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Displaying 21 to 30 of 4830

The gluten-free gourmet bakes bread : more than 200 wheat-free recipes

by:Hagman, Bette

Whether you are a first-time bread baker or seasoned professional, The Gluten-free Gourmet Bakes Bread provides all the information you'll need to create an extensive variety of breads. Bette Hagman includes an introduction to the gluten-free flours{u2014} what they taste like, what type of baking they are best for, and how they are stored. She also anticipates and answers common questions on bread baking in general and those that arise on the use of different flours. The book ends with a list of sources for gluten-free baking products you can order by phone, fax, or mail.

Editions:8  Date:1999  Genre(s):Recipes


Peter Reinhart's whole grain breads : new techniques, extraordinary flavor

by:Reinhart, Peter

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

Editions:4  Date:2007 - 2008


Bread comes to life : a garden of wheat and a loaf to eat

by:Levenson, George

Shows how a baker plants his own wheat, reaps it, mills it, and makes it into a loaf of wheat bread.

Editions:8  Date:2004 - 2009  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature


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

by:Hertzberg, Jeff

"A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day--the revolutionary approach to bread-making. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the 'Tips and Techniques' and 'Ingredients' chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time"-- Provided by publisher.

Editions:8  Date:2013  Genre(s):Cookbooks, Cookbooks


Ultimate bread

by:Treuille, Eric

Featuring bread recipes from around the world--including ciabatta, pumpernickel, and sourdough--a cooking handbook provides step-by-step instructions, accompanied by simple text, for mastering the art of breadmaking.

Editions:8  Date:1998 - 2004


English bread and yeast cookery

by:David, Elizabeth, 1913-1992

"First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivaled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Inquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection, not just for those who love to cook, but those who enjoy reading about food and its history. It is also an absolute must for keen bakers."--Publisher description.

Editions:30  Date:1977 - 2001  Genre(s):Cookbooks, Cookbooks, History


Amy's bread

by:Scherber, Amy

An illustrated update of the 1996 classic, that lets you make Amy's hearts, satisfying breads in your own kitchen.

Editions:3  Date:1996 - 2010  Genre(s):Cookbooks, Cookbooks


Rose's baking basics : 100 essential recipes, with more than 600 step-by-step photos

by:Beranbaum, Rose Levy

Beranbaum shares no-fuss recipes that everyone should know. Each recipe follows a simplified approach for can't-fail results, from brownies and banana bread to homemade bread and pecan tart. Baking will be more fun than ever! -- adapted from back cover.

Editions:8  Date:2018  Genre(s):Cookbooks, Cookbooks


From wheat to bread

by:Taus-Bolstad, Stacy

An introduction to the process of making bread, from the time the farmer plants wheat to the time someone eats a slice of toast.

Editions:12  Date:2003 - 2017  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature


One dough, ten breads : making great bread by hand

by:Black, Sarah

An introduction to how novice bakers can learn to make artisan-style breads by hand guides readers through the processes of creating 10 "foundation" breads using step-by-step, photographed instructions complemented by additional recipes that build on the basics--Publisher's description.

Editions:4  Date:2016  Genre(s):Cookbooks, Cookbooks


Displaying 21 to 30 of 4830