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Baking artisan bread with natural starters
by Mark Friend
Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire.
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The bread bible
by Rose Levy Beranbaum
A collection of 150 baked bread recipes includes such options as yeast starters, flatbreads, sourdoughs, bagels, biscuits, and pizza dough, outlining key techniques in accessible language while offering complementary information on ingredients, equipment, and baking chemistry. 70,000 first printing.
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Bread on the table : recipes for making and enjoying Europe's most beloved breads
by David Norman
In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
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Crumb : show the dough who's boss
by Richard Bertinet
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
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Flour water salt yeast : the fundamentals of artisan bread and pizza
by Ken Forkish
A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.
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Heritage baking : recipes for rustic breads and pastries baked with artisanal flour from Hewn Bakery
by Ellen King
Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.
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One dough, ten breads : making great bread by hand
by Sarah Black
An introduction to how novice bakers can learn to make artisan-style breads by hand guides readers through the processes of creating 10 "foundation" breads using step-by-step, photographed instructions complemented by additional recipes that build on the basics.
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Poilâne : the secrets of the world-famous bread bakery
by Apollonia Poilâne
The third-generation owner of the world-renowned Parisian bakery describes the history of the business and her philosophy of bread and includes recipes for her most popular breads and pastries, including sourdough bread, Rice “Bread” and Punitions. 30,000 first printing. Illustrations.
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Tartine bread
by Chad Robertson
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.
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The Tassajara bread book
by Edward Espe Brown
A collection of bread and baked goods recipes from the Zen Mountain Center in Tassajara, California
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The No-Fuss Bread Machine Cookbook : Hands-Off Recipes for Perfect Homemade Bread
by Michelle Anderson
What’s the point of using a bread machine if you still have to prep the dough, make the filling, and watch it bake? Making bread should be simple… and now it is. Put down the dough and pick up this book. The No-Fuss Bread Machine Cookbook is the first and only collection of truly easy, hassle-free recipes that give you delicious homemade loaves of bread every time. With more than 150 recipes that use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success. Finally, a bread machine cookbook that shows you how to use your bread machine for its intended purpose―convenience!
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Everyday grain-free baking : over 100 recipes for deliciously easy grain-free and gluten-free baking
by Kelly Smith
Collects more than one hundred easy-to-make recipes for grain-free, dairy-free baking, including breads, scones, muffins, waffles, pies, cakes, cookies, brownies, and bars
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Rolling Meadows Library
3110 Martin Lane
Rolling Meadows, Illinois 60008
(847) 259-6050rmlib.org |
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