Amy Scherber
Tasting raw dough?.....What mysterious alchemy makes bread rise? NYC baker Amy Scherber whose search for excellence in the "staff of life," talks to Jeremy about women bakers, sourdough or yeast and how hard it is to make that dough!
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March 11, 2006
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Who's Been Talking
- Kathy McClean
- Dilara Erbay
- Halo Vincent? Oui!
- Mehmet Gürs
- David Aplin
- H. Alexander Talbot and Aki Kamazowa
- Saul Zabar
- Jean-Benoit Hugues
- Sandor Ellix Katz
- John Downes
- Juan Arache
- Dieter Schorner
- Maggie Glezer
- Anthony Bourdain
- Dan Leader
- Jim Lahey
- Jean-Robert de Cavel
- Brad Farmerie
- Michael London
- Craig Ponsford
- Josh Dechellis
- Steve Sullivan
- Eric Girerd
- Emily Buehler
- Peter Reinhart
- Joey Campanaro
- Graham Prichard
- David Lebovitz
- Noel Comess
- Michel Richard
- Jeffrey Hamelman
- Kerry Simon
- Amy Scherber
- Peter Gordon
- David Waltuck
Try This
- Mehrkornsaatenbröt
- Torta Espanola rapide...or Penlope's
- Dynamite roll aka Imperial roll or goi cuon
- Chocolate, caramel pear tart
- Quark, slight return.....
- Currant Anise bread
- Apple Brustengolo in cast iron
- Bakers dozen
- Quarkkuchen mit schokolade streisel
- End of my plum!
- Naked barley sunflower levain and ciabatta redux
- Sachet=11grams, or 5 if your me...
- Fondue
- Wabbit, no BBQ!
- Apple pie
- Soup de poissoin
- Whats in a salad?
- Ceviche
- Miche
- Zwetschgen
BOOKS
Sandor Ellix Katz: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- John Downes: Natural Tucker Bread Book
Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Food: The History of Taste (California Studies in Food and Culture)
Michel Roux: Michel Roux: New Creative Techniques from a French Master Chef
Heston Blumenthal: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
- Fritz Von Gunten: Alles ist wurst
- Thom Leonard: Bread Book
David Lebovitz: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Daniel Leader: Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Masaharu Morimoto: Morimoto: The New Art of Japanese Cooking
Paula Disbrowe: Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
- Lyndsay Mikanowski , Patrick Mikanowski , Joël Thiébault : Légumes de Joël!
Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Michel Richard: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
- Emily Buehler: Bread Science The craft of making bread
- Camille Le Foll: Les Classiques de Camille
- Mouette Barboff, Marc Dantan: Pains d'hier et d'aujourd'hui
- Alain Coumont: The Pain Quotidien Cook Book
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
Rick Bayless: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Rick Bayless: Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories
Dan Lepard: Baking With Passion: Exceptional Recipes for Real Breads, Cakes, and Pastries
Recent Comments
- Jeremy on Basket case, the case for flouring your banneton with rye...and other baking tips to consider.
- Jude on Basket case, the case for flouring your banneton with rye...and other baking tips to consider.
- Susan/Wild Yeast on Basket case, the case for flouring your banneton with rye...and other baking tips to consider.
- Jeremy on A fig grows in Queens
- Jeremy on Dieter Buschmann
- Hajo on Dieter Buschmann
- Doughman on A fig grows in Queens
- Dieter Buschmann on Mehrkornsaatenbrot
- Jeremy on Dieter Buschmann
- Jeremy on A fig grows in Queens
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