Food - Breads
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Books – Food – Breads

Books 1 to 20 of 70 – Breads

Healthy Bread in Five Minutes a Day  by Jeff Hertzberg and Zoe Francois
People do want to bake their own bread, provided they can do it easily and quickly. That is where Healthy Artisan Bread in Five Minutes a Day comes in. Health-conscious bread-eaters need homemade options more than anyone else. They want delicious bread, but they can’t find the healthy ingredients they’d like to use in traditional bakeries, or in traditional recipes. Includes: Turkish-Style Pita Bread with Black Sesame Seeds – Cherry Tomato Baguette -Gluten-Free Rosemary Parmesan Bread Sticks – Spicy Chile Whole Grain Snack Crackers -Quinoa Bread – Pistachio Swirled Brioche

Hardback,  336 pp,  $39.95. Buy now

Bread Matters  by Andrew Whitley
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it’s dosed with four times as much yeast as before. Described as ‘fresh’ when it may have been frozen and re-heated, it’s sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atki

Paperback,  384 pp,  $43.99. Buy now

Panini Express  by Dan Leader and Lauren Chattman
Paninis – filled baguettes that are put through a press to warm up the filling and give the bread a delicious grilled flavour – have traversed the continent from Italy to grace discerning restaurants, high-end cafes and sandwich bars everywhere. Because of their popularity, the panini press (think a small George Foreman Grill) has become one of the hottest-selling small appliances on the market. Panini Express supplies you with 70 easy yet delicious recipes for your home-made paninis and does not confine itself to only Italian recipes it explores the world of flavour with offerings such as ham, turkey, Swiss cheese and a hoisin-lime dressing. Also included are four homemade bread recipes and recipes for mayonnaise and other tasty sandwich s

,  152 pp,  $24.99. Buy now

Beyond the Bread Basket  by Eric Kayser and Yair Yosefi
Master baker Eric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds o

,  160 pp,  $59.95. Buy now

Artisan Bread in Five Minutes a Day  by Jeff Hertzberg and Zoe Francois
People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they’ve no time to make them at home. In answer to that Jeffrey Hertzberg has devised a way of making artisan bread that is hardly more trouble than baking a potato. He came up with the basics: put together a large quantity of dough with his simplified method, store it in the refrigerator for as long as two or more weeks, take out a chunk when you want it, spend about five minutes shaping it, and put it in the oven. Restaurant chef Zoe Francois enriches the book by adding recipes for sumptuous baked desserts, all using the same simple time-saving method. This cookbook is truly a breakthrough in bread-making!

Hardback,  256 pp,  $39.95. Buy now

Peter Reinhart’s Wholegrain Breads  by Peter Reinhart
With this whole grain follow-up to the acclaimed BREAD BAKER?S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART?S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.

Paperback,  320 pp,  $56.95. Buy now

Global Baker  by Dean Brettschneider and Aaron McLean
Baking is Dean Brettschneider’s passion. Trained in New Zealand, he is currently based in Shanghai. In this, his fourth book, he shares recipes for bread, pastries, cakes and desserts that reflect his broad international experience. There are also extensive instructions on techniques and ingredients, and decoration tips. The text is accompanied by stunning photography by Aaron McLean. Clear technique shots, fabulous food photography and stunning shots from London, Padstow, Paris, the Netherlands, Belgium, Germany and Shanghai give this book a truly international flavour. Recipes include Apricot Brioche Breakfast Plait, Blueberry Cream Scones, Chocolate Chip Hot Cross Buns, Rye Swirl Bread, and Chinese Flower Steam Buns. Many of the recipes

Paperback,  192 pp,  $44.95. Buy now

Local Breads  by Daniel Leader
When Daniel Leader opened his bakery, Bread Alone, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success and his first book, Bread Alone, brought his breads to home kitchens.In this, his second book, Leader shares his experiences travelling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed and soy at an organic bakery in Alsace and country loaves in Genzano. Leader’s detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were only available locally.

,  448 pp,  $42.95. Buy now

Savory Baking from the Mediterranean; Focaccias, Flatbreads, Rusks, Tarts, and Other Breads  by Anissa Helou
Presents a collection of recipes that provide home cooks with an overview of Mediterranean savoury baking, from variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. It is illustrated with photographs of landscapes, communities, and breads

,  352 pp,  $69.99. Buy now

Farmer’s Wife Baking Cookbook  by Lela Nargi
Farmer’s Wife Magazine connected farm wives from 1890 to the 1930’s, and they shared recipes, advice, tips through this essential magazine for rural women in the days before high-speed communications. One of the magazines most popular offerings proved to be the sections on baking and running a farm kitchen – providing everything from basic bread to much-loved holiday desserts. Elaborate company pies, dainties and muffins for club luncheons, rich breads for a warming breakfast or hard-working lunch sandwich, a profusion of pies for threshing parties, specialities like Cornish Pasties and Danish Kranse – all the mouth-watering range is here, inviting readers to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted

,  224 pp,  $20.95. Buy now

The Easy Way to Artisan Breads and Pastries  by Avner Laskin
Enjoy gourmet recipes made simple. Avner Laskin trained at the renowned Le Cordon Bleu school in Paris, but he knows that most home bakers haven’t, so takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. He makes such delicacies as French-Style Brioche and Tarletette Rolls become real possibilities for anyone, discusses the raw materials wheat, cereals and flours and goes through all the techniques from kneading to shaping and covers fermented, sponge and sour doughs. With his help it’s possible to create sweet or savoury breads and rolls, wonderful cakes and pastries, plus a selection of superb sandwich, everyday and festive breads.

Paperback,  160 pp,  $19.99. Buy now

Secrets of a Jewish Baker; 125 Breads from Around the World  by George Greenstein
Winner of the James Beard award for best baking book, this classic title is being repackaged and expanded by venerable baker George Greenstein. This beloved book is full of excellent, accessible recipes for yeasted and quick breads

,  320 pp,  $41.95. Buy now

Exceptional Breads; Baker & Spice  by Dan Lepard and Richard Whittington
Branches of Baker and Spice are places of pilgrimage for bread lovers. This work reveals the secrets of their breads with recipes for full-flavoured rustic breads from wild yeast starters, classic baguettes, ryes, French fougasse and Italian foccacia

Paperback,  160 pp,  $17.95. Buy now

Great Natural Breads Made Easy: Simple Ways to Make Healthful Bread  by Bernice Hunt
From the classic whole-grain loaf, to the versatile focaccia, to the humble bagel, this book tells you exactly how to mix, knead, shape, and decorate nutritious mouthwatering breads. The author presents step-by-step instructions for creating perfect muffins, scones, dinner rolls, turnovers, coffee cakes, sourdough loaves, olive oil-rosemary bread, potato bread, quick breads, and even holiday breads from around the world. Lauren Jarrett’s illustrations show exactly how each step is performed

Paperback,  143 pp,  $23.95. Buy now

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It  by Steven L. Kaplan
In this beautifully illustrated book for foodies and Francophiles alike, a leading expert on French bread takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

,  376 pp,  $41.95. Buy now

More from Ace Bakery  by Linda Haynes
It struck us that no one was baking the kind of bread we had seen and tasted at Eli’s in New York and Acme and La Brea in California. We decided to start a bakery. – Linda Haynes The original ACE Bakery Cookbook won the World Gourmand Award for Best Bread Book. More from ACE Bakery, like its predecessor, is a collection of recipes for and with bread. In her newest book, Linda Haynes, co-founder of the renowned artisanal ACE Bakery, takes home bakers through the basics: preparing bread, breakfast, starters, soups, salads, sandwiches, dinner and desserts. The dozens of sensational dishes that run the gamut from delicious everyday fare to spectacular creations for entertaining are sure to impress family and friends. From cranberry focacc

Paperback,  208 pp,  $34.95. Buy now

Bernard Clayton’s New Complete Book of Breads  by Bernard Clayton
From the bestselling author of “The New Complete Book of Breads” comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you’ll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads — Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads — Kaiser Rolls, Grandmother’s Southern Biscuits, English Muffins,

Paperback,  685 pp,  $30.95. Buy now

Bread!  by Kathryn Hawkins
Nothing celebrates the comfort of home more than the smell of baking bread. And with Bread!, you can enjoy all the pleasures–with very little work!–of making this dietary staple. Novices, never fear! A thorough Introduction explains the basic steps and variety of ingredients, followed by Bread-Machine Basics, Handy Hints, and Troubleshooting. What follows are more than 90 recipes for loaves, cakes, tea breads, and homey favorites, including: – Olive and pesto sourdough loaf – Boston-style brown bread – Smoky potato and corn bread – Almond Danish pastries – Chocolate truffle cake – French toast A section on Accompaniments provides further inspiration to help you round out your meal.

Paperback,  176 pp,  $22.95. Buy now

Heirloom Baking with the Brass Sisters  by Marilynn Brass and Sheila Brass
More than 100 Years of recipes discovered from family cookbooks, journals, scraps of paper, and grandmother. We all have fond memories of a favorite dessert our grandmother or mother used to bake. It’ s these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In “Heirloom Baking,” Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they’ ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions

,  293 pp,  $41.95. Buy now

Bread Matters  by Andrew Whitley
All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost‚ it’s dosed with four times as much yeast as before. Described as ‘fresh’ when it may have been frozen and re-heated‚ it’s sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off‚ there was evidence of a massive growth of intolerance – to gluten‚ wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things ha

Hardback,  384 pp,  $65.00. Buy now