Gathers recipes for yeasted and unyