 |
 |
|
|
|
|||
|
|||
|
|||
|
|||
 |
Cookbooks Star Cookbooks |
|
| Editor's Picks: A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z |
| Breads | ||
| Rose Levy Beranbaum |
Bread Bible 2004 James Beard Award Nominee for Baking; 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. --Buy this Book | |
Bernard Clayton 
|
30th Anniversary Bernard Clayton's New Complete
Book Of Bread First published in 1973, Bernard Clayton's The Complete Book of Breads
immediately became a modern classic; under his guidance, a generation
of home bakers was introduced to the seductive pleasures of baking and
produced their first loaves. But new products and equipment revolutionized
the kitchen, and these changes inspired Bernard Clayton's New Complete
Book of Breads, which first appeared in 1987. With an electric mixer,
a food processor, or a bread machine, and with faster-acting yeasts, anyone
could produce home-baked loaves in a fraction of the time bread-baking
once took. The availability of a wide variety of flours and specialty
products, once found only in health-food and gourmet stores, opened up
a world of possibilities. Clayton revised 200 of the original recipes
and added 100 more with these new ingredients and equipment in mind. | |
Editors of
Cook's Illustrated
|
How to Make Muffins, Biscuits and Scones One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. --Buy This Book | |
King Arthur 
|
King Arthur Flour Baker's Companion : The All-Purpose
Baking Cookbook 2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. --Buy This Book |
|
Pascal Rigo
|
American Boulangerie 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook. --Buy This Book | |
Nancy Silverton 
|
Breads From The La Brea Bakery This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread. -- Buy This Book |
|
| Editor's Picks: A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z |
| Sign up for our newsletters! | | | Print this page | | | Email this page to a friend |
| |
| |
|
|
| Copyright © 1995-2008 StarChefs. All rights reserved. | Privacy Policy |
