview

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Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking Review

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Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking ReviewI recently received my copy of this wonderful book. I must say the recipes look great and the baked goods are to drool over. Last night I made the Onion Rolls and they were wonderful. This is a great collection of recipes and methods that are very hard to come by, written by a couple guys who know what they are talking about. For example, the instructions for making a Kaiser Roll are priceless.
The history and stories about the recent old days in the NY bakery scene are great reading.
I highly recommend this book to anyone who wants to be able to recreate the great old NY breads. Very well done.Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking Overview

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