| Edition |
First edition. |
| Description |
293 pages : color illustrations ; 25 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Recipe List -- Introduction -- Grain -- Mix -- Fermentation -- Shape -- Bake -- Yeast breads -- Enriched yeast breads -- Sourdough breads -- Enriched sourdough breads -- Pastry -- Eat: Foods made with bread -- Bonus track: Panettone Alla Vetri. |
| Summary |
"From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes"-- Provided by publisher. |
|
Vetri and McWilliams are part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. Here they share recipes for sourdough and yeast loaves, breaking down the process of bread-making into three steps: Mix, Shape, and Bake. While they explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, they include instructions for adapting to whatever flour is available in your market.. -- adapted from inside front cover |
| Subject |
Bread.
|
|
Cooking (Sourdough)
|
|
Pastry.
|
|
Cooking (Bread)
|
| Genre |
Cookbooks.
|
| Added Author |
McWilliams, Claire Kopp, 1985- author.
|
|
Joachim, David, author.
|
|
Anderson, Ed (Edward Charles), photographer.
|
| ISBN |
9781984856982 hardcover : $32.50 |
|
1984856987 hardcover |
|
