The Bread BookBook - 2000
Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body & symbolic warmth for the soul. The Bread Book is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended & used by four-star chefs & local cooking masters in countries & cultures spanning the continents. Over 130 different recipes are provided, ranging from the traditional Native American fry bread, to the contemporary cibatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouth-watering & time-saving quick breads, distinctive sourdough & rye breads, cakelike fruit & nut breads, sumptuous enriched doughs, & ethnic fried doughs--as well as other exceptional recipes for coffee cakes, pastries, & more. Every recipe is accompanied by thorough, step-by-step directions--all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips, & information on ingredients, The Bread Book is an essential guide to perfecting the fine art of baking world-class gourmet breads.
Publisher: New York : Lyons Press, 2000.
Edition: Rev. and updated ed.
Branch Call Number: 641.815 Col
Characteristics: 192 p. : 29 cm.