{"title":"Bread Baking","description":"\u003cp\u003eDiscover bread baking books covering sourdough starters, sandwich loaves, artisan breads, pizza dough, and gluten-free methods. Learn kneading, proofing, shaping, and baking techniques for first-time bakers and experienced home bread makers.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"lets-make-bread-a-comic-book-cookbook-lets-make","title":"Let's Make Bread!: A Comic Book Cookbook (Let's Make) (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish\u003c\/b\u003e is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He is the bestselling author of \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eand \n\u003ci\u003eFlour Water Salt Yeast, \u003c\/i\u003e which won both a James Beard and IACP award, and \n\u003ci\u003eThe Elements of Pizza.\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSarah Becan \u003c\/b\u003eis a comics artist, author, illustrator, and designer based in Chicago. She is also the creator of \n\u003ci\u003eI Think You're Sauceome, \u003c\/i\u003e a food-centric autobiographical webcomic. She illustrated the cookbook \n\u003ci\u003eThe Adventures of Fat Rice\u003c\/i\u003e and is the coauthor and illustrator of \n\u003ci\u003eLet's Make Ramen!\u003c\/i\u003e and \n\u003ci\u003eLet's Make Dumplings!\u003c\/i\u003e Her work has appeared in various publications, including \n\u003ci\u003eSaveur, \u003c\/i\u003e Eater, \n\u003ci\u003eOrganic Life, \u003c\/i\u003e StarChefs, and Tasting Table.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A delightful and helpful comic book guide to excellent homemade bread.\"-- \n\u003cb\u003e\u003ci\u003eThe Seattle Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This groundbreaking collaboration between Ken and Sarah is absolutely brilliant, and I find my retention of facts, tips, and techniques is heightened and enlightened! \n\u003ci\u003eLet's Make Bread!\u003c\/i\u003e will see no shelf time in my house; my copy will live on the counter perched by my flour bin for years to come.\" \n\u003cb\u003e--Bruce Bromberg, chef and owner of Blue Ribbon restaurants\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken has been my bread-baking guide throughout my bread journey. He is my Yoda; dare I say he is my \n\u003ci\u003eDough\u003c\/i\u003e-da? Sorry. His ability to make the complex understandable with the right amount of joy hooked me and filled my home with baked goodness. Now he's done it again!\" \n\u003cb\u003e--Tom Papa, comedian and obsessed bread baker\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eLet's Make Bread!\u003c\/i\u003e offers playful illustrations that help take the fear out of baking and perfectly reinforce the step-by-step instructions, making this a fun and refreshing addition to every baker's library.\" \n\u003cb\u003e--Ciril Hitz, certified artisan bread baker, author, and educator\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"We all have bread- making cookbooks, but this is something completely unique: a whimsical cartoon journey into great baking. Sarah Becan has captured Ken's very approachable teaching methodology via her skillfully precise, easy-to-follow, and well-designed drawings.\" \n\u003cb\u003e--Jonathan Waxman, James Beard Award-winning chef and owner of Barbuto\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Through clear prose and delightful illustrations, Ken Forkish and Sarah Becan have demystified the intimidating but fundamental skill of making one's own bread--crackly, airy, chewy miracles--from just three or four basic ingredients. A must-own for bread and comic lovers alike.\" \n\u003cb\u003e--Monica Eng, food writer and cohost of the \u003ci\u003eChewing \u003c\/i\u003epodcast\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Don't be fooled by \n\u003ci\u003eLet's Make Bread!\u003c\/i\u003e's huggable cuteness: This thing is powered by some serious baking expertise.\" \n\u003cb\u003e--Dennis Lee, writer, \u003ci\u003eFood is Stupid\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sarah and Ken give you the hit-the-ground-running knowledge you need to pull these gorgeous illustrations off the page and fresh from your oven.\" \n\u003cb\u003e--Daniel Kibblesmith, writer, Netflix and Marvel Comics\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A phenomenal cookbook and emblematic of the strength of graphic novels across many genres . . . informative and accessible, to even the newest bakers . . . a noteworthy addition to the emerging genre of comic-illustrated cookbooks.\" \n\u003cb\u003e\u003ci\u003e--No Flying, No Tights\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The illustrations guide readers through elements of breadmaking that can seem obtuse, like folding dough, the day-by-day process of developing levain, or shaping loaves. Recipes, all of which include schedules, a tremendous aid in planning ahead, include a variety of simple breads and pizza components. This essential purchase for public libraries provides a novel, warm, and encouraging approach to a dietary staple.\" \n\u003cb\u003e\u003ci\u003e--Booklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAn accessible and easy-to-follow comic book cookbook for baking delicious breads, featuring a basic universal method, guidelines for maintaining a sourdough starter, and recipes for classic loaves and fun new riffs, from the beloved author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A fun and refreshing addition to every baker's library.\"--Ciril Hitz, certified artisan break baker, author, and educator\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling and award-winning author Ken Forkish adapts his expert bread baking tips and recipes from \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e and \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e for the fun, beginner-friendly comic book cookbook format. With comics artist Sarah Becan's lively and colorful illustrations, \n\u003ci\u003eLet's Make Bread!\u003c\/i\u003e invites readers to embark on the journey of making bread with this new visual twist. \n\u003cp\u003e\u003c\/p\u003eForkish and Becan provide valuable tips for the first-time breadmaker, from the necessary equipment and ingredients to the basic eight-step bread method. They explain how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present seventeen gold-standard recipes for both traditional and customizable loaves, including The Saturday Bread, The Standard, Corn Kernel Bread, and Raisin-Pecan Bread, and more! \n\u003cp\u003e\u003c\/p\u003ePairing foolproof techniques and recipes with an exciting and inviting comic format, \n\u003ci\u003eLet's Make Bread! \u003c\/i\u003eis an enjoyable guide to making your own perfect loaf at home.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2024 pg. 5 (EAN 9781984860873, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2024 pg. 5 (EAN 9781984860880, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Graphic","offers":[{"title":"Default Title","offer_id":51921470226713,"sku":"SPTM-9781984860873","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781984860873_spiral.png?v=1772334967"},{"product_id":"masterchef-junior-bakes-bold-recipes-and-essential-techniques-to-inspire-young-bakers-a-baking-book","title":"Masterchef Junior Bakes!: Bold Recipes and Essential Techniques to Inspire Young Bakers: A Baking Book (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Like the dishes featured in the MasterChef Junior Cookbook, the 100 recipes in this volume celebrate creativity, technique, and deliciousness, embracing simple to sophisticated and sweet to savory baked goods\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMasterChef Junior\u003c\/b\u003e, based on the hit FOX television show \n\u003ci\u003eMasterChef\u003c\/i\u003e, blends exciting challenges and inspirational stories with talented, pint-size contestants. Junior home cooks face fun and technical challenges proving that when it comes to cooking age doesn't matter! This is their second cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e100 playful baking recipes inspired by \u003ci\u003eMasterChef Junior\u003c\/i\u003e's young chef contestants, plus plenty of tips, techniques, and step-by-step photographs to enchant bakers ages 8 to 100!\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eLike the dishes featured in the \n\u003ci\u003eMasterChef Junior Cookbook\u003c\/i\u003e, the 100 recipes in the \n\u003ci\u003eMasterChef Junior Bakes! \u003c\/i\u003ecelebrate creativity, technique, and deliciousness, embracing simple to sophisticated and sweet to savory baked goods. Young bakers will learn how to cream butter for \n\u003cb\u003eVanilla Bean Sugar Cookies\u003c\/b\u003e; shallow fry dough for \n\u003cb\u003eGlazed Jelly Doughnuts with Powdered Sugar\u003c\/b\u003e; whip a silky chocolate ganache for \n\u003cb\u003eGerman Chocolate Cupcakes with Ganache Filling\u003c\/b\u003e; and knead dough for cheesy \n\u003cb\u003eGarlic Knots\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003ePacked with baking guidance and know-how, insider info from \n\u003ci\u003eMasterChef Junior\u003c\/i\u003e alumni, and photographs from your favorite show moments, home bakers of all skill levels will be excited to bake like a \n\u003ci\u003eMasterChef\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921513349401,"sku":"SPTM-9781984822499","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b35a8092-f9c3-4979-92f4-0bf59114948a.jpg?v=1784451846"},{"product_id":"the-king-arthur-baking-school-lessons-and-recipes-for-every-baker","title":"The King Arthur Baking School: Lessons and Recipes for Every Baker (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"King Arthur's expert teacher-bakers share the secrets of baking bread, pie, pastry, cake, cookies, and more. The King Arthur Baking School has welcomed thousands of students through its doors. The curriculum has evolved over the years, but many of the original instructors remain, becoming experts not just at baking, but at teaching baking. Now they've brought those lessons to these pages, illustrated throughout with stunning color photography. The chapters in The Baking School Cookbook are organized to flow best through lessons and techniques, from Yeast Breads to Sourdough; Laminated Pastries to Pies \u0026amp; Tarts; Cookies to Cake. So much of the magic of baking is in seeing how ingredients interact, seeing how a dough changes as you knead it or a buttercream comes together. Baking is at once both incredibly precise and incredibly loose. So many variables, from kitchen temperature to the types of ingredients, affects the results. In this way, the school-and this cookbook--aim to empower students with the knowledge and confidence to make baking their own. The instructors at King Arthur focus on the \"how\" and \"why,\" not just following directions. By understanding what's happening as each ingredient is combined in a certain way, bakers are better equipped to achieve success and gain comfort at each step, knowing what's happening, how to tweak, troubleshoot, customize recipes, and more. This is a special book for bakers of all levels\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhen it comes to high-quality ingredients and savvy baking how-to's, nothing beats King Arthur Baking Company. The Vermont-based brand has been educating bakers since 1790, and their most recent book celebrates both baking and learning. Made for newbies and baking-pros alike, Baking School has over 100 recipes from easy bakes to daunting projects. Baking School offers clear instructions that have been honed over the company's tenure for trickier projects like laminating pastry dough. The title of the book is so fitting: following King Arthur's carefully tested recipes, reading their detailed explanations, and looking at their gorgeous and informative photography will quickly hone your baking skills. Baking School is truly the essential guide to baking.-- \"Food \u0026amp; Wine\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur has a new book, Baking School, coming out in October, and it truly is the most gorgeous, distinctive, and most educational baking book I've seen in a long, long time. I just made the blueberry muffins from the book and I will never use any other recipe going forward.-- \"Forbes\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFor years I've wanted to take classes at the King Arthur Baking School. Now, all I've got to do is walk into my kitchen: everything that the school teaches so famously well is in this remarkable book. Each recipe builds on what you've learned, each chapter takes you a little further, each Master Class ensures that you've got the skills. It's brilliant...delicious fun.--Doris Greenspan, author of Baking with Dorie and Everyday Dorie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur Baking School is where bakers, of all skills, will turn to for guidance. From cookies to laminated doughs and yeasted bread, their team of experts shows you how to bake with confidence and success. You can go straight to the trusted recipes or move through the book like going to culinary school. This cookbook is the companion every kitchen will have on its shelf!--Zoe Francois, author of Zoe Bakes Cakes and Artisan Bread in Five Minutes a Day\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe regal grain brand is back with another resource for flour fans in this thorough guide to the hows, whys, science, and art of baking. Commonly asked questions, such as how to tell when a sourdough starter is \"ripe,\" and pro tip callouts simulate the classroom experience of the baking classes King Arthur offers (and which are attended by 10,000 bakers annually), with pointers such as using weight over volume in measurements, adding eggs one at a time to a batter (for better emulsification), or including a touch of cake flour in a puff pastry recipe (for enhanced moisture absorption)....This is a compendium that bakers who want to get better and better will refer to over and over.-- \"Publisher's Weekly, Starred Review\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eA \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e Best Cookbook of 2022\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eBaking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at \u003cem\u003eteaching baking\u003c\/em\u003e. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur's unique approach is friendly and accessible to all levels, focusing on the \"how\" and \"why.\" So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to \u003cem\u003eBaking School\u003c\/em\u003e!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/19\/2022 (EAN 9781682686157, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2022 pg. 16 (EAN 9781682686157, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003e\n\u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":51921520263449,"sku":"SPTM-9781682686157","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/f241a12a-3298-4815-a940-b0ece014c104.jpg?v=1784451875"},{"product_id":"still-we-rise-a-love-letter-to-the-southern-biscuit-with-over-70-sweet-and-savory-recipes","title":"Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eErika Council\u003c\/b\u003e is a baker, food writer, recipe developer, food photographer, educator, and owner\/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including \n\u003ci\u003eFeed the Resistance\u003c\/i\u003e by Julia Turshen, \n\u003ci\u003eSoul \u003c\/i\u003eby Todd Richards, and \n\u003ci\u003eSunday Suppers \u003c\/i\u003eby Cynthia Graubart, as well as \n\u003ci\u003eBeyond the Plate\u003c\/i\u003e. Her work has been featured in \n\u003ci\u003eThe New York Times\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eFood52, The Kitchn, Essence, \u003c\/i\u003eand \n\u003ci\u003eHuffPost, \u003c\/i\u003eamong others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation's Sunday Supper South. She lives in Atlanta, Georgia.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 50 delicious recipes and a striking story to tell. Part cookbook, part cultural history, part memoir, Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council, a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. Here, recipes connect readers to the traditions and stories of the South and to the people who instilled in her a love of bread making, including her grandmothers and mother, family friends, and acquaintances, along with her favorite Black cookbook authors of the past 100 years who inspired some of her biscuit creations. Through over fifty unique recipes, both sweet and savory, like Corn Milk Biscuits, Cheerwine Mustard, Red Curry Basil Biscuits, Hominy Honey Butter and a Fried Oyster Biscuit Sandwich (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit), Erika takes us on a journey through Black resilience, excellence, and heritage in the American South with delicious and accessible recipes\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP AWARD FINALIST - A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eAN \u003ci\u003eEPICURIOUS \u003c\/i\u003eAND \u003ci\u003eGARDEN \u0026amp; GUN \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eStill We Rise\u003c\/i\u003e is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. \n\u003cp\u003e\u003c\/p\u003eHere, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking. \n\u003cp\u003e\u003c\/p\u003eThrough over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic \n\u003cb\u003eBomb Buttermilk Biscuit\u003c\/b\u003e, the lightest \n\u003cb\u003eAngel Biscuits, \u003c\/b\u003e and new favorites like \n\u003cb\u003eCorn Milk Biscuits\u003c\/b\u003e, \n\u003cb\u003e Everything \"Bagel\" Biscuits, Hominy Honey Butter, \u003c\/b\u003e and the \n\u003cb\u003eGlori-Fried Chicken Biscuit Sandwich, \u003c\/b\u003e(plus a mind-blowing \n\u003cb\u003eCinnamon Sugar and Pecan Biscuit\u003c\/b\u003e).\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2023 pg. 8 (EAN 9780593236093, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/21\/2023 (EAN 9780593236093, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9780593236093, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921583374617,"sku":"SPTM-9780593236093","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7dabe179-f10a-4145-a96c-aaa75f76b934_1500x1500.jpeg.format.jpg?v=1784452619"},{"product_id":"cannelle-et-vanille-bakes-simple-a-new-way-to-bake-gluten-free-with-vegan-options-for-most-recipes-cannelle-et-vanille","title":"Cannelle Et Vanille Bakes Simple: A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes) (Cannelle Et Vanille)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e2022 IACP Cookbook Award Nomination\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they're also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses.\" \n\u003cbr\u003e-- \n\u003cb\u003eClaire Saffitz, author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you're not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying.\" \n\u003cbr\u003e-- \n\u003cb\u003eDavid Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[A] veritable treasure trove for the gluten-averse and those who love them.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Vanity Fair\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we \n\u003ci\u003eall\u003c\/i\u003e want to eat. Someone we can thank for that shift is Aran Goyoaga.\" \n\u003cbr\u003e\n\u003cb\u003e--Food52\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Each recipe has a blend of ingredients calibrated to ensure that your end result isn't a great gluten-free baked good, it's a great baked good, period.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Washington Post\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Aran's book, filled with beauty and an abundance of staples, breads, and pastries, is the baker's companion for those who long for artisanal, gluten-free delights.\" \n\u003cbr\u003e-- \n\u003cb\u003eLaurel Gallucci, author of \u003ci\u003eSweet Laurel\u003c\/i\u003e and \u003ci\u003eSweet Laurel Savory\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran's superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . \n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is nothing short of a masterpiece and exactly what we've come to expect from Aran.\" \n\u003cbr\u003e-- \n\u003cb\u003eZoë François, cookbook author and Magnolia Network host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Whether you're looking for gluten-free recipes or just baking inspiration, this wonderful book is for you.\" \n\u003cbr\u003e-- \n\u003cb\u003eKerry Diamond, founder of \u003ci\u003eCherry Bombe\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Cannelle et Vanille Bakes Simple\u003c\/i\u003e is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible.\" \n\u003cbr\u003e-- \n\u003cb\u003eOdette Williams, author of \u003ci\u003eSimple Cake\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The combination of Aran's talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen.\" \n\u003cbr\u003e-- \n\u003cb\u003eAmy Chaplin, James Beard Award-winning author of \u003ci\u003eWhole Food Cooking Every Day\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am not experienced with gluten-free baking. . . . But, reading Aran's recipes made me believe that I could excel at all of these efforts.\" \n\u003cbr\u003e-- \n\u003cb\u003eCarla Lalli Music, author of Where Cooking Begins\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Library Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, \n\u003ci\u003eSmall Plates \u0026amp; Sweet Treats, \u003c\/i\u003ewas named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the \n\u003ci\u003eNew York Times\u003c\/i\u003e and GOOP. It was featured on Amazon's homepage as a \"Pick\" for May 2016. \n\u003cp\u003e\u003c\/p\u003eAran's Instagram is a world-renowned culinary account, lauded by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eIn Style\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. \n\u003cp\u003e\u003c\/p\u003eShe lives in Seattle with her husband and two children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eCannelle et Vanille's\u003c\/i\u003e Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook\u003c\/b\u003e \u003cb\u003ewas a Most-Anticipated Fall Cookbook from \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, Food52 and\u003ci\u003e Bon Appetit\u003c\/i\u003e, a \u003ci\u003eNew York Times\u003c\/i\u003e Holiday Books Pick, and a 2020 James Beard Award Semifinalist.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. \n\u003cp\u003e\u003c\/p\u003eAran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cp\u003e\u003c\/p\u003e - One-Bowl Apple, Yogurt, and Maple Cake \n\u003cbr\u003e - Double Melting Chocolate Cookies \n\u003cbr\u003e - Honeyed Apple Pie \n\u003cbr\u003e - Buttery Shortbread \n\u003cbr\u003e - Lemon Meringue Tartlets \n\u003cbr\u003e - Baguettes, brioche, and boules \n\u003cbr\u003e - Crispy Potato, Leek, and Kale Focaccia Pie \n\u003cbr\u003e - Pumpkin and Pine Nut Tart \n\u003cbr\u003e - And so many more tempting recipes\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 100 (EAN 9781632173706, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":51921609425177,"sku":"SPTM-9781632173706","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/fac05ae3-be2b-4b12-92d4-b267ae5ff5e6_1500x1500.jpeg.format.jpg?v=1784453082"},{"product_id":"starter-sourdough-the-step-by-step-guide-to-sourdough-starters-baking-loaves-baguettes-pancakes-and-more","title":"Starter Sourdough: The Step-By-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes, and More","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Expert baker Carroll Pellegrinelli takes the mystery out of sourdough bread baking in this comprehensive cookbook. With easy-to-follow instructions, Carroll guides you through the entire process, from starters and artisan loaves to sweet treats and how to use any leftover starter. This cookbook is a must-have for bread lovers!\" \n\u003cstrong\u003e--Diana Rattray, recipe developer, cookbook author, contributor at The Spruce Eats (thespruceeats.com)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can think of no better authority to have at my side in the kitchen than longtime baker and cookbook writer Carroll Pellegrinelli. With her help, I finally have the confidence to not only keep a sourdough starter alive and healthy, but to use it in her many creative and delicious recipes! This book not only \n\u003cstrong\u003eexplains how to create and care for a starter from scratch, but also troubleshoots the many things that can go wrong\u003c\/strong\u003e, so even a beginning baker can have success.\" \n\u003cstrong\u003e--Jessica Harlan, author of \u003cem\u003eThe 5-Ingredient Vegetarian Pressure Cooker Cookbook\u003c\/em\u003e and more\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"San Francisco sourdough bakers have nothing on Carroll Pellegrinelli. Writing in an easy-to-follow style, Carroll shares the secrets of fermentation that turn a few ingredients, found in any kitchen, into a sourdough starter that can live on for generations. Create sourdough bread, cookies, pancakes--and more--the way cooks have for centuries by following Carroll's user-friendly recipes in this \n\u003cstrong\u003emust-have book for experienced bakers and neophytes alike\u003c\/strong\u003e.\" \n\u003cstrong\u003e--Debby Giusti, \u003cem\u003eUSA TODAY\u003c\/em\u003e bestselling author of \u003cem\u003eHer Secret Amish Past\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEasy sourdough starter--for flawless finished bread.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor perfect sourdough bread, you need a healthy and happy starter--that yeasty concoction that gives sourdough its tangy, delicious flavor. \u003ci\u003eStarter Sourdough\u003c\/i\u003e helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes--and even cakes and cookies!\u003c\/p\u003e\n\u003cp\u003eThis guide simplifies the process of making your own starter so it's accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.\u003c\/p\u003e\n\u003cp\u003eInside \u003ci\u003eStarter Sourdough\u003c\/i\u003e, you'll find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGreat start\u003c\/b\u003e--Master the secret to a good sourdough bread using this basic starter recipe: just flour, water, and a little attention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative variations\u003c\/b\u003e--Craft whole grain breads, pizza dough, biscuits, and cake--there's a huge variety of recipes to explore, all from your starter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNonstop starter\u003c\/b\u003e--Sustain a hearty, long-lasting starter with a simple weekly feeding schedule, so it will repay you in baked goods for years to come.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePut a unique twist on baked goods with \u003ci\u003eStarter Sourdough\u003c\/i\u003e!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePellegrinelli, Carroll\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCarroll Pellegrinelli\u003c\/b\u003e is a Wall Street Journal best-selling author who has been writing about baking for nearly 20 years.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51921624138009,"sku":"SPTM-9781641521642","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/322d66db-cab0-4d93-b1ca-14e9f60b1ad7_1500x1500.jpeg.format.jpg?v=1784453439"},{"product_id":"betty-crockers-best-bread-machine-cookbook-the-goodness-of-homemade-bread-the-easy-way-betty-crocker-cooking","title":"Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way (Betty Crocker Cooking) (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWith the press of a botton, enjoy an exciting collection of satisfying homemade breads and doughs! \n\u003c\/p\u003e\n\u003cp\u003eBetty Crocker takes the mystery out of the bread machine and brings you easy-to-use recipes for 1-pound, 1 1\/2-pound and 2-pound loaves. Everyone loves fresh bread, but not the time it takes to make it.\u003c\/p\u003e\n\u003cp\u003eBread machines are great because they take the work out of making homemade bread.\u003c\/p\u003e\n\u003cp\u003eWe've packed this book with over 130 recipes to tempt your tastebuds. There are recipes for breads your machine makes, in addition to recipes for doughs that you shape and bake in a conventional oven. You'll also find easy-to-follow illustrations on how to shape and trim doughs into great loaves of bread!\u003c\/p\u003e\n\u003cp\u003eBest of all, you can trust these recipes will work in your bread machine because the Betty Crocker kitchens have tested every recipe in many different machines to ensure success at home. There's nothing better than the taste of homemade bread--and no one brings it to you better than Betty Crocker.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tChapter 1. Good and Savory Loaves. \n\u003cp\u003e\u003c\/p\u003echapter 2. Wholesome Grain Loaves. \n\u003cp\u003e\u003c\/p\u003eChapter 3. Fruit and Veggie Harvest Loaves. \n\u003cp\u003e\u003c\/p\u003eChapter 4. Smaller Can be Just Right. \n\u003cp\u003e\u003c\/p\u003eChapter 5. Rustic Loaves and Flatbreads. \n\u003cp\u003e\u003c\/p\u003eChapter 6. Satisfying Rolls and Breadsticks. \n\u003cp\u003e\u003c\/p\u003eChapter 7. Sweet Breads and Coffee Cakes. \n\u003cp\u003e\u003c\/p\u003eBread Baking Glossary. \n\u003cp\u003e\u003c\/p\u003eHelpful Nutrition and Baking Information. \n\u003cp\u003e\u003c\/p\u003eMetric Conversion Guide. \n\u003cp\u003e\u003c\/p\u003eIndex.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eEveryone loves fresh bread, but not the time it takes to make it.\u003c\/b\u003e\u003c\/p\u003e Bread machines are hot items in the kitchen because they take the work out of making homemade bread. Even better, Betty Crocker takes the mystery out of the bread machine and brings you easy-to-use bread machine recipes for both 1 1\/2-pound and 2-pound loaves that work for all the popular bread machine models. We've packed this book with over 100 recipes to tempt your tastebuds. There are delicious bread recipes for classic favorites, rustic breads, sweet doughs, coffeecakes and buns. Betty Crocker's Bread Machine Cookbook also offers a host of recipes for doughs to mix, then shape and bake in a conventional oven -- such as foccacia, breadsticks and delicious pizza doughs -- with easy-to-follow illustrations on how to shape and trim the loaves. Best of all, you can trust these recipes will work in your bread machine because the Betty Crocker kitchens have tested the recipes in several different machines to ensure success at home. We've loaded up this book to include information on bread machine ingredients; glossary of bread machine ingredients, techniques, and terms; and a breakdown of the various features found on different models of machines and how to use them. There's nothing better than the taste of homemade bread -- and no one brings it to you better than Betty Crocker. \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eOver 100 Foolproof Recipes: \u003c\/b\u003e Enjoy a huge variety of breads, from classic favorites and rustic loaves to sweet doughs and coffeecakes, designed for both 1.5 and 2-pound machines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTested for Perfect Results: \u003c\/b\u003e Every recipe has been tested by the Betty Crocker kitchens in a variety of popular bread machine models to ensure you get delicious, reliable results at home.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVersatile Dough Options: \u003c\/b\u003e Go beyond the loaf with recipes for doughs you can mix in the machine and then shape and bake in your oven, including savory focaccia and crispy breadsticks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBeginner-Friendly Guidance: \u003c\/b\u003e Master your machine with a complete guide to ingredients, a glossary of terms, and a breakdown of the features found on different models.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBetty Crocker\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eWith more than 75 million cookbooks sold since 1950, \u003cstrong\u003eBetty Crocker\u003c\/strong\u003e is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Houghton Mifflin","offers":[{"title":"Default Title","offer_id":51921654087961,"sku":"SPTM-9780028630236","price":42.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/8a765599-7806-4eb6-adc8-bfc41315beb2_1350x1350_9da65361-0eba-426c-afd3-c6b8b22029bb.png?v=1784454027"},{"product_id":"perfect-pan-pizza-square-pies-to-make-at-home-from-roman-sicilian-and-detroit-to-grandma-pies-and-focaccia-a-cookbook","title":"Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This celebration of one of pizza's underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart.\" \n\u003cb\u003e--\u003ci\u003eFine Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Make pizza like your Italian nonna did--in a pan. And oh, wow! It's great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable.\" \n\u003cb\u003e--Ken Forkish, author of \u003ci\u003eThe Elements of Pizza \u003c\/i\u003eand owner of Ken's Artisan Pizza and Checkerboard Pizza\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone's favorite food.\" \n\u003cb\u003e--Tony Gemignani, author of \u003ci\u003eThe Pizza Bible\u003c\/i\u003e and owner of Tony's Pizza Napoletana\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Peter Reinhart's tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms.\" \n\u003cb\u003e--John Arena, owner of Metro Pizza\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Reinhart has an uncanny ability to create books that speak to people, and \n\u003ci\u003ePerfect Pan Pizza\u003c\/i\u003e is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels.\" \n\u003cb\u003e--Brian Spangler, owner of Apizza Scholls \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePeter Reinhart \u003c\/b\u003eis widely acknowledged as one of the world's leading authorities on bread. He is the author of ten books on bread, including the James Beard Award- and IACP cookbook award-winning \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, and \n\u003ci\u003eAmerican Pie: My Search for the Perfect Pizza\u003c\/i\u003e. He appears regularly on television and radio, and he is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website PizzaQuest.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eAn in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eFOOD NETWORK\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThis new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, \n\u003ci\u003ePerfect Pan Pizza\u003c\/i\u003e illustrates how to make several styles of pan pizza including Detroit-style \"deep pan\" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/18\/2019 (EAN 9780399581953, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921690099993,"sku":"SPTM-9780399581953","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/64f89bdc-0c86-4fca-ba0d-57db7b1f09f6_1500x1500.jpeg.format.jpg?v=1784454554"},{"product_id":"savory-baking-recipes-for-breakfast-dinner-and-everything-in-between","title":"Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I am obsessed with Erin Jeanne McDowell's book. As a non-baker, she has given me intense motivation to make pie--every recipe looks delicious. She's gifted me bravado--every recipe is so clearly written that I don't fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.\" - \n\u003cb\u003e\u003ci\u003eDana Cowin, host of the Speaking Broadly podcast and former editor of Food \u0026amp; Wine, on The Book on Pie\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn't) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of \n\u003cem\u003eThe Book on Pie\u003c\/em\u003e, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.\" - \n\u003cb\u003e\u003ci\u003eKristen Migliore, creative director of Genius Food52 and author of Genius Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eI don't know how anyone could thumb through \n\u003cem\u003eSavory Baking \u003c\/em\u003eand not wind up taking it home--every page radiates such warmth and charm. If you fancy yourself more of a cook than a baker, the recipes here will play to those strengths while helping you flex some pastry muscle. At the same time, Erin encourages seasoned bakers to build up a new arsenal of techniques--and mindsets. The art of baking covers such vast territory beyond those familiar powdered sugar snowcaps. - \n\u003cb\u003e\u003ci\u003eStella Parks, author of BraveTart\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cem\u003eSavory Baking \u003c\/em\u003eis chock-full of deliciousness and information for a novice baker up to a seasoned one. The addition of variations and alternative inclusions makes for a welcome multiplier of recipes! I learned so much from reading it; now I'm ready to attempt phyllo! - \n\u003cb\u003e\u003ci\u003eCarla Hall, chef\/author\/TV personality\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eErin effortlessly crosses over from the sweet side in her fabulous ode to the savory side of baking, featuring flatbreads, pizzas, tarts, breads, and more! \n\u003cem\u003eSavory Baking \u003c\/em\u003etruly is one of the most exciting baking books I've seen. From breakfast scones, buckwheat crepes, and waffles with fried chicken to cheese-stuffed pretzels, crispy baby baguettes and 'bakery-level treats' like ham and cheese croissants, chile-crunch gougères, and bánh patê sô filled with mushrooms and garlic, Erin's got you covered with easy-to-follow instructions and spot-on tips to ensure success . . . for treats you'll love any time of the day! - \n\u003cb\u003e\u003ci\u003eDavid Lebovitz, author of My Paris Kitchen and Drinking French\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.\" - \n\u003cb\u003e\u003ci\u003eRose Levy Beranbaum on The Fearless Baker\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Erin's fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what's even more special is that she does it all with the exact kind of friendliness and warmth that you want when you're about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.\" - \n\u003cb\u003e\u003ci\u003eMolly Yeh on The Fearless Baker\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon's tang. Erin has an extraordinary talent for explaining--no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It's the McDowell wizardry.\" - \n\u003cb\u003e\u003ci\u003eDorie Greenspan, award-winning author of Everyday Dorie and Dorie's Cookies, on The Book on Pie\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eFood \u0026amp; Wine's \u003c\/i\u003e28 Cookbooks and Food Books to Add to Your Shelf This Fall\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e's 27 Best Cookbooks of 2022\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFrom the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Book on Pie\u003c\/i\u003e and \u003ci\u003eThe Fearless Baker\u003c\/i\u003e, a savory baking cookbook for delicious baked goods at any time of day.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSavory Baking \u003c\/i\u003eis the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility for the home baker.\u003c\/p\u003e\n\u003cp\u003eTake her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes--Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or...\u003c\/p\u003e\n\u003cp\u003eChapters in this must-have cookbook span all day (and night) for freshly baked goods whenever the mood strikes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEasy and Essential Bakes\u003c\/li\u003e\n\u003cli\u003eStovetop Savories\u003c\/li\u003e\n\u003cli\u003eYeasted Doughs\u003c\/li\u003e\n\u003cli\u003ePizzas, Flatbreads, and Stuffed Breads\u003c\/li\u003e\n\u003cli\u003ePastries\u003c\/li\u003e\n\u003cli\u003eSnacks, Bites, and Apps\u003c\/li\u003e\n\u003cli\u003ePies and Tarts \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd for those who can't shake the sugar, there are \"sweet tooth breaks\" throughout. With Erin's can-do encouragement, expert tips, and \"Prep School\" features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your baking repertoire with a ton of delicious fun. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2022 pg. 20 (EAN 9780358671404, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMcDowell, Erin Jeanne\u003cbr\u003e\n\u003cb\u003eERIN JEANNE MCDOWELL\u003c\/b\u003e is a bestselling author, recipe developer, and teacher with a specialized focus on baking. She's contributed to \n\u003ci\u003eNew York Times Cooking, The Washington Post, Better Homes and Gardens, Food Network\u003c\/i\u003e, and more. She was a baking coach on the Netflix series \n\u003ci\u003eThe Big Nailed It Baking Challenge\u003c\/i\u003e. She is the author of \n\u003ci\u003eThe Fearless Baker\u003c\/i\u003e, which was named one of the Best Baking Books of 2017 by \n\u003ci\u003eThe New York Times; The Book on Pie\u003c\/i\u003e, a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller; and \n\u003ci\u003eSavory Baking\u003c\/i\u003e. She previously hosted the award-winning series \n\u003ci\u003eBake It Up a Notch\u003c\/i\u003e and currently hosts \n\u003ci\u003eHappy Baking\u003c\/i\u003e on YouTube. She lives and works in Kansas City, Missouri.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51928268538137,"sku":"SPTM-9780358671404","price":48.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/ac9e61db-a062-4c77-a349-08eb1d2a1906_800x800_975dc6e1-8c43-4806-b84c-aaf470900b3a.png?v=1784455165"},{"product_id":"the-king-arthur-baking-company-big-book-of-bread-125-recipes-for-every-baker-a-cookbook","title":"The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (a Cookbook) (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003e#1 \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller • \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eUSA TODAY\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller • \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePublishers Weekly\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eNamed One of the Best Cookbooks of the Year by: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e magazine, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Readable Feast\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, AOL, \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHere \u0026amp; Now\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThe Best Gifts for Bread Bakers in 2025, Food Network\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eWith more recipes than any other contemporary bread baking book, this stunning, easy-to-use volume with 125 recipes for every baker—whether novice or bread-head—is beautifully photographed and complete with a ribbon marker.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAuthoritative and accessible, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough.\u003cbr\u003e\u003cbr\u003eEverything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.\u003cbr\u003e\u003cbr\u003eAt the heart of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003e-Flatbreads: \u003c\/strong\u003eFocaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers\u003cbr\u003e\u003cstrong\u003e-Pan Loaves:\u003c\/strong\u003e Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread\u003cbr\u003e\u003cstrong\u003e-Sourdough: \u003c\/strong\u003eBaguette, Sandwich Bread, Cinnamon Swirl\u003cbr\u003e\u003cstrong\u003e-Hearth Breads: \u003c\/strong\u003eClassic Miche, Chocolate Levain, Sesame Whole Wheat Loaf\u003cbr\u003e\u003cstrong\u003e-Buns, Bagels, and Rolls: \u003c\/strong\u003eConchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns\u003cbr\u003e\u003cstrong\u003e-“Fancy” Breads:\u003c\/strong\u003e Basic Babka, Big Sticky Bun, Stollen\u003cbr\u003e\u003cstrong\u003e-Things to Make with Bread: \u003c\/strong\u003eCheddar Kimchi Strata, Sourdough Lasagna, Migas\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe King Arthur Baking Company Big Book of Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003edemystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51944179564825,"sku":"SPTM-9781668009741","price":35.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/e8f66288-6d35-42cb-bd0a-b91017384290_1500x1500.jpeg.format.jpg?v=1784455799"},{"product_id":"the-art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","title":"The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is more than a cookbook--it's a revelation. With Aran's signature warmth and precision, she demystifies the art of gluten-free baking, proving that great bread isn't about what's missing but about what's possible.\"-- \n\u003cb\u003eJ. KENJI LOPEZ-ALT, bestselling author of The Food Lab and The Wok\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"\u003c\/i\u003eFor gluten-free bakers, bread making is the Holy Grail of recipes--this book will give you a framework of ingredients and techniques that will guide you in making gorgeous loaves of crusty bread and spark your own creativity. There are also beautiful pastries, including that other ultimate achievement, croissants. A stunning work!\"-- \n\u003cb\u003eLIZ PRUEITT, cofounder of Tartine Bakery and author of Have Your Cake (Substack)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Aran has turned the challenge of baking without wheat flour into an opportunity to rethink bread itself. The result is baguettes, sourdough boules, flaky croissants, and more that aren't just exceptional gluten-free versions. They are exceptional. Full stop.\"\u003c\/p\u003e-- \n\u003cb\u003eDAN SOUZA, chief content officer, America's Test Kitchen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChapter 1: Sourdough Starter\u003c\/b\u003e\n\u003cbr\u003e Wild Yeast \n\u003cbr\u003e Lactic and Acetic Acid Bacteria \n\u003cbr\u003e What Gluten-Free Flour to Use for Your Starter \n\u003cbr\u003e Hydration Ratio \n\u003cbr\u003e Growing the Sourdough Starter \n\u003cbr\u003e A Note About Water \n\u003cbr\u003e Storing the Starter \n\u003cbr\u003e How to Use the Sourdough Starter \n\u003cbr\u003e Feeding the Starter \n\u003cbr\u003e Converting Starters \n\u003cbr\u003e How to Convert Recipes from Baker's Yeast to Sourdough Starter \n\u003cbr\u003e Whole-Grain Brown Rice-Teff Sourdough Starter (119% Hydration) \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Sourdough Starter (100% Hydration) \n\u003cbr\u003e Sweet Stiff Sourdough Starter \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 2: Sourdough Breads\u003c\/b\u003e\n\u003cbr\u003e Seeded Whole-Grain Teff Sourdough Boule \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Boule \n\u003cbr\u003e Nordic-Style Seed Bread \n\u003cbr\u003e Sourdough Teff-Oat Seeded Rolls \n\u003cbr\u003e Dried Fruit Sourdough Couronne \n\u003cbr\u003e Butter-Toasted Oat and Poppy Seed Loaf \n\u003cbr\u003e Black Rice and Sesame Mochi Bread \n\u003cbr\u003e Flourless Fermented Buckwheat and Red Lentil Bread \n\u003cbr\u003e Sourdough Salted Miso Baguettes \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Baguette \n\u003cbr\u003e Country White Sourdough Bread \n\u003cbr\u003e Corn Milk Sourdough Bread \n\u003cbr\u003e Sourdough Ciabatta Rolls \n\u003cbr\u003e Whole-Grain Sourdough Cinnamon-Raisin Loaf \n\u003cbr\u003e Chewy Sourdough Bagels \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 3: Baking with Sourdough Discard\u003c\/b\u003e\n\u003cbr\u003e Lemon-Poppy Seed Sourdough Pound Cake \n\u003cbr\u003e Banana Sourdough Bread \n\u003cbr\u003e Fudgy Sourdough Brownies \n\u003cbr\u003e Sourdough Chocolate-Miso Cookies \n\u003cbr\u003e Ginger Molasses Sourdough Cookies with Chocolate Chunks \n\u003cbr\u003e Fruit and Nut Sourdough Crackers \n\u003cbr\u003e Grain-Free Sourdough Seeded Crackers \n\u003cbr\u003e Lacy Sourdough Crêpes with Banana and Miso Caramel \n\u003cbr\u003e Sourdough Waffles and Pancakes \n\u003cbr\u003e Overnight Pear Sourdough Pancake \n\u003cbr\u003e Skillet Sourdough Mochi Cornbread \n\u003cbr\u003e Sourdough Crumpets Two Ways \n\u003cbr\u003e Sourdough Biscuits \n\u003cbr\u003e Fresh Sourdough Egg Pasta \n\u003cbr\u003e Sourdough Sweet Pastry Dough \n\u003cbr\u003e Plum (Or Any Other Fruit) Galette \n\u003cbr\u003e Cheesy Potato and Leek Slab Pie \n\u003cbr\u003e Sourdough Yorkshire Pudding or Popovers \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 4: Breads Made with Baker's Yeast\u003c\/b\u003e\n\u003cbr\u003e Pain de Mie \n\u003cbr\u003e Marble Rye-Style Loaf \n\u003cbr\u003e One-Bowl No-Knead Oat Chia Bread \n\u003cbr\u003e Olive and Rosemary Fougasse \n\u003cbr\u003e Mini Whole-Grain Walnut Baguettes \n\u003cbr\u003e Sweet Potato and Millet Cross Bread with Cumin \n\u003cbr\u003e Jerusalem Bagels \n\u003cbr\u003e Soft Pretzels \n\u003cbr\u003e Rosemary Grissini \n\u003cbr\u003e Caramelized Onion and Poppy Bialys \n\u003cbr\u003e Shakshuka Bialys \n\u003cbr\u003e Leek and Cheddar Soda Bread \n\u003cbr\u003e Yeast-Free Sandwich Bread \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 5: Sweet and Savory Enriched Breads\u003c\/b\u003e\n\u003cbr\u003e Sourdough Brioche \n\u003cbr\u003e Lemon Marmalade and Vanilla Sourdough Maritozzi \n\u003cbr\u003e Spiced Apple Streusel Brioche Crown \n\u003cbr\u003e Quickest Buttery Brioche \n\u003cbr\u003e Cinnamon Buns \n\u003cbr\u003e Chocolate Swirl Brioche \n\u003cbr\u003e Vanilla Cream and Strawberry Brioche Buns \n\u003cbr\u003e Vanilla-Glazed Doughnuts \n\u003cbr\u003e Brioche Jurassienne \n\u003cbr\u003e Brown Bread with Chocolate-Date Swirl \n\u003cbr\u003e Vegan Brioche \n\u003cbr\u003e Danish Dough \n\u003cbr\u003e Danish Morning Buns \n\u003cbr\u003e Cider-Roasted Apple and Vanilla Cream Danish \n\u003cbr\u003e Croissants \n\u003cbr\u003e Chocolatine \n\u003cbr\u003e Almond Croissants \n\u003cbr\u003e Soft and Fluffy Potato Rolls \n\u003cbr\u003e Olive Pesto Pull-Apart Bread \n\u003cbr\u003e Potato Brioche Tart with Cabbage and Mushrooms \n\u003cbr\u003e Artichoke and Hummus Potato Buns \n\u003cbr\u003e Yogurt and Za'atar Twists \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 6: Flatbreads\u003c\/b\u003e\n\u003cbr\u003e Rosemary Focaccia \n\u003cbr\u003e Sourdough Focaccia \n\u003cbr\u003e Pillowy Pita \n\u003cbr\u003e Sourdough Socca with Fennel, Chickpea, and Olive Salad \n\u003cbr\u003e Turmeric and Cumin Sourdough Lavash \n\u003cbr\u003e Matzo \n\u003cbr\u003e Whole-Grain Tortillas \n\u003cbr\u003e Roasted Squash and Cassava Flour Tortillas \n\u003cbr\u003e Fennel Seed and Olive Oil Tortas \n\u003cbr\u003e Crispy Paper Dosa \n\u003cbr\u003e Uttapam with Tomato and Peanut Chutney \n\u003cbr\u003e Whisk-and-Pour Oat Roti \n\u003cbr\u003e Sourdough Naan \n\u003cbr\u003e Sourdough Pizza \n\u003cbr\u003e Melted Cauliflower, Tomato, and Olive Sourdough Pizza \n\u003cbr\u003e Pear and Balsamic Shallot Sourdough Pizza Bianca \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 7: Holiday Breads \u003c\/b\u003e\n\u003cbr\u003e Buckwheat and Cardamom Buns \n\u003cbr\u003e Spiced Star Bread \n\u003cbr\u003e Oat and Honey Sourdough Hot Cross Buns \n\u003cbr\u003e Sourdough Stollen \n\u003cbr\u003e Baklava Babka \n\u003cbr\u003e Chocolate Babka Wreath \n\u003cbr\u003e Roscón De Reyes \n\u003cbr\u003e Sufganiyot (Cream and Jelly Doughnuts) \n\u003cbr\u003e Marzipan-Filled Semlor \n\u003cbr\u003e Challah \n\u003cbr\u003e Challah French Toast \n\u003cbr\u003e Spinach and Feta Pull-Apart Challah \n\u003cbr\u003e Challah Stuffing with Mushrooms and Leeks \n\u003cbr\u003e Tahini-Marzipan Challah \n\u003cbr\u003e Sourdough Panettone \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 8: Sandwiches, Soups, Salads, And A Hunk of Bread\u003c\/b\u003e\n\u003cbr\u003e Olive and Herb Dipping Oil \n\u003cbr\u003e Lemon and Vanilla Bean Marmalade \n\u003cbr\u003e Slow-Roasted Strawberries \n\u003cbr\u003e Muhammara \n\u003cbr\u003e Roasted Cauliflower Hummus with Fried Chickpeas \n\u003cbr\u003e Caponata With Pine Nuts and Fried Bread \n\u003cbr\u003e Fattoush With Fried Pita and Labneh \n\u003cbr\u003e Roasted Delicata Squash, Apple, And Bread Salad with Almond Aioli \n\u003cbr\u003e Mustard Mushroom and Lemony Swiss Chard Wraps \n\u003cbr\u003e Caramelized Carrot, Sourdough and Miso Soup \n\u003cbr\u003e Mediterranean Artichoke and Spinach Omelet Sandwich \n\u003cbr\u003e Melty Beet and Sauerkraut Reubens \n\u003cbr\u003e Honeyed Pears on Chunky Peanut Butter Toast \n\u003cbr\u003e Charred Broccolini and Marinated Artichokes with Romesco on Ciabatta \n\u003cbr\u003e Pan-Fried Butter Beans on Romesco Toast \n\u003cbr\u003e Charred Eggplant and Saffron Tomato Confit Stuffed Pita \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAran Goyoaga is a three-times James Beard award-nominated recipe developer and food blogger. Her blog Cannelle et Vanille has been featured in many publications such as \n\u003ci\u003eNew York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, \u003c\/i\u003e and many more. \n\u003cbr\u003e Aran was born in Bilbao (Spain's Basque Country) to a family of pastry chefs and farmers. She moved to the United States in her early 20s where she trained to become a professional pastry chef. After a few years working in fine-dining professional kitchens, she turned to food styling and photography. Aran resides in Seattle with her husband and two children. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"From the very first pages of Aran's book, you're drawn into a world where gluten-free baking transcends limitation. Her precise\u003c\/p\u003eand inspiring recipes provide a clear path to success for bakers of all levels, while the thoughtful depth and diversity of creations will change your perception of what gluten-free baking can achieve.\"-- \n\u003cb\u003eMAURIZIO LEO, author of the James Beard Award-winning The Perfect Loaf\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Aran generously delivers trusted gluten-free recipes in her elegant, easy style. She's elevated gluten-free bread so masterfully that everyone will want to create loaves from these recipes.\"-- \n\u003cb\u003eZOË FRANÇOIS, New York Times bestselling author of Zoë Bakes Cookies\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Author Aran Goyoaga has perfected the art of baking without gluten, and she's garnered global attention for her ability to create bread full of texture and flavor using alternate flours. \n\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e, Goyoaga not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, and the flakiest croissants. \n\u003cp\u003e\u003c\/p\u003e The book begins where most bread does: the starter. Goyoaga presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. Use a baguette dough to make Olive Pesto Pull-Apart Bread or incorporate your starter discard to make Banana Sourdough Bread. There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas. \n\u003cp\u003e\u003c\/p\u003e With such a wide range of flavorful recipes, \n\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e is the perfect cookbook for \n\u003ci\u003eanyone\u003c\/i\u003e who loves good bread. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2025 pg. 70 (EAN 9781648292026, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51957796798745,"sku":"SPTM-9781648292026","price":53.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/d2223c66-d203-4e4c-92bc-31e864d3de20_1350x1350_5cad3e56-9718-4f39-be6a-4d0cf8d3fd54.png?v=1784456044"},{"product_id":"the-betty-crocker-cookbook-13th-edition-everything-you-need-to-know-to-cook-today-betty-crocker-cooking","title":"The Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eThe fully updated and revised edition of the cookbook that generations of Americans trust, with more than 375 new recipes—including for air fryers, multi cookers, slow cookers, and more—everything the modern home cook needs to confidently cook today.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the past 100 years, Betty Crocker has helped generations of American home cooks, and this is the trusted recipe book that they’ve come to trust. This 13th edition of the Betty Crocker Cookbook is radically refreshed and made with busy families in mind, with more than 375 exclusive, new, and on-trend recipes. Look for 5-ingredient, air fryer, multicooker, and slow cooker recipes throughout, plus ways to use up your on-hand ingredients, dependable cooking guides, and much, much more. For the health-conscious, you’ll find a new veggie-forward chapter, plus gluten-free and vegan recipes, with full nutritional info for all of the 1300+ recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for makers of any cooking level, this foundational tome offers an introduction to basic kitchen tools and staples plus charts for cooking times and storage, measurement conversions, as well as inspirations to be creative in your cooking. As a complete kitchen guide, it’s everything a home cook needs for confident cooking and baking at your fingertips, with chapters on appetizers and salads, cookies, cakes, and desserts, and all eating occasions in between. Now in a durable, lay-flat, book format, this comprehensive and indispensable book makes it possible to channel your inner Betty and share great food with those you love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis essential guide for today’s home cook delivers reliable and delicious recipes for every occasion:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eAir Fryer, Multicooker \u0026amp; Slow Cooker Recipes:\u003c\/span\u003e\u003cspan\u003e Master your favorite appliances with more than 375 new and exclusive recipes designed for maximum flavor and minimal fuss.