Josey Baker Bread

  • Filename: josey-baker-bread.
  • ISBN: 9781452130132
  • Release Date: 2014-04-15
  • Number of pages: 224
  • Author: Josey Baker
  • Publisher: Chronicle Books



This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

Josey Baker Bread

  • Filename: josey-baker-bread.
  • ISBN: 1452113688
  • Release Date: 2014-04-15
  • Number of pages: 224
  • Author: Josey Baker
  • Publisher: Chronicle Books



This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

Josey Baker Bread Sneak Preview

  • Filename: josey-baker-bread-sneak-preview.
  • ISBN: 9781452141374
  • Release Date: 2014-03-04
  • Number of pages:
  • Author: Josey Baker
  • Publisher: Chronicle Books



A free sneak preview of Josey Baker Bread, the first cookbook from Josey Baker and the team at The Mill in San Francisco. Download now and enjoy this free recipe sampler before the book goes on sale on April 15, 2014. This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

Tartine Book No 3

  • Filename: tartine-book-no-3.
  • ISBN: 9781452128467
  • Release Date: 2013-12-17
  • Number of pages: 304
  • Author: Chad Robertson
  • Publisher: Chronicle Books



The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

Tartine Bread

  • Filename: tartine-bread.
  • ISBN: 9781452100289
  • Release Date: 2013-10-29
  • Number of pages: 304
  • Author: Chad Robertson
  • Publisher: Chronicle Books



For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

The Bread Exchange

  • Filename: the-bread-exchange.
  • ISBN: 9781452140605
  • Release Date: 2014-10-07
  • Number of pages: 240
  • Author: Malin Elmlid
  • Publisher: Chronicle Books



An ode to a life warmly lived, The Bread Exchange tells the story of one woman's hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections, and more than 50 recipes for Malin's naturally leavened breads and other delicious things collected on a journey honoring the staff and the stuff of life.

In Search of the Perfect Loaf

  • Filename: in-search-of-the-perfect-loaf.
  • ISBN: 9780698170254
  • Release Date: 2014-09-04
  • Number of pages: 320
  • Author: Samuel Fromartz
  • Publisher: Penguin



"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. From the Hardcover edition.

The Model Bakery Cookbook

  • Filename: the-model-bakery-cookbook.
  • ISBN: 9781452129914
  • Release Date: 2013-09-17
  • Number of pages: 208
  • Author: Karen Mitchell
  • Publisher: Chronicle Books



This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

Della Fattoria Bread

  • Filename: della-fattoria-bread.
  • ISBN: 9781579656416
  • Release Date: 2014-10-07
  • Number of pages: 336
  • Author: Kathleen Weber
  • Publisher: Artisan Books



Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

Gjelina

  • Filename: gjelina.
  • ISBN: 9781452133447
  • Release Date: 2015-10-27
  • Number of pages: 288
  • Author: Travis Lett
  • Publisher: Chronicle Books



Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.

Alternative Baker

  • Filename: alternative-baker.
  • ISBN: 9781624142109
  • Release Date: 2016-09-13
  • Number of pages: 272
  • Author: Alanna Taylor-Tobin
  • Publisher: Page Street Publishing



AN IACP AWARD-WINNING COOKBOOK 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let’s get baking—let’s reinvent dessert.

The Laurel s Kitchen Bread Book

  • Filename: the-laurel-s-kitchen-bread-book.
  • ISBN: 9780307761163
  • Release Date: 2011-03-02
  • Number of pages: 464
  • Author: Laurel Robertson
  • Publisher: Random House



The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook". From the Trade Paperback edition.

Flour Water Salt Yeast

  • Filename: flour-water-salt-yeast.
  • ISBN: 9781607742746
  • Release Date: 2012-09-18
  • Number of pages: 272
  • Author: Ken Forkish
  • Publisher: Ten Speed Press



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. 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 a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Hand Made Baking

  • Filename: hand-made-baking.
  • ISBN: 9781452130453
  • Release Date: 2014-11-25
  • Number of pages: 208
  • Author: Kamran Siddiqi
  • Publisher: Chronicle Books



Kamran Siddiqi, the self-taught baker and talented young blogger behind the Sophisticated Gourmet, delivers simple yet sophisticated recipes in his first book—a collection of more than 75 of his favorite homemade sweets. Designed to entice new bakers with his infectious passion for baking (and sugar in all its glorious forms), the pages are filled with classic favorites like Cream Scones and Chocolate Cake as well as lesser-known indulgences such as Chocolate–Brown Sugar Pavlova and Pistachio Polvorones. Kamran also believes in baking as a form of therapy, which comes through in such soothing balms as his Heartbreak Chocolate Truffle Cookies. With glorious photographs of each and every treat, Hand Made Baking is perfect for aspiring home cooks with an eye for the elevated taste and beauty of all things hand made.

A Passion for Bread

  • Filename: a-passion-for-bread.
  • ISBN: 9780316255738
  • Release Date: 2013-11-05
  • Number of pages: 304
  • Author: Lionel Vatinet
  • Publisher: Little, Brown



In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread. A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

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