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

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    • Categories: Bread & rolls, savory; American
    • Ingredients: instant yeast; store-cupboard ingredients; all-purpose flour
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    • Categories: Bread & rolls, savory; American
    • Ingredients: instant yeast; all-purpose flour; rosemary; olive oil; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; white with germ flour; instant yeast; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: instant yeast; all-purpose flour; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; instant yeast; white cornmeal; corn; honey; store-cupboard ingredients
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    • Categories: Bread & buns, sweet; American
    • Ingredients: all-purpose flour; white cornmeal; whole wheat flour; molasses; blueberries; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; American
    • Ingredients: white cornmeal; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: instant yeast; bread flour; cracked rye; whole wheat flour; pear juice; ground cinnamon; ground allspice; pears; dried figs; hazelnuts
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    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; all-purpose flour; whole wheat flour; rye flour; toasted wheatgerm; barley malt syrup
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    • Categories: Bread & rolls, savory; American
    • Ingredients: rye flour; all-purpose flour; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; all-purpose flour; rye flour; whole wheat flour; walnuts; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: bread flour; all-purpose flour; rye flour; whole wheat flour; anise seeds; walnuts; raisins; dried figs
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; bread flour; whole wheat flour; rye flour; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; garlic; parsley; roasted garlic purée; dry Jack cheese; whole wheat flour; sourdough starter
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    • Categories: Bread & rolls, savory; American
    • Ingredients: store-cupboard ingredients; bread flour; polenta
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    • Categories: Bread & rolls, savory; American
    • Ingredients: instant yeast; bread flour; all-purpose flour; durum wheat flour; sesame seeds
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    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; bread flour; whole wheat flour; rye flour
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    • Categories: Bread & rolls, savory; American
    • Ingredients: bread flour; all-purpose flour; rye flour; Kalamata olives
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    • Categories: Bread & rolls, savory; Dutch
    • Ingredients: cracked rye; rye meal; rye flakes; sunflower seeds; rye flour; instant yeast
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    • Categories: Bread & rolls, savory; Finnish
    • Ingredients: flaxseeds; cracked rye; bread flour; molasses; whole wheat flour; rye flour
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    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: bread flour; instant yeast; tomatoes; basil; dried oregano; garlic; mozzarella cheese
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    • Categories: Pizza & calzones; Main course; American; Vegetarian
    • Ingredients: bread flour; all-purpose flour; instant yeast; potatoes; onions; rosemary
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    • Categories: Bread & buns, sweet; Afternoon tea; Italian
    • Ingredients: store-cupboard ingredients; high-gluten flour; instant yeast; cocoa butter; honey; rye flour
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    • Categories: Bread & rolls, savory; American
    • Ingredients: onions; high-gluten flour; instant yeast
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    • Categories: Cakes, large; European
    • Ingredients: raisins; dark rum; instant yeast; all-purpose flour; store-cupboard ingredients; almonds
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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.

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  • 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.



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