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Bread

Most popular at the top

  • 100 Great Breadsby Paul Hollywood

    Octopus 2011; Not Available

    Paul Hollywood presents all the know-how you need to bake delicious and unusual breads. Bread links all cultures together. It holds a social and gastronomic significance for everybody. Paul Hollywood's love of this foodstuff has built him a thriving bakery business and seen him creating breads for some of the country's most famous hotels. He believes... more...

  • Sugar Babyby Gesine Bullock-Prado; Tina Rupp

    ABRAMS 2012; US$ 24.99

    Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop)?until now. In Sugar Baby , Gesine Bullock-Prado offers totally unintimidating step-by-step advice; the simplest instructions; recipes for candy, confections,... more...

  • Step-by-Step Breadby DK Publishing

    DK Publishing 2012; US$ 18.00

    All re-use from Illustrated Step By Step Baking . If you've ever struggled to create that perfect bread product, you know that baking is a science. Struggle no more! Step-by-Step Bread takes DK's signature photographic approach one step further, presenting all 120 recipes in step-by-step sequences, with every single stage demonstrated.... more...

  • Bread Revisedby Eric Treuille; Ursula Ferrigno

    DK Publishing 2008; US$ 20.00

    Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery withover 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated... more...

  • The Fabulous Baker Brothersby Tom Herbert; Henry Herbert

    Headline 2012; Not Available

    A beautifully illustrated cook book from Channel 4's Fabulous Baker Brothers. more...

  • Against the Grainby Nancy Cain

    Crown Publishing Group 2015; US$ 27.50

    Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet. Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural... more...

  • The Craft of Bakingby Karen Demasco; Mindy Fox

    Crown Publishing Group 2012; US$ 35.00

    James Beard Award?winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio?s Craft, Craftbar, and ?wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed... more...

  • Baking Out Loudby Hedy Goldsmith

    Crown Publishing Group 2012; US$ 27.50

    Fun, craveable desserts?from even-better-than-you-remember-them homemade Pop Tarts and Oreos to brilliant original treats?are the hallmark of pastry chef Hedy Goldsmith. Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes... more...

  • Bread & Butterby Erin McKenna

    Crown Publishing Group 2015; US$ 25.00

    At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and the visionary who also cracked the code of vegan frosting   For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants. Brunch was... more...

  • My Pizzaby Jim Lahey; Rick Flaste

    Crown Publishing Group 2012; US$ 27.50

    Make homemade pizza that exceeds your wildest expectations?yet couldn?t be simpler?with Jim Lahey?s groundbreaking no-knead dough and inventive toppings.   The secret to incredible pizza is a superb crust?one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City?s celebrated Sullivan Street... more...