First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads. He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. The serious bread baker looking to incorporate authentic artisan practices shouldn’t overlook this detailed, authoritative guide.
2004 James Beard Award Nominee for Baking; 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.
Award winning baker and ardent “real bread” advocate Andrew Whitley reissues this revealing indictment of industrial bread production at a time when more and more chefs are returning to house-made, local, and natural culinary practices. For the professional and home cook alike, Whitley demystifies the craft of bread baking, a craft which too many people casually entrust to the nutritionally bereft factory process. The first half of Whitley’s book exposes the unhealthy shortcuts of the efficiency-oriented process of industrial bread-making. Whitley explains how the prevalence of preservative-enhanced, chemically manipulated bread has taken a toll on the human diet. The second half of the book breaks down the process of natural bread baking, i.e. the traditional method that uses wild and cultivated yeasts, whole grains, natural and organic flours and generally unadulterated ingredients. Whitley invites his reader to take ownership of the bread he or she consumes from start to finish. All the while he makes the seemingly specialized world of bread not only accessible but native to preparation by the individual. Whether you bake or not, Whitley’s book will at least give you pause the next time you think to outsource your bread-baking to a factory.
This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread.
2004 James Beard Award Nominee for Single Subject; An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins.
Despite the title, Crust and Crumb is a book for all comers, experts and amateurs alike. Master baker Reinhart brings decades of bread baking experience to this step-by-step, illustrated guide to the fundamentals of extraordinary bread. Rather than merely supply recipes, Reinhart explains the chemistry and craft behind them, giving his readers a feel for the intuitive expertise of a lifelong baker. By providing master formulas for classic breads, from rustic ciabatta to yeasted bagels to basic French bread, Reinhart gives his readers the freedom and confidence to produce variations of their own without sacrificing fundamentals. For purists and innovators alike, Crust and Crumb will establish itself as a definitive resource in the library of serious bakers.
Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.
New in paper! Move over pasta and pizza, here come panini, bruschetta and crostini! The world of sandwiches, Italian style. But not sandwiches oozing mayonnaise and dripping with calories. Viana's panini are healthy and light and feature the very foods we want to eat today -- from sautéed greens to lean ricotta, from fresh grilled fruit.
The classic professional baking reference—now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Anissa Helou introduces her book with the Spanish saying that “Without bread, you cannot eat.” She covers nearly every type of Mediterranean bread imaginable, including flatbreads, pizza, focaccia, breadsticks, pies, and savory pastries, in over 130 recipes. The easy-to-follow instructions make even the slightly more complex recipes manageable. After reading this cookbook, you will agree that it is impossible to have a meal without bread.
Welcome to bread, not as a food, but as a way of life. Chad Robertson’s devotion to the history and process of bread baking is unsurpassed. It’s what earns the chef and owner of Tartine Bakery industry admiration and his recipes Biblical status among bakers and carbohydrate aficionados. Tartine Bread scales back Robertson’s bakery recipes for the home cook and includes chapters on basic country bread, semolina and whole-wheat flours, baguettes, and enriched breads. And with more than 30 recipes that use days-old bread, cooks can replicate the hearty, healthy, and bread-laden fare that cements Tartine Bakery’s unrivalled reputation for crafted café cuisine. Sous chef Eric Wolfinger’s photographs set a luxurious tone to the cookbook, and along with colloquial prose, take readers as close as they can get to looking over Robertson’s shoulder.
The authors of The Amish Cook at Home return with this insider’s view of the Amish baking. Longtime cultural ambassador of the Amish experience to the wider American audience, writer and cook Lovina Eicher teams up with Kevin Williams once more to share the traditions and techniques that typify Amish baking. In a culture as traditionally stoic as the Amish, baked goods are one of a limited number of ways in which people can express themselves outwardly. A good amount of care and an emphasis on the sweet and sticky make Amish baked goods soulfully simple and satisfying. Recipes like “Long John Rolls” and “Mystery Biscuits” are interspersed with stories and traditions from Amish life, making this as much a cultural as a culinary window into the experience of Amish America.
Master baker Peter Reinhart brings his role as instructor at Johnson & Wales to the greater bread-baking audience with this seminal work on the art and science of great bread. Since his last breakthrough bread book, Crust&Crumb, Reinhart has revisited the basic practices of bread baking, finding inspiration for this current work in the oldest bakeries of France and the ovens of his own instructional kitchens. Besides a thorough introduction to the world of bread, including a discussion of techniques and best practices, Reinhart precedes the recipes with his twelve-step bread baking process, or “twelve stages of bread,” wherein the reader learns both the technique and rationale for bread’s elaborated production. Trying to convey as much the intuitive “feel” for bread baking as a respect for the science, Reinhart engages the reader’s curiosity with as many explanations as recipes. The result is an ode to and explication of the culinary miracle that is bread.
Here is a wealth of heartwarming recipes from one of Bon Appetit’s top ten bakeries in the country. Passed down from mother to daughter, the legacy of the Grand Central Bakery is distilled into a practical baker’s how-to, seasoned with decades of experience. Baker and co-owner Piper Davis inherited the passion for baking from her mother, who opened Grand Central in 1972 to the delight of Seattle. Over three decades later, Davis has continued to build upon her mother’s legacy, incorporating local, seasonal ingredients into the polished, but entirely unfussy bakery items that fill Grand Central’s shelves. This beautifully illustrated book invites longtime bakers and novices alike to sample the traditions and successes of the storied bakery. From stocking the larder to tips on making the perfect crust for rustic savory tarts, The Grand Central Baking Book spans the gamut of bakery topics with well-deserved and totally approachable authority.