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Amy's Bread by Amy Scherber, Amy's Bread (Bakery), Toy Kim Dupree (1996, Hardcover) 
Amy's Bread by Amy Scherber, Amy's Bread (Bakery), Toy Kim Dupree (1996, Hardcover)

 
Amy's Bread by Amy Scherber, Amy's Bread (Bakery), Toy Kim Dupree (1996, Hardcover)

Publisher: Harpercollins
Publication Date: 1996-05-01
Language: English
Format: Hardcover
ISBN-10: 0688124011
ISBN-13: 9780688124014
Product ID: EPID409206
Description: Amy Scherber, New York City's famed bread baker, shares her recipes for her specialties: yellow semolina loaves studded with fennel seeds and golden raisins, sourdough boules flecked with fresh rosemary, black olive fougasse, and many mo...
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Synopsis
Amy Scherber, New York City's famed bread baker, shares her recipes for her specialties: yellow semolina loaves studded with fennel seeds and golden raisins, sourdough boules flecked with fresh rosemary, black olive fougasse, and many more delicious breads, with simple directions for the everyday baker.

Details
Publication Date:1996-05-01

Size
Height:11.8 in
Width:9.0 in
Thickness:1.0 in
Weight:32.8 oz

Publisher's Note
Bread-struck New Yorkers line up outside Amy's Bread, a bread-lover's haven, where Amy Scherber and staff turn out dozens of miraculous loaves. But the truly remarkable thing about these breads is that they can be made by anybody. This book includes recipes simple enough for even the most timid baker, plus ste-by-step techniques.

Industry Reviews
Four years ago, Scherber joined forces with Dupree to open Amy's Bread, which almost immediately became one of New York City's most popular bakeries, supplying exceptional artisan breads to many top restaurants as well as to retail customers. Now they present 37 of their favorite recipes, offering something for bakers at all levels. There's a chapter on easy loaves for beginners, followed by a variety of original breads, such as Coarse-Grained Whole Wheat with Toasted Walnuts, and finally a chapter on more advanced techniques. The authors, who are excellent teachers, give clear, concise direction at each stage of bread making, with the help of step-by-step photographs. Although Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93) are both excellent works by artisan bakers, Amy's Bread is more accessible and approachable than either of those titles. Highly recommended. Susan Lantzius, formerly Pastry Chef, San Domenico Restaurant, New York
Breitman

At the New York City bakery after which this book is named, Scherber and Dupree practice artisan bread baking, producing small batches of hand-shaped, hearth-baked loaves that are distinguished by the thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times. Here they adapt techniques and recipes for producing such breads at home. Photos (by gentl & hyers) and clear instructions mark the introduction to such techniques as smoothly shaping a baguette or distinctively scoring a crust. Detailed recipes for five basic loaves (Golden Whole Wheat Bread; Amy's Crusty Italian Loaf) encourage novices. Subsequent chapters feature more adventurous breads: golden Semolina Beehive with Black Sesame Seeds; Coarse Cracked corn with Four Peppers; Chewy Olive and Thyme Sticks; Autumn Pumpkin Bread with Pecans. There's even a "huggable edible," Toy's Teddy Bread, a sourdough loaf shaped like a Teddy bear. A glossary, troubleshooting guide and mail-order source list wrap up this comprehensive treatment that caters to both neophyte and veteran bread bakers. (Apr.)
Lopate

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