Cookbooks, cooking reads, and books about food
A great baking book with traditional challah, laminated breads, flatbreads, and stuffed breads all greatly described and made. Book Info: Breaking Breads by Uri Scheft Artisan; 2016. ISBN13: 9781579656829. Hardcover and ebook versions available. Read the full review on the Pastry Sampler blog, and …
Blurb: Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as …
Blurb: Forget everything you’ve heard about baking gluten-free bread. The revolutionary Gluten-Free on a Shoestring Bakes Bread gives you 100 recipes to satiate your crispy, crunchy, and doughy cravings, gluten-freely and on a shoestring budget. Ours is a bread-obsessed culture. Whether we’re eating it at …
When I first opened this book up in the late 90’s, baking with natural leavening seemed foreign yet exciting, and this was my first introduction to it. The recipes in this cookbook are not quick and easy versions of your favorite breads – they are …
A great baking read: You’ll find familiar breads using store-bough basic instant yeast, long fermented (straight) doughs, doughs using pre-ferments, breads using levain cultures (no commercial yeast), and hybrid leavening (combo levain breads with additional yeast). Read the full review on Pastry Sampler’s baking …
Nancy Silverton’s Breads from the La Brea Bakery The recipes in this cookbook are not quick and easy versions of your favorite breads – they are the real thing, and most are two-day recipe affairs. Read Breads review on Sand and Succotash. Renee …