Let's Make Bread!: A Comic Book Cookbook

We also have Let's Make Ramen! and Let's Make Dumplings! and all three are beautiful, informative, easy to follow along with, fun and engaging to read, and great for encouraging culinary and literacy skills in young readers or walking beginner adult bakers through the bread making process. I'm disappointed I paid more than twice what I now know another national retailer sells them for, but that's on me, I guess.

I already have Let’s Make Ramen! and Let’s Make Dumplings! and I LOVE them so I had to grab this one too, and it totally lived up to the others. The way everything is laid out in comic book style makes it super easy to follow, and honestly, just fun to read. It doesn’t feel like a regular cookbook at all. The bread recipes are awesome clear instructions, great illustrations, and tips that actually make sense. I’ve already made a couple loaves and they turned out way better than I expected (and I’m not a pro by any means). If you liked the first two, this one is a no-brainer. It’s got the same chill vibe, great art, and makes baking bread way less intimidating. 10/10, highly recommend!

Fun and clever reworking of info from the wonderful Evolutions in Bread, in which Ken Forkish updates his recipes, methods and baking philosophy 10 years after his landmark Flour, Water, Salt, Yeast book. I have both Evolutions and this comic version, and find Evolutions excellent for studying while Let's Make Bread is right there on the countertop as I do actual baking. Forkish's entire presentation has been a welcomed breakthrough in the art of using levain (or not) to create a variety of remarkable breads.

I really like the art! The comic book format works well. I like the many variations on the same basic recipe. I was disappointed to read "Don't use iodized salt unless you want your bread to taste like iodine!" in the ingredients section. This is simply false. There are studies showing this is false. You can't taste the iodine in bread. A typical 1 kilogram loaf of bread will have about 10 grams of salt and (at most) 450 micrograms of iodine. The resulting 450 parts per billion of iodine is undetectable. Telling beginners they need to go out and buy a special salt to make bread is just wrong. It makes me wonder what else is wrong?

What a fun and colorful way to learn how to make bread! 20 Recipes. Thinking this would make a nice starter gift for a young person. The author has written other bread books. I have purchased other books illustrated by Sarah Becan and very much enjoyed them.

This is a fun book that's got real instructions and recipes. I think anyone who is even slightly interested in comics could enjoy this to either support an existing cooking interest or maybe help develop one. Definitely give it a go. These are fun books, and there a couple/few now.

I saw this book in the art museum shop and fell in love with it. I decided to find it online and Amazon gave me the best price. I got it and I have already made one bread and it was delicious! So many tricks, nuances, it's the whole science of making the perfect bread. I recommend this book because it's not a typical boring cook book.

Love the illustrations!