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Bittman bread : no-knead whole grain baking for every day / Mark Bittman and Kerri Conan ; photography by Jim Henkens.

By: Contributor(s): Material type: TextTextPublisher: Boston : Houghton Mifflin Harcourt, 2021Description: ix, 241 pages : color illustrations ; 24 cmISBN:
  • 9780358539339
  • 0358539331
Subject(s): Genre/Form: DDC classification:
  • 641.81/5 23
LOC classification:
  • TX769 .B56 2021
Summary: "A revolutionary approach to making easy, delicious whole-grain bread and more"--Summary: "A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread. "--
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Item type Current library Home library Collection Call number Status Date due Barcode
Book Iola Public Library Adult Non-Fiction Iola Public Library Adult Books 641.815 Bittman, Mark (Browse shelf(Opens below)) Available 34311002914167

Includes index.

"A revolutionary approach to making easy, delicious whole-grain bread and more"--

"A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread. "--

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