Catalog Search Results
Author
Publisher
W.W. Norton & Company
Pub. Date
c2009
Physical Desc
222 p. : col. ill. ; 26 cm.
Description
Outlines the New York's premier baker's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato, and pizza Bianca.
2) Amy's bread
Author
Publisher
John Wiley & Sons
Pub. Date
c2010
Physical Desc
276 p. : col. ill. ; 27 cm.
Description
An illustrated update of the 1996 classic, that lets you make Amy's hearty, satisfying breads in your own kitchen.
Author
Publisher
Little, Brown
Pub. Date
2013
Physical Desc
295 p. : col. ill. ; 26 cm.
Description
Presents a collection of bread recipes by a well-known French chef which includes detailed instructions for making such options as ciabatta, focaccia, sourdough, whole-grain, and French breads, along with advice on ingredients, equipment, and technique.
Author
Publisher
Ryland Peters & Small
Pub. Date
2016.
Physical Desc
160 pages : color illustrations ; 26 cm
Description
"The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be madéђ?وwith flour, water and care. Once yoúђةve mastered the sourdough ́ђبstarteŕђЃةђ?وthe vigorous little mixture...
Author
Publisher
Phaidon Press Limited
Pub. Date
[2015]
Physical Desc
311 pages : color illustrations ; 28 cm
Description
Presents more than eighty recipes from the Parisian master baker for a variety of breads, including specialty breads, rolls, organic naturally-leavened breads, and sweet pastries, with information on techniques, ingredients, and equipment.
Author
Publisher
Ten Speed Press
Pub. Date
[2016]
Physical Desc
xiii, 321 pages : color illustrations ; 26 cm
Description
"In this new edition of the award-winning and best-selling The Bread Baker?s Apprentice, Peter shares bread breakthroughs arising from his study in France?s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter?s shoulder as he learns from Paris?s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l?ancienne has revolutionized the art of baguette making....
Author
Publisher
Houghton Mifflin Harcourt Publishing Company
Pub. Date
[2016]
Physical Desc
209 pages ; cm
Description
"For anyone who?s ever wanted to bake homemade bread but doesn?t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one?s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation”...
Author
Publisher
John Wiley & Sons, Inc
Pub. Date
[2013]
Physical Desc
336 pages ; cm
Description
"The Big Book of Bread is a complete resource for both new and experienced cooks, with more than 200 recipes and 100 color photos. New bakers will find clear and easy-to-follow instructions, tips, techniques, and how-to photos to bake a range of breads, from classic yeast breads to friendly quick breads."--www.Amazon.com.
Author
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Formats
Description
Using illustrations that show the diversity in Native America and spare poetic text that emphasizes fry bread in terms of provenance, this volume tells the story of a post-colonial food that is a shared tradition for Native American families all across the North American continent. Includes a recipe and an extensive author note that delves into the social ways, foodways, and politics of America's 573 recognized tribes.
Publisher
RDA Enthusiast Brands, LLC
Pub. Date
[2021]
Physical Desc
208 pages : color illustrations ; 21 cm
Description
"100 of Taste of Home's most popular bread recipes of all time. The familiar aroma of freshly baked bread wafting through the house delivers immediate comfort and cheery anticipation. Whether you are an experienced bread maker or a novice one, this lovely new cookbook has it all. It walks you through everything from the basics of bread making to more complex recipes to even using prepared dough and mixes to bring joy to your home in an instant. Savor...
Author
Publisher
Bloomsbury
Pub. Date
2013.
Physical Desc
224 pages : color illustrations ; 26 cm
Description
"It is time to take bread off the side plate and put it back where it belongs." Teaches you how to bake a wide variety of breads and shows how versatile bread is. Each bread has a "spin-off" dish - starter, salad, main course or dessert - that the loaf is very much part of.
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