Artisan Baking Across America

A collection of bread recipes from the finest artisan bread bakers across America feaures dozens of delicious sourdoughs, pizzas, corn breads, and baguettes, in a cookbook that chronicles the development of the artisan bread movement and ...

Artisan Baking Across America

Maggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods—impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen. But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas to a gristmill in Rhode Island, and specialty bakers from Berkeley, California, to Long Island City, New York. This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy. Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sources for ingredients and equipment. To savor the crust, crumb, and aroma of these breads fresh out of your home oven is to be touched by the soul of the specialty baker and his or her passion for excellence. If these truly great breads don't lay waste to the old adage that man can't live by bread alone, then nothing will.

More Books:

Artisan Baking Across America
Language: en
Pages: 236
Authors: Maggie Glezer
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher: Artisan Publishers

Maggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods—impeccable recipes that reproduce the excellence and craft
Baking Across America
Language: en
Pages: 509
Authors: Arthur L. Meyer, John A. Wilson
Categories: Cooking
Type: BOOK - Published: 1998 - Publisher: University of Texas Press

Baked goods have always been a popular comfort food for Americans, and this compilation of more than three hundred recipes, culled from regional cookbooks dating from 1890 to the present, celebrates the history and warmth of bread baking. UP.
Baking in America
Language: en
Pages: 560
Authors: Greg Patent
Categories: Cooking
Type: BOOK - Published: 2015-10-15 - Publisher: Houghton Mifflin Harcourt

This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from
Artisan Baking
Language: en
Pages: 236
Authors: Maggie Glezer
Categories: Cooking
Type: BOOK - Published: 2005-10-01 - Publisher: Artisan Publishers

A collection of bread recipes from the finest artisan bread bakers across America features dozens of delicious sourdoughs, pizzas, corn breads, and baguettes, in a cookbook that presents step-by-step instruction in professional bread-making techniques, includes sources for equipment and ingredients, and chronicles the development of the artisan bread movement and
The Oxford Encyclopedia of Food and Drink in America
Language: en
Pages: 2182
Authors: Andrew Smith
Categories: Business & Economics
Type: BOOK - Published: 2013-01-31 - Publisher:

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them.