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Author: Beth Hensperger
Publisher: Harvard Common Press
ISBN: 0760393303
Category : Cooking
Languages : en
Pages : 306
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Book Description
Enjoy the ease, speed, and money-saving convenience of your bread machine as you make breads that have the taste, texture, and aroma of the handcrafted breads from a neighborhood bakery. In this newly revised edition of the best-selling and most comprehensive bread-machine book ever written, The Bread Lover’s Bread Machine Cookbook, you will see the latest trends in bread reflected, with more sourdough breads, more gluten- and dairy-free breads, more breads from global cuisines, and more breads that feature veggies, fruits, and other plant-based ingredients. Also find information and tips on the latest technical developments in bread machines, such as programmable preset buttons. When master baker Beth Hensperger, author of the James Beard Award–winning cookbook The Bread Bible, first set out to try to make bakery-quality breads in the bread machine, she doubted it would even be possible. So she spent hundreds of hours testing all sorts of breads in every kind of bread machine—and her doubts vanished! In this big, bountiful book, full of more than 325 bakery-delicious recipes, she reveals the simple secrets for perfect bread-machine bread, every time you make it. The book includes: Whole-Wheat and Other Whole-Grain Breads White Breads and Egg Breads Sourdough Breads Cheese, Herb, Nut, Seed, and Spice Breads Fruit and Vegetable Breads Pizza Crusts, Focaccia, and other Flatbreads Coffee Cakes, Sweet Rolls, and Chocolate Breads No-Yeast Quick Breads Holiday Breads This is a great big book by a master of bread that is guaranteed to give you a lifetime of ideas for delectable, easy-to-make breads.
Author: Beth Hensperger
Publisher: Harvard Common Press
ISBN: 0760393303
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Enjoy the ease, speed, and money-saving convenience of your bread machine as you make breads that have the taste, texture, and aroma of the handcrafted breads from a neighborhood bakery. In this newly revised edition of the best-selling and most comprehensive bread-machine book ever written, The Bread Lover’s Bread Machine Cookbook, you will see the latest trends in bread reflected, with more sourdough breads, more gluten- and dairy-free breads, more breads from global cuisines, and more breads that feature veggies, fruits, and other plant-based ingredients. Also find information and tips on the latest technical developments in bread machines, such as programmable preset buttons. When master baker Beth Hensperger, author of the James Beard Award–winning cookbook The Bread Bible, first set out to try to make bakery-quality breads in the bread machine, she doubted it would even be possible. So she spent hundreds of hours testing all sorts of breads in every kind of bread machine—and her doubts vanished! In this big, bountiful book, full of more than 325 bakery-delicious recipes, she reveals the simple secrets for perfect bread-machine bread, every time you make it. The book includes: Whole-Wheat and Other Whole-Grain Breads White Breads and Egg Breads Sourdough Breads Cheese, Herb, Nut, Seed, and Spice Breads Fruit and Vegetable Breads Pizza Crusts, Focaccia, and other Flatbreads Coffee Cakes, Sweet Rolls, and Chocolate Breads No-Yeast Quick Breads Holiday Breads This is a great big book by a master of bread that is guaranteed to give you a lifetime of ideas for delectable, easy-to-make breads.
Author: Beth Hensperger
Publisher: Harvard Common Press
ISBN: 1558324909
Category : Cooking
Languages : en
Pages : 656
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Book Description
Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? The answer from bread expert Beth Hensperger is a resounding "Yes!" When Beth first set out to find the answer, though, she had doubts; so she spent hundreds of hours testing all kinds of breads in a bread maker. This big and bountiful book full of more than 300 bakery-delicious recipes is the result, revealing the simple secrets for perfect bread, every time. In addition to a range of white breads and egg breads, recipes include: Whole-Grain Breads Gluten-Free Breads Sourdough Breads Herb, Nut, Seed, and Spice Breads Vegetable, Fruit, and Cheese Breads Pizza Crusts, Focaccia, and other Flatbreads Coffee Cakes and Sweet Rolls Chocolate Breads Holiday Breads No-Yeast Quick Breads No matter how you slice it, Beth's brilliant recipes add up to a lifetime of fun with your bread machine!
Author: Better Homes & Gardens
Publisher: Meredith Books
ISBN: 9780696218538
Category : Cooking
Languages : en
Pages : 434
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Book Description
More than 375 recipes keep fresh loaves of scrumptious bread in the pantry.
Author: Tiffany Dahle
Publisher: Page Street Publishing
ISBN: 1645674479
Category : Cooking
Languages : en
Pages : 377
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Book Description
Not Your Mama's Bread Machine Recipes Whether you’re unboxing a brand-new bread machine or pulling a well- worn model from the cupboards, Tiffany Dahle’s flavor-packed recipes will get you more excited to bake bread than you thought possible. With this beautifully photographed modern guide, enjoy everything from bakery-style loaves to breads featuring unique fruity fillings, savory mix-ins and streusel swirls. Get creative with your machine's unique features to effortlessly whip up gorgeous buns, cinnamon rolls, focaccia or pretzels. With just a handful of ingredients and the press of a button, you can make delicious, freshly baked bread a daily occurrence, no matter how hectic your schedule is. Take sandwiches to the next level with Loaded Baked Potato Bread or Farmers’ Market Veggie Patch Bread. Find your family’s new favorite dinnertime accompaniments: maybe Milk & Honey Bread or Speedy Sourdough Loaf? Savor breakfast-time treats—hello, Blueberry Streusel Muffin Bread—and be the star of every holiday gathering with Garlic Pull- Apart Bread or festive Spiced Eggnog & Pear Bread. Tons of tried-and- true tips, plus an entire chapter dedicated to bread machine basics and troubleshooting, guarantee perfect results every time. Whatever the craving, whatever the occasion, there’s a mouthwatering bake just waiting to be devoured.
Author: Lora Brody
Publisher: Harper Collins
ISBN: 0062029606
Category : Cooking
Languages : en
Pages : 470
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Book Description
Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh. Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.
Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Jeffrey Hamelman
Publisher: John Wiley & Sons
ISBN: 1119577519
Category : Cooking
Languages : en
Pages : 72
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Book Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Author: Frank Bruni
Publisher: Grand Central Life & Style
ISBN: 1455563064
Category : Cooking
Languages : en
Pages : 293
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Book Description
The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship. Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A Meatloaf in Every Oven is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Saute the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.
Author: Jane Bonacci
Publisher: Harvard Common Press
ISBN: 1558328831
Category : Cooking
Languages : en
Pages : 320
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Book Description
Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.
Author: Simran Sethi
Publisher: HarperCollins
ISBN: 006222154X
Category : Social Science
Languages : en
Pages : 279
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Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