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eVeggie-Forward \u0026amp; Flexible Meals:\u003c\/span\u003e\u003cspan\u003e Explore a brand-new chapter dedicated to vegetable-focused dishes, plus find delicious gluten-free and vegan recipes throughout the book.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eComplete Nutritional Information:\u003c\/span\u003e\u003cspan\u003e Cook with confidence knowing every one of the 1,300+ recipes includes full nutritional information, perfect for meal planning and healthy eating.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eFoundational Cooking Guides:\u003c\/span\u003e\u003cspan\u003e Perfect for every skill level, with dependable guides to basic kitchen tools, measurement conversion charts, and tips for storing ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":52027567440153,"sku":"SP-9780358408581","price":40.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/8167f4f5-a4f2-4279-a82e-ada9779197e8_840x840_4f36fbc9-48ed-4ae9-afd9-25969b76f3cc.png?v=1784457843"},{"product_id":"mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-spiral-bound-marc-vetri-and-david-joachim-1","title":"Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store.\" \n\u003cbr\u003e\n\u003cb\u003e--JIMMY KIMMEL\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much.\" \n\u003cbr\u003e\n\u003cb\u003e--CHRIS BIANCO, chef and author of \u003ci\u003eBianco\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. \n\u003ci\u003eMastering Pizza\u003c\/i\u003e is an essential must-have for any pizza lover.\" \n\u003cbr\u003e\n\u003cb\u003e--JIM LAHEY, author of \u003ci\u003eMy Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. \n\u003ci\u003eMastering Pizza\u003c\/i\u003e is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal.\" \n\u003cbr\u003e\n\u003cb\u003e--NATHAN MYHRVOLD, lead author of \u003ci\u003eModernist Cuisine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"There are very few people on the planet who could write a book entitled \n\u003ci\u003eMastering Pizza \u003c\/i\u003ethat I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams.\" \n\u003cbr\u003e\n\u003cb\u003e--NANCY SILVERTON, co-owner of Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" An excellent one-stop pizza guide.\" \n\u003cbr\u003e\n\u003cb\u003e- PUBLISHERS WEEKLY\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTrained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \n\u003ci\u003e Gourmet\u003c\/i\u003e, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \n\u003ci\u003eMastering Pasta\u003c\/i\u003e, \n\u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e, and \n\u003ci\u003eRustic Italian Food\u003c\/i\u003e. DAVID JOACHIM is the author of the \n\u003ci\u003eNew York Times \u003c\/i\u003ebest seller \n\u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/02\/2018 (EAN 9780399579226, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2018 pg. 111 (EAN 9780399579226, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vetri, Marc\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 28, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Focaccia|Calzone|Cooking, Italian|Pizza|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399579226\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BGSP937WISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399579226\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027569406233,"sku":"SP-9780399579226","price":35.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4fee1bba-526f-447c-99a8-a317e1536d4c_1500x1500.jpeg.format.jpg?v=1784457905"},{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-spiral-bound-maurizio-leo","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eMaurizio Leo\u003c\/b\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \u003ci\u003eFood52\u003c\/i\u003e, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for \u003ci\u003eEdible New Mexico\u003c\/i\u003e, the Bread Baker's Guild of America, and \u003ci\u003eBread Magazine\u003c\/i\u003e. He's spent the past decade baking bread in Albuquerque, New Mexico.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Reminiscent of a textbook (in the best way possible), this book breaks down every single step and variable involved in baking naturally leavened bread. With entire chapters dedicated to 'Your First Sourdough Loaf' and 'Sourdough Science 101, ' I can't imagine a more thorough guide to the sourdough making process.\" \u003cb\u003e--Anabelle Doliner, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\"Leo's journey from amateur to wonk makes this guide more lucid than many professionally written books: he, too, started from scratch. \u003ci\u003eThe Perfect Loaf\u003c\/i\u003e is both for teaching beginners to think like bakers and for those still making \u003ci\u003epain\u003c\/i\u003edemic baguettes who want to go leagues deeper.\" \u003cb\u003e--Christine Muhlke, \u003ci\u003eAir Mail\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"With \u003ci\u003eThe Perfect Loaf \u003c\/i\u003eMaurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. In his organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.\" \u003cb\u003e--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Maurizio Leo's book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.\" \u003cb\u003e--Jennifer Latham, author of \u003ci\u003eBaking Bread with Kids\u003c\/i\u003e\u003c\/b\u003e \u003ci\u003e\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you've ever tasted is a must have for anyone who loves bread.\" \u003cb\u003e--Dan Richer, author of \u003ci\u003eThe Joy of Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.\" \u003cb\u003e--Jeffery Hamelman, baker and author of \u003ci\u003eBread: A Baker's Book of Techniques and Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"For those looking to make professional-quality bread and perfect every element of baking bread at home, \u003ci\u003eThe Perfect Loaf \u003c\/i\u003ewill guide you there by giving you not just recipes but also the tools to think like a baker.\" \u003cb\u003e--Bryan Ford, author of \u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"For the home and professional baker, Maurizio's deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.\" \u003cb\u003e--Chris Bianco, author of \u003ci\u003eBianco\u003c\/i\u003e and chef\/owner of Pizzeria Bianco\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003ci\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eONE OF \u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nMaurizio Leo's blog The Perfect Loaf is \u003ci\u003ethe\u003c\/i\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough--plus the tools and confidence to explore beyond.\n\u003cp\u003e \u003c\/p\u003e\nRecipes cover flavorful, crowd-pleasing favorites: \u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEssential freeform loaves: \u003c\/b\u003e Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePan loaves: \u003c\/b\u003e Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePizza and flatbread: \u003c\/b\u003e Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBuns, rolls, and more: \u003c\/b\u003e Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweets: \u003c\/b\u003e Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have--like how to store a sourdough starter long-term, how bakers' percentages actually work, and a visual guide to common \"bread fails\" and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/03\/2022 (EAN 9780593138410, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leo, Maurizio\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 08, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Sourdough bread|Fermentation|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593138410\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BKLTSGB9ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593138410\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52027582382361,"sku":"SP-9780593138410","price":37.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/64646569-f70e-4689-b0ca-0b2affbf2d97_2250x2250_8e1f2a87-95a6-470e-9ded-95ef2094d46d.png?v=1784458238"},{"product_id":"richard-hart-bread-intuitive-sourdough-baking-by-richard-hart-spiral-bound","title":"Richard Hart Bread: Intuitive Sourdough Baking (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRichard Hart\u003c\/b\u003e is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A comprehensive guide to the art, craft, and joy of baking bread at home featuring 60 recipes for sweet and savory loaves, from the bread master behind Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine. In Untitled A Book About Bread, Richard Hart lays out the art of baking artisanal breads using an intuitive roadmap. Rather than focusing obsessively on precise formulas and complicated shaping, Richard teaches aspiring bakers key techniques they can apply for all loaves. He also encourages them to be observant: to think about their environment (is it humid, hot, or cold?), notice their starter (how big are the bubbles?), consider the dough (is it sticky?), and pay attention to how it reacts when it's divided, shaped, scored, and baked. With a humorous and reassuring voice, Untitled A Book About Bread guides readers through making 60 different loaves, including Richard's signature sourdough city loaf, pan loaves, sweet breads, flatbreads, and more, without getting overly scientific. By learning how to see, taste, and touch like a master, bakers can trust their instincts to make wonderful breads from crackling sourdoughs to rich rye pan loaves. And Richard's world-class breads are often very simple to make, skipping laborious kneading and fussy shaping-he teaches readers how to let the dough do most of the work. In addition to gorgeous photos taken at the bakery, around Copenhagen, and in the wheat fields of Italy, this book includes QR codes linking to a variety of technique videos for additional support. For Richard, the secret to baking great bread is using touch and feel to understand your dough, embracing all the great loaves you'll make along the way\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Sourdough bakers have a serious contender for a new bread bible.\" \n\u003cb\u003e--\u003ci\u003ePlate\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"What makes this book different from others on bread baking, as Hart addresses immediately in the introduction, is that he's 'more of a sensualist than a scientist.' So while there can be no circumnavigating the necessary sourdough starters, the weighing of ingredients and the precision of recipes, something of Hart's famous ebullience translates on the page. He is the guide who urges you to mix dough by hand, to inhale the aromas of bread through every step.\" \n\u003cb\u003e--\u003ci\u003eLA Times\u003c\/i\u003e, \"Best Cookbooks of 2024\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is for all the dreamers. For people who aren't afraid of making mistakes. We need more touch and feel and smell and taste. This book will provide a path of love and misery in trying but if we don't try, we will never know so it's worth it! Break your brain or bake your heart.\" \n\u003cb\u003e--Matty Matheson\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Richard Hart restores the heart to bread baking. He urges us to trust our senses over strict science. Like learning an instrument, baking bread demands patience, practice, precision, but above all, a passion. We're all safe in Hart's hands.\" \n\u003cb\u003e--Yotam Ottolenghi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Richard Hart Bread\u003c\/i\u003e is in a league of its own. Undoubtedly one of the world's greatest bakers, I have two words of advice for you: Buy it. Even if you have already mastered the usual suspects--a baguette, pain au levain, a whole grain loaf--now it's time to earn your doctorate in baking. Richard's book will guide you to baking greatness.\" \n\u003cb\u003e--Nancy Silverton\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Richard is the bread whisperer. Having been in the trenches with him, I've seen it firsthand. Next to his family, I don't think there's anything in the world Richard cares more about than bread--it's more than a job, breadmaking courses through his veins. So when diving into the pages of this book, you're getting a piece of his soul. Each word, each method, it's steeped in his essence. The passion, the meticulous care--it's all here. This book isn't just about bread; it's a type manifesto of Richard's lifelong quest for that fleeting (life affirming) moment of a perfect bake. It is a testament to the art and craft of baking. Trust me, you can taste the difference.\" \n\u003cb\u003e--Rene Redzepi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Even if you have shelves and shelves of bread books, you'll still want this one!\" \n\u003cb\u003e--Nigella Lawson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/25\/2024 pg. 1 (EAN 9780593234297, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hart, Richard\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 05, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593234297\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999291ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593234297\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52027587494169,"sku":"SP-9780593234297","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/48843703-06c5-4d78-a0f5-b9d667da1939_1500x1500.jpeg.format.jpg?v=1784458390"},{"product_id":"very-good-bread-the-science-of-dough-and-the-art-of-making-bread-at-home-a-cookbook-by-melissa-weller-spiral-bound","title":"Very Good Bread: The Science of Dough and the Art of Making Bread at Home: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMELISSA WELLER is a James Beard Award-nominated baker and the author of \n\u003ci\u003eA Good Bake\u003c\/i\u003e. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Consider this title from Melissa Weller (her first cookbook on dessert baking is stellar), which is also quite comprehensive. Plus, after they've mastered some basics, she has additional recipes for what to do with their creations -- things like Everything-Bagel Tuna-Crunch Sandwiches and Tacos With Pulled Pork and Salsa Ranchera.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eEmma Wartzman, \u003ci\u003eThe Strategist\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"As a baker, James Beard Award-nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it's only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat... Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eMolly McArdle\u003ci\u003e, Food \u0026amp; Wine\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eSTRATEGIST \u003c\/i\u003eBEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home--from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFor Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational--the taste of a brioche, and Weller's obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads. \n\u003cp\u003e\u003c\/p\u003eWeller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table. \n\u003cp\u003e\u003c\/p\u003eIncluded are sections and recipes such as: -Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) \u0026amp; Bialys -Flatbreads -Sourdough Loaves -Petits Pains -Sandwich Buns and Rolls -Baguettes and Ciabatta -Pizza and Focaccia.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2024 pg. 107 (EAN 9780593320402, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2024 pg. 17 (EAN 9780593320402, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/21\/2024 (EAN 9780593320402, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Weller, Melissa\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 05, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593320402\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999208ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593320402\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":52027590738201,"sku":"SP-9780593320402","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c6fde506-30c9-4622-9fa3-c78d0e208b56_1500x1500.jpeg.format.jpg?v=1784458470"},{"product_id":"the-cookie-that-changed-my-life-and-more-than-100-other-classic-cakes-cookies-muffins-and-pies-that-will-change-yours-a-cookbook-spiral-bound-nancy-silverton-and-carolynn-carreno","title":"The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nancy Silverton is a force of nature, bringing maximum imagination and exacting technique to anything she cooks or bakes. A simple peanut butter cookie becomes not only the supreme example of a peanut butter cookie (moist, chewy, crackled on top and perfectly rounded at the edges) but something that tastes more of itself -- hers has a spoonful of peanut butter in the center, into which she nestles a pile of roasted and salted Spanish peanuts. It's the life-changing cookie that sparked the idea for her latest cookbook. With \n\u003ci\u003eThe Cookie That Changed My Life, \u003c\/i\u003e Silverton takes classic American baked goods -- banana bread, scones, twice-baked croissants, granola, cinnamon rolls -- and makes the best possible version in the universe.\" \n\u003cb\u003e--Betty Hallock, \u003ci\u003eLos Angeles Times \u003c\/i\u003e(\u003ci\u003eThe best cookbooks of 2023\u003c\/i\u003e)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every baker needs this book. The recipes sound so enticing and look so appealing you will want to make them all. And Nancy's directions are so foolproof you will be happy that you did.\" \n\u003cb\u003e--Ruth Reichl; author of \u003ci\u003eSave Me the Plums\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Whenever Nancy bakes or cooks she wins over even the most discerning palette! When it comes to the home or professional baker this book is a MUST!\" \n\u003cb\u003e--Wolfgang Puck\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nancy Silverton baked a brioche so perfect that it brought Julia Child to tears. She baked bread so remarkable that it brought thousands to her door hoping to learn from her. She baked from her heart, and she baked from her soul. She baked frpom curiosity and from passion. And she led the way for all of us to try to do the same. Today, it's easy to take artisan breads, simple cakes and unfussy desserts with full flavors for granted, but that's because Nancy showed us how to strip away the extras and spotlight the essentials. She's still doing that and we're all still learning from her.\" \n\u003cb\u003e--Dorie Greenspan; author of \u003ci\u003eDorie's Cookies\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book should be an American staple in every household. Having eaten one of Nancy's cookies, I need to rest after my sugar high - and dream of tomorrow's cookie that will change my life.\" \n\u003cb\u003e -- Dominique Crenn; restaurateur\/chef Atelier Crenn\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nancy is such a talented author and an accomplished baker, and in her new book she perfected and personalized many familiar recipes of pies, cookies, and cakes. It is always refreshing and motivating to see a new book that pays homage to the classics. And everyone should know that Nancy will always add a personal and delicious twist.\" \n\u003cb\u003e--Daniel Boulud; Chef \u0026amp; Restaurateur\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nancy is a curious chef and baker. She wants to try things to understand if they are as good as they are supposed to be or not, or even better than expected . I am not as curious as she. Nancy Is taking classic desserts, baked treats, and asking, 'I know this is the classic recipe but can we do it better? Make it more delicious?' If I were ever to make a peanut butter cookie, do you know where I am going to look for the recipe? Right here in this cookbook. Because I know that Nancy wouldn't let me down. Not when it is so important to her to get it right.That is why we all need this book.\" \n\u003cb\u003e--Massimo Bottura; restaurateur and chef patron Osteria Francescana\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am always excited by a new Nancy Silverton cookbook. But I was not prepared to be gobsmacked! This is truly a cookie, cake, savory and bakery tome. Nancy has chosen classical and new bakery recipes from her friends, colleagues and mentors. Nancy has remastered these recipes in a way only she can. The resulting cookbook includes new takes on corn bread, banana bread, snickerdoodles and peanut butter cookies, all delivered with tour de force. Nancy has that unique ability to extract every last bit of flavor from the most ordinary of ingredients. Nancy transforms bakery classics into ethereal treats. You will not be able to put this cookbook down!\" \n\u003cb\u003e--Jonathan Waxman; Chef \u0026amp; Restaurateur; author of \u003ci\u003eThe Barbuto Cookbook \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"When chef Nancy Silverton opened La Brea Bakery in Los Angeles in 1989, there were very few places in the city dedicated to making artisan bread. The bakery immediately drew lines around the block, and it has inspired bakers and pastry chefs everywhere, including myself. I devoured her previous books--and this one did not disappoint. The Cookie That Changed My Life is a collection of recipes that, Silverton says, are \"the absolute best version of themselves.\" . . . The ultimate chocolate cookie calls for two kinds of cocoa powder, cacao nibs, and a fudgy topping of walnuts, resulting in a cookie that tastes like a nut-studded brownie. Even better are the peanut butter cookies, the cookies referred to in the book's title. . . Silverton's version is dolloped with peanut butter and crowned with toasted peanuts for additional texture and nutty flavor. Creamy, crunchy, chewy, and salty-sweet, it's worth purchasing silverton's book for this recipe alone.\" \n\u003cb\u003e\u003cb\u003e--Genevieve Yam, \u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"L.A.-based culinary icon Silverton . . . tinkered with pastry during the pandemic, and the result was this collection of over 100 recipes, tinged with her wisdom as a veteran professional baker. Classics fill the pages, from banana bread and peanut butter cookies to Bundt cake, bread pudding and devil's food cake with fudge frosting. More inventive takes dot the collection, like marzipan cake, black sesame white chocolate cookies, pecorino and parmesan scones, and raisin brown butter tart, though Silverton's focus is on what's craveable and not simply on what's trending. . . . This is a nice reminder to the amateur baker that everyone can use a culinary refresh on occasion.\" \n\u003cb\u003e--Jessica S. Levy, \u003ci\u003e Booklist\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Does anyone really need another recipe for banana bread, lemon bars, or carrot cake? The answer is yes, if those recipes come from James Beard Award-winning baking doyenne Silverton (Chi Spacca). In her latest impeccably crafted cookbook. . . the Californian restaurateur and baker gathers together more than 100 of her ingenious takes on classic cakes, cookies, muffins, and pies, along with a few offerings provided by culinary friends. The recipes included here require no special culinary techniques or skills, but Silverton does take her baking seriously, and she expects readers to do so too. Fortunately for novice bakers, every recipe is broken down into detailed steps that ensure success if faithfully followed. The book delightfully illuminates Silverton's delicious philosophy of baking. . . home bakers trying to up their dessert game will find that Silverton's superbly written guide hits the sweet spot.\" \n\u003cb\u003e--John Charles, \u003ci\u003eLibrary Journal\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"It all started with a peanut butter cookie.\" This simple line opens acclaimed chef Nancy Silverton's latest cookbook and underscores the profound epiphany it elicited: everything should taste this good. It spurred her to create a collection of 100+plus recipes that read like the platonic ideal of classic American baked goods like Lemon Bars, Carrot Cake with Brown Butter Cream Cheese Frosting and Lattice-Topped Apple Pie. We're especially smitten by the inventive recipes showcasing Silverton's creativity, like Iced Raisin Bars that eat like a better fig newton and Double-Decker Chocolate Cookies (because double chocolate equals double deliciousness). Whether you're seeking out new baked goods to add to your repertoire or want to perfect the classics, this baking book just might change your life. \n\u003cb\u003e--Layla Khoury-Hanold, \u003ci\u003eFood Network (Best Baking Cookbooks of 2023)\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e \"Nancy Silverton's newest offering, \n\u003ci\u003eThe Cookie That Changed My Life\u003c\/i\u003e, is a journey into the transformative power of desserts. Silverton believes in the magic of flavors, in the transcendental experience a mere cookie can impart, forever altering one's culinary compass. This cookbook is a testament to her baking prowess, teeming with timeless recipes that promise to enchant and inspire. With so many classic recipes, this cookbook has some of the best baking recipes you can find, and it may even be the last one you'll ever need on your shelf.\" \n\u003cb\u003e--Dani Zoeller, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eTasting Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"The Cookie That Changed My Life\u003c\/i\u003e is a heart-warming cookbook full of delicious and easy-to-make recipes; the whole family can make them at home, and they will love it. Nancy's passion and love for her craft really shines through in this cookbook--and rubs off!\" \n\u003cb\u003e--René Redzepi; chef of Noma\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Let there be dancing in the streets... Nancy Silverton is sharing her sweet magic with us, once again! Her genius riffs on our most beloved and nostalgic recipes are nothing short of perfection. For the last 30 years, from her first book Desserts to \n\u003ci\u003eThe Cookie That Changed My Life\u003c\/i\u003e, Nancy has, in fact, changed my life and been my baking hero and greatest source of inspiration!\" \n\u003cb\u003e--Claudia Fleming; Executive Culinary Director of Daily Provisions \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"It's been over 20 years since Nancy Silverton published a cookbook dedicated to baking. The last was \n\u003ci\u003ePastries from the La Brea Bakery\u003c\/i\u003e, a classic I have dog-eared from cover to cover. I know this because I've been waiting and waiting for the next book. Finally! \n\u003ci\u003eThe Cookie That Changed My Life \u003c\/i\u003ecomes out in November and I've already pre-ordered it. Nancy Silverton is a pastry chef that changed my life. Though I never got the chance to work in any of her kitchens, I was inspired by her to pursue baking as a career. I cannot wait to add this cookbook to my arsenal.\" \n\u003cb\u003e--Myo Quinn, \u003ci\u003eSimply Recipes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNANCY SILVERTON is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. CAROLYNN CARREÑO is a James Beard Award-winning journalist, the author of \n\u003ci\u003eBowls of Plenty\u003c\/i\u003e, and the coauthor of many other cookbooks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The eagerly anticipated baking bible from America's most respected authority: 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eA Best Book of the Year: NPR, \u003ci\u003eLos Angeles Times, Epicurious\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Nancy Silverton baked a brioche so perfect that it brought Julia Child to tears...Nancy showed us how to strip away the extras and spotlight the essentials. She's still doing that and we're all still learning from her.\" --Dorie Greenspan, author of \u003ci\u003eDorie's Cookies\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eNancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Biting into a particularly delicious peanut butter cookie one day, she and had an epiphany: \n\u003ci\u003eevery single thing we bake should taste this good\u003c\/i\u003e. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. \n\u003cp\u003e\u003c\/p\u003eFrom Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods. \n\u003cp\u003e\u003c\/p\u003eAlongside the classics--Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits--Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate \n\u003ci\u003eand \u003c\/i\u003ebrandy!)--all sure to become future classics. With more than a hundred perfected recipes, \n\u003ci\u003eThe Cookie That Changed My Life \u003c\/i\u003eis a veritable encyclopedia of the very best things to bake.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 18 (EAN 9780593321669, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2023 pg. 73 (EAN 9780593321669, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/04\/2023 (EAN 9780593321669, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Silverton, Nancy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 14, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593321669\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CNKRVVVNISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593321669\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":52027591033113,"sku":"SP-9780593321669","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/827190f4-2352-441c-a865-78ff713e763f_1500x1500.jpeg.format.jpg?v=1784458485"},{"product_id":"a-slow-rise-favorite-recipes-from-four-decades-of-baking-with-heart-by-daniel-leader-spiral-bound","title":"A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDaniel Leader \u003c\/b\u003estudied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. His groundbreaking books \n\u003ci\u003eBread Alone\u003c\/i\u003e and \n\u003ci\u003eLocal Breads\u003c\/i\u003e are both IACP Award winners. His 2019 book, \n\u003ci\u003eLiving Bread\u003c\/i\u003e, brought home a James Beard Award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Decades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. A Slow Rise charts its legendary history and showcases its most beloved recipes. The heart of Dan's baking philosophy is his embrace of soft-skill baking-seeing, feeling, smelling, and even listening to your dough-over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill. Here, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns. A celebration of baking with heart and soul, A Slow Rise is a must-have for serious and novice home bakers alike\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eA Slow Rise \u003c\/i\u003eis the story of Dan's journey in baking, with patience, passion, and dedication to an art he conceives of systemically. Through stories and recipes, he recounts his explorations and business developments in serving the Hudson Valley communities, and feeding the Ameri­can bread tradition at large.\" \n\u003cbr\u003e\n\u003cb\u003e--APOLLONIA POILÂNE, author of \u003ci\u003ePoilâne\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"In \n\u003ci\u003eA Slow Rise\u003c\/i\u003e, Daniel Leader transcends the bound­aries of traditional bread baking to explore the artistry behind an array of beloved baked goods. Through Leader's expert guidance, \n\u003ci\u003eA Slow Rise \u003c\/i\u003eemerges as a seminal work that celebrates the joy of baking in its many forms, encour­aging bakers to cultivate patience, skill, and creativity in their culinary ventures. It is an essential read for anyone eager to dis­cover the transformative power of baking, shared with heart and unparalleled ex­pertise.\" \n\u003cbr\u003e\n\u003cb\u003e--FRANCISCO MIGOYA, head of innovation at Noma and coauthor of \u003ci\u003eModernist Bread\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Leader's recipes in \n\u003ci\u003eA Slow Rise \u003c\/i\u003eare the delicious 'result of every piece of knowl­edge and experience [he's] acquired over the years, ' and aren't we the luckier for it. From Fig and Pistachio Rye Bread to Yeasted Baguettes and sourdough croissants (and even a Chilled Chocolate Tart for the sweets-lovers among us), I want to make--and eat--everything.\" \n\u003cbr\u003e\n\u003cb\u003e--JESSIE SHEEHAN, author of \u003ci\u003eSnackable Bakes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Dan Leader is a wise and seasoned baker and a terrific storyteller. In \n\u003ci\u003eA Slow Rise \u003c\/i\u003ehe shares many fun and interesting experiences from his past forty years of baking. This book is packed with information on the most important topics of today--local flours, fermentation, and sourdough--making it an essential book for all bakers. Dan has taken the time to research the best ways to do ev­erything; he gives clear instructions and timing for every process, and he shares a whole bakery full of deliciousness between the front and back covers.\" \n\u003cbr\u003e\n\u003cb\u003e--AMY SCHERBER, founder of Amy's Bread\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDecades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. \n\u003ci\u003eA Slow Rise \u003c\/i\u003echarts its legendary history and showcases its most beloved recipes. \n\u003cp\u003e\u003c\/p\u003eThe heart of Dan's baking philosophy is his embrace of soft-skill baking--seeing, feeling, smelling, and even listening to your dough--over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill. \n\u003cp\u003e\u003c\/p\u003eHere, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns. \n\u003cp\u003e\u003c\/p\u003eA celebration of baking with heart and soul, \n\u003ci\u003eA Slow Rise\u003c\/i\u003e is a must-have for serious and novice home bakers alike.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leader, Daniel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 15, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cooking (Bread)|Sourdough bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593421581\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999283ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593421581\u003c\/p\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":52027597160729,"sku":"SP-9780593421581","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/6a334050-1574-490f-8c17-423ef4e5fc8f_1500x1500.jpeg.format.jpg?v=1784458536"},{"product_id":"dolci-american-baking-with-an-italian-accent-a-cookbook","title":"Dolci!: American Baking with an Italian Accent: A Baking Cookbook (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eAN \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLA TIMES \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBEST COOKBOOK OF THE YEAR • A \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eREAL SIMPLE \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBEST COOKBOOK OF THE YEAR • A \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTASTING TABLE \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBEST COOKBOOK OF THE YEAR Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edesserts, tarts, savories, and breads \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003efrom the James Beard Award–nominated brains behind one of America’s best bakeries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eIACP BOOK AWARD NOMINEE\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eA joyous celebration of Italian, American, and Italian American tastes and traditions, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDolci!\u003c\/span\u003e\u003cspan\u003e is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.\u003cbr\u003e\u003cbr\u003ePoliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDolci!\u003c\/span\u003e\u003cspan\u003e hits the sweet spot between Italian and American baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":52027601060121,"sku":"SP-9780593537183","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/df7aa723-e5f6-48a6-94e9-a8fb8719ba25.jpg?v=1784458630"},{"product_id":"the-essential-home-ground-flour-book-learn-complete-milling-and-baking-techniques-includes-100-delicious-recipes-spiral-bound-sue-becker","title":"The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003eHow to create flour at home\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis comprehensive how-to details the whole process behind home flour milling with features such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eThe history of whole grains and grain anatomy\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBenefits of commercially milled flour vs home milled flour\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTools and equipment for home flour milling\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBaking basics including mixing methods and techniques -- the importance of gluten and moisture\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eGoing with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eNut flours such as almond\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBaking with freshly milled grains.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThere are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan.\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-italic\"\u003eThe Home Ground Flour Book\u003c\/span\u003e is ideal for anyone who wants to create their own flours\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRobert Rose\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublication date ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eMay 10, 2016\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eEdition ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eIllustrated\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePrint length ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e288 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e0778805344\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e978-0778805342\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e1.22 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e7 x 0.63 x 10 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Robert Rose","offers":[{"title":"Default Title","offer_id":52027627208985,"sku":"SP-9780778805342","price":28.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/abf5ce22-7940-4a79-9e61-8748b1f98d43_1500x1500.jpeg.format.jpg?v=1784459245"},{"product_id":"the-unofficial-dollywood-cookbook-from-frannies-famous-fried-chicken-sandwiches-to-grist-mill-cinnamon-bread-100-delicious-dollywood-inspired-recipes-unofficial-cookbook-spiral-bound-erin-browne","title":"The Unofficial Dollywood Cookbook: From Frannie's Famous Fried Chicken Sandwiches to Grist Mill Cinnamon Bread, 100 Delicious Dollywood-Inspired Recipes! (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"You'll definitely want to upgrade a one-page visit to a full season pass-dive into deliciousness....Erin's cookbook gives you the full experience of all the recipes and history of the down-home, unique, and superb flavors that make Dollywood a beloved destination and national culinary treasure--without having to find a place to park!\" \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Emily Herndon Thurston, former bakery owner and Sevier County native\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is a one-stop shop for all the nostalgia of food and fun that brings you to Dollywood. You are sure to find your favorite listed inside--and now you can have it at home.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Kim VanHoozier, owner of Six Little Teacups Bakery and Sweets, Chattanooga, Tennessee\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Erin Browne brings the flavors of Dollywood straight to your home. From seasonal festival favorites to Dollywood fan staples, it is all here! You can skip the Grist Mill line for Cinnamon Bread or survive the off-season with Granny Ogle's Meatloaf Stackers. First-timers can warm up their taste buds for Dollywood's award-winning food with these sure-to-please recipes!\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--April Lamb, East Tennessee journalist (WJHL-TV, WBIR-TV, \u003ci\u003eBristol Herald Courier\u003c\/i\u003e, \u003ci\u003eUSA TODAY\u003c\/i\u003e)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Erin's book is perfect for Dollywood fans far and wide who want to experience the park's amazing food right in their own kitchens. From Jukebox Junction's Fried Cheese Curds to Wildwood Grove's seasonal Hazelnut Churros, every morsel is covered. However, as someone who has waited patiently in long lines for the famous Grist Mill Cinnamon Bread, I consider this book worth its weight in gold for this recipe alone.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Heather Baird, blogger and author of \u003ci\u003eSprinkleBakes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tErin K. Browne is the blogger and photographer behind \n\u003ci\u003eBrownie Bites\u003c\/i\u003e, where she shares approachable, easy recipes that are as fun to make as they are to eat. She especially loves pop culture and fandom-inspired recipes, with Dollywood being a major source of such inspiration as the park is just a short drive from her home. Outside of the kitchen, Erin enjoys reading in a cozy chair, hiking in the mountains, and exploring the country in her family's RV. She currently lives in Knoxville, Tennessee with her husband, Matt, her two children, Jasper and Shelby, her goofball corgi, Dewey, and the sweetest kitty who ever lived, Ham. Learn more at BrownieBites.net.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Perfect for fans and foodies alike... a great hardcover book that would look great on any kitchen counter or bookshelf.\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eRolling Stone\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A labor of love.\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eAtlanta Journal Constitution\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A fun adventure through some of Dolly's own favorite recipes.\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eCountry Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"A fun adventure through some of Dolly's own favorite recipes.\" --\u003ci\u003eCountry Living\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\"Perfect for fans and foodies alike.\" --\u003ci\u003eRolling Stone\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBring the fun of Dollywood right to your own kitchen with 100 of the most delicious foods from Dollywood and its surrounding parks.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFrom favorite snacks and main dishes to refreshing drinks and popular desserts, Dollywood has some incredible food. And now, you can recreate all of your favorites--and discover some new favorites--with these 100 recipes in \n\u003ci\u003eThe Unofficial Dollywood Cookbook\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003eYou'll learn to make: \n\u003cbr\u003e -Frannie's Famous Fried Chicken Sandwich from Grandstand Café \n\u003cbr\u003e -Meatloaf Stackers from Granny Ogle's Ham 'n' Beans \n\u003cbr\u003e -Fruity Pebbles Funnel Cakes from Crossroads Funnel Cakes \n\u003cbr\u003e -And much more! \n\u003cp\u003e\u003c\/p\u003ePerfect for everyone from Dollywood super fans who miss those familiar flavors in between trips to fans who have never visited but still want to experience the amazing food, \n\u003ci\u003eThe Unofficial Dollywood Cookbook\u003c\/i\u003e has all the recipes you'll need to make treats worthy of Dolly Parton herself.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBrowne, Erin\u003cbr\u003e\n\t\t\t\t\t\t\t\tErin K. Browne is the blogger and photographer behind \n\u003ci\u003eBrownie Bites\u003c\/i\u003e, where she shares approachable, easy recipes that are as fun to make as they are to eat. She especially loves pop culture and fandom-inspired recipes, with Dollywood being a major source of such inspiration as the park is just a short drive from her home. Outside of the kitchen, Erin enjoys reading in a cozy chair, hiking in the mountains, and exploring the country in her family's RV. She currently lives in Knoxville, Tennessee, with her husband, Matt, her two children, Jasper and Shelby, her goofball corgi, Dewey, and the sweetest kitty who ever lived, Ham. Learn more at BrownieBites.net.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Browne, Erin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Adams Media Corporation\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 04, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Reference|Travel|Special Interest|Amusement \u0026amp; Theme Parks\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Southern style|Cooking|Tennessee|Pigeon Forge|Amusement parks|Dollywood (Pigeon Forge, Tenn.)|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781507219966\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C3ZZ876HISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781507219966\u003c\/p\u003e","brand":"Adams Media Corporation","offers":[{"title":"Default Title","offer_id":52027748778265,"sku":"SP-9781507219966","price":28.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/03326d1d-2490-4cf2-a884-1d323ff575e5.jpg?v=1784459939"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-spiral-bound-ken-forkish","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] (Spiral Bound)","description":"\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"2\" border=\"0\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter a twenty-year career in the tech industry, \u003cb\u003eKen Forkish\u003c\/b\u003e decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, won both a James Beard and IACP award.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003ePart 1: The Principles of Artisan Bread \u003cbr\u003e1: The Backstory \u003cbr\u003e2: Eight Details for Great Bread and Pizza \u003cbr\u003e3: Equipment and Ingredients\u003c\/p\u003e\nEssay: Where Does Our Flour Come From?\u003cbr\u003ePart 2: Basic Bread Recipes \u003cbr\u003e4: Basic Bread Method \u003cbr\u003e5: Straight Doughs \u003cbr\u003e6: Doughs Made with \u003cbr\u003ePre-Ferments\n\u003cp\u003e \u003c\/p\u003e\nEssay: The Early Morning Bread Baker's Routine\n\u003cp\u003e \u003c\/p\u003e\nPart 3: Levain Bread Recipes \u003cbr\u003e7: Understanding Levain \u003cbr\u003e8: Levain Method \u003cbr\u003e9: Hybrid Leavening Doughs\n\u003cp\u003e \u003c\/p\u003e\nEssay: The 3-Kilo Boule\n\u003cp\u003e \u003c\/p\u003e\n10: Pure Levain Doughs \u003cbr\u003e11: Advanced Levain Doughs\n\u003cp\u003e \u003c\/p\u003e\nEssay: Making a Bread (or Pizza) Dough You Can Call Your Own\n\u003cp\u003e \u003c\/p\u003e\nPart 4: Pizza Recipes \u003cbr\u003e12: Pizza and Focaccia Method \u003cbr\u003e13: Pizza Doughs \u003cbr\u003e14: Pizza and focaccia\n\u003cp\u003e \u003c\/p\u003e\nLagniappe\n\u003cp\u003e \u003c\/p\u003e\nMetric Conversion Charts\n\u003cp\u003e \u003c\/p\u003e\nAcknowledgments\n\u003cp\u003e \u003c\/p\u003e\nIndex \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\u003cb\u003eWinner, IACP Awards 2013 - Baking: Savory or Sweet\u003cbr\u003e\u003c\/b\u003eWinner, James Beard Foundation Award 2013 - Baking and Dessert\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\"If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e by Ken Forkish.\" \u003cbr\u003e\u003cb\u003e--Eater National\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook \u003ci\u003eWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. \u003c\/i\u003eIn \u003ci\u003eWater Flour Salt Yeast\u003c\/i\u003e, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients.\" \u003cbr\u003e\u003cb\u003e--portlandmonthlymag.com\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.\" \u003cbr\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard.\" \u003cbr\u003e\u003cb\u003e--Oregonian, June 25, 2012\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Divided into four sections (\"The Principles of Artisan Bread,\" \"Basic Bread Recipes,\" \"Levain Bread Recipes,\" and \"Pizza Recipes\"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining \"Great Details for Bread and Pizza,\" make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast \"prosciutto\" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.\" \u003cbr\u003e\u003cb\u003e--Publishers Weekly, 6\/4\/2012\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-- \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e--in which he reveals all.\" \u003cbr\u003e\u003cb\u003e--Peter Reinhart, author of \u003ci\u003eArtisan Breads Every Day \u003c\/i\u003eand\u003ci\u003e The Joy of Gluten-Free, Sugar-Free Baking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries--that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.\" \u003cbr\u003e\u003cb\u003e--Gabriel Rucker, chef\/owner of Le Pigeon restaurant\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"This fun book offers more than just top-quality bread. \u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night.\" \u003cbr\u003e\u003cb\u003e--Michel Suas, founder of the San Francisco Baking Institute and author of \u003ci\u003eAdvanced Bread and Pastry\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.\" \u003cbr\u003e\u003cb\u003e--Karen Brooks, restaurant critic, Portland Monthly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003eIncludes index.;In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\n\u003cp\u003e \u003c\/p\u003e\nIn \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\n\u003cp\u003e \u003c\/p\u003e\nWhether you're a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\n\u003cp\u003e \u003c\/p\u003e\n\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, \u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/04\/2012 pg. 48 (EAN 9781607742739, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2012 pg. 13 (EAN 9781607742739, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2012 pg. 115 (EAN 9781607742739, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607742739, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 18, 2012\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pizza|Cookbooks|COOKING \/ Courses \u0026amp; Dishes \/ Bread|COOKING \/ Courses \u0026amp; Dishes \/ Pizza|COOKING \/ Methods \/ Baking|Bread\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607742739\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08P3WK5VKISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607742739\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027755430169,"sku":"SP-9781607742739","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/dfa36c07-0412-4d5e-87ea-ac4d539f92a1_1500x1500.jpeg.format.jpg?v=1784460134"},{"product_id":"the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-detroit-and-more","title":"The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroi (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRespect the Craft \n\u003cbr\u003e The Master Class \n\u003cbr\u003e Gearing Up \n\u003cbr\u003e Master Class Shopping List \n\u003cbr\u003e Part One: Theory \n\u003cbr\u003e Ingredients \n\u003cbr\u003e Part Two: Practice \n\u003cbr\u003e Day One \n\u003cbr\u003eDay Two \n\u003cbr\u003e Day Three \n\u003cbr\u003e Regional American \n\u003cbr\u003e Master Dough with Starter \n\u003cbr\u003e Tiga and Poolish Starters \n\u003cbr\u003e Master Dough Without Starter \n\u003cbr\u003e New Yorker \n\u003cbr\u003e New York-New Jersey Tomato Sauce \n\u003cbr\u003e Sweet Fennel Sausage \n\u003cbr\u003e Calabrese Honey Sausage \n\u003cbr\u003e Casing Sausage \n\u003cbr\u003e New Haven with Clams \n\u003cbr\u003e New Jersey Tomato Pie \n\u003cbr\u003e Detroit Red Top \n\u003cbr\u003e St. Louis \n\u003cbr\u003e Chicago \n\u003cbr\u003e Chicago Deep-Dish Dough \n\u003cbr\u003e Chicago Stuffed Dough \n\u003cbr\u003e Deep-Dish Tomato Sauce \n\u003cbr\u003e Chicago Deep-Dish with Calabrese and \n\u003cbr\u003e Fennel Sausages \n\u003cbr\u003e Chicago Deep Dish with Spinach and Ricotta \n\u003cbr\u003e Fully Stuffed \n\u003cbr\u003e Cast-Iron Skillet \n\u003cbr\u003e Cracker-Thin Dough \n\u003cbr\u003e Cracker-Thin with Fennel Sausage \n\u003cbr\u003e Cracker-Thin Tomato Sauce \n\u003cbr\u003e Frank Nitti \n\u003cbr\u003e Italian Stallion \n\u003cbr\u003e Italian Beef \n\u003cbr\u003e Italian Beef Sandwich \n\u003cbr\u003e Chicago-Inspired Cocktails \n\u003cbr\u003e Sicilian \n\u003cbr\u003e Sicilian Dough with Starter \n\u003cbr\u003e Sicilian Dough Without Starter \n\u003cbr\u003e Parbaking Sicilian Dough \n\u003cbr\u003e The Brooklyn \n\u003cbr\u003e Sicilian Tomato Sauce \n\u003cbr\u003e Pepperoni and Sausage \n\u003cbr\u003e Burratina di Margherita \n\u003cbr\u003e Purple Potato and Pancetta \n\u003cbr\u003e La Regina \n\u003cbr\u003e Grandma \n\u003cbr\u003e Early Girl Tomato Sauce \n\u003cbr\u003e Quattro Forni \n\u003cbr\u003eCalifornia Style \n\u003cbr\u003e Cal-Italia \n\u003cbr\u003e Multigrain Dough \n\u003cbr\u003e Honey Pie \n\u003cbr\u003e Eddie Muenster \n\u003cbr\u003e Guanciale and Quail Egg \n\u003cbr\u003e Campari \n\u003cbr\u003e Organic Three Cheese \n\u003cbr\u003e Eggplant and Olive \n\u003cbr\u003e Fig, Almond, and Monterey Jack \n\u003cbr\u003e Organic Dough \n\u003cbr\u003e Khorasan Dough \n\u003cbr\u003e Einkorn Dough \n\u003cbr\u003e Sprouted Wheat Dough \n\u003cbr\u003e Napoletana \n\u003cbr\u003e Napoletana Dough \n\u003cbr\u003e Napoletana Tomato Sauce \n\u003cbr\u003e Handmade Mozzarella \n\u003cbr\u003e Wood-Fired Pizza Basics \n\u003cbr\u003e Wood-Fired Oven Baking \n\u003cbr\u003e Home-Oven Broiler Method \n\u003cbr\u003e Margherita \n\u003cbr\u003e Margherita Extra \n\u003cbr\u003e Marinara \n\u003cbr\u003e Mastunicola \n\u003cbr\u003e Regional Italian \n\u003cbr\u003e Lucca \n\u003cbr\u003e Rimini \n\u003cbr\u003e Calabrese \"Diavola\" \n\u003cbr\u003e Quattro Anchovy \n\u003cbr\u003e Sardinia \n\u003cbr\u003e Pizza Romana \n\u003cbr\u003e Romana Dough \n\u003cbr\u003e Global \n\u003cbr\u003e Barcelona \n\u003cbr\u003e München \n\u003cbr\u003e Dubliner \n\u003cbr\u003e Parisian \n\u003cbr\u003e Greco \n\u003cbr\u003e Grilled \n\u003cbr\u003e Dough for Grilling \n\u003cbr\u003e Grilled Pizza Master Recipe \n\u003cbr\u003e Steak Lover's \n\u003cbr\u003e Insalata \n\u003cbr\u003e St-Germain BBQ Chicken \n\u003cbr\u003e Wrapped and Rolled \n\u003cbr\u003e Calzone with Meatballs or Spinach \n\u003cbr\u003e Mortadella and Cheese Calzonewich \n\u003cbr\u003e The Bow Tie \n\u003cbr\u003e Pepperoli Sausage Rol \n\u003cbr\u003e Two Cool Things to Do with Leftover Dough \n\u003cbr\u003e Meatballs \n\u003cbr\u003e Focaccia and Bread \n\u003cbr\u003e Focaccia \n\u003cbr\u003e Focaccina \n\u003cbr\u003e Ciabatta \n\u003cbr\u003e After-School Ciabatta Pizza \n\u003cbr\u003e Baker's Percentages Chart \n\u003cbr\u003e Measurement Conversion Charts \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Sources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA comprehensive guide to making pizza, covering nine different regional styles - including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian - from chef, 11-time world Pizza Champion Tony Gemignani.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Best Pizzeria in America: Tony's Pizza Napoletana\" \n\u003cb\u003e--Larry Olmstead, \u003ci\u003eForbes Magazine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A cookbook we're looking forward to this fall.\" \n\u003cb\u003e--\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"One of the most anticipated cookbooks of ll 2014\" \n\u003cb\u003e--\u003ci\u003eEater National\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza.\" \n\u003cb\u003e--\u003ci\u003eFood Republic\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"You'll never look at a pizza the same way again.\" \n\u003cb\u003e--\u003ci\u003eSanta Rosa Press Democrat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"One-stop shopping for your deepest pizza desires.\" \n\u003cb\u003e--Mike DeSimone and Jeff Jenssen, \u003ci\u003eHuffington Post\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/21\/2014 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2014 pg. 26 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/17\/2014 pg. 42 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gemignani, Tony\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 28, 2014\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pizza|Cookbooks|COOKING \/ Regional \u0026amp; Ethnic \/ Italian|COOKING \/ Methods \/ Professional|COOKING \/ Courses \u0026amp; Dishes \/ Pizza\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746058\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08WCPPZSGISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607746058\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027758149913,"sku":"SP-9781607746058","price":35.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/329909fa-2ff9-4f6e-b524-58e9b480bcb2_1500x1500.jpeg.format.jpg?v=1784460182"},{"product_id":"the-elements-of-pizza-unlocking-the-secrets-to-world-class-pies-at-home-a-cookbook-spiral-bound-ken-forkish","title":"The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If there were ever to be a bible for all things pizza--and I mean all things --Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eMarc Vetri, author of \u003ci\u003eMastering Pasta\u003c\/i\u003e and owner of Vetri\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish is one of the world's great pie men, so it should be no surprise that \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e is an essential addition to the pizza canon. Forkish's formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eEd Levine, founder and CEO of\u003ci\u003e Serious Eats\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're into pizza--and who isn't?-- \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e is your new holy book. There's something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.\" \n\u003cb\u003e--Molly Wizenberg, author of \u003ci\u003eDelancey \u003c\/i\u003eand \u003ci\u003eA Homemade Life\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like--and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home.\" \n\u003cb\u003e--Nancy Silverton, chef\/co-owner of the Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The \n\u003ci\u003eElements of Pizza \u003c\/i\u003eis a cookbook for anyone who loves pizza--particularly those with a deep appreciation for the crust. Ken's own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere--especially at home.\" \n\u003cb\u003e--Nathan Myhrvold, coauthor of \u003ci\u003eModernist Cuisine\u003c\/i\u003e and author of \u003ci\u003eThe Photography of Modernist Cuisine \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The ultimate guide to the world of pizza.\" \n\u003ci\u003e\u003cb\u003e--Portland Oregonian\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e1 \u003c\/b\u003eIntroduction \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e11 \u003c\/b\u003eCHAPTER 1 THE SOUL OF PIZZA \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e39 \u003c\/b\u003eCHAPTER 2 PIZZA STYLES \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e51 \u003c\/b\u003eCHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e61 \u003c\/b\u003eCHAPTER 4 INGREDIENTS AND EQUIPMENT \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e83 \u003c\/b\u003eCHAPTER 5 METHODS \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e103 \u003c\/b\u003eCHAPTER 6 PIZZA DOUGH RECIPES \n\u003cp\u003e\u003c\/p\u003eSATURDAY DOUGHS \n\u003cbr\u003e\n\u003cb\u003e108 \u003c\/b\u003eSaturday Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e110 \u003c\/b\u003e\"I Slept in but I Want Pizza Tonight\" Dough \n\u003cbr\u003e\n\u003cb\u003e112 \u003c\/b\u003eSingle Dough Ball \n\u003cbr\u003e\n\u003cb\u003e114 \u003c\/b\u003eEnzo's Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e116 \u003c\/b\u003eSaturday Pan Pizza Dough \n\u003cp\u003e\u003c\/p\u003eREFRIGERATED LONG DOUGHS \n\u003cbr\u003e\n\u003cb\u003e118 \u003c\/b\u003e24- to 48-Hour Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e120 \u003c\/b\u003e48- to 72-Hour Biga Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e124 \u003c\/b\u003e48- to 72-Hour New York Pizza Dough \n\u003cp\u003e\u003c\/p\u003eNATURALLY LEAVENED DOUGHS \n\u003cbr\u003e\n\u003cb\u003e127 \u003c\/b\u003eWild Yeast (Levain) Culture \n\u003cbr\u003e\n\u003cb\u003e130 \u003c\/b\u003eOvernight Levain Pizza Dough \n\u003cp\u003e\u003c\/p\u003eSPECIALTY DOUGHS \n\u003cbr\u003e\n\u003cb\u003e134 \u003c\/b\u003eAl Taglio Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e136 \u003c\/b\u003eBar Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e138 \u003c\/b\u003eGluten-Free Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e141 \u003c\/b\u003eCHAPTER 7 PIZZA RECIPES \n\u003cp\u003e\u003c\/p\u003eSAUCES \n\u003cbr\u003e\n\u003cb\u003e145 \u003c\/b\u003eBasic Tomato Sauce, Two Ways \n\u003cbr\u003e\n\u003cb\u003e146 \u003c\/b\u003eFWSY Sauce \n\u003cbr\u003e\n\u003cb\u003e147 \u003c\/b\u003eVodka Sauce \n\u003cbr\u003e\n\u003cb\u003e148 \u003c\/b\u003eNew York Pizza Sauce \n\u003cp\u003e\u003c\/p\u003eITALIAN \u0026amp; ITALIAN-INSPIRED \n\u003cbr\u003e\n\u003cb\u003e150 \u003c\/b\u003ePizza Marinara \n\u003cbr\u003e\n\u003cb\u003e153 \u003c\/b\u003ePizza Margherita \n\u003cbr\u003e\n\u003cb\u003e156 \u003c\/b\u003eThe Ferdinando \n\u003cbr\u003e\n\u003cb\u003e158 \u003c\/b\u003ePomodoro Royale (with Cheese) \n\u003cbr\u003e\n\u003cb\u003e161 \u003c\/b\u003eProsciutto and Bufala \n\u003cbr\u003e\n\u003cb\u003e163 \u003c\/b\u003eMortadella and Pistachio Pizza \n\u003cbr\u003e\n\u003cb\u003e166 \u003c\/b\u003eZucchini Blossom Pizza \n\u003cbr\u003e\n\u003cb\u003e168 \u003c\/b\u003eRiver Po Pizza \n\u003cbr\u003e\n\u003cb\u003e171 \u003c\/b\u003eCarbonara Pizza \n\u003cbr\u003e\n\u003cb\u003e173 \u003c\/b\u003ePizza Bianca and Pizza Rossa \n\u003cp\u003e\u003c\/p\u003eNEW YORK \u0026amp; NEW YORK-INSPIRED \n\u003cbr\u003e\n\u003cb\u003e175 \u003c\/b\u003eNew York Cheese Pizza \n\u003cbr\u003e\n\u003cb\u003e177 \u003c\/b\u003eSimple Tomato Pie \n\u003cbr\u003e\n\u003cb\u003e181 \u003c\/b\u003eMeatball Pizza \n\u003cbr\u003e\n\u003cb\u003e183 \u003c\/b\u003eA.J.'s Pie \n\u003cbr\u003e\n\u003cb\u003e184 \u003c\/b\u003eVodka Sauce and Sausage Pizza \n\u003cbr\u003e\n\u003cb\u003e187 \u003c\/b\u003eBrooklyn Hot Honey Pie \n\u003cbr\u003e\n\u003cb\u003e189 \u003c\/b\u003ePepperoni, Mushroom, and Onion Pizza \n\u003cbr\u003e\n\u003cb\u003e192 \u003c\/b\u003eGrandma Pie \n\u003cbr\u003e\n\u003cb\u003e195 \u003c\/b\u003eAdam Kuban's \"Love Supreme\" Bar Pizza \n\u003cp\u003e\u003c\/p\u003eKEN'S ARTISAN PIZZA CLASSICS \n\u003cbr\u003e\n\u003cb\u003e197 \u003c\/b\u003eMargherita and Arugula, Two Ways \n\u003cbr\u003e\n\u003cb\u003e200 \u003c\/b\u003eArrabiata Pizza \n\u003cbr\u003e\n\u003cb\u003e202 \u003c\/b\u003eProsciutto Pizza \n\u003cbr\u003e\n\u003cb\u003e204 \u003c\/b\u003eFennel Sausage and Onion Pizza \n\u003cbr\u003e\n\u003cb\u003e206 \u003c\/b\u003eSpring Onion Pizza \n\u003cp\u003e\u003c\/p\u003eTRIFECTA FLATBREADS \n\u003cbr\u003e\n\u003cb\u003e209 \u003c\/b\u003eOregon Basil Pesto and Burrata Flatbread \n\u003cbr\u003e\n\u003cb\u003e211 \u003c\/b\u003eTarte Flambée \n\u003cbr\u003e\n\u003cb\u003e214 \u003c\/b\u003eNettle Pesto Flatbread With Morel Mushrooms \n\u003cp\u003e\u003c\/p\u003eVEGETABLES \u0026amp; JUST BECAUSE \n\u003cbr\u003e\n\u003cb\u003e217 \u003c\/b\u003eThe White Owl \n\u003cbr\u003e\n\u003cb\u003e221 \u003c\/b\u003eEscarole Pizza \n\u003cbr\u003e\n\u003cb\u003e223 \u003c\/b\u003eDelicata Squash Pizza \n\u003cbr\u003e\n\u003cb\u003e225 \u003c\/b\u003eButternut Squash Pizza \n\u003cbr\u003e\n\u003cb\u003e227 \u003c\/b\u003eArtichoke and Bacon Pizza \n\u003cbr\u003e\n\u003cb\u003e230 \u003c\/b\u003eChanterelle and Garlic Pizza \n\u003cbr\u003e\n\u003cb\u003e233 \u003c\/b\u003eThe Tommy Habetz Pizza \n\u003cbr\u003e\n\u003cb\u003e235 \u003c\/b\u003eThe Pie Hole Skillet Pizza \n\u003cbr\u003e\n\u003cb\u003e237 \u003c\/b\u003eHawaiian Pizza \n\u003cbr\u003e\n\u003cb\u003e240 \u003c\/b\u003eRaclette Pizza \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e242 \u003c\/b\u003eMeasurement Conversion Charts\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish \u003c\/b\u003eis the author of the James Beard and IACP Award-winning book \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, and the owner of the popular Portland, Oregon, restaurants Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta Tavern \u0026amp; Bakery, and Checkerboard Pizza.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe James Beard and IACP Award-winning author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"If there were ever to be a bible for all things pizza--and I mean all things--Ken Forkish has just written it.\"--Marc Vetri, author of \u003ci\u003eMastering Pasta\u003c\/i\u003e and owner of Vetri\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Elements of Pizza \u003c\/i\u003ebreaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes--same-day \"Saturday doughs\" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough--each of which results in the best, most texturally sublime crust you've ever made at home. \n\u003cp\u003e\u003c\/p\u003eHis clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover--and inspire you to create your own signature pies, just the way you like them.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/15\/2016 pg. 8 (EAN 9781607748380, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607748380, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 19, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pizza|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607748380\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B095SX9D3PISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607748380\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027759591705,"sku":"SP-9781607748380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/ab25e123-60dc-448e-b39f-a6abcc9a440a.jpg?v=1784460226"},{"product_id":"the-bread-bakers-apprentice-15th-anniversary-edition-mastering-the-art-of-extraordinary-bread-a-baking-book","title":"The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] (Revised) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eIntroduction \u003c\/i\u003e1 \n\u003cp\u003e\u003c\/p\u003eONE. WHAT IS IT ABOUT BREAD? 7 \n\u003cp\u003e\u003c\/p\u003eTWO. DECONSTRUCTING BREAD: A TUTORIAL 25 \n\u003cp\u003e\u003c\/p\u003eAssumptions and Rationales 25 \n\u003cp\u003e\u003c\/p\u003eThe Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48 \n\u003cp\u003e\u003c\/p\u003eTHREE. FORMULAS 109 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe Final Grace Note: \u003c\/i\u003eWood-Fired Baking in Bennett Valley 303 \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\u003cb\u003eFormulas\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003ePre-ferments 110 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePâte Fermentée \u003c\/i\u003e111 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003e112 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eBiga \u003c\/i\u003e113 \n\u003cp\u003e\u003c\/p\u003eAnadama Bread 114 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eArtos: \u003c\/i\u003eGreek Celebration Breads 117 \n\u003cp\u003e\u003c\/p\u003eBagels 121 \n\u003cp\u003e\u003c\/p\u003eBrioche and Brioche Relatives 130 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eCasatiello \u003c\/i\u003e137 \n\u003cp\u003e\u003c\/p\u003eChallah 140 \n\u003cp\u003e\u003c\/p\u003eCiabatta 142 \n\u003cp\u003e\u003c\/p\u003eCinnamon Buns and Sticky Buns 150 \n\u003cp\u003e\u003c\/p\u003eCinnamon Raisin Walnut Bread 154 \n\u003cp\u003e\u003c\/p\u003eCorn Bread 157 \n\u003cp\u003e\u003c\/p\u003eCranberry-Walnut Celebration Bread 160 \n\u003cp\u003e\u003c\/p\u003eEnglish Muffins 163 \n\u003cp\u003e\u003c\/p\u003eFocaccia 165 \n\u003cp\u003e\u003c\/p\u003eFrench Bread 174 \n\u003cp\u003e\u003c\/p\u003eItalian Bread 178 \n\u003cp\u003e\u003c\/p\u003eKaiser Rolls 182 \n\u003cp\u003e\u003c\/p\u003eLavash Crackers 186 \n\u003cp\u003e\u003c\/p\u003eLight Wheat Bread 189 \n\u003cp\u003e\u003c\/p\u003eMarbled Rye Bread 191 \n\u003cp\u003e\u003c\/p\u003eMultigrain Bread Extraordinaire 195 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePain à l'Ancienne \u003c\/i\u003e199 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePain de Campagne \u003c\/i\u003e203 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePane Siciliano \u003c\/i\u003e207 \n\u003cp\u003e\u003c\/p\u003ePanettone 211 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePizza Napoletana \u003c\/i\u003e217 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003eBaguettes 223 \n\u003cp\u003e\u003c\/p\u003ePortuguese Sweet Bread 226 \n\u003cp\u003e\u003c\/p\u003ePotato Rosemary Bread 229 \n\u003cp\u003e\u003c\/p\u003ePugliese 233 \n\u003cp\u003e\u003c\/p\u003eSourdough Bread and Variations 238 \n\u003cp\u003e\u003c\/p\u003eBasic Sourdough Bread 245 \n\u003cp\u003e\u003c\/p\u003eNew York Deli Rye 249 \n\u003cp\u003e\u003c\/p\u003e100% Sourdough Rye Bread 253 \n\u003cp\u003e\u003c\/p\u003ePoilâne-Style \n\u003ci\u003eMiche \u003c\/i\u003e256 \n\u003cp\u003e\u003c\/p\u003ePumpernickel Bread 260 \n\u003cp\u003e\u003c\/p\u003eSunflower Seed Rye 264 \n\u003cp\u003e\u003c\/p\u003eStollen 268 \n\u003cp\u003e\u003c\/p\u003eSwedish Rye ( \n\u003ci\u003eLimpa\u003c\/i\u003e) 274 \n\u003cp\u003e\u003c\/p\u003eTuscan Bread 277 \n\u003cp\u003e\u003c\/p\u003eVienna Bread 280 \n\u003cp\u003e\u003c\/p\u003eWhite Bread: Three Multipurpose Variations 284 \n\u003cp\u003e\u003c\/p\u003eWhole-Wheat Bread 288 \n\u003cp\u003e\u003c\/p\u003eSprouted Wheat and Brown Rice Bread 291 \n\u003cp\u003e\u003c\/p\u003eSprouted Whole Wheat Onion and Poppyseed Bialys 294 \n\u003cp\u003e\u003c\/p\u003eBeyond Ultimate Cinnamon and Sticky Buns 297 \n\u003cp\u003e\u003c\/p\u003ePotato, Cheddar, and Chive Torpedoes 307 \n\u003cp\u003e\u003c\/p\u003eRoasted Onion and Asiago \n\u003ci\u003eMiche \u003c\/i\u003e310\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\" \n\u003cbr\u003e\n\u003cb\u003e--NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Both novice and experienced bakers have cause to celebrate Peter Reinhart's \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e. Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.\" \n\u003cbr\u003e\n\u003cb\u003e --LORA BRODY, author of \u003ci\u003eBasic Baking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works.\" \n\u003cbr\u003e\n\u003cb\u003e --CHARLES VAN OVER, author of \u003ci\u003eThe Best Bread Ever\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Peter has yet again woven a fine tale about great bread, and his passion abounds. In \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, he delivers a tool box of information and insight--tools that empower us to roll up our sleeves and keep those ovens full!\" \n\u003cbr\u003e\n\u003cb\u003e --PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.\" \n\u003cbr\u003e\n\u003cb\u003e --BETH HENSPERGER, author of \u003ci\u003eBread Made Easy\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e. He instructs with gusto in this delightful and comprehensive volume.\" \n\u003cbr\u003e\n\u003cb\u003e --BERNARD CLAYTON, author of \u003ci\u003eThe Breads of France\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Just as bread nourishes the body, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e nourishes the baker's soul. Peter Reinhart's explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.\" \n\u003cbr\u003e\n\u003cb\u003e --FLO BRAKER, author of \u003ci\u003eThe Simple Art of Perfect Baking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning \n\u003ci\u003eWhole Grain Breads\u003c\/i\u003e; the 2002 James Beard and IACP Cookbook of the Year, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e; and the 1999 James Beard Award-winning \n\u003ci\u003eCrust and Crumb\u003c\/i\u003e. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWINNER OF THE JAMES BEARD AND IACP AWARD - Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\"--Nancy Silverton, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eCo-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. \n\u003cp\u003e\u003c\/p\u003eIn this updated edition of the bestselling \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose \n\u003ci\u003epain à l'ancienne\u003c\/i\u003e has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. \n\u003cp\u003e\u003c\/p\u003eYou'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty \n\u003ci\u003epain de campagne\u003c\/i\u003e, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed \n\u003ci\u003epain à l'ancienne\u003c\/i\u003e, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reinhart, Peter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 06, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Specific Ingredients|Rice \u0026amp; Grains\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607748656\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BW4R29B3ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607748656\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027759755545,"sku":"SP-9781607748656","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/af6b1b88-90e7-47fb-8c6c-1cc5618626ff_1500x1500.jpeg.format.jpg?v=1784460231"},{"product_id":"the-easy-gluten-free-cookbook-fast-and-fuss-free-recipes-for-busy-people-on-a-gluten-free-diet","title":"The Easy Gluten-Free Cookbook: Fast and Fuss-Free Recipes for Busy People on a Gluten-Free Diet (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eLINDSAY GARZA\u003c\/b\u003e is a gluten-free blogger at VeggieBalance.com and author of \n\u003ci\u003eThe Gluten-Free Party Food Cookbook\u003c\/i\u003e. When she's not in the kitchen, she is travelling the world, learning the ins and outs of travelling while gluten-free so she can share them with her readers. She and her husband live in Michigan with their dog and cat.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For those newly diagnosed with celiac disease, the challenge of going gluten-free can seem a daunting task. Lindsay understands this, and has created in her cookbook a helpful resource for those beginning their gluten-free journey. With lovely photographs and simple recipes, \n\u003cem\u003eThe Easy Gluten-Free Cookbook\u003c\/em\u003e truly lives up to its name.\" \n\u003cstrong\u003e--Alice Bast, CEO of Beyond Celiac\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I was so thrilled to get a sneak peek at \n\u003cem\u003eThe Easy Gluten-Free Cookbook\u003c\/em\u003e, especially when I found out Lindsay shares my affinity for vegetables. From Sweet Potato Mexican Lasagna to Simple Roasted Broccoli, Lindsay's healthy, easy recipes are sure to delight.\" \n\u003cstrong\u003e--Pamela Ellgen, author of \u003cem\u003eThe Gluten-Free Cookbook for Families\u003c\/em\u003e and food blogger at \u003cem\u003eSurfGirlEats.com\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This cookbook has it all: breakfast, soup and salad, sides and snacks, main dishes (including beef, pork, poultry, fish, vegetarian, AND vegan dishes!), desserts, and even sauces and dressings. Plus, Lindsay's main focus is on making the recipes EASY--exactly what you need at the end of a long day during a busy week.\" \n\u003cstrong\u003e--Sharon Lachendro, creator of the \u003cem\u003eWhat The Fork, Deliciously Gluten-Free\u003c\/em\u003e blog\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGarza, Lindsay\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLINDSAY GARZA\u003c\/b\u003e is a gluten-free blogger at VeggieBalance.com and author of \u003ci\u003eThe Gluten-Free Party Food Cookbook\u003c\/i\u003e. When she's not in the kitchen, she is travelling the world, learning the ins and outs of travelling while gluten-free so she can share them with her readers. She and her husband live in Michigan with their dog and cat.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Garza, Lindsay\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 29, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Recipes|Gluten-free diet\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781623159542\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B098836B6RISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781623159542\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027762573593,"sku":"SP-9781623159542","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c798a5b1-840f-4898-ad8a-0340b754c79b_800x800_efc37395-d017-493e-b1c4-410576e5f852.png?v=1784460363"},{"product_id":"bread-baking-for-beginners-the-essential-guide-to-baking-kneaded-breads-no-knead-breads-and-enriched-breads","title":"Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBONNIE OHARA\u003c\/b\u003e is a self-taught sourdough bread baker who has been perfecting her craft since 2010. With a background in literature and art, she comes to baking with a visual style and runs her company with a heart for storytelling. When she's not baking sourdoughs for Alchemy Bread in her 1920s bungalow, you can find her bicycling the trails with her three children, picking up veggies and fruit at the farmers market, or checking out cookbooks and picture books at the library.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can truly say that this is the only bread-making book that I have read from beginning to end, like a story. Bonnie takes her pupils by the hand and immerses them in a comprehensive conversation about the bread-making journey. With gentle encouragement, the reader is guided through bite-sized, digestible chunks of simple methodology and techniques. The baker is able to learn as they go. Bonnie masterfully invites the new baker to walk before they can run, starting with straightforward yeasted doughs, then adding inclusions, building ferments, and finally arriving at the recipe for her own bakery's prized Alchemy Sourdough. Bonnie's book is enabling and easy-to-understand. It's a must-have for anyone embarking on the enriching and therapeutic endeavor of making good daily bread. How I wish I had begun my journey with this book!\"-- \n\u003cstrong\u003eTami Isaacs Pearce\u003c\/strong\u003e, owner and bread baker, Karma Bread Bakehouse\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's so nice to have a bread book that's genuine in its commitment to help you succeed! Bonnie's line in the book that says, \"what I hope to do with this book is take you seriously from the start,\" is exactly what every home baker wants and needs to hear. Her message is clear: Get back to basics, use your instincts, relish the small victories, make the bread how you want to eat it, create something good, share it. Real bread is attainable. \n\u003cem\u003eBread Baking for Beginners\u003c\/em\u003e is an inviting framework for successful bread-making, and Bonnie is a truly generous host who invites you into her kitchen.\"-- \n\u003cstrong\u003eJess Wagoner\u003c\/strong\u003e, bread baker and production manager at A\u0026amp;J King Artisan Bakers\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What a sweet joy I found in this book! Bread is the deepest symbol of community, and it is hard to find someone who has baked a more beautiful life than Bonnie O'hara. Here is a knowledgeable teacher, a tender cheerleader, and a joyful friend to teach you how to take the first steps--from building your first yeasted dough to playing with starters. The daunting task of making your own bread seems approachable and warm here, as Bonnie easily mixes anecdotes, bakers' formulas, pictures of her kids laughing, terminology, and beautiful golden loaves within these pages. More than just for beginners, this book lays the foundation for anyone to become a great bread-maker.\"-- \n\u003cstrong\u003eRose Lawrence\u003c\/strong\u003e, founder of Red Bread and pastry chef at Rustic Canyon\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From her self-made bakery at her home in California to the expertly-written pages of her book, Bonnie shows you how to get started--and succeed at--baking healthy, nutritious bread from your own home. As you make your way through her inspirational and approachable book, don't be surprised if the urge to create your very own home bakery starts to take root!\"-- \n\u003cstrong\u003eMaurizio Leo\u003c\/strong\u003e, baker and founder of ThePerfectLoaf.com\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An uncomplicated explanation of a complicated subject. Clear and encouraging, this wonderful book will inspire confidence in those ready to bake their own bread at home.\"-- \n\u003cstrong\u003eRachel Frost\u003c\/strong\u003e, senior bread baker at Della Fattoria\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe guidance you need to go from absolute beginner to artisanal bread baker \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover 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 guidance, \u003ci\u003eBread Baking for Beginners\u003c\/i\u003e is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you'll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eKNEAD TO KNOW: \u003c\/b\u003e Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTEPPING SCONES: \u003c\/b\u003e Level up your bread baking skills with recipes that progress from a beginner's, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFROM 'D'OH!' TO DOUGH: \u003c\/b\u003e Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eOhara, Bonnie\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBONNIE OHARA\u003c\/b\u003e is a self-taught sourdough bread baker who has been perfecting her craft since 2010. With a background in literature and art, she comes to baking with a visual style and runs her company with a heart for storytelling. When she's not baking sourdoughs for Alchemy Bread in her 1920s bungalow, you can find her bicycling the trails with her three children, picking up veggies and fruit at the farmers market, or checking out cookbooks and picture books at the library.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ohara, Bonnie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 23, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Garnishing \u0026amp; Food Presentation|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookbooks|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781641521192\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B07VM8VVS7ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781641521192\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027777089817,"sku":"SP-9781641521192","price":18.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/25b512d9-3cf3-48a4-843b-62c76c394f85_1000x1000_3d4c0530-617f-48d6-a934-0630a6017fcc.png?v=1784460617"},{"product_id":"small-batch-baking-60-sweet-and-savory-recipes-to-satisfy-your-craving-spiral-bound-saura-kline","title":"Small Batch Baking: 60 Sweet and Savory Recipes to Satisfy Your Craving (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSAURA KLINE\u003c\/b\u003e is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. Saura is the author of \n\u003ci\u003eEasy as Pie\u003c\/i\u003e and shares her favorite recipes on SweetSaura.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Pastry chef Saura Kline has done it yet again with her third cookbook of foolproof, professional-quality bakes. This collection of scaled-down recipes is perfect for those who live alone or with small families, or for those who'd rather not have a surplus of treats around the kitchen. Classic cookies and cakes, savory pastries, and personal-sized parfaits are just some of the offerings you'll find among these inventive but approachable recipes. Saura has also included plenty of tips and recommendations for how to successfully bake in small batches, making for a book that is guaranteed to satisfy big cravings.\" \n\u003cstrong\u003e--Sara Mellas, author of \u003cem\u003eThe Easy Baked Donut Cookbook\u003c\/em\u003e and \u003cem\u003eThe One-Pot Casserole Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The concept for \n\u003cem\u003eSmall Batch Baking\u003c\/em\u003e is genius, especially when you want a sweet (or savory!) treat but have a small household. The chef tips, tricks, and insight Saura provides throughout this book are pure gold and will help to enhance the home baker's skills.\" \n\u003cstrong\u003e--Jaime Davis Schick, pastry chef, consultant and instructor, vanillabeanchef.com\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cem\u003eSmall Batch Baking\u003c\/em\u003e is an absolute essential in every kitchen from baking enthusiasts to professionals! Both sweet and savory recipes in the perfect size!\" \n\u003cstrong\u003e--Laurie Rhoden, pastry chef for Talon Lodge and Spa\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmbrace baking on a small scale with perfectly portioned recipes for 2-3 servings \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSometimes we just want to make one (or two) brownies. Enter \u003cem\u003eSmall Batch Baking\u003c\/em\u003e. This indispensable cookbook was created with quick cravings and small dinner parties in mind. Savor fresh, flavorful desserts that make two to three servings per batch. \u003c\/p\u003e\n\u003cp\u003eThis easy-to-follow cookbook features: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e60 sweet and savory recipes\u003c\/strong\u003e-From the buttery comfort of rosemary goat-cheese biscuits to melt-in-your-mouth chai-spiced snickerdoodles, delight in a wide range of recipes that won't require any complex conversions to produce modest portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandy hacks and simple staples\u003c\/strong\u003e-Be prepared for when a hankering hits. Learn what you should have on hand in your pantry, and take advantage of trade secrets like using a muffin tin to make mini pies. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo need for new equipment\u003c\/strong\u003e-You won't have to purchase any new tools or specialty bakeware. These scaled-down sweets can all be prepared using standard pots and pans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eEasily whip up a modest amount of treats, thanks to \u003cem\u003eSmall Batch Baking\u003c\/em\u003e. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKline, Saura\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSAURA KLINE\u003c\/b\u003e is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. Saura is the author of \u003ci\u003eEasy as Pie\u003c\/i\u003e and shares her favorite recipes on SweetSaura.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kline, Saura\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 16, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Methods|Cooking for One|Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cake|Cookies|Bread|Cookbooks|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648766855\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08ZB7P53XISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648766855\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027814641945,"sku":"SP-9781648766855","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/3a0d4484-5a75-4e48-9019-1e9a43091d57_1500x1500.jpeg.format.jpg?v=1784461214"},{"product_id":"bread-illustrated-a-step-by-step-guide-to-achieving-bakery-quality-results-at-home","title":"Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results at Home (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmerica's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/01\/2016 (EAN 9781940352602, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2016 pg. 134 (EAN 9781940352602, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 06, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Methods|Gourmet\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781940352602\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1974805832ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781940352602\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":52027825389849,"sku":"SP-9781940352602","price":37.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1e84498f-c392-4185-acaf-366b43fc958b_1500x1500.jpeg.format.jpg?v=1784461541"},{"product_id":"everyday-bread-100-recipes-for-baking-bread-on-your-schedule","title":"Everyday Bread: 100 Recipes for Baking Bread on Your Schedule (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBio: America's Test Kitchen publishes award-winning cookbooks, along with \n\u003ci\u003eCook's Illustrated\u003c\/i\u003e and \n\u003ci\u003eCook's Country\u003c\/i\u003e magazines and produces public television's top-rated shows, \n\u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e and \n\u003ci\u003eCook's Country\u003c\/i\u003e. It is also home to an interactive online cooking school that gives students directaccess to test kitchen experts. Its goal is to teach essential recipes and skillsthat will make home cooks more confident in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSimplify the baking equation to add up to bread, of all kinds, on any schedule, as often as every day.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIntroducing the only cookbook to put homemade bread and convenience in the same sentence--whether you're a beginner baker or an enthusiast. Learn seven core recipes and then manipulate them into different shapes and flavors with ease for tons of new breads. Fit bread into your schedule with flexible, customizable timetables. Maybe you're looking to get bread on the table tonight, or maybe spreading steps over a few days is better for you. Recipes follow both paths, with new, streamlined techniques, no specialty equipment, and even loaves with no yeast, kneading, or shaping. You won't believe the chewy, open crumb and ultracrisp crust you'll get from no-knead Dutch oven-baked loaves, the ease of quick breads that come together with a stir, and the dinner possibilities for flatbreads of all kinds. \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBake fast with a lively new roster of quick breads: \u003c\/b\u003e Three-Ingredient Bread mimics yeasted loaves with a simple stir. Potato Biscuits with Bacon are on the dinner table in an hour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMaster 7 core dough recipes and then remix with confidence: \u003c\/b\u003e American Sandwich Bread levels up to loaves swirled with spicy zhoug, crusted with seeds, or shaped into multipurpose buns and bâtards.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eImpress with our reinvented Rustic No-Knead Bread: \u003c\/b\u003e You don't need experience to turn out a beautiful bakery loaf. Cherry-Pistachio Whole-Wheat in a few folds, anyone?\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGet unbelievable crust and crumb with your skillet or Dutch oven: \u003c\/b\u003e No specialty equipment in this book.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMake recipes straight through, or hit the pause button and return when it's convenient: \u003c\/b\u003e Have warm Sticky Buns in the morning or Thai Curry Butter Fan Rolls with dinner, even on a Tuesday.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMake your daily bread do work for your weekly meals: \u003c\/b\u003e Homemade flatbreads like Mushroom Musakhan win over delivery on a weeknight, rustic Spicy Olive Bread makes a topped toast lunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLearn what to do with all the bread you'll make: \u003c\/b\u003e Toast it, top it, crouton it--bread has endless uses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 28, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781954210394\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CLPLMDX4ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781954210394\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":52027829911833,"sku":"SP-9781954210394","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b37bdbfc-f2fc-4587-9dd1-f70ff7e769fd_1556x1556.jpeg.format.jpg?v=1784461680"},{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry-a-baking-book-spiral-bound-marc-vetri-claire-kopp-mcwilliams-and-david-joachim","title":"Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTrained in Bergamo, Italy, by some of the region's most noted chefs, \n\u003cb\u003eMarc Vetri \u003c\/b\u003eis the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \n\u003ci\u003eGourmet, Bon Appétit\u003c\/i\u003e, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \n\u003ci\u003eMastering Pasta\u003c\/i\u003e, \n\u003ci\u003eMastering Pizza, Il Viaggio di Vetri, \u003c\/i\u003e and \n\u003ci\u003eRustic Italian Food\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDavid Joachim\u003c\/b\u003e is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e best-seller \n\u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE ATLANTA JOURNAL-CONSTITUTION\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Here, finally, is the one bread book that every cook needs on their kitchen worktable.\"--Andrew Zimmern, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In \n\u003ci\u003eMastering Bread\u003c\/i\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \n\u003cp\u003e\u003c\/p\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMastering Bread\u003c\/i\u003e is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2020 pg. 103 (EAN 9781984856982, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vetri, Marc\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 27, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Pastry|Cooking (Bread)|Cookbooks|Bread\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984856982\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4C7RGHMISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984856982\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027832434969,"sku":"SP-9781984856982","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9f68a3c0-e2df-4f49-b86b-1da473ccb2e9.jpg?v=1784461832"},{"product_id":"evolutions-in-bread-artisan-pan-breads-and-dutch-oven-loaves-at-home-a-baking-book","title":"Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish\u003c\/b\u003e is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e and \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, which won both a James Beard and IACP award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you somehow made it through the pandemic without picking up a copy of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, well, what did you do with yourself? Rouse that slumbering sourdough starter and dig in to this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker\/author Ken Forkish does best.\" \n\u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"True evolution is not about what's most complex, but about what is most practical. \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e represents the newest phase in Ken Forkish's baking, that is, a descendent of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process. Any home baker can benefit from this uniquely democratic work from one of the great modern bread makers and educators.\" \n\u003cb\u003e--J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish's latest book is a masterwork. \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eoffers an old-yet-new-approach, focusing not on rustic European loaves but on comfort breads with a softer crumb, like brioche and milk bread. But I'd buy this book just for its transformative toast. Once you've tried it, the mere memory will bounce you happily out of bed in the morning.\" \n\u003cb\u003e--Darra Goldstein, founding editor of \u003ci\u003eGastronomica \u003c\/i\u003eand author of \u003ci\u003eBeyond the North Wind \u003c\/i\u003eand \u003ci\u003eFire + Ice\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish writes books that people use. In \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e, he brings us from farm to mill to pan to hearth. It's been ten years since Ken's legendary \n\u003ci\u003eFlour Water Salt Yeast \u003c\/i\u003eand we should all be ready to follow this evolution as outlined by one of the truly great teachers.\" \n\u003cb\u003e--Stephen Jones, founder of WSU Breadlab\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a home baker who has spent many hours with Ken Forkish's books, \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eis a new best! He shares his new--even simpler--starter method, easy-to-follow recipes, and plenty of tricks and secrets to create the most incredible bread--all from your own kitchen!\" \n\u003cb\u003e--Abby Wambach, Olympian, activist, and #1 \u003ci\u003eNew York Times \u003c\/i\u003ebest-selling author of \u003ci\u003eWolfpack\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A wonderfully in-depth look at what is possible at home with the right teacher. Ken shows us endless ways to explore the many wonders of pan breads, utilizing heirloom wheats and sharing his passion for low-waste techniques. This book gave me the courage to jump back into baking at home and I'm sure it will do the same for you.\" \n\u003cb\u003e--Sean Brock, chef and owner of Audrey and June\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003etakes the artisanal love of bread baking to the next level. This book has so much information and explains it in such simple detail that anyone passionate about producing a great loaf can master many different styles. I, being a bread nerd, am obsessed with this book!\" \n\u003cb\u003e--Ken Oringer, James Beard award-winning chef and restaurateur\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken's method for sourdough in \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003ehas evolved from his first book to make it more user friendly, and all the recipes here were tested in regular home ovens, which can be temperamental, especially for bakers. In your hands you have the roadmap to making excellent bread in your own kitchen.\" \n\u003cb\u003e--Francisco Migoya, head chef of Modernist Cuisine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A descendent of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process.\"--J. Kenji Lopez-Alt, author of \u003ci\u003eThe Food Lab, Every Night is Pizza Night, \u003c\/i\u003eand\u003ci\u003e The Wok\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIf you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery--except it came from your own oven. \n\u003cp\u003e\u003c\/p\u003eApproachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that's more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. \n\u003cp\u003e\u003c\/p\u003eIncluded with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, giving you everything you need to create any loaf imaginable.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/18\/2022 (EAN 9781984860378, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 20, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Bread|Cooking (Bread)\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860378\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BFYGXDDWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860378\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027833942297,"sku":"SP-9781984860378","price":39.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/ec94752e-5699-4b75-9483-55534670e1e8_1500x1500.jpeg.format.jpg?v=1784461924"},{"product_id":"scandinavian-from-scratch-a-love-letter-to-the-baking-of-denmark-norway-and-sweden-a-baking-book","title":"Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNichole Accettola\u003c\/b\u003e is a CIA-trained chef and the owner of Kantine, a Scandinavia-inspired restaurant located in San Francisco serving breakfast, lunch, and snacks with a gorgeous menu of pastries, porridge and jewel-like smørrebrød sandwiches. Her café has garnered glowing reviews from media such as \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eTime Out\u003c\/i\u003e, and \n\u003ci\u003eEater\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMalena Watrous\u003c\/b\u003e has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the \n\u003ci\u003e New York Times, Allure, Condé Nast Traveler\u003c\/i\u003e and \n\u003ci\u003eSalon\u003c\/i\u003e. She is the author of the novel \n\u003ci\u003eIf You Follow Me\u003c\/i\u003e. She leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP AWARD WINNER - Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eA \u003ci\u003eSAN FRANCISCO CHRONICLE \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFrom chef Nichole Accettola, \n\u003ci\u003eScandinavian from Scratch\u003c\/i\u003e brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eScandinavian from Scratch\u003c\/i\u003e, Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country's baking traditions. Fill your home kitchen with the enticing aromas of \n\u003cb\u003eCoconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Smørrebrød\u003c\/b\u003e, and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Accettola, Nichole\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 03, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Regional \u0026amp; Cultural|Scandinavian|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baked products|Scandinavia|Baking|Pastry|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984861948\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DMGQJ3TVISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984861948\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027834663193,"sku":"SP-9781984861948","price":37.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/700f2f7e-a9d5-47cb-a56a-fa83ac75bbc1.jpg?v=1784461981"},{"product_id":"the-no-fuss-bread-machine-cookbook-hands-off-recipes-for-perfect-homemade-bread","title":"The No-Fuss Bread Machine Cookbook: Hands-Off Recipes for Perfect Homemade Bread (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMICHELLE ANDERSON\u003c\/b\u003e is the author of \n\u003ci\u003eThe Egg Cookbook\u003c\/i\u003e, \n\u003ci\u003eClean Eating Made Simple\u003c\/i\u003e, and \n\u003ci\u003eHealthy Cookbook for Two\u003c\/i\u003e. She was a hands-on corporate chef for over 20 years, specializing in healthy diets for her clients. She lives in Ontario, Canada.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I was getting bored with the simple white or wheat recipes that came in the instruction manual for my bread machine, so I bought this book to expand my repertoire a bit. It has some simple recipes like soft egg bread, cinnamon bread, or seed breads, as well as some more interesting combinations like cheese bread, fruit breads, and even sourdough recipes. My favorite so far has been the cinnamon bread, which is great for a quick breakfast!\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I have owned three different brands of bread machines, and although I think most of them are essentially the same as far as how they operate nowadays, the recipes in this book were definitely compatible with all of them--without tweaking or guess work.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cem\u003eThe \u003ci\u003eNo-Fuss Bread Machine Cookbook\u003c\/i\u003e\u003c\/em\u003e really holds up to its name. I am not a serious bread baker, my family and I just got tired of eating low quality bread from the store. Most of the ingredients listed in the book are things you have in the pantry or can be easily purchased at your local grocery store. It's laid out well, most of the recipes have options for 1 lb, 1.5 lb, and 2 lb, which I find very useful. My family has loved every loaf that I have tried from this book.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book made bread machine baking easy. We were clueless about ingredients and how to even use our machine because the instruction guide was lacking the dos-and-don'ts. The layout of this book was nice and big so I could prop up the book and follow along without needing a magnifying glass. The instructions were easy to follow. The nutritional facts at the bottom of each recipe were helpful for calorie counting and counting macros. The guide in the front of the book taught us what to look for in good and bad recipe choices, because not all bread machines cook recipes the same, and I also might want to make my own recipes in the future. My family loved the recipes.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEssential guidance and simple recipes for making delicious loaves with your bread machine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, a bread recipe book that shows you how to use your bread machine for its intended purpose--convenience! Create your own fresh, piping hot loaves quickly and easily with \u003cem\u003eThe No-Fuss Bread Machine Cookbook\u003c\/em\u003e, where you'll find hassle-free recipes for making mouthwatering homemade bread.\u003c\/p\u003e\n\u003cp\u003eThese recipes use easy-to-find ingredients and require minimal work on your part--just throw everything in your bread machine and let it work its magic. Whether you have a 1-pound, 1.5-pound, or 2-pound bread machine, these set-and-forget recipes will serve as your fail-proof foundation for exciting bread creations.\u003c\/p\u003e\n\u003cp\u003eThis top choice in bread machine cookbooks offers: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA wide variety of tasty recipes\u003c\/strong\u003e--Enjoy a range of sweet and savory breads, including vegetable breads, cheese breads, spice and herb breads, fruit breads, and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBread machine know-how\u003c\/strong\u003e--\u003cem\u003eThe No-Fuss Bread Machine Cookbook \u003c\/em\u003emakes it easy to familiarize yourself with the cycles and settings of the most popular models.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTroubleshooting tips\u003c\/strong\u003e--Make the perfect loaf every time with practical pointers for solving common problems like sunken tops and gummy texture.\u003c\/p\u003e\n\u003cp\u003eNo hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. \u003cem\u003eThe No-Fuss Bread Machine Cookbook\u003c\/em\u003e makes bread-making easy.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAnderson, Michelle\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMICHELLE ANDERSON\u003c\/b\u003e is the author of \u003ci\u003eThe Egg Cookbook\u003c\/i\u003e, \u003ci\u003eClean Eating Made Simple\u003c\/i\u003e, and \u003ci\u003eHealthy Cookbook for Two\u003c\/i\u003e. She was a hands-on corporate chef for over 20 years, specializing in healthy diets for her clients. She lives in Ontario, Canada.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anderson, Michelle\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 16, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Special Appliances\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Automatic bread machines|Bread|Make-ahead cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781623157531\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DDZ64FFMISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781623157531\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027873558809,"sku":"SP-9781623157531","price":23.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/0e8c1abc-58ce-458e-9f2b-45d7fe6d409d_1500x1500.jpeg.format.jpg?v=1784462967"},{"product_id":"breadsong-how-baking-changed-our-lives","title":"Breadsong: How Baking Changed Our Lives (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKitty Tait\u003c\/b\u003e and her dad Al live in Watlington, Oxfordshire, England. In just two years, the pair went from a small subscription service to pop ups to finally the Orange Bakery. The shop now sells out every day, with lines stretching down the street as people eagerly await the most original flavored sourdough (miso and sesame, fig and walnut) and huge piles of cinnamon buns and cheese swirls. They chronicle their journey on Kitty's Instagram @realorangebakery.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed, and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. Then, one day, as Kitty stood on a stool watching her dad mix flour, water, and salt, she determined Al's gloopy, sludgy blob of bread looked a whole lot like her brain. The next day, peaking under the tea towel as the mix gently bubbled and popped, Kitty came to a stunning realization: bread is alive. Al asked Kitty if she'd like to try baking bread herself, and their lives were never the same again. One loaf quickly escalated into an obsession, and Kitty felt better than she had for a long time. Within nine months, Kitty and Al opened The Orange Bakery--and they haven't stopped since. Featuring more than 80 recipes--including cinnamon buns, cheese swirls, and tahini brownies--Breadsong is a celebration of bread and baking, and an inspiring story of the life-saving power of discovering a passion.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"In this uplifting work, the British dad-and-daughter duo behind Oxfordshire's Orange Bakery fold innovative recipes into a moving testament to the healing power of baking . . . Kitty's passionate creativity is as irresistible as her creations. Bakers will have no trouble devouring every bit.\" --\u003ci\u003ePublishers Weekly\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Tenacity and passion permeate \n\u003ci\u003eBreadsong\u003c\/i\u003e, a moving, life-affirming memoir and recipe book by Kitty and Al Tait that celebrates the joys of bread-based baking . . . The family's amazing story is alchemized with equal amounts of inspiration and deliciousness.\" - \n\u003ci\u003eShelf Awareness\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Kitty and Al Tait's] story is as heartwarming as it gets, accentuated by Kitty's lively voice and infectious grin splashed across the pages along with her dad's adorable illustrations. There's a recipe for a caramel-covered Happy Bread here, which says a lot about this joyful book.\" - \n\u003ci\u003eBookPage\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJames Beard Awards 2023 nominee - Bread category\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eShortlisted for the 2023 Andre Simon Best Cookbook Award\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA cookbook full of heart that explores the redemptive power of baking.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eKitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed, and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. \n\u003cp\u003e\u003c\/p\u003eThen, one day, as Kitty stood on a stool watching her dad mix flour, water, and salt, she determined Al's gloopy, sludgy blob of bread looked a whole lot like her brain. The next day, peaking under the tea towel as the mix gently bubbled and popped, Kitty came to a stunning realization: bread is \n\u003ci\u003ealive.\u003c\/i\u003e Al asked Kitty if she'd like to try baking bread herself, and their lives were never the same again. One loaf quickly escalated into an obsession, and Kitty felt better than she had for a long time. Within nine months, Kitty and Al opened The Orange Bakery--and they haven't stopped since. \n\u003cp\u003e\u003c\/p\u003eFeaturing more than 80 recipes--including cinnamon buns, cheese swirls, and tahini brownies-- \n\u003ci\u003eBreadsong \u003c\/i\u003eis a celebration of bread and baking, and an inspiring story of the life-saving power of discovering a passion. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/21\/2022 (EAN 9781635578041, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 05\/27\/2022 (EAN 9781635578041, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eTait, Kitty\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitty Tait and her Dad Al live in Watlington, Oxfordshire and between them run the Orange Bakery. From the most original flavoured sourdough (miso and sesame, fig and walnut) to huge piles of cinnamon buns and Marmite and cheese swirls, the shop sells out every day and the queues stretch down the street. In 2018, Kitty was at school and Al worked at Oxford University, but when Kitty became so ill she couldn't leave the house, the two discovered baking and, in particular, sourdough. Chronicled in Kitty's Instagram @kittytaitbaker they went from a small subscription service to pop ups to a shop - all in two years. Along the way Kitty got better, a Corgi got involved and Al realised that he was now a baker not a teacher.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tait, Kitty\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 24, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Biography \u0026amp; Autobiography|Memoirs\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Bread|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781635578041\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0B4KHHWWFISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781635578041\u003c\/p\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":52027879686425,"sku":"SP-9781635578041","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a361acce-087f-4f92-b74d-0b0b7700bbd6.jpg?v=1784463094"},{"product_id":"sourdough-cookbook-for-beginners-a-step-by-step-introduction-to-make-your-own-fermented-breads-spiral-bound-eric-rusch-and-melissa-johnson","title":"Sourdough Cookbook for Beginners: A Step-By-Step Introduction to Make Your Own Fermented Breads (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I have been baking sourdough for a few years now and stopped for a while after my first child was born. When I first started baking sourdough, I read 4 books, saw dozens of videos about it, read many blogs, and got advice from several baking friends. I feel like all that knowledge I gained from all these sources is brilliantly condensed into the first 2 chapters of this book. It is a very easy read, and looking back, I wish this book has been available when I first started baking sourdough. \" -- \n\u003cstrong\u003eMichelle\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Highly recommend this book. Wonderful for beginners. I have been baking bread for years but sourdough is new to me. I found this book very helpful and there are tons of recipes!\" -- \n\u003cstrong\u003eR.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it. I found this book inspiring and creative, reassuring, and honestly fun. The author has such an enthusiastic and 'you-can-do-it' attitude that I really think anyone can succeed with the process of creating a starter and making good bread.\" -- \n\u003cstrong\u003eAnnie\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What a great guide to anything sourdough. Approachable and comprehensive, it is a great book for any level sour dough enthusiast. No longwinded life stories nor unnecessary inspirational memories. Delicious, step-by-step recipe galore. First recipe I tried was the Cheddar Thyme bread. No kidding, it did disappear in minutes.\" -- \n\u003cstrong\u003eAneta\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eERIC RUSCH\u003c\/b\u003e is passionate about making home bread baking (and especially sourdough home bread baking) as accessible as possible to as many people as possible through introductory-level how-to videos on the website, Breadtopia.com. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMELISSA JOHNSON\u003c\/b\u003e writes recipes and experiments with sourdough baking techniques for Breadtopia. She holds a BA in social studies from Harvard University, where she focused on cultural studies and media.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eGive your sourdough a healthy start--a sourdough cookbook from the creator of Breadtopia\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor--and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, \u003ci\u003eThe Sourdough Cookbook for Beginners\u003c\/i\u003e, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.\u003c\/p\u003e\n\u003cp\u003eThis sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!\u003c\/p\u003e\n\u003cp\u003eThis sourdough cookbook includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFresh start\u003c\/b\u003e--With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eKnead-to-know\u003c\/b\u003e--This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOn the rise\u003c\/b\u003e--The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEnjoy the sweet smell of sourdough success with the \u003ci\u003eThe Sourdough Cookbook for Beginners\u003c\/i\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRusch, Eric\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eERIC RUSCH\u003c\/b\u003e is passionate about making home bread baking (and especially sourdough home bread baking) as accessible as possible to as many people as possible through introductory-level how-to videos on the website, Breadtopia.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eJohnson, Melissa\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMELISSA JOHNSON\u003c\/b\u003e writes recipes and experiments with sourdough baking techniques for Breadtopia. She holds a BA in social studies from Harvard University, where she focused on cultural studies and media.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rusch, Eric\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 11, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646118106\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4V3B1FLISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781646118106\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027882406169,"sku":"SP-9781646118106","price":23.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/be0ac0cf-4bdb-4d5f-a10a-692baf02cb9e_1500x1500.jpeg.format.jpg?v=1784463174"},{"product_id":"the-king-arthur-baking-companys-all-purpose-bakers-companion-revised-and-updated","title":"The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Previous edition published under the title The King Arthur Flour baker's companion: the all-purpose baking cookbook\"--Colophon.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe King Arthur Baking Company's cookbooks excel at blending art and science to teach a rock-solid understanding of baking ingredients and principles. Their latest book, the revised \n\u003cem\u003eThe King Arthur Baking Company All-Purpose Baker's Companion\u003c\/em\u003e, reflects the team's expertise on ingredients and techniques.--Jill Lightner \"The Seattle Times\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t[T]ips and lessons are beautifully distilled throughout these fine-tuned recipes and extensive overviews covering the essential ingredients and techniques for whatever baking project you're contemplating.--Susan Puckett \"The Atlanta Journal-Constitution\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe book is full of advice about the ins and outs of baking, from gathering ingredients and equipment to final assembly, and it explains, sometimes in great detail, how butter and flour and sugar and yeast all combine into glorious baked goods.-- \"The Takeout\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBang the Bundt pans and make a joyful clatter with the cake tins, \n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is here. Hundreds of recipes, beautiful photographs, and clearly written instructions from the people we trust at King Arthur Baking Company. Whether you've been baking forever or are only just beginning, this is a book to keep within easy reach.--Dorie Greenspan, author of Everyday Dorie and Dorie's Cookies\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is what we have all come to expect from this beloved baking company: companionship and guidance and encouragement in our baking. Each recipe is more mouthwatering than the last; you can dive into this book with full confidence that your pastries will come out perfectly.--Joanne Chang, author of Pastry Love\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTime to get busy, bakers. Apple slab pie! Toaster corncakes! Banana bread French toast! \n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is back and better than ever. From early morning muffins through post-dinner éclairs, this is the perfect guide for whenever creativity strikes. Sweet to savory, quick hits to show-stopping centerpieces, this Swiss Army-kitchen BFF walks you through the classics we all grew up with and the pastry-school staples chefs take years to master.--Christina Tosi, founder and CEO of Milk Bar\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is not only a great technique and recipe collection, but it truly captures the spirit of a lively, ever-growing tribe: the home baker community. This book is their voice, expressed in written form, but equally alive.--Peter Reinhart, author of The Bread Baker's Apprentice\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn this updated version of the classic text, the bakers at King Arthur aim to help everyone become \"a top-notch baker\" by respecting tradition and embracing new concepts, such as gluten-free baking.-- \"Library Journal\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYou'll learn to bake breads, cakes, and cookies that are delicious and consistent each time--plus, you'll build a solid foundation of baking knowledge that can help you make foods beyond the ones included here.-- \"Mental Floss\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur has always been a go-to source for all things baking, but in particular for solid explanations of baking science and reliable recipes that I turn to again and again. This book is packed to the brim with both: it offers everything a brand-new baker will need to get started but will also surely be on every seasoned baker's bookshelf--well-loved and flour-dusted--for years to come.--Erin Jeanne McDowell, author of The Book on Pie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSpeaking with the folks at King Arthur Baking Company is like visiting with a neighbor--they listen, and they care.--Chris Kimball, founder of Milk Street\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tComprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, \n\u003cem\u003eThe King Arthur Baking Company's All-Purpose Baker's Companion\u003c\/em\u003e is the one book you'll turn to every time you bake. The experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today's modern baker. \n\u003c\/p\u003e\n\u003cp\u003eDecades of research in their famous test kitchen shaped the contents of this book which includes more than 350 recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. Now fully revised and updated, \u003cem\u003eThe King Arthur Baking Company's All-Purpose Baker's Companion\u003c\/em\u003e is an essential kitchen tool.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2021 pg. 86 (EAN 9781682686171, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003e\n\u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e King Arthur Baking Company\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 02, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682686171\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CLPHBYBPISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682686171\u003c\/p\u003e","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":52027886338329,"sku":"SP-9781682686171","price":52.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/spiral_cover_-_2026-09-09T112206.003.png?v=1788924143"},{"product_id":"sourdough-every-day-your-guide-to-using-active-and-discard-starter-for-artisan-bread-rolls-pasta-sweets-and-more","title":"Sourdough Every Day: Your Guide to Using Active and Discard Starter for Artisan Bread, Rolls, Pasta, Sweets and More","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"This book inspires and motivates, pushing us to get in the kitchen, scoop out some sourdough starter and get baking.\" \u003cbr\u003e--Maurizio Leo, founder of The Perfect Loaf \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"The possibilities with sourdough are truly endless, and you'll love discovering what you can make with your starter--let Hannah show you how!\" \n\u003cbr\u003e--Elaine Boddy, author of \n\u003ci\u003eWhole Grain Sourdough at Home\u003c\/i\u003e and founder of foodbod Sourdough \n\u003cp\u003e\u003c\/p\u003e\"Sourdough Every Day will inspire you with its mouthwatering and wide-ranging collection of recipes. It's a must-have for any sourdough baker!\" \n\u003cbr\u003e--Michael Hilburn, host of \n\u003ci\u003eThe Sourdough Podcast \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hannah's instructions have always made things easier for us home bakers. Her new book captures that same simplicity.\" \n\u003cbr\u003e--Jim Challenger, founder of Challenger Breadware \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHannah Dela Cruz is the founder of Make It Dough, a sourdough baking blog that won the \n\u003ci\u003eSaveur\u003c\/i\u003e magazine Special Interest award. She lives in Las Vegas, Nevada.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSourdough lovers will have a blast trying out these inventive recipes, which show readers how they can use their active starter to make a wide range of baked goods, from traditional loaf recipes to pastas, rolls and sweet breads, pretzels, crackers, and even desserts such cakes and cookies. Self-taught baker Hannah shares rustic loaf recipes perfected in her home kitchen, including classic All-Purpose Sourdough and zesty, flavorful Roasted Garlic Rosemary Oil Sourdough. Then, instead of throwing the leftover sourdough discard away, she shows readers craft the leftover sourdough discard into extra treats like Flaky Sourdough Biscuits, Sourdough Apple Cinnamon Rolls, and Sourdough Brownies. There's something for everyone--and every day--with these delicious, waste-free sourdough recipes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e55 Creative Recipes for Your Daily Dose of Sourdough\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eTake your sourdough baking to the next level\u003c\/b\u003e with Hannah Dela Cruz's innovative recipes for \n\u003cb\u003erustic loaves, soft sandwich breads, flatbreads, crackers, pasta, breakfast favorites, desserts and more\u003c\/b\u003e using your active and discard starter. A self-taught home baker herself, Hannah guides you easily through all the steps of sourdough baking, \n\u003cb\u003efrom how to create and maintain your starter, to how to bake your first loaf, to making an incredible range of breads and more.\u003c\/b\u003e She'll even show you how to transform your extra discard into delicious sourdough-inspired treats. \n\u003cp\u003e\u003c\/p\u003e Use your active starter to make classics like the \n\u003cb\u003eWhole Wheat Country Loaf\u003c\/b\u003e and twists on traditional flavors like the \n\u003cb\u003eMexican Hot Chocolate Rye Loaf\u003c\/b\u003e or the \n\u003cb\u003eSemolina Chili-Cheddar Loaf.\u003c\/b\u003e Add an extra-special touch to your lunchtime sandwich with \n\u003cb\u003eHoney Butter Rolls\u003c\/b\u003e, and savor filled breads like \n\u003cb\u003eSweet Potato-Cardamom Buns\u003c\/b\u003e, \n\u003cb\u003eGarlic Butter Couronne\u003c\/b\u003e and \n\u003cb\u003eCherry-Chocolate Babka.\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e Not to mention, Hannah's brilliant discard recipes are the perfect waste-free solution for sourdough lovers who hate throwing away the extra discard after they feed their starter. She shows you how to use your discard in breakfast treats, cakes, cookies, snacks, pasta dough, dumplings and indulgent desserts, all enhanced with that signature sourdough flavor. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWith so many options for beginners and experienced bakers alike, this collection will get you excited to bake sourdough every day of the week!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDela Cruz, Hannah\u003cbr\u003e\n\t\t\t\t\t\t\t\tHannah Dela Cruz is a self-taught baker, founder of the baking blog Make It Dough, and the author of \n\u003ci\u003eSourdough Every Day\u003c\/i\u003e. She lives in Las Vegas, Nevada.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dela Cruz, Hannah\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-12-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sourdough bread|Cooking (Sourdough)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.96 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645672029\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645672029\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":52068756455705,"sku":"SP-9781645672029","price":31.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/7ab356a7-1881-44db-bdfa-e9f6bfb8b564_808x808_c5310bb2-c63b-4854-b280-b480dc5a287a.png?v=1784464034"},{"product_id":"deceptively-delicious-simple-secrets-to-get-your-kids-eating-good-food","title":"Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eIt has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?\u003c\/p\u003e\n\u003cp\u003e As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear-out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that \"must have\" the latest sugar bomb cereal.\u003c\/p\u003e\n\u003cp\u003e But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long-term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.\u003c\/p\u003e\n\u003cp\u003e Jessica Seinfeld's book is practical, easy-to-read, and a godsend for any parent that wants their kids to be healthy for a long time to come.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Just when you'd abandoned all hope of ever convincing your kids to eat their carrots, here comes Jessica Seinfeld.\" - \u003cb\u003e\u003ci\u003eRedbook Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seinfeld's recipes were written with determined simplicity.\" - \u003cb\u003e\u003ci\u003eCookie magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"An elegant plan.... The recipes blend nutrition into a meal and harmony into mealtime.\" - \u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 03\/23\/2009 pg. 21 (EAN 9780061767937, Spiral)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/01\/2007 pg. 54 (EAN 9780061251344, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 10\/15\/2007 pg. 56 (EAN 9780061251344, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Annex\u003c\/span\u003e 03\/23\/2009 (EAN 9780061251344, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSeinfeld, Jessica\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eJessica Seinfeld is the founder and president of Baby Buggy, a nonprofit organization dedicated to providing clothing and equipment to New York's families in need. She is the wife of Jerry Seinfeld, with whom she has three children. This is her first book.\u003c\/p\u003e\n\u003cp\u003eJessica Seinfeld es la fundadora y presidenta de Baby Buggy, una organización sin fines de lucro que provee ropa y equipamiento a familias necesitadas de Nueva York. Es la esposa de Jerry Seinfeld, con quien tiene tres hijos. Este es su primer libro.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Seinfeld, Jessica\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Spiral\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2008-10-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|General|Family \u0026amp; Relationships|Parenting|Motherhood|Cooking|Cooking for Kids|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Baby Food|Cooking|Reference|Family \u0026amp; Relationships|Reference|Cooking|Comfort Food|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Vegetables|Family \u0026amp; Relationships|Life Stages|School Age|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, American|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780061767937\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780061767937\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":52120366219545,"sku":"SP-9780061767937","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a654b7b6-d95e-47cb-8938-5eb2b1512bb0.jpg?v=1784464040"},{"product_id":"satisfied-baking-with-whole-grain-goodness","title":"Satisfied: Baking with Whole Grain Goodness","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWill the Real Bread Please Rise? . . . . . . . . . . . ix Real Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Grains-Goodness and Fiber . . . . . . . . . . . . . . 5 Whole Grains . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Grains of Value . . . . . . . . . . . . . . . 6 History of White Flour . . . . . . . . .. . . .13 Loss of Nutrients in White Flour . .. . . . 18 Fiber Mystery Unfolded . . . . . . . . . . .. 19 Fiber Facts . . . . . . . . . . . . . . . . . .23 Getting Started Making Bread . . . . . .27 Recipes Breads . . . . . . . . . . . . . . . . . . 37 Whole Wheat Honey Bread (5 loaves 37 Whole Wheat Honey Bread . . . . . . .39 Honey Molasses Bread . . . . . . . . . . . 42 Challah Prayer Bread . . . . . . . . . . . . . 43 Stuffed Rolled Shaped Breads . 45 Hamburger Buns . . . . . . . . . . . . . . . . . 46 Family Sandwich . . . . . . . . . . . . . . . . . 47 Feta-Spinach Bread . . . . . . . . . . 48 Cinnamon Bread . . . . . . . . . . . . . . . . 50 Garlic Herb Bread . . . . . . . . . . 51 Sausage Cheese Bread . . . . . . . 51 Cheese Bread . . . . . . . . . . . . . . . . . . 51 Braided Apple Cinnamon . . . . . . 52 Spinach-Cheese French Bread . . . 53 Spinach Cheese Stromboli . . . . . 54 Stuffed Reuben Bread . . . . . . . 54 Turkey Stromboli . . . . . . . . . . . 55 Ranch Pizza Pinwheels . . . . . . . . . . 55 Italian Bread . . . . . . . . . . . . . 56 Garlic Knots . . . . . . . . . . . . . 57 Cinnamon Croutons . . . . . . . . . . .. 58 Garlic Croutons . . . . . . . . . . . . 58 Better Butters . . . . . . . . . . . . . . . . 60 Cinnamon Butter . . . . . . . . . . .60 Herbed Butter . . . . . . . . . . . . . . . 60 Honey Butter . . . . . . . . . . . . . 60 Lemon Butter . . . . . . . . . . . . . 61 Pecan Butter . . . . . . . . . . . . . 61 Strawberry Butter . . . . . . . . . . 61 Specialty Grains 62 Easy Nutritious Pancakes GF . . . 62 Family Table Talk . . . . . . . . . . .63 Spelt Crust Pizza . . . . . . . .. . . . . 64 Cornbread . . . . . . . . . . . . . . .66 Ezekiel Grains . . . . . . . . . . . . 67 Russian Black Rye Bread . .. . . . 68 Holiday Favorites . . . . . . . . . . ..70 Almond Raspberry Cheese Bread .70 Cream Cheese Filling . . . . . . . . 70 Apple Pie French Toast . . .. . . . 72 Baking with Whole Grain Goodness Cranberry Quinoa Scones . . . . . 73 Cranberry Wreaths . . . . . . . . . . . . . . 74 Cranberry Filling . . . . . . . . . . . . . . . . 74 Cream Cheese Pumpkin Muffins . . 75 Easter Egg Nest Bread . . . . . . . 77 Pumpkin Bread Pudding . . . . . . . . . 79 Spicy Holiday Orange-Cranberry Bread 80 Sweet Potato Biscuits . . . . . . . . . . . .81 My Kitchen Prayer for You . . . . . . 83 About the author, Annette Reeder: 83 Bosch and Nutrimill Attachments 84 12 Tips For Perfect Bread 87 Ingredients to Know . 89 Bread Cooking Helps 92\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReclaim Your Kitchen: Unlock the Power of Whole Grains for Healthier, More Satisfying Bread\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTired of store-bought bread that leaves you feeling unwell? In the modern diet, bread has become confusing-associated with upset stomachs and lethargy-but it doesn't have to be. \u003c\/p\u003e\n\u003cp\u003eAnnette Reeder, The Biblical Nutritionist, cuts through the noise in \u003cstrong\u003eSatisfied: Baking with Whole Grain Goodness\u003c\/strong\u003e, showing you how to bring nourishing bread back to your family table.\u003c\/p\u003e\n\u003cstrong\u003eInside You Will Find: \u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Call to Reclaim Your Health: \u003c\/strong\u003e Learn why taking responsibility for your family's daily bread is essential to reclaiming your health from processed, enriched, and fortified grains.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Challah Prayer Bread Experience: \u003c\/strong\u003e A unique recipe and guide that transforms the simple act of mixing and kneading into a specific prayer for provision, growth, discipline, and surrender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver 40 SATISFIED Recipes: \u003c\/strong\u003e Delight your family with Classic Breads, Stuffed Breads, Holiday Favorites, and Better Butters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrains of Value: \u003c\/strong\u003e Explore a comprehensive guide to Amaranth, Einkorn, Spelt, Kamut, Triticale, and more-including their unique flavor profiles and baking properties.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFamily Table Talk Starters: \u003c\/strong\u003e Use the provided discussion topics to encourage spiritual awareness and fellowship while breaking bread with your loved ones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSatisfied\u003c\/strong\u003e is a beautiful resource that links Biblical truth with practical wisdom, helping you cultivate a kitchen \"always blessed with the aroma of fresh milled homemade bread\".\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eSatisfied Baking with Whole Grain Goodness\u003c\/p\u003e\n\u003cp\u003eDoes baking bread - especially from the grain - seem intimidating? \u003cem\u003eSatisfied \u003c\/em\u003eexplains the powerful nutrition \u003c\/p\u003e\n\u003cp\u003efound in whole grains, takes the mystery out picking the right ones, \u0026amp; walks you through using them to feed \u003c\/p\u003e\n\u003cp\u003eyour family healthful, nutritious breads of all kinds.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dictionary defines satisfied as to fulfill the desires, expectations, and needs; give full contentment to. The grains designed by God do exactly that. They fulfill the desires and expectations both spiritually as Jesus compares himself to the Daily Bread and physically as every cell's needs are met with this delicious whole grain goodness.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnnette Reeder has put together a collection of delicious recipes that will delight your senses plus bring friends and family back to the table to break bread.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"A Fabulous Resource!\"Annette Reeder has created a fabulous resource for anyone seeking education and delicious recipes for cooking with God's whole grains. 'In the beginning' He declared them to be good, and they still are today!\" Hope Egan, author What the Bible Says about Healthy Living Cookbook and Holy Cow! Does God Care about What We Eat?\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"I was so blessed and challenged by reading Annette Reeder's book, Satisfied - Baking with Whole Grain Goodness. It had me \"licking my lips\" just thinking about these delicious breads. Your life will be changed by following these principles for healthy eating.\" Joyce Rogers, wife of the late Adrian Rogers, speaker and author of the latest book Behold!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reeder, Annette\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Designed Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-04-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|General|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition|Religion|Christian Living|General|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.44 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780985396978\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780985396978\u003c\/p\u003e","brand":"Designed Publishing","offers":[{"title":"Default Title","offer_id":52122549944601,"sku":"SP-9780985396978","price":38.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/spiral_cover_-_2026-09-20T171550.071.png?v=1789895780"},{"product_id":"the-southerners-cookbook-recipes-wisdom-and-stories","title":"The Southerner's Cookbook: Recipes, Wisdom, and Stories","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003eA \"guide to the traditions and innovations that define today's Southern food culture\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrom \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.\u003c\/p\u003e\n\u003cp\u003eFrom well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in \u003cem\u003eThe Southerner's Cookbook\u003c\/em\u003e tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, \u003cem\u003eThe Southerner's\u003c\/em\u003e \u003cem\u003eCookbook \u003c\/em\u003eis much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future\u003c\/p\u003e\n\u003cp\u003e*\u003cstrong\u003eNamed one of Eater's Best New Cookbooks for Fall 2015\u003c\/strong\u003e*\u003cbr\u003e*\u003cstrong\u003eSelected as one of \u003cem\u003eVanity Fair\u003c\/em\u003e's \"18 Best New Cookbooks\"\u003c\/strong\u003e*\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"There are so, so many Southern cookbooks out there, but if you only have room for one, The Southerner's Cookbook is a good call.\" - \u003cb\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Even if you didn't grow up on the food, The Southerner's Cookbook will make you long for a plate of fresh-from-the-fryer chicken, buttermilk biscuits, and vinegar-laced collards. [A]nd if you're lucky enough to be from the South, these recipes might just make you homesick.\" - \u003cb\u003e\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Every year, every cookbook season for the past decade, there's been a steady stream of Southern cookbooks that parallels the national interest in the region. Now, the editors of the award-winning Garden \u0026amp; Gun magazine have published one of the smartest, most attractive Southern cookbooks yet.\" - \u003cb\u003e\u003ci\u003eThe New Orleans Times-Picayune\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Who better than the folks at Garden and Gun to gather this new generation of Southern food culture in one lovely volume? The Southerner's Cookbook offers traditional recipes, essays, and a full glossary of terms that might fly right by those of us who grew up elsewhere.\" - \u003cb\u003e\u003ci\u003eEdible Upcountry\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"[Garden \u0026amp; Gun's] first dedicated cookbook is a culinary cross-section of the modern south, drawing recipes everywhere from tiny fried-chicken joints to the meticulous tweezer food of the region's highest-end restaurants.\" - \u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFrom \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.\u003c\/p\u003e\n\u003cp\u003eFrom well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in \u003cem\u003eThe Southerner's Cookbook\u003c\/em\u003e tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, \u003cem\u003eThe Southerner's\u003c\/em\u003e \u003cem\u003eCookbook \u003c\/em\u003eis much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNamed one of \u003c\/strong\u003e\u003cstrong\u003eEater's Best New Cookbooks for Fall 2015\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSelected as one of Vainty Fair's \"18 Best New Cookbooks\"\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/06\/2015 pg. 20 (EAN 9780062242419, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 01\/08\/2016 pg. 106 (EAN 9780062242419, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eEditors of Garden and Gun\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e is a national magazine that covers the best of the South, including its sporting culture, food, music, art, and literature, and its people and their ideas. The magazine has won numerous awards for journalism, design, and overall excellence, and its two previous books, \u003cem\u003eThe Southerner's Handbook\u003c\/em\u003e and \u003cem\u003eGood Dog\u003c\/em\u003e, were \u003cem\u003eNew York Times\u003c\/em\u003e bestsellers.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Editors of Garden and Gun\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Wave\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-10-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Essays \u0026amp; Narratives|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Holiday|General|Cooking|History|Cooking|Methods|Gourmet|Cooking|Methods|Outdoor|Cooking|Comfort Food|Cooking|Reference|Cooking|Entertaining|General|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Fish \u0026amp; Seafood|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food habits|Southern style|Southern States|Cooking, American|Cookbooks|COOKING \/ Regional \u0026amp; Ethnic \/ American \/ Sout\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780062242419\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780062242419\u003c\/p\u003e","brand":"Harper Wave","offers":[{"title":"Default Title","offer_id":52123191869721,"sku":"SP-9780062242419","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1f67e8ba-0fdb-4e48-9274-57ee95f5faad_1350x1350_2b5a7267-f63b-420f-9a11-24b0fcdef246.png?v=1784464288"},{"product_id":"sourdough-discard-recipes-for-beginners-deliciously-simple-recipes-to-turn-sourdough-discard-into-breads-snacks-and-sweet-treats","title":"Sourdough Discard Recipes for Beginners: Deliciously Simple Recipes to Turn Sourdough Discard into Breads, Snacks, and Sweet Treats.","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kia-Ming, Maggie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Independently Published\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-12-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Cookies\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.57 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798304365543\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9798304365543\u003c\/p\u003e","brand":"Independently Published","offers":[{"title":"Default Title","offer_id":52123511095577,"sku":"SP-9798304365543","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9798304365543_spiral.png?v=1773731071"},{"product_id":"bread-a-bakers-book-of-techniques-and-recipes","title":"Bread: A Baker's Book of Techniques and Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bread. The process of bread baking is at once a simple endeavor, yet at the same time it can be one of enormous complexity. The merest of ingredients are required, and these few are easily procured, requiring little intricacy in their preparation. And since so few ingredients are needed or necessary to the bread baker, from one bake to the next not much seems to change. One style of mixer suffices and can mix a full range of doughs. Some couche linens, a few stacks of proofing baskets, a decent scale, a durable work table, a couple of razor blades stuck on slender lames, and a sturdy oven: The needs are few. And yet from the time the grain is planted until baked bread is on the table, the hands and skills of dozens of people have been engaged. Farmers in the field plow, plant, cultivate, and harvest. Grain is transported to the mill to be tempered, ground, sifted, analyzed, and bagged-brought from berry to flour. Flour in the bag is trucked and hefted to the domain of the baker. Here the final magic is performed, for the flour is nothing by itself-it needs the baker to bring it to fulfillment, to coax all the flavor he or she can from the inert grain. The flour, unable to sustain life on its own, is transformed by the hands of the baker into wondrous bread, nurturing and nourishing. What we hold in our hands, months after the original planting of the seed, is the final resolution of the labor of many: a loaf of bread-ephemeral, fragrant, alive.\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJeffrey Hamelman\u003c\/b\u003e began his baking life in 1976. Over the years he has been a production baker, a bakery owner, and an instructor of baking classes on six continents. His dedication to the good work of baking, and his respect and admiration for the world's bakers, have never wavered.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eRecipes ix\u003c\/p\u003e\n\u003cp\u003eAcknowledgements, Changes To The Third Edition and Random Thoughts xi\u003c\/p\u003e\n\u003cp\u003ePreface xiii\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart One Ingredients and Techniques 1\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1 The Bread-Making Process From Mixing Through Baking 5\u003c\/p\u003e\n\u003cp\u003e2 Ingredients and Their Function 27\u003c\/p\u003e\n\u003cp\u003e3 Hand Techniques 49\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart Two Formulas and Decorative Breads 77\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e4 Breads Made With Yeasted Pre-Ferments 83\u003c\/p\u003e\n\u003cp\u003e5 Levain Breads 141\u003c\/p\u003e\n\u003cp\u003eInserts C-1\u003c\/p\u003e\n\u003cp\u003e6 Sourdough Rye Breads 209\u003c\/p\u003e\n\u003cp\u003e7 Straight Doughs 279\u003c\/p\u003e\n\u003cp\u003e8 Miscellaneous Breads 313\u003c\/p\u003e\n\u003cp\u003e9 Braiding Techniques 401\u003c\/p\u003e\n\u003cp\u003e10 Decorative and Display Projects 429\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAppendix A-1\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDeveloping and Perpetuating A Sourdough Culture A-1\u003c\/p\u003e\n\u003cp\u003eThree Important Milling Tests A-14\u003c\/p\u003e\n\u003cp\u003eFlour Additives A-16\u003c\/p\u003e\n\u003cp\u003eBaker's Percentage A-18\u003c\/p\u003e\n\u003cp\u003eDesired Dough Temperature A-20\u003c\/p\u003e\n\u003cp\u003eYeast Conversions, Fresh To Dry A-22\u003c\/p\u003e\n\u003cp\u003eDry Yeast Conversions, Ounce To Tablespoons\/Teaspoons A-22\u003c\/p\u003e\n\u003cp\u003eGlossary G-1\u003c\/p\u003e\n\u003cp\u003eBibliography B-1\u003c\/p\u003e\n\u003cp\u003eEpilogue E-1\u003c\/p\u003e\n\u003cp\u003eIndex I-1\u003c\/p\u003e\n\u003cp\u003eAbout The Author AA-1\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eWhen \u003ci\u003eBread\u003c\/i\u003e was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a \"masterwork of bread baking literature,\" Jeffrey Hamelman's \u003ci\u003eBread\u003c\/i\u003e features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of \u003ci\u003eBread\u003c\/i\u003e, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hamelman, Jeffrey\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-04-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.05 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781119577515\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781119577515\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":52123582136601,"sku":"SP-9781119577515","price":69.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/72235805-ec9e-4f7f-969a-12fa1f3e2965.jpg?v=1784464760"},{"product_id":"the-fresh-milled-flour-bread-book-the-complete-guide-to-mastering-your-home-mill-for-artisan-sourdough-pizza-croissants-and-more","title":"The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eDiscover a New World of Flavor in Your Bread Baking\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eBring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You’ll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.\u003cbr\u003e\u003cbr\u003eCraving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry \u0026amp; Toasted Pistachio bread will taste that much sweeter made from the highest quality and freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.\u003c\/span\u003e\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":52123585577241,"sku":"SP-9781645679592","price":31.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781645679592_spiral.png?v=1773731865"},{"product_id":"sourdough-by-science-understanding-bread-making-for-successful-baking","title":"Sourdough by Science: Understanding Bread Making for Successful Baking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The how's and why's of perfect, easy sourdough, from a home baker and molecular scientist. Understanding how bread works makes it a far more likely to succeed, especially for home bakers. This is especially true with sourdough, considering the process: wild yeast activates a starter, the starter grows into a levain, humidity in the dough develops the crumb, and heat bakes the loaf. In Sourdough by Science, Molecular biologist Karyn Newman provides a reliable path to sourdough success by arming readers with great recipes, filled with fascinating and helpful descriptions of what's happening on a molecular level; a plan for developing skills; and an invaluable and wide-ranging troubleshooting guide. From Rustic Boule to Wild Challah, and Olive Bats to Hazelnut Buns, recipes reveal how different flours respond, when salt should be added, how to get a crisp, crackly crust. Answers to common queries and more are here, along with resources and step-by-step photos, making this an essential book for the home bread baker\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In \n\u003cem\u003eSourdough by Science\u003c\/em\u003e, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable--from a Rustic Boule to Wild Challah to Hazelnut Buns-- teaching you the hows and whys of bread making along the way. \n\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003eSourdough by Science\u003c\/em\u003e has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eNewman, Karyn Lynn\u003cbr\u003e\n\u003cstrong\u003eKaryn Lynn Newman \u003c\/strong\u003eis a home baker with a PhD in cellular and molecular biology from the University of Wisconsin-Madison. She lives in the San Francisco Bay Area with her family, where she enjoys inventing and optimizing recipes.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Newman, Karyn Lynn\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-01-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Technology \u0026amp; Engineering|Food Science|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Sourdough bread|Fermentation|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682687000\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682687000\u003c\/p\u003e","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":52123601207577,"sku":"SP-9781682687000","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781682687000_spiral.png?v=1773732209"},{"product_id":"bread-machine-recipes-easy-to-follow-steps-for-delicious-bread-in-no-time","title":"Bread Machine Recipes: Easy To Follow Steps For Delicious Bread In No Time","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e1 - Introduction\u003cbr\u003e 2 - White Bread Recipes\u003cbr\u003e Basic White Bread\u003cbr\u003e Beer Bread\u003cbr\u003e Swiss Cheese Bread\u003cbr\u003e Onion Cheese Bread\u003cbr\u003e Maple Walnut Bread\u003cbr\u003e 3 - Whole Wheat Bread Recipes\u003cbr\u003e Whole Wheat Bread\u003cbr\u003e Whole Wheat Bread with Raisin\u003cbr\u003e Pecan and Oatmeal Bread\u003cbr\u003e Caraway Rye Bread\u003cbr\u003e Whole Wheat Bread with Cranberry\u003cbr\u003e 4 - Sweet Bread Recipes\u003cbr\u003e Tropical Fruit Bread\u003cbr\u003e Choco-Hazelnut Bread\u003cbr\u003e Raisin Bread with Cinnamon\u003cbr\u003e Pumpkin Bread with Pecan\u003cbr\u003e Panettone\u003cbr\u003e 5 - Conclusion\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eDo you\u003c\/strong\u003e wish you could bake your own bread?... or do you wonder how bread machine works? \u003cstrong\u003eAre you\u003c\/strong\u003e tempted to find out what are the right ingredients you should use? \u003cstrong\u003eDo you\u003c\/strong\u003e feel bored, stuck in a rut, and ready to learn baking?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre you\u003c\/strong\u003e terrified of ending up old having \u003cstrong\u003ewasted years\u003c\/strong\u003e of your life unfulfilled?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you\u003c\/strong\u003e keep doing what you've always done, you'll never have the chance to learn the process of bread making.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIs this positive for you?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBread Machine Recipes: Easy To Follow Steps For Delicious Bread In No Time\u003c\/strong\u003e\u003c\/em\u003e teaches you every step, including \u003cem\u003ebread-making recipes\u003c\/em\u003e you can use when baking at home. This is a \u003cstrong\u003ebook of action\u003c\/strong\u003e and doesn't just tell you to try harder. Life rewards those who take matters into their own hands, and this book is where to start.\u003cbr\u003e \u003cbr\u003e \u003cem\u003e\u003cstrong\u003eBread Machine Recipes\u003c\/strong\u003e\u003c\/em\u003e is full of real-life methods for people \u003cstrong\u003ejust like you\u003c\/strong\u003e, proven baking techniques that have worked for many people. These methods are backed up \u003cstrong\u003ecountless studies\u003c\/strong\u003e, all of which will arm you with a mindset primed for success, happiness, and proven \u003cstrong\u003ebread machine\u003c\/strong\u003e recipes.\u003cbr\u003e \u003cbr\u003e \u003cem\u003e\u003cstrong\u003eEasy-to-follow\u003c\/strong\u003e baking process and \u003cstrong\u003epractical\u003c\/strong\u003e methods for immediate action.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat happens if you will give bread baking a try?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e- \u003cstrong\u003eLearn how to use a bread machine.\u003c\/strong\u003e\u003cbr\u003e - When can you use active dry yeast?\u003cbr\u003e - \u003cstrong\u003eWhat could you achieve by using regular flour or all-purpose flour?\u003c\/strong\u003e\u003cbr\u003e - The best ever whole wheat bread recipes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow will you learn to free your healthier self?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e- \u003cstrong\u003eDevelop a recipe that would best suit your taste\u003c\/strong\u003e\u003cbr\u003e - How to build a lifestyle for health\u003cbr\u003e - \u003cstrong\u003eTricks for getting your preferred texture of the bread\u003c\/strong\u003e\u003cbr\u003e - Tips on how to ensure the success of baking your own bread\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat happens when you don't let life pass you by?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e- \u003cstrong\u003eNever wonder \u003cem\u003e\"what if\"\u003c\/em\u003e you could be a baking master!\u003c\/strong\u003e\u003cbr\u003e - Wake up every day with high \u003cstrong\u003eenergy\u003c\/strong\u003e and desire\u003cbr\u003e - \u003cstrong\u003e\u003cem\u003eInspire\u003c\/em\u003e yourself and others to learn the art of baking bread. \u003c\/strong\u003e\u003cbr\u003e - Start your journey towards baking delicious pieces of bread.\u003cbr\u003e \u003cbr\u003e \u003cem\u003eFind out how to let go of your lack of energy and take flight towards being happy, period.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreate a happy life and excitement you want.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTry \u003cem\u003eBread Machine Recipes: Easy To Follow Steps For Delicious Bread In No Time\u003c\/em\u003e today by clicking the BUY NOW button at the top right of this page!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eP.S. You'll be on your way to getting happy within 24 hours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Williams, Sherry S\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Urgesta as\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-03-21\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Garnishing \u0026amp; Food Presentation\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.11 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9788293791034\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9788293791034\u003c\/p\u003e","brand":"Urgesta as","offers":[{"title":"Default Title","offer_id":52123666940185,"sku":"SP-9788293791034","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9788293791034_spiral.png?v=1773733598"},{"product_id":"amish-baking-at-home-cookbook-recipes-and-memories-from-my-heritage","title":"Amish Baking at Home Cookbook: Recipes and Memories from My Heritage","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNaomi Gingerich is the owner of Louie \u0026amp; Honey's Kitchen, a bake shop in Winston-Salem, North Carolina, and a passionate food writer. Raised on a dairy farm in Ohio's Amish country, Naomi grew up savoring her mother's exceptional baking and treasured family recipes passed down through generations. A former Mennonite, Naomi weaves tradition and creativity into her work, featuring over 200 authentic Amish and Mennonite recipes in Amish Baking Cookbook. With her husband, she raised three children, and now she brings the flavors and stories of her heritage to life for the community at Louie \u0026amp; Honey's Kitchen.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Features 176 traditional Amish baked goods and desserts, exploring the traditions that bring each recipe to life\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eThere's something magical about Amish and Mennonite baking, which may be why people travel far and wide to savor its authenticity. Now you can capture the same fresh-baked goodness at home and fill your kitchen with the sweet aroma of traditional Amish baked goods and desserts with the \u003cem\u003eAmish Baking at Home Cookbook\u003c\/em\u003e. Taste 176 recipes for homemade Amish cookies, breads, rolls, cinnamon rolls, pies, cobblers, and much more. Inside, Naomi Gingerich--a food writer and natural storyteller--will have you sinking your teeth into the Amish and Mennonite cultures that shaped her culinary upbringing. It's not just a cookbook. It's a grand tour through Amish country, exploring the family-honed traditions that bring each recipe to life. With the \u003cem\u003eAmish Baking at Home Cookbook\u003c\/em\u003e, everything you make will help you feel a little more connected to the wholesome, natural ingredients that make Amish baking so unforgettable.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eStutzman Gingerich, Naomi\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eNaomi Stutzman Gingerich is the owner of Louie \u0026amp; Honey's Kitchen, a bake shop in Winston-Salem, North Carolina, and a passionate food writer. Raised on a dairy farm in Ohio's Amish country, Naomi grew up savoring her mother's exceptional baking and treasured family recipes passed down through generations. A former Mennonite, Naomi weaves tradition and creativity into her work, featuring over 150 authentic Amish and Mennonite recipes in Amish Baking Cookbook. With her husband, she raised three children, and now she brings the flavors and stories of her heritage to life for the community at Louie \u0026amp; Honey's Kitchen.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stutzman Gingerich, Naomi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Fox Chapel Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Amish cooking|Baking|Bread|Cookies|Cake|Pies|Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.24 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781497105157\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781497105157\u003c\/p\u003e","brand":"Fox Chapel Publishing","offers":[{"title":"Default Title","offer_id":52123702821145,"sku":"SP-9781497105157","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/50d34313-a868-4e3e-bf30-aac700cc7eb8_720x720_47a4b762-5c54-40df-8a28-f8cc2ed25921.png?v=1784465205"},{"product_id":"the-rye-baker-classic-breads-from-europe-and-america","title":"The Rye Baker: Classic Breads from Europe and America","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAs a huge fan of baking with rye, I dug deep into Stanley's illuminations on the history of the grain: a transporting story told through centuries of techniques employed to make the most of this hearty grain. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre.--Chad Robertson, author of Tartine Bread and owner of Tartine Bakery\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRye breads are back, as they rightly should be. In \n\u003cem\u003eThe Rye Baker\u003c\/em\u003e, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic.--Peter Reinhart, author of Bread Revolution\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmong the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book \n\u003cem\u003eThe Rye Baker\u003c\/em\u003e is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work.--Jeffrey Hamelman, bakery director, King Arthur Flour Company, and author of Bread: A Baker's Book of Techniques and Recipes\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eTrue rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. With over 70 classic recipes, \u003cem\u003eThe Rye Baker\u003c\/em\u003e introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French \u003cem\u003epains de seigle\u003c\/em\u003e, the earthy ryes of Alpine Austria and upper Italy, the crackly \u003cem\u003eknäckebröds\u003c\/em\u003e of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule\u003c\/p\u003e\n\u003cp\u003eRounding out this treasury are reader-friendly chapters on rye's history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley's methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. \u003cem\u003eThe Rye Baker\u003c\/em\u003e is the definitive resource for home bakers and professionals alike.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/01\/2016 (EAN 9780393245219, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGinsberg, Stanley\u003cbr\u003e\n\u003cstrong\u003eStanley Ginsberg\u003c\/strong\u003e, owner-proprietor of The New York Bakers, a seller of baking ingredients, received the IACP Jane Grigson Award for his first book, \n\u003cem\u003eInside the Jewish Bakery\u003c\/em\u003e. A native New Yorker, he lives with his wife in San Diego.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ginsberg, Stanley\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-09-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Regional \u0026amp; Cultural|Jewish \u0026amp; Kosher\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Rye bread|North America|Cookbooks|Europe\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780393245219\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780393245219\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":52123704754457,"sku":"SP-9780393245219","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/d6b2f900-d44a-433c-8d46-df4e378d7158.jpg?v=1784465219"},{"product_id":"the-homestead-sourdough-cookbook-helpful-tips-to-create-the-best-sourdough-starter-easy-techniques-for-successful-artisan-breads-over-100-simple-re","title":"The Homestead Sourdough Cookbook: - Helpful Tips to Create the Best Sourdough Starter - Easy Techniques for Successful Artisan Breads - Over 100 Simple Re","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGeorgia Varozza\u003c\/b\u003e, author of the \n\u003ci\u003e Homestead Canning Cookbook\u003c\/i\u003e and the \n\u003ci\u003e Homestyle Amish Kitchen Cookbook\u003c\/i\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEnjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Is there anything more satisfying than a thick, warm slice of homemade bread served fresh out of the oven? \n\u003cp\u003e\u003c\/p\u003e Join baking and homestyle cooking veteran Georgia Varozza as she teaches you everything you \"knead\" to know about making craveable sourdough creations from scratch, including how to make or source a quality sourdough starter, what tools and supplies to collect and where to locate them, and of course, how to make a basic sourdough loaf. \n\u003cp\u003e\u003c\/p\u003e Packed with over 100 delicious recipes, expert advice, and a heaping helping of homestyle goodness, this cookbook is the ideal place to start your sourdough baking adventure. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eVarozza, Georgia\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e, author of the\u003ci\u003e Homestead Canning Cookbook\u003c\/i\u003e and the\u003ci\u003e Homestyle Amish Kitchen Cookbook\u003c\/i\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com \u003cbr\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Varozza, Georgia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Peaks Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-03-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sourdough bread|Cooking (Sourdough)|Bread|Cooking (Bread)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780736984409\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780736984409\u003c\/p\u003e","brand":"Ten Peaks Press","offers":[{"title":"Default Title","offer_id":52123859550489,"sku":"SP-9780736984409","price":29.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/08c82c73-e04c-43fa-9758-e523ffe1d3b4_720x720_76f509db-6a6d-4c0c-8b5f-6ef30c03ed7e.png?v=1784465391"},{"product_id":"bake-from-scratch-vol-4-artisan-recipes-for-the-home-baker","title":"Bake from Scratch (Vol 4): Artisan Recipes for the Home Baker","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eDescription for Sales People\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t- A comprehensive recipe collection from \n\u003ci\u003eBake from Scratch\u003c\/i\u003e's fourth year of publication \n\u003cbr\u003e - Artisan baking recipes that include everything from cakes and pies to breads and pastries \n\u003cbr\u003e - More than 650 new (test kitchen-tested!) recipes, 400 pages \n\u003cbr\u003e - Stunning photography accompanies every recipe \n\u003cbr\u003e - Recipes for all baking skill levels \n\u003cbr\u003e - Detailed how-tos \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTable of Contents\u003c\/b\u003e: \n\u003cbr\u003e Cakes \n\u003cbr\u003e - Layer Cakes \n\u003cbr\u003e - Bundt Cakes \n\u003cbr\u003e - One-Layer Cakes \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Breads \n\u003cbr\u003e - Quick Breads \n\u003cbr\u003e - Yeast Breads \n\u003cp\u003e\u003c\/p\u003e Pies and Tarts \n\u003cbr\u003e - Pies \n\u003cbr\u003e - Tarts \n\u003cp\u003e\u003c\/p\u003e Pastries \n\u003cp\u003e\u003c\/p\u003e Cookies and Bars \n\u003cbr\u003e - Cookies \n\u003cbr\u003e - Bars \n\u003cp\u003e\u003c\/p\u003e Miscellaneous\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHoffman, Brian Hart\u003cbr\u003e\n\u003cb\u003eBrian Hart Hoffman\u003c\/b\u003e, president and chief creative officer of Hoffman Media, oversees the editorial planning and brand direction for all publications. He has been the driving force behind the launch of \n\u003ci\u003eThe Cottage Journal\u003c\/i\u003e, \n\u003ci\u003eBake from Scratch\u003c\/i\u003e, \n\u003ci\u003eSouthern Cast Iron\u003c\/i\u003e, and \n\u003ci\u003eSouthern Home\u003c\/i\u003e magazines. Brian's books include the \n\u003cb\u003eBake from Scratch\u003c\/b\u003e series, \n\u003ci\u003eThe Coupe\u003c\/i\u003e and \n\u003ci\u003eThe Cookie Collection\u003c\/i\u003e. He lives in Birmingham, Alabama.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hoffman, Brian Hart\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e 83 Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-03-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Confectionery|Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Courses \u0026amp; Dishes|Pies\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Bread|Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781940772721\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781940772721\u003c\/p\u003e","brand":"83 Press","offers":[{"title":"Default Title","offer_id":52124035907865,"sku":"SP-9781940772721","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781940772721_spiral.png?v=1773736346"}],"url":"https:\/\/westbindery.com\/collections\/bread-baking.oembed?page=13","provider":"West Bindery","version":"1.0","type":"link"}