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Cooking Books -> Breads
Williams-Sonoma Collection: Bread
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by:
Williams, Chuck
Hensperger, Beth
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Publisher:
Free Press
Published: November 5, 2002
ISBN: 0743228375
Format:Hardcover
Pages:120
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Book Description
From Publishers Weekly
Even accomplished cooks sometimes shy away from baking their own breads, since the task leaves such considerable room for error. How long to knead? How long to mix? How to add fruit or nuts without turning a loaf to lead? This
attractive and informative volume, part of Williams-Sonoma's series of slim cookbooks, answers questions even the most nervous baker might have, providing step-by-step instructions for classics like Popovers and Corn Bread, as well as for more
complicated yeast breads such as Swedish Rye and Oatmeal-Molasses Bread. Like all Williams-Sonoma guides, this book emphasizes the practical, providing a section in the end called "Bread Basics," which clarifies the difference between quick breads and
yeast breads and explains the way breads should rise. The recipes themselves, accompanied by mouth-watering photographs, offer a comprehensive tour through the wide world of bread, with stops in Wales (for a fruity Welsh Bara Brith), Italy (for a
deliciously salty Onion Foccacia and a sweet Christmas Panettone), and the Middle East (for firm and chewy Pita Bread).
Copyright 2002 Reed Business Information, Inc.
Ingram
Nothing says home like the aroma of bread hot from the oven. Here
Beth Hensperger's BREAD has something to match every taste and fit every occasion--from old-fashioned Italian peasant rolls and quick biscuits to sophisticated champignon brioche to elaborate coffee cakes. Beautiful full-color photographs and clear
instructions are found throughout the book. --This text refers to an out of print or unavailable edition of this title.
Book Description
A warm slice of bread, fresh from the oven and spread with butter, is one of life's simple
pleasures. Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma of home-baked bread appeals to all of our senses. Best of all, delectable baked goods will delight friends and family
alike.
Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf
to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French
brioche, rounds out this essential collection for the home baker.
Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to
mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf.
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