Baking Artisan Pastries and Breads

Starred review from December 15, 2009
Including step-by-step process photos of techniques, award-winning pastry chef and teacher Hitz ("Baking Artisan Bread") provides a solid foundation for bakers to produce professional-looking baked goods. Following an introduction that discusses ingredients, equipment, and techniques, recipes (from breakfast muffins to lemon brioche doughnuts) are progressively presented from the easiest to the more complex. Listed ingredients are measured in metric, weight, and volume. Also included are conversion charts; lists of online resources, tools, equipment, and organizations; and a glossary. An excellent plus is the 20-minute instructional DVD, which teaches advanced methods such as rubbing, creaming, and blending. Highly recommended for beginning bakers; this is a good complement to Peter Reinhart's "Artisan Breads Every Day", which bakers will welcome after they have mastered Hitz's basic techniques.

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