Kategoria BISAC: Cooking >> Courses & Dishes - Bread

Enjoy gluten-free baking like never before The most comprehensive cookbook yet from the author of the best-selling Gluten-Free Baking Classics

Annalise Roberts is renowned for her gluten-free baking wisdom, and for her perfectly calibrated, well-written recipes that work each and every time. Hers are the recipes people turn to when it has to be good. But the key to this new book is that she also teaches about gluten-free baking and converting recipes in a very deliberate way. Roberts makes use of her experience in the classroom (first as a college professor and...

In the universe of breads, salt rising bread stands alone. There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first -mountain-to-table- bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition.

For Salt Rising Bread, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the...

Loafing Around -- making great bread at home. Written for the home baker by a home baker, Loafing Around aims to not only provide a diverse selection of tested bread recipes, but also describe the processes and techniques involved in enough detail to allow the home baker to develop new recipes with confidence.

Loafing Around covers the main types of bread: unleavened bread, soda bread, breads made using baker's yeast, and sourdough. Recipes use a range of flours, including white and wholemeal wheat, rye, and spelt, and show how to incorporate other...

Making your own bread by hand is a simple pleasure and a great starting point for anyone looking to become a little more self-sufficient. Making bread can be therapeutic and creative and is achievable with even a basic level of culinary skill. Filling your kitchen with the delicious smells of baking bread is reward enough in itself but it is important that the finished product tastes great too. Food writer and culinary stylist Kathryn Hawkins covers the basic steps to get you started, including essential equipment and simple breadmaking techniques. Also included are 40 tasty bread recipes,...

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 made--with flour, water and care. Once you've mastered the sourdough 'starter'--the vigorous little mixture of flour and water that helps leaven the bread and develop flavour--you just need to mix a small amount of it with your other ingredients and you're...

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...

Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make...

True rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knackebrods of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers...