Books - Food - Breads
Books 61 to 70 of 70 - Breads |
|
|
Cookbook from Amish Kitchens: Breads by Phyllis Pellman Good and Rachel Thomas Pellman
Here are 12 cookbooks from Amish kitchens! The recipes overflow with the good, old-fashioned food which comes from some of the world's best cooks
Paperback, 32 pp, $4.95. Buy
now |
|
|
Bread for Breakfast by Beth Hensperger
A compact, comprehensive introduction to ushering in the new day the best way possible: with freshly baked bread! Old-fashioned favourites take their place alongside new combinations in this collection of over 50 recipes for tempting, satisfying breads.
Paperback, 112 pp, $29.95. Buy
now |
|
|
Crust and Crumb by Peter Reinhart
A detailed, authoritative guide to artisan breads--rustic and sophisticated, savory and sweet--by award-winning author Peter Reinhart.- Includes 50 master formulas plus 40 variations; how-to illustrations; baker's percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America.- The hardcover edition said more than 40,000 copies.- Winner of the 1999 James Beard Foundation Award for best baking and dessert book
Paperback, 224 pp, $27.95. Buy
now |
|
|
101 Things to Do with A Tortilla by Stephanie Ashcraft and Donna Kelly
Explains how to use the nutritious and tasty staple in a variety of family-friendly recipes for breakfast, lunch, dinner, and more, with a variety of recipes that include Tex Mex Meatloaf, Vegetarian Taco Casserole, Banana Quesadillas, Chocolate Raspberry Burritos, Southwest Lasagna, and Green Chili Eggs Benedict, among others. 20,000 first printin
, 128 pp, $13.95. Buy
now |
|
|
The Complete Idiot's Guide to Pizza and Panini by Erik Sherman
More than 100 recipes from the best pizzerias in the country
Americans eat 23 pounds, or 46 slices, of pizza per year Now heres a comprehensive guide to all aspects of pizza making, from trade secrets, comparisons, and instructions for baking pans, stones, and pizza ovens to unique takes on different types of pizzas and paninis. With over 100 of the best recipes around, including some from Americas most famous pizzerias, this is the only book pizza- and panini lovers will ever need
Paperback, 184 pp, $20.95. Buy
now |
|
|
Six Thousand Years of Bread: Its Holy and Unholy History by H.E. Jacob
From ancient Egypt to modern times, bread has been essential, for survival. This work takes you through its history, examining its role in politics, religion and technology, and answers questions such as how bread caused Napoleon's defeat. It also describes the authors experiences subsisting on bread made of sawdust in a Nazi concentration camp.
Paperback, 399 pp, $20.95. Buy
now |
|
|
The Art of Handmade Bread by Dan Lepard
Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe' s home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Interspersed with stories and images, the recipes feature helpful instructions and innovations that contemporary bakers will love, along with delectable pictures of the finished loaves.
Paperback, 192 pp, $25.95. Buy
now |
|
|
The Traditional Aga Book of Breads and Cakes by Louise Walker
The ultimate collection of recipes for all those who love to bake. Bread recipes from around the world, perfect for cooking in the roasting oven of the Aga, as well as cakes of all shapes, sizes and denominations. An essential addition to any Aga owner's kitchen library.
Paperback, 160 pp, $37.95. Buy
now |
|
|
Pastries and Breads by Jane Price
Pastries and Breads contains a wide-ranging collection of sweet and savoury baking recipes, including pies, tarts, quiches, flans, turnovers and other pastries, breads and pizzas. From more substantial fare - lamb and filo pie, smoked cod flan, chicken and bacon gougere, pecan pie - to smaller treats - curried chicken pies, herbed mussel tarts, profiteroles, hot cross buns - Pastries and Breads has plenty of comfort food to suit every occasion
Paperback, 256 pp, $34.95. Buy
now |
|
|
Upper Crusts by Sheilah Kaufman
BREAD IS BACK (Did it ever really go away?) Popular cookbook author, food editor, and cooking instructor Sheilah Kaufman presents a new collection of scrumptious, easy-to-prepare recipes that use bread as an ingredient in everything from appetizers to desserts??????for festive celebrations and intimate family meals. Into UPPER CRUSTS: Fabulous Ways to Use Bread, Sheilah has put her recipes for timeless classics and comfort foods like bread pudding and French toast (with daring new spins on these perennial crowd pleasers)??????as well as innovative entr??es, soups, appetizers, salads, vegetables, and desserts, all with an international flair. Also featured are favorite recipes (all made with bread, of course) from renowned chefs like Patrick
Paperback, 248 pp, $32.95. Buy
now |
|
