Bread contains human knowledge: from knowledge concerning fertility of the land to farming methods harvesting, and seed processing, not to mention the different possibilities of consumption of cereals and the different ways in which they are cooked. In bread, we find all those components: the transformation of the natural landscape, technological and economic development which over the centuries have led to the building of a social organization, with a precise division and distribution of tasks and roles.
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!
I wish that I had this book to guide me when I started my life as a bread baker 42 years ago. The author's sensibility toward bread and his attitude as a bread baker are evident throughout this book.
. . . With just a little patience, you will be rewarded with the best no-work bread you have ever made.
A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers.
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.
This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies.
Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation. It is shared by many, from coast to coast and beyond. Fry bread is us.
This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.
Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill.