Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Cafe and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.
Just browsing through the titles and the ingredients provides a feast for the senses, yet from her list of ingredients to directions for preparation, readers will think, "I can do this!" Her daring combinations produce these tempting dishes and more:
Avacoado and Melted Swiss on Salsa Bread
Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey Nut Wheat Bread
TBLT on Horseradish Parmesan Bread
And the "O" Special-Curried Chicken on Spicy Pepper Jack Bread
In Beautiful Breads and Fabulous Fillings, you'll find over 150 full-color photographs and over 140 recipes for these simply divine loaves, sandwiches, fillings, and accompaniments. Margaux's stunning combinations of flavors and textures will have your friends and family clamoring for more.
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
What could possibly contain this dough?:
I got this book for Christmas because I wanted to start baking my own bread, tried a batch, and then put it on the shelf. I pulled it out again today and was reminded why it has absolutely no use for me. The author clearly did not make any effort to make these recipes relevant for a home cook. The bread recipes call for 16 cups of flour! I have a Kitchenaid, but it can't deal with that. When I made the initial batch I dove in blindly and when all that dough started to rise it was unbelievable! I actually... more info
Fun and Incredibly Imaginative:
I love this cookbook and find myself using it again and again. The author is obviously a creative spirit, which makes for an abundant supply of imaginative recipes. Every recipe is unusual and fun. They are extravagant and call for a lot of ingredients, but if you're in the mood for something unusual and delicious, the outcome is worth it. A few critiques: Serving sizes are enormous. You could easily make a fraction of what's called for. Also, yes, some recipes are a little vague and you have take your... more info
what a mess:
The author has got to be kidding: two pounds of salmon or two pounds of chicken or 16 slices of bacon for two sandwiches-what is she thinking or is it just really sloppy editing? And why does almost every recipe include Lawry's lemon pepper. This book is a mess-nasty-looking and sounding breads and ridiculous fillings!
Creative but Inconsistent - 2.5 Stars:
I had high hopes for this little book and I really wanted to like it. On the positive side, it's visually attractive - and unfortunately this gives the impression that the recipes are better than they actually are. It boasts more than 100 color photographs, most of them full-page. For a volume of 256 pages, that's more than generous. It's written with a friendly, conversational tone which makes the author likeable (pretense in a cookbook is rarely a good thing). The fonts are quite readable - even the index... more info
