Free PDF , by Daniel Isaccs
Free PDF , by Daniel Isaccs
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, by Daniel Isaccs
Free PDF , by Daniel Isaccs
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Product details
File Size: 2662 KB
Print Length: 176 pages
Publication Date: July 2, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B073P8BS79
Text-to-Speech:
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Amazon Best Sellers Rank:
#537,869 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I downloaded it when it was free, but I wouldn't recommend paying for it. $2.99 now? Not worth it. If you pay for this, you will feel ripped off.There are some good hints, so it would be worth reading, if it were free, or at most maybe $.99.It apparently lost quite a bit of formatting in the conversion to ebook. Most of it looks rather awkward. Some ingredient lists don't have any line breaks, others do.There is no useful table of contents. Each recipe should be listed in the TOC, with links to go directly there.The recipes are not organized by category nor alphabetical.There is often no space after periods, which makes it difficult to read, and looks unprofessional.Every letter "q" is in a different font than the rest of the text, and has an extra space in front of it and after it.At least one recipe is duplicated.One recipe lists a "starter", but there are no instructions on making or maintaining starters.The fake 5-star reviews usually mean the "author" just copied/translated these from somewhere.
This ebook contains a lot of good information and recipes. Unfortunately, the recipes have no order, are inconsistently formatted, and aren't in the table of contents. In addition, the author fre q uently has problems with the letter "q" in the middle of a word.Next time, pay an editor.
The recipes look interesting. For that reason alone I probably would have given it 4 stars.However, the first one that caught my interest was Apricot Cream Cheese Babka.When I came to the part of the directions for assembly I was lost. There is a reason there is a saying, "One picture can be worth a thousand words." I really needed a photo to show me what the end result was supposed to look like. Here the cookbook dropped several stars.I googled Babka and went online in search of an answer. There was nothing that came even close to the description of what this recipe was supposed to look like when assembled.I have baked enough bread that I can probably wing it and come up with a passable end result, but a photo would sure be helpful.Chocolate Babkas further in the book are not assembled in the same manner. Once again a photo would be helpful.In baking bread, consistency is key. I weigh everything, especially flour. It would be helpful to have weights. For example, 2 cups of flour is 240 grams.Monkey Bread - Once again a photo would be helpful.
Make Artisan Bread by Daniel IsaccsBook starts out with a table of contents and tips and basics of bread making.Different terms and different breads are explained.Recipes include a title, list of ingredients and how to make. There are NO pictures.There is NO nutritional information.Very thorough resource book.
I hesitated to buy this book because I was expecting a few basic recipes for breads like French, Soda, Bagels etc. There are so many more recipes for breads like Strawberry, Banana, Cinnamon, Pumpkin and many more. I am really glad I took chance on it. It is the best book on breads I have found.
Because of the title I assumed there would be guidance to making good artisan breads.The book starts out very informative with good hints and definitions. But once you get to the recipes you find most are your basic legion cookbook recipes.
The recipe for American sandwich bread is the best. I have struggled to keep my breads moist for more than a few days after baking. This one was still great after a week.
Good
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