OP: Artisan Baking Across America: the Breads, the Bakers, the Best Recipes
Artisan, New York, 2000. Hardcover. Near Fine. First printing.
Nothing beats the flavor and satisfaction of biting into fresh bread, especially when our palates are now so accustomed to soulless, textureless commercial offerings. Professional baker Maggie Glezer, in her 2000 book Artisan Baking Across America, profiles the folks intent on honoring and preserving the craft.
Meet wheat growers and threshers in Kansas, millers in Rhode Island and Colorado, and bakers from coast to coast. Tips on technique and ingredients can be found in the front matter, and recipes are included throughout. You’ll find Berkeley-based Acme Bread Company’s baguettes, a Mennonite wedding zwieback, Neapolitan pizza from Gemelli in New York City, and Finnish rye bread from Dallas’s Dutch Regale Bakery, among many other sweet and savory options.
Gloriously, ingredients are given by volume, weight, metric, and baker’s percentages—no excuse not to jump in!
We’re pleased to offer a Near Fine first printing.
