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Baking Artisan Pastries & Breads cookbook by Ciril Hitz

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Books : Cooking : English
 

I 
bake a LOT. Hitz has excellent discussions of technique that I found very helpful - and well worth the price of the book
for someone refining their technique. Photographs as particularly helpful. I love the section of glazes and fillings -
this, again, is worth the price of admission.

I think this book (like Hitz's book on bread) has three major
limitations.

First, the proofreading is terrible and errata have not yet been released. For example, I just
finished making the carrot cake - an expensive recipe that calls for both almond and hazelnut flour. First, it called
for 3 Tbsp of baking soda when I am fairly positive he really wanted 3 tsp (you could taste the sodium in the final
product - and yes, I sifted before mixing). Second, it says it will make 1 loaf, but actually makes two at the pan size
he specs (I made 12 muffins and a full loaf pan). It has been my experience in all the recipes that Hitz's weight
measures (which is how he bakes) are correct. The volume measures are erratic. That's too bad, because I weigh most
things - like flour - but find it easier to use cups and tsps for things like water and tiny amounts like baking soda. I
keep thinking it shouldn't matter for the water, but it does. You can't switch columns and I would follow his advice and
weigh - that's what he's proofread.

Second, The visual layout of the book makes it hard to follow and easy to
make a mistake. You can do it well, but need to really concentrate to follow along. I think this is because it's more of
a textbook than a cookbook.

Third, and most importantly, the recipes are okay, but not extraordinary. I have
made several recipes from each section of the book. The fillings, glazes and topics are excellent. The pastry recipes
taste like baked goods from an okay, but not excellent bakery - and they have that 'bakery' not home-made taste. They
don't burst with flavor and the texture is a bit too soft and chewy for my taste - they remind me of good supermarket
stuff. Even some of the breads and scones are in the above average, not exceptional, category.

So learn from
this book - and definitely use the glazes and fillings - but buy another book for the recipes.

- Nancy,
Amazon.com

Owing to its humble approach, it would be easy to dismiss this book as one written solely for the
home baking enthusiast. Do not be fooled or misled. Professionals and beginners can glean valuable nuggets of
information from Hitz's latest book and come away inspired after reading it. Its simple presentation belies the vast
wealth of information based on his experience as an educator and champion baker.

The concepts, principles,
and techniques are accessible to beginners without boring more experienced bakers. Without proselytizing, Hitz reels
readers in with his unbridled love and enthusiasm for sharing his knowledge and experience with his audience. Well
written and even self-deprecating at times, the book captivated me much like a novel with its twists and turns as it
presented riffs on traditional baked goods and introduced innovative products and techniques. From the rustic home style
products to the regal croissant, it is all covered here.

The formulas are presented in metric and imperial
weights in addition to volumetric measurements making them useful to anyone anywhere. The photos, including the process
shots, are helpful and beautifully composed. The accompanying DVD fills in the blanks and answers any questions one
might have before, during, or after baking the products, and the resources and conversion tables at the end of the book
are nice additions. I am thrilled to have this book on my shelf, but even more so to have it on my kitchen counter.

This is one of the most understandable books I own on baking. Dollar for dollar it is one of the most valuable.


- Bakerboy, Amazon.com       
                                                     

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