The Essential Bread Cookbook

The Essential Bread Cookbook
Author: James Beard
Publisher: Knopf
Total Pages: 34
Release: 2020-05-19
Genre: Cooking
ISBN: 0593318706

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An indispensable bread-making book, The Essential Bread Cookbook brings together a baker’s dozen of the very best recipes for baking bread at home. Included are breads made with yeast and without, from white to whole wheat, and from flat to sweet. Think French-style bread, sourdough, rye bread, raisin bread, brioche, and even lemon bread, as well as many other bread recipes. Taken from the best-selling classic Beard on Bread by James Beard, the “Dean of American Gastronomy,” this is the perfect cookbook for home bakers of all ages—from kids to teens to adults—who want to make and enjoy delicious fresh bread at home.


The Essential Bread Cookbook
Language: en
Pages: 34
Authors: James Beard
Categories: Cooking
Type: BOOK - Published: 2020-05-19 - Publisher: Knopf

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An indispensable bread-making book, The Essential Bread Cookbook brings together a baker’s dozen of the very best recipes for baking bread at home. Included a
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Type: BOOK - Published: 2021-08-31 - Publisher: Rockridge Press

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"Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward
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Type: BOOK - Published: 2021-08-10 - Publisher: Sourcebooks, Inc.

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Make traditional Jewish baked goods at home Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons fo
Beard on Bread
Language: en
Pages: 257
Authors: James Beard
Categories: Cooking
Type: BOOK - Published: 2011-10-12 - Publisher: Knopf

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NATIONAL BESTSELLER • The definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home—
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Language: en
Pages: 369
Authors: Chad Robertson
Categories: Cooking
Type: BOOK - Published: 2021-12-21 - Publisher: Lorena Jones Books

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Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new