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| Author | : Arthur L. Meyer |
| Publisher | : University of Texas Press |
| Total Pages | : 516 |
| Release | : 1998 |
| Genre | : Cooking |
| ISBN | : 9780292752221 |
Baked goods have always been a popular comfort food for Americans, and this compilation of more than three hundred recipes, culled from regional cookbooks dating from 1890 to the present, celebrates the history and warmth of bread baking. UP.
| Author | : Maggie Glezer |
| Publisher | : Artisan Publishers |
| Total Pages | : 0 |
| Release | : 2000 |
| Genre | : Bakeries |
| ISBN | : 9781579651176 |
The breads, the bakers, the best recipes.
| Author | : Maggie Glezer |
| Publisher | : Artisan Publishers |
| Total Pages | : 0 |
| Release | : 2005 |
| Genre | : Bakers and bakeries |
| ISBN | : 9781579652913 |
First published five years ago to glowing praise and awards, "Artisan Baking" is Ra rare combination of clear writing, meticulous recipes, and abundant expertiseS ("Fine Cooking") and the cookbook that Rthose who live for and on bread have been waiting forS ("The New York Times").
| Author | : Bernard Clayton |
| Publisher | : |
| Total Pages | : 590 |
| Release | : 1993 |
| Genre | : Cooking |
| ISBN | : 9780671672904 |
A celebration of the best America's kitchens have to offer features recipes for 250 dishes and profiles of their cooks
| Author | : Greg Patent |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 584 |
| Release | : 2015-10-15 |
| Genre | : Cooking |
| ISBN | : 9780547347677 |
This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy’s Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.
| Author | : The Culinary Institute of America |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2004-09-27 |
| Genre | : Cooking |
| ISBN | : 9780471450955 |
A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.
| Author | : America's Test Kitchen |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Baking |
| ISBN | : 9781933615226 |
Every single recipe in the book has been tested not once, not twice, but often as many as 20 or 30 times. Recipes that work... the first time and every time.
| Author | : Greg Patent |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 552 |
| Release | : 2002 |
| Genre | : Cooking |
| ISBN | : 9780618048311 |
A collection of classic American bakery recipes draws on resources that date back to the nation's first cookbook in 1796 and includes such items as Parker House Rolls, Lindy's Cheesecake, and Peaches and Cream Cobbler.
| Author | : Hans Welker |
| Publisher | : John Wiley & Sons |
| Total Pages | : 416 |
| Release | : 2016-03-07 |
| Genre | : Cooking |
| ISBN | : 1118435877 |
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 433 |
| Release | : 2016-09-06 |
| Genre | : Cooking |
| ISBN | : 1940352614 |
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
