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- Houghton Mifflin Harcourt 2016; US$ 22.87
An introduction to making bread by hand, starting with one simple dough and making small changes to ingredients and proportions to create ten "foundation" breads; plus additional recipes and lessons on essential techniques. more...
- Potter/TenSpeed/Harmony 2016; US$ 30.00
good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish?owner of the beloved restaurant Ken?s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award?winning author of Flour Water Salt Yeast; and one of... more...
- Hodder & Stoughton 2016; US$ 31.99
Make your cooking the crème de la crème - learn the tips and tricks of Britain's greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off. With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the showstopping... more...
- Chronicle Books LLC 2016; US$ 1.99
Taking the love of French pastries into the kitchen, Mon Cher Éclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pâte à choux dough and use it to make beautiful éclairs with modern flavor combinations such as butterscotch-bourbon or... more...
- Potter/TenSpeed/Harmony 2016; US$ 40.00
Co-founder of the legendary Brother Juniper?s Bakery, author of ten landmark bread books, and distinguished instructor at the world?s largest culinary academy, Peter Reinhart has been a leader in America?s artisanal bread movement for more than thirty years. Never one to be content with yesterday?s baking triumph, however, Peter continues to refine... more...
- Potter/TenSpeed/Harmony 2016; US$ 25.00
"There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen." - Grub Street The cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured... more...
- Artisan 2016; US$ 19.95
Named one of the Best Cookbooks of the Year by Food & Wine , The Boston Globe , The Los Angeles Times , The New York Times , The San Francisco Chronicle , USA Today , The Washington Post , and more Israeli baking encompasses the influences of so many regions?Morocco, Yemen, Germany, and Georgia, to name a few?and master baker Uri Scheft... more...