Bread Books - Page 6

The Tassajara Recipe Book

Edward Espe Brown

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Every Single Recipe in this Book is Terrific! 5 out of 5 stars.
21 of 21 people found this review helpful.

Every single recipe in this book is amazing-- they are all wonderfully balanced and do not call for hard-to-find ingredients.

The collection features a good blend of exotic, gourmet, health, and American-traditional dishes (with a touch of flair, of course!) Check the index under sample pages for listings.

Instructions are straight-forward and easy to follow, however there are no pictures or diagrams to help (but for most people, the written instructions will be sufficient.) The book helps you develop a sense of intuition with cooking, sometimes the techniques are open-ended.

This is among the best and unique recipe books I have.

Editorial Review:

In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

Ciril Hitz

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Editorial Review:

While “bread” once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers’ markets, organic grocery stores, specialty shops…even the Internet. Baking Artisan Bread will show that finding these specialty breads is as easy as looking in your own kitchen!

 

Baking Artisan Bread provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products—how’s that for streamlined?

A Baker's Odyssey, includes DVD: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage

Greg Patent

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

Editorial Review:

"In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place."
—Greg Patent

A Baker's Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent's exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from thirty-two different nations. From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture's beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies. Patent provides detailed information on the origin of each recipe and its ingredients, and gives a real sense of the cultural heritage behind each dish. Recipes are easy enough for home cooks of any level to master, and include everything from Jewish Matzoh, Eastern European Rugelach, and Sweet Irish Soda Bread to Russian Meat Piroshki, Italian Pignoli Cookies, and Chinese-Style Almond Sponge Cake. The book is accompanied by an hour-long DVD in which Patent provides hands-on instruction in making Strudel, Pretzels, Cannoli, Kransakake, and much more.

Bread Alone: Bold Fresh Loaves from Your Own Hands

Daniel Leader, Judith Blahnik

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Customer Reviews:
Total reviews: 26 Average rating: 4.5 of 5

Editorial Review:

A comprehensive guide to creating-at home-the country-style breads that have consistently captured the imagination and the taste buds of the world.

In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations.

These are some, of the breads and techniques you will master:

In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference.

Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations.

Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night.

You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough-how it is made, how it is maintained, and how to get the best flavor from it leader demystifies it and makes it accessible to you.

Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served.

The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, toPain au Levain with Pecans d

Dried Cherries, the "Family of TraditionalPain au Levain"includes some of the best loaves baked around the world,

A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home.

The purpose of an organic certifier-find out how and why one farmer becomes dedicated to his role as land steward.

Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in 'A Family of Breads Inspired by Traditional French and Italian Breads."

Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf.

Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must have for bread lovers everywhere.

24 pages of full color, featuring bakers at work, the breads in the book, all the equipment you'll need, and the grains used

Betty Crocker's Bisquick Cookbook

Betty Crocker

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Customer Reviews:
Total reviews: 20 Average rating: 5.0 of 5

Editorial Review:

The 150 best Bisquick recipes, collected for the first time

Introduced in 1930, Bisquick quickly became a kitchen staple in a convenient shortcut to great biscuits, pancakes, waffles, cobblers, and other baked treats. In fact, it's now found in more than half of American kitchens. For the last 70 years, Betty Crocker has been refining Bisquick recipes as well as creating new recipes that reflect current tastes. Now, the best Bisquick recipes are collected here in one great book. No more shuffling through loose clippings, just turn to that favorite recipe! You'll find:

• A full-color photograph of every recipe
• Step-by-step illustrated instructions for such classics as waffles, biscuits and strawberry shortcake
• Concealed wiro binding that allows the book to open flat for convenient cooking
• All-time favorite Bisquick recipes flagged
• Individual chapters on low-fat recipes and kid-friendly recipes
• High-altitude directions with every recipe

From Pancakes and Biscuits to Blueberry Muffins and Impossible Pies, this beautiful full-color cookbook is just what the millions of Bisquick fans have been waiting for.

The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins

Bruce Weinstein, Mark Scarbrough

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Just waste of time 1 out of 5 stars.
2 of 9 people found this review helpful.

I bought this book after reading what other buyers had to say about it. But I realized I made a mistake. As the first recipe I tried the peach muffins, they baked great but tasted horribly bitter, may be I overbaked them. I tried that same recipe again. This time they taste good, not great but give out strong chalky smell. I had to eat the muffin holding my breath, because if I smell it I get the feeling of eating chalk. Now I'm just scared to try out other recipes. It's such waste of time and money.

Editorial Review:

What's quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book. From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent -- they're all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution. Muffins. Is there a better way to make everyone in your life smile?

Best Bread Machine Recipes: For 1 1/2- and 2-pound loaves (Better Homes and Gardens Test Kitchen)

Better Homes and Gardens Books

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Great results each time! 5 out of 5 stars.
31 of 31 people found this review helpful.

I recently purchased a bread machine (Williams Sonoma) and wanted to try different recipes. I bought a book "Bread Machine Baking" which had recipes scaled for my machine. I also found this one on Amazon and bought it too.

I have found that the recipes in this book actually turn out better, even with the lesser amount of yeast used. Each loaf has risen evenly and nicely, creating a beautiful and delicious loaf of bread.

I also prefer the way this book is laid out. It is spiral bound which allows it to lie flat, it has a good table of contents and the recipes are easy to read at a glance.

I highly recommend this book. Try the Egg and Oatmeal breads. So good and easy to make with ingredients you have on hand.

Editorial Review:

A total of 80 recipes featuring a variety of flavors—sweet and savory—that make use of a bread machine’s convenient and timesaving features.

Recipes give ingredient amounts for both 1 1/2-pound and 2-pound loaves.

Every recipe tested in the Better Homes and Gardens® Test Kitchen in machines from a variety of manufacturers to ensure success.

Answers questions from consumers that are commonly asked of the Test Kitchen home economists to help readers solve specific bread machine baking problems.

Shows how to convert conventional bread recipes into bread machine recipes.

Machine settings specified for each recipe.

Nutrition Facts with every recipe in new easy-to-read vertical column format, include the percent Daily Values for calories, total fat, saturated fat, sodium, cholesterol, carbohydrates, and fiber.

Concealed wire-o binding allows book to lie flat for easy reading.

The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Awesome Little Book 5 out of 5 stars.
3 of 3 people found this review helpful.

I spent 6 years in Berkeley and I still go back occasionally. The one stop I always make is the Cheeseboard. Not only are they famous for wide cheese and olive selection, but their bakery is out of this world. I remember the days where I would get Brioche and munch on it on the way to class. Or getting the fresh baked sourdough baguettes on the way home from the market. This cookbook describes in detail how to work with the dough, measure out ingredients, and how to bake bread properly. I learned a great deal about baking from this book. I have made a few things (such as the shortbread, sourdough baguette, brioche, muffins, etc) from the book and was very satisfied. Now, this is not for the beginner bakers, I don't think. Also, this is not a speed baking book. I would rate this book as a medium skill book, but with a help of Kitchen Aid mixer and patience, you will be able to get the same great products you find at the Cheeseboard Collective. Definitely recommended for anybody and everybody.

Editorial Review:

Known and loved by locals and travellers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place. For the first time ever, The Cheese Board presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighbourhood, a cheese primer, and all the classic recipes, this book is as rich and varied as the institution that inspired it.

The Pancake Handbook: Specialties from Bette's Oceanview Diner

Stephen Siegelman, Bette Kroening, Sue Conley, Calif.) Bette's Oceanview Diner (Berkeley

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Fluffy Yum!!! 5 out of 5 stars.
26 of 28 people found this review helpful.

This book is a must have for any pancake lover. I was first introduced to The Pancake Handbook through reading a two page spread of excerpts in the LA Times. I tried 3 of the 5 recipes before I bought the book. Every recipe I've tested so far is delicious and superb!!!

Much more than just great recipies... 5 out of 5 stars.
24 of 24 people found this review helpful.

Being a former San Francisco resident I've had the pleasure of eating at Bette's Oceanview Diner. The only problem with eating Bette's cakes is your faced with the reality that you own pancakes really don't compare. Now, with this book in hand, I am delighted to say that this is no longer the case.

The Pancake Handbook isn't a mere "recipe book". I've tried many recipes throughout the years with varying success. In this book you'll learn that picking the right flour, baking soda and other ingredients is just as important as how they're mixed together. You'll learn about griddle temperature, batter consistency and when to flip for perfect doneness. There are so many simple little tricks to better pancakes and they're all in this book.

The recipes cover pancakes of all varieties including; basic, fancy, spiced, cornmeal, whole-wheat, and sourdough. There are chapters on dairy pancakes, crepes, soufflé pancakes, kid's pancakes and toppings. Many of them have variations and add-ins as well as optional ingredients such as how to make buttermilk pancakes when you haven't any buttermilk on hand.

I would recommend this book to anyone wanting to make great cakes regardless of your current cooking abilities. It is simple to follow and virtually guarantees fantastic results.

Editorial Review:

Back in 1982, a small diner was founded near the Berkeley marina by a breakfast-loving group of chefs. It is now one of the Bay Area's favourite breakfast and brunch spots. In The Pancake Handbook, three of the original founders share their classic recipes for some of the best pancakes found anywhere. Included are tips on keeping your pancakes fluffy and plenty of topping and syrup suggestions.

Bread

Ursula Ferrigno, Eric Treuille

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Customer Reviews:
Total reviews: 26 Average rating: 4.0 of 5

A READER correction. 5 out of 5 stars.
10 of 11 people found this review helpful.

"Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour."

Actually, page 144 calls for 3/4 cup plus two table spoons of whole-wheat flour AND 3/4 cup plus two tablespoons of rye flour.
I have baked this twice and it always comes out perfect.

Editorial Review:

Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by a bread gallery with over 100 recipes, this is the perfect guide for both novice and experienced bakers. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Ursula Ferrigno is a talented food writer, cook, and teacher specializing in Italian cuisine and breadmaking. She has made numerous TV appearances and has written several books.