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Displaying 1 to 10 of 4391

Bread, bread, bread

by:Morris, Ann, 1930-

Celebrates the many different kinds of bread and how it may be enjoyed all over the world.

Editions:28  Date:1989 - 1998  Type:Juvenile  Genre(s):Juvenile works

Book

Bread making : improving quality

by:Cauvain, Stanley P.

Annotation‡bEdited by one of the world's leading authorities in the field, and with a distinguished international team of contributors, Bread making reviews key recent research on the ingredients determining bread quality. Part 1 discusses the definition, measurement and improvement of wheat properties, which enhance bread quality. The second part of the book reviews recent research on the properties of flour and dough, which influence bread texture, colour and flavour. The final part of the book looks at the contribution of other ingredients. CONTENTS Bread making: an overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat; Assessing grain quality; Techniques for analysing wheat proteins; Wheat proteins and bread quality; Starch structure and bread quality; Improving wheat quality: the role of biotechnology; Analysing wheat and flour; Milling and flour quality; Modifying flour to improve functionality; The nutritional enhancement of wheat flour. Part 2 Dough and bread quality: The molecular basis of dough rheology; Molecular mobility in dough and bread quality; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Bread aeration; Measuring the rheological properties of dough; Controlling dough development; The use of redox agents; Water control in baking; Improving the taste of bread; High- fibre baking; Mould prevention in bread; Detecting mycotoxin contamination of cereals; Improving wheat quality; Preventing bread staling.

Editions:28  Date:2003 - 2016

Book

Flour and breads and their fortification in health and disease prevention

by:Preedy, Victor R.

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differen.

Editions:16  Date:2011

Book

Artisan bread in five minutes a day : the discovery that revolutionizes home baking

by:Hertzberg, Jeff

An accessible resource to making artisan breads at home with a minimum of time and effort counsels home bakers on how to prepare larger quantities of dough for use as needed, in a volume of recipes that also features an array of baked desserts.

Editions:4  Date:2007 - 2008  Genre(s):Cookbooks, Cookbooks

Book

Beard on bread

by:Beard, James, 1903-1985

Everything you need to know about breadmaking including 100 of James Beard's favourite recipes with variations.

Editions:25  Date:1972 - 2014  Genre(s):Cookbooks, Cookbooks

Book

Bernard Clayton's new complete book of breads

by:Clayton, Bernard

"First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind. Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use."

Editions:10  Date:1987 - 2007

Book

The bread baker's apprentice : mastering the art of extraordinary bread

by:Reinhart, Peter

Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

Editions:7  Date:2001 - 2016  Genre(s):Cookbooks, Cookbooks

Book

Technology of breadmaking

by:Cauvain, Stanley P.

To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran.

Editions:47  Date:1995 - 2016

Book

The Laurel's kitchen bread book : a guide to whole-grain breadmaking

by:Robertson, Laurel

A comprehensive guide to baking bread using whole grains, including instructions and recipes for yeasted loaves, quick breads, and muffins.

Editions:12  Date:1984 - 2011

Book

The Italian baker

by:Field, Carol

Provides recipes for making Italian breads, celebration breads, rolls, breadsticks, pizza, tarts, cakes, and cookies.

Editions:7  Date:1985 - 2011  Genre(s):Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 4391