BREAD-MAKING BOOKS

Artisan Breads Every Day
By Peter Reinhart
HARDCOVER, 208 PAGES
"Peter Reinhart's Artisan Breads Every Day" distils the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavour and texture on par with loaves from world-class artisan bakeries and all with little hands-on time. America's favourite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-colour, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes 50% and 100% Whole Wheat Sandwich Loaves Soft and Crusty Cheese Bread English Muffins Cinnamon Buns Panettone Hoagie Rolls Chocolate Cinnamon Babka Fruit-Filled Thumbprint Rolls Danish Best-Ever Biscuits Best of all, these high-calibre doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
$41.50
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Bread
By Jeffrey Hamelman
HARDCOVER, 496 PAGES
An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. * Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products * Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America * Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.
$54.95
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Bread Exchange : Tales and Recipes from My Journey of Baking and Bartering
By Malin Elmlid
HARDCOVER, 240 PAGES
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 cosy 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 honouring the staff and the stuff of life.
$41.50
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Bread Revolution
By Peter Reinhart
HARDCOVER, 240 PAGES
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement from his seminal work, "The Bread Baker s Apprentice," to today. In "Bread Revolution," he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain s full flavour potential what Reinhart calls the baker s mission. In this lushly photographed primer, Reinhart draws inspiration from these ground-breaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, pre-ferments aren't necessary because so much of the flavour development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods and all will come away thrilled by bread s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 3/4 cups plus 1 tablespoon, not 3 1/4 cups.
$42.50
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Classic Sourdoughs
By Ed Wood and Jean Wood
PAPERBACK, 240 PAGES
Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favour of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of "Classic Sourdoughs," the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavours, including Herb Spelt Bread, Prairie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavour, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honoured traditions into your own kitchen.
$26.95
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CRUST AND CRUMB
By Peter Reinhart
PAPERBACK, 224 PAGES
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.
$33.95
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Flour Water Salt Yeast - RECOMMENDED
By Ken Forkish
HARDCOVER, 272 PAGES
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. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In "Flour Water Salt Yeast," Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you re a total beginner or a serious baker, "Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you re ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. " Flour Water Salt Yeast" is more than just a collection of recipes for amazing bread and pizza it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
$41.95
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How to Make Sourdough
By Bemmanuel Hadjiandreou
HARDCOVER, 160 PAGES
Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made - with flour, water and care. Once you've mastered the sourdough 'starter' - the vigorous little mixture of flour and water that helps leaven the bread and develop flavour - you just need to mix a small amount of it with your other ingredients and you're well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It's no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You'll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you'll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.
$37.95
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Perfecting Sourdough
By Jane Mason
HARDCOVER, 160 PAGES
Expert author and founder of Virtuous Bread, Jane Mason, has provided the ultimate companion for those wanting to master the art of baking with starters and wild yeast. Chapters dedicated to each type of sourdough cover everything from basic step-by-step instructions to troubleshooting tips and advice on equipment and ingredients. Perfecting Sourdough is packed with useful information to give even the most novice baker the confidence to crack sourdough!
$29.95
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Sourdough
By Sarah Owens and Minh Ngo
HARDCOVER, 320 PAGES
101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favourite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savour and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavour and proven health benefits. In "Sourdough," Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavour and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, "Sourdough Baking" celebrates seasonal abundance alongside the timeless craft of artisan baking.
$41.95
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Sourdough Bread Made Easy
By John Carroll
PAPERBACK, 64 PAGES
Sourdough bread not only tastes great but it is easy to make from three simple ingredients: flour, water and salt. It does take a little longer to rise than yeast-baked bread but the extra time is worth it. This book shows you how to produce perfect sourdough bread in simple, easy to follow steps.
$20.95
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Sourdough: From Pastries to Gluten-free Wholegrain Breads - RECOMMENDED
By Yoke Mardewi
PAPERBACK, 288 PAGES
Following up from the hugely successful Wild Sourdough comes another great cookbook from sourdough specialist Yoke Mardewi. Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free wholegrains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul. 
$48.95
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Tartine (Book 1)
By Elizabeth Prueitt and Chad Robertson
HARDCOVER, 224 PAGES
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savoury treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "how's" and "why's" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.
$41.95
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Tartine Bread (Book 2)
By Chad Robertson and Elizabeth Prueitt
HARDCOVER, 304 PAGES
A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad's mastery of bread-making and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book. SALES HANDLE: This is the follow-up to successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated bread-makers in the United States. ** Chad is Jesus in bread-making circles, and Tartine's bread is celebrated in media. Serious bread-makers will want this book for their collection, and we're sure to get lots of attention for the Chad's method. ** A competitive title, Jim Lahey's My Bread, associated with Sullivan Street Bakery in New York City, has come out of the gate with good sales and tons of media coverage. Similarities between the books include: high-profile artisanal baker author, slow rise fermentation method and endorsement of Mark Bittman. ** Tartine has sold over 40,000 copies since it was released in 2006. It's very well-reviewed by media and users (such as on Amazon). Lovers of Tartine will want Tartine Bread. ** Chad and Elisabeth are major players on the SF food scene and have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food). They're well-connected in the both the restaurant and artisanal food producer communities.
$36.95
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Tartine: Book No. 3
By Chad Robertson
HARDCOVER, 304 PAGES
Tartine 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.
$44.95
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The Bread Baker's Apprentice
By Peter Reinhart
HARDCOVER, 272 PAGES
Co-founder of the legendary Brother Juniper s Bakery, author of the landmark books "Brother Juniper s Bread Book" and "Crust & Crumb," and distinguished instructor at the world s largest culinary academy, Peter Reinhart has been a leader in America s artisanal bread movement for over fifteen years. Never one to be content with yesterday s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In "The Bread Baker s Apprentice," Peter shares his latest bread breakthroughs, arising from his study in several of France s famed "boulangeries" and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter s shoulder as he learns from Paris s most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose "pain a l ancienne" has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic "ciabatta," hearty "pain de campagne," old-school New York bagels, and the book s Holy Grail Peter s version of the famed "pain a l ancienne." En route, Peter distils hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multi-textured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring and the rewards are some of the best breads under the sun.
$45.95
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Wild Sourdough By Hand - RECOMMENDED
By Yoke Mardewi
PAPERBACK
Following on from “Wild Sourdough” and ” Sourdough” here comes another cookbook from sourdough specialist Yoke Mardewi. Yoke’s passion for sourdough has led to new discovery of completely new recipes and techniques for this book and rediscovery of her classic recipes. This book, like her other books, covers ingredients, equipments, all about sourdough starter and sourdough breadmaking step by step. This book contains more colourful photographs to show you what you should be aiming for.There are 30 sourdough recipes including Basic, Wheatfree, Savoury and Celebratory, presented in full colours and bold writing making it easier to read without resorting to magnifying glasses :-). This book’s focus is to make sourdough breadmaking more do-able to suit everyone’s busy life style without losing the traditional long and slow method of making sourdough, to transform a humble mixture of flour and water into something delicious and nutritious.
$34.95
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Whole Grain Breads
By Peter Reinhart
HARDCOVER, 320 PAGES
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, "very" good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. In this follow-up to his award-winning book "The Bread Baker s Apprentice," Reinhart offers ground-breaking methods for making whole grain breads that taste better than any you've ever had. And because his approach is also simpler and less labour intensive than conventional techniques, you ll "choose" to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavour and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavour. Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including "Brother Juniper s Bread Book, Crust and Crumb," and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice.
$46.95
Orders: megan@foodpreserving.org

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