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Bread eBooks
You have selected the subject of Bread. The eBooks in this subject are listed below.
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RESULTS: 1 to 9 of 9
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Going with the Grain: Travels for the Love of Bread
By: Seligson, Susan
Published by: Summersdale Publishers Ltd
Susban Seligson in this book shares her adventures in the bread trade as she stalks pillowy round loaves on their way to the communal bakeries of Morocco's ancient city of Fez, and gapes at the coiled stainless steel innards of a mammoth American Wonder Bread factory.
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Price: $9.99
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Baker's Manual: 150 Master Formulas for Baking, Fifth Edition
By: Amendola, Joseph; Rees, Nicole
Published by: John Wiley & Sons, Inc
What do virtually all breads and desserts have in common? They rely on baking formulas, the building block 'recipes' that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. From American Pie Dough and Pté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.
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Price: $29.95
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Bread making
By: Cauvain, S P (ed.)
Published by: Woodhead Publishing Limited
Edited by one of the world’s leading authorities in the field, and with a distinguished international team of contributors, Bread making reviews key recent research on the ingredients determining bread quality. Part 1 discusses the definition, measurement and improvement of wheat properties, which enhance bread quality. The second part of the book reviews recent research on the properties of flour and dough, which influence bread texture, colour and flavour. The final part of the book looks at the contribution of other ingredients.
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Price: $320.00
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Great Scandinavian Baking Book
By: Ojakangas, Beatrice
Published by: University of Minnesota Press
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.James Beard Foundation Kitchenaid Cookbook Hall of Fame Inductee
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Price: $57.00
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Great Whole Grain Breads
By: Ojakangas, Beatrice; Gaber, Susan
Published by: University of Minnesota Press
“Possibly the best such bread book on the market . . . every recipe a winner.” Jane BrodyWith more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.
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Price: $57.00
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The New York Deli Sandwich Book
By: Williams, Alastair; Ferris, Stewart (photog.)
Published by: Summersdale Publishers Ltd
Delicious recipes of New York Deli sandwiches to tantalise your tastebuds, combined with stunning new full colour photos of New York city.
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Price: $4.99
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Professional Baking
By: Gisslen, Wayne; Griffin, Mary Ellen; Le Cordon Bleu
Published by: John Wiley & Sons, Inc. (US)
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
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Price: $80.00
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Quick Breads
By: Ojakangas, Beatrice
Published by: University of Minnesota Press
Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.
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Price: $45.00
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Understanding Baking: The Art and Science of Baking, Third Edition
By: Amendola, Joseph; Rees, Nicole
Published by: John Wiley & Sons, Inc.
Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking.
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Price: $29.95
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RESULTS: 1 to 9 of 9
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