|
|
Email a friend this page.
Kitchen Blenders
Bread Machines
Kitchen Mixers
Food Processors
George Foreman
Grills & more...
Kitchen & Housewares Products
Special Appliances Cookbooks
Cooking, Food & Wine Books
Gourmet
Foods Online All Regional & Ethnic
Foods Online
Cooking & Food Magazines
Cooking & Beverages DVDs
Cooking & Beverages Videos
The Bread Bible
The new baking masterwork from the author of The Cake Bible
and The Pie and Pastry Bible.
The Bread Bible gives bread bakers 150 of the meticulous,
foolproof recipes that are Rose Levy Beranbaum's trademark. Her
knowledge of the chemistry of baking, the accessibility of her recipes,
and the incomparable taste of her creations make this book invaluable
for home cooks and professional bakers alike.
Recipes include bread made with yeast starters, quick breads,
flatbreads, brioche, and much more. From ciabatta, semolina, rye, and
sourdough breads to bagels, biscuits, crumpets, and pizza dough, The
Bread Bible covers all the baking bases.
"Understanding" and "Pointers for Success"
sections explain in simple, readable language the importance of various
techniques and ingredients demonstrated in a recipe, providing a
complete education in the art of baking, with thorough sections on types
of flour, equipment, and other essentials. Easy-to-use ingredient tables
provide both volume and weight, for surefire recipes that work perfectly
every time. 225 line drawings and 32 pages of color illustrations.
The Bread Baker's Apprentice :
Mastering the Art of Extraordinary Bread
Co-founder of the legendary Brother Juniper’s
Bakery in Sonoma, California, author of the landmark books Brother
Juniper’s Bread Book and Crust & Crumb, and distinguished instructor
at the world’s largest culinary school, Peter Reinhart has been a leader
in America’s artisanal bread movement for over fifteen years. Never one
to be content with yesterday’s baking triumph, however, Peter continues
to refine his recipes and techniques in his never-ending quest for perfect
bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread
breakthroughs, arising from his recent pilgrimage to study in several of
France’s famed boulangeries and the always-enlightening time spent in
the culinary academy kitchen with his students. First you’ll peer over
Peter’s shoulder as he learns from Paris’s most esteemed bakers,
people like the brothers Poilâne and Phillippe Gosselin, whose pain
ancienne has revolutionized the art of baguette making. Peter then walks
readers through the twelve steps of building great bread, his clear
instructions accompanied by over 100 step-by-step photographs. Then it’s
on to over 50 new master formulas for such classic breads as rustic, chewy
ciabatta, hearty pain de campagna, old-school New York bagels, and the
book’s Holy Grail—Peter’s version of the famed pain ancienne. En
route, Peter distills hard science, advanced techniques, and food history
down into a remarkably accessible and engaging resource that is as rich
and multitextured as the loaves you’ll turn out. This is original food
writing at it most captivating, teaching at its most inspired and
inspiring—and the rewards are some of the best breads under the sun.
The Bread Builders : Hearth Loaves and Masonry Ovens
Creating the perfect
loaf of bread — a challenge that has captivated centuries of bakers
— is now the rage in the United States, from Waitsfield, Vermont to
San Francisco, California. The resurgent village baker is at the center
of this trend, leading the way to a crusty future while maintaining a
firm foothold in the past.
"The Bread Builders: Hearth Loaves and Masonry Ovens" by
Alan Scott and Daniel Wing profiles the people, technology, and
procedures for creating world class bread. Thoughtful, informative, and
spirited, this book helps the reader understand how to bake superb and
healthful bread, covering everything from the consistency of the dough
to the mortar in the masonry oven.
"The Bread Builders" explains grains and flours, leavens
and doughs, the chemistry of bread, and the physics of baking. Unique
among bread books, it includes a step-by-step guide to constructing a
masonry oven. The authors also profile more than a dozen small-scale
bakers around the U.S. whose businesses embody the holistic principles
of community-oriented baking using whole grains and natural leavens.
Betty Crocker's Best Bread Machine Cookbook : The Goodness of Homemade Bread the Easy Way
Everyone loves fresh bread, but not the time it takes to make it.
Bread machines are hot items in the kitchen because they take the work
out of making homemade bread. Even better, Betty Crocker takes the
mystery out of the bread machine and brings you easy-to-use recipes for
both 1 1/2-pound and 2-pound loaves that work for all the popular bread
machine models. We've packed this book with over 100 recipes to tempt
your tastebuds. There are delicious bread recipes for classic favorites,
rustic breads, sweet doughs, coffeecakes and buns. Betty Crocker's Bread
Machine Cookbook also offers a host of recipes for doughs to mix, then
shape and bake in a conventional oven -- such as foccacia, breadsticks
and pizza doughs -- with easy-to-follow illustrations on how to shape
and trim the loaves. Best of all, you can trust these recipes will work
in your bread machine because the Betty Crocker kitchens have tested the
recipes in several different machines to ensure success at home. We've
also loaded up this book to include information on bread machine
ingredients; glossary of bread machine ingredients, techniques, and
terms; and a breakdown of the various features found on different models
of machines and how to use them. There's nothing better than the taste
of homemade bread -- and no one brings it to you better than Betty
Crocker.
Bread bakers have been clamoring for more of
Linda Rehberg and Lois Conway's magic. They've responded with More
Bread Machine Magic, a collection of 140 of their best new recipes!
More Bread Machine Magic : More Than 140 New Recipes From the Authors of Bread Machine Magic for Use in All Types of Sizes of Bread Machines
More Bread Machine Magic offers perfected recipes for an
array of baked delights, from sourdough and pumpernickel loaves to
sweet, savory, fat-free, whole grain, and sugar-free breads. More
imaginative than the generic recipes that come with the machine, each
recipe-tested in more than a dozen machines-features step-by-step
instructions, hints, and creative suggestions for baking the perfect
loaf, every time. There are also recipes for doughs that you prepare in
the bread machine, fashioned by hand, and bake in a traditional oven,
such as pizza crusts, focaccia, flatbreads, rolls,and even bagels. All
recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.
Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish
soda bread, pesto spiral loaf, New England maple syrup bread, heavenly
herb rolls, petite brioche, butterscotch apple bread pudding, challah,
sun-dried tomato mozzarella bread, and many more!
Nancy Silverton's Breads from the LA Brea Bakery :
Recipes for the Connoisseur
The owner and chef of L.A.'s
famous and successful La Brea Bakery reveals her magical recipes,
adapted for home bakers. Before the baking even begins, Silverton takes
the reader through the wonder of bread alchemy, then introduces readers
to a wide range of recipes which range from the whimsical to the
sublime.
Professional Baking
The classic professional baking reference—now completely
revised and updated
This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best
Technical/Reference gives professional and home bakers peerless
up-to-date coverage of the theory and practice of baking. Keeping pace
with current trends in the field, the new edition includes new chapters
on artisan breads and baking and pastry equipment, plus 125 new color
photographs and 50 extra illustrations showcasing more procedures and
finished dishes. Complete with more than 750 classic and creative
recipes to explore—including 150 from Le Cordon Bleu—Professional
Baking offers an excellent foundation for mastering the art and craft of
baking.
The Gluten-Free Gourmet Bakes Bread :
More Than 200 Wheat-Free Recipes
A breakthrough bread book by the unchallenged
expert in gluten-free and wheat-free cooking
In Bette Hagman's three earlier cookbooks, she worked with gluten-free
flours that are safe for celiacs (those who are intolerant to gluten) and
for those with wheat allergies to create recipes for great- tasting food.
Knowing from her own hard-earned experience that bread is the greatest
loss for those who can't eat wheat, oats, rye, or barley, she has
experimented with exciting new bean-based flours and has devoted an entire
book to breads. Here are yeast breads, yeast-free breads, muffins, rolls,
buns, breakfast breads, and crackers-a vast array of recipes for the oven
or the bread machine-for people who cannot buy breads at a bakery or
supermarket but must rely on their own kitchens to provide the staff of
life.
Along with dozens of great recipes are: a beginner's guide to
understanding and cooking with gluten-free flours; answers to commonly
asked questions about baking with these flours; and a source list of where
to buy gluten-free baking supplies.
The Baker's Dozen Cookbook: Become a Better Baker with
125 Foolproof Recipes and Tried-and-True Techniques
The Bread Lover's Bread Machine Cookbook
Rustic European Breads from Your Bread Machine
The Village Baker :
Classic Regional Breads from Europe and America
Betty Crocker's Bisquick Cookbook
Breaking Bread With Father Dominic
More Bread Making Books
Email a friend this page.
Email a friend this page.
|
