Cheryl and Griffith Day, authors of the New York Times bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast …
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five …
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers―from baking bread and making pizza to recipes on how to get as much …
Paul Hollywood’s new book is all about bread – how to make it and how to use it. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each …
Josey Baker Bread: Get Baking – Make Awesome Bread – Share the Loaves
This is the first true entry-level bread-baking cookbook, from Josey Baker (that’s his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and …
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 …
When you eat Christine Moore’s food, you feel happy and well served by life.” Jonathan Gold, Pulitzer Prizewinning food writer, Los Angeles TimesOne of California’s most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore’s down-home warmth and wisdom, it inspires home cooks …
Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of ‘our daily bread’ that you can enjoy at home.Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare – handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Le Pain Quotidien is best …
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread– it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for …
The well-known actor and seasoned gourmet invites families to come together in the heart of every home — the kitchen — with another fabulous guide to cooking. Vincent Price and his wife, Mary, authors of the classic A Treasury of Great Recipes, turn their attention to four centuries of traditional American dishes in this charming cookbook. Starting with …