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Avner Laskin
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The Easy Way to Artisan Breads & Pastries Paperback – March 1, 2007

by Avner Laskin (Author), Josef Salis (Photographer)
3.7 3.7 out of 5 stars 14 ratings
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It’s the best cookbook on the subject, and it sells for a price that’s simply unbeatable. These are gourmet recipes made simple—that’s their magic. Avner Laskin trained at the renowned Cordon Bleu school in Paris, but he knows that most home bakers haven’t, so he takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. With his help, making such delicacies as French-Style Brioche and Peach “Tarletette” Rolls become real possibilities for almost anyone. Laskin discusses the raw materials (wheat, cereals, and flours); goes through all the techniques, from kneading to shaping; and covers fermented, sponge, and sour doughs. Bake up Heavenly Apple-Cinnamon Bread, Amaretto Almond Rolls, Russian Chocolate Crunch Cake, plus a selection of superb sandwich, everyday, and festive breads.
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  1. Print length
    160 pages
  2. Language
    English
  3. Publisher
    Sterling
  4. Publication date
    March 1, 2007
  5. Dimensions
    9 x 0.5 x 7.5 inches
  6. ISBN-10
    1402747403
  7. ISBN-13
    978-1402747403
  8. See all details
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Product details

  • Publisher ‏ : ‎ Sterling (March 1, 2007)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 160 pages
  • ISBN-10 ‏ : ‎ 1402747403
  • ISBN-13 ‏ : ‎ 978-1402747403
  • Item Weight ‏ : ‎ 1.1 pounds
  • Dimensions ‏ : ‎ 9 x 0.5 x 7.5 inches
  • Customer Reviews:
    3.7 3.7 out of 5 stars 14 ratings

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Avner Laskin

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3.7 out of 5 stars
14 global ratings

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Top reviews from the United States

  • Michael
    5.0 out of 5 stars Fantistic Breads Made Easy
    Reviewed in the United States on July 3, 2008
    Verified Purchase
    I have searched cookbooks for years trying to find good bread recipes. Finally, I checked this book out from the library and found dozens of great recipes for everything artisan. After four fantastic breads, we had to buy the book. My wife and I have stopped buying bread almost entirely. Now, I bake nearly all of it from this book. My favorite recipes thus far are the bavarian chocolate babka (delectable), the pizza, the hamburger buns, and the ciabatta bread.
    5 people found this helpful
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  • J. Hall
    4.0 out of 5 stars Artisinal bread baking for in-between bakers
    Reviewed in the United States on February 21, 2010
    I too got this book from the library. I am now in the process of purchasing my own. So far I have made several of the recipes. I have intermediate (in-between) skills as a baker, but can operate at a higher level if needed. If you are capable of doing easy on-line research to clarify some of the vocabulary in the book (such as how to make fermented dough), this book is for you.

    As another reviewer stated, Laskin did not always supply weights, but he did always supply measures. No, he did not tell you what the bread should look and feel like, but understanding the nuance of bread making is almost unnecessary (almost) with the handholding Laskin provides using straightforward instructions.

    This book may not be for the first time baker who's uneasy in the kitchen. However, the confident beginner or "in-between" baker who loves bread and has a bit of flexibility, will enjoy making the recipes and appreciate the beautiful representative photography with each bread.
    3 people found this helpful
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  • Autumn Williams
    2.0 out of 5 stars Good recipes, NOT for the simple motorized machine.
    Reviewed in the United States on April 29, 2020
    I thought I’d be okay with my kitchen aid mixer. Nope. The recipes in this book, if you mix as long as they recommend, are for an INDUSTRIAL mixer. Not anything you’d have in your normal kitchen. Now, one burned out motor later, I’m regretting following the directions so closely.
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  • Honest V
    3.0 out of 5 stars should've listened
    Reviewed in the United States on October 26, 2013
    Verified Purchase
    i read a review prior to buying this book that stated you'd need a really strong mixer for almost all the recipes. of course i didn't listen and now i can't make any of them. the recipes themselves are really nice though, so it's not a complete loss. hopefully i'll be able to bake some bread when i can afford a really strong mixer.
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  • From Virginia
    5.0 out of 5 stars Bakers Friend!
    Reviewed in the United States on July 17, 2013
    Verified Purchase
    Another well-done book on bread baking!
    A "must have" for the serious baker, but
    easy enough for the avid "learner".
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  • V. Carlo
    5.0 out of 5 stars Bread Baking
    Reviewed in the United States on June 26, 2015
    Verified Purchase
    Excellent book, good recipes, clear instructions, easy to follow with great results.
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  • G Schultz
    1.0 out of 5 stars Worst cookbook ever
    Reviewed in the United States on June 7, 2009
    I made 3 recipes from this book and all 3 were complete failures. I wouldn't even give them to my dog! I've been baking bread for many years and have used many recipes from books and that I've found online and I've never had such miserable failures.

    I agree with the above reviewer who was surprised there were no weights listed. I also found some of the directions to be extremely poor. There are some recipes that call for something--I can't remember offhand what it was, unfermented dough or some such thing--and then the explanation as to what this is does not tell you how to make it, so those recipes are completely useless. Not that I've any reason to believe they would turn out any better than the 3 I made. Complete waste of ingredients.

    There are much better bread books out there! I was very disappointed as the pictures look great! I can't honestly believe the food in the photos was made from the recipes in the book.

    I only gave it one star because it doesn't let me do no stars here.
    3 people found this helpful
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  • Jerry
    4.0 out of 5 stars Beautiful book
    Reviewed in the United States on December 20, 2012
    The book has lots of pictures of beautiful food as well as the basic recipes and instructions. Not really a detailed instruction book for the novice but very useful for someone trying out different recipes.

    I was disappointed in the recipe for Cibatta Bread on page 80. It calls for 1 cup of dry yeast - obviously a misprint. Anyone have any idea how much yeast he really intended?
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