Artisan Baking: Recipes, Techniques, Science, Craft, People, Places by Maggie Glezer

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    2001 James Beard Award Winner

  • Lindsay on August 14, 2009

    Even if you never make a recipe (and if you ever bake bread, you must make the ciabatta--it is to die for), this book is a wonderful excursion into the world of bread baking).

Notes about Recipes in this book

  • Craig Ponsford's ciabatta

    • Lindsay on August 14, 2009

      May be the finest bread recipe ever published.

  • Tom Cat's semolina fiolone

    • hshubin on December 30, 2012

      Has anyone else made this? It's great, but I always have to add a cup and a half of extra flour.

    • yassoma on August 20, 2016

      I love this bread. The crumb comes out creamy and nutty, and the outside is crunchy and lovely with all the toasted sesame seeds.

  • Acme's rustic baguettes

    • twoyolks on January 28, 2014

      The baguettes came out nearly perfectly. The crust, crumb, and taste were spot on. The boule did not bake as nicely; I'd only make the dough as baguettes in the future.

  • Hi-Rise's corn bread

    • twoyolks on August 16, 2015

      This was mediocre. There wasn't much flavor to the bread and none of the corn flavor came through.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1579652913
  • ISBN 13 9781579652913
  • Published Sep 30 2005
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

Paperback edition of the classic Artisan Baking Across America!


It's a crunch and aroma you can savor in your mind before you even take a bite; that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginnier now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country's finest bakers as they share their abundant expertise.


First published five years ago to glowing praise and awards, Artisan Baking is a rare combination of clear writing, meticulous recipes, and abundant expertise (Fine Cooking) and the cookbook that those who live on for and on bread have been waiting for (The New Yorker). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life.


Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable papaerback format with a new, easier-to-handle trim size.



Other cookbooks by this author