Culinary instructor, baker, and owner of Easy Tiger Bake Shop & Beer Garden, Norman, explores the European breadmaking traditions that inspire him most --from the rye breads of France to the saltless ciabattas of Italy, to the traditional Christmas loaves of Scandinavia.avia.
Join New York Times bestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred things that happen when people gather ...
Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better.
" -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book!
This is the story of one family's quiet struggle and victory over adversity told by a first generation progeny who takes the reader on a parallel journey of rediscovery and acceptance of her cultural identity.
Whether you are a baker who enjoys thoughtful, inspirational writing or a reader who loves a good cookbook, you will find heartfelt stories and inspirations throughout this book.
In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design.
A Loaf of Bread
In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of ...
What you won't find here is the guesswork so often associated with making bread. With The Bread Bible at your side, you'll never have to wonder again.
There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread.