No Need to Knead: Handmade Italian Breads in 90 Minutes (英語) ハードカバー – 1999/11/1
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This sumptuous collection of recipes for eighty of Dunaways best loved breadsfilled with her wonderful illustrationsoffers recipes for such classic Italian breads as Focaccia, Filoncino, and Pane Casereccio (Housewifes Bread) and also traditional American breads like Skillet Cornbread and Sourdough Biscuits. With Dunaways revolutionary methods for easy baking, everyone can have his or her breadand make it, too!
Dear Ms. Dunaway, Thank you for writing your bread book. i have been making bread since was 12, and like you struggled with my medium for years. alas, unlike you i could not come to successful resolution on my own. as a teenager, i was encouraged to make the heavy northern bread that my german irish relatives defined as bread, the oil painting of the bread world. meanwhile, after at trip to italy, i longed for the soft, watercolor painting style of bread. i am making fantastic loaves each week, thanks again for liberating me (forever) from heavy bread. justine in oregon ps, i also like the other food recipes in your book, the souffle recipe is the best one i have found. justine
I've been working my way through the book recipe by recipe--have not had a single disappointment yet. The dough handles just as Suzanne describes it. The proof is in the outstanding breads you can produce.
This conversational book "talks to me"--puts me at ease. It makes bread making "user friendly". I've recommended No Need to Knead to relatives, friends, even a Williams Sonoma Store Manager who used to own a specialty bakery and who now does not have the time to give to elaborate bread making--yet she still wants that old world quality and excellence.
Over the years, I've baked over 2000 loaves of bread made from scratch as well as a hundred or so loaves with bread machines. I have a working familiarity with books including Beard on Bread, Lora Brody, Jacques Pepin, Bernard Clayton, Julia Childs among others. Suzanne Dunaway's book is one I recommend to all: the simplest to follow. It's a no brainer to make outstanding bread following her methods.
Upon my return to Florida, the dismal selection of supermarket Italian breads left me pining for a loaf of BF's kalamata olive filoncino, or a rosemary encrusted foccacia, or a pane rustico or...and then I would arouse from my wistful daydream to face another day-- without Buona Forchetta!
My depression ended when I discovered Suzanne Dunaway's great new book, No Need to Knead. Suzanne, founder and owner (along with husband, Don) of Buona Forchetta, has written (and illustrated!) a wonderfully lively bread manual in which she shares her wealth of hard learned breadmaking secrets.
I ordered the book from Amazon immediately and quickly found myself mixing up the first foccacia dough of my life. Me, a baker! [See wife skeptically smiling].
But would it work, and could it be this easy? No kneading! Ready to eat in 90 minutes! And most important of all--would the crust and crumb taste like the great Buona Forchetta breads that I had grown to love? The answers are, Yes, Yes and Yes! Plus, it's one heck of a lot of fun. Thank you, Suzanne!
At the time of this writing I have successfully made the foccacia, both the rosemary and kalamata olive filoncinos, crusty dinner rolls, and the whimsical fougasse.
Every one has been a gustatory home run--and my neighbors now love to see me come loafing around on my bread route. If I can do it, you can too! So far I have just scratched the surface of this enticing book. Still to come are traditional breads, pizzas, sweet loaves, bread sticks, specialty breads, and...this is a great idea...bread as leftovers! As in yummy bruschette, soups, mouth-watering croutons, and desserts.
Reflecting on her own upbringing in happy kitchens, Ms. Dunaway has thoughtfully included a chapter on making bread WITH children. Reminds me of the cinnamon sugar pie crust tailings I would bake with my mom.
Obviously I am quite taken with this book. Suzanne Dunaway has distilled a lifetime of cooking and living experience, much of it acquired on the ground in Italy and France, into a first rate bread book. The best part is that her words translate into delectable products that will amaze beginning bakers and please discriminating bread connoisseurs.
Now, all of us can easily replicate the wonderful aromas and chewy bread textures of an Italian bakery right in our own kitchens.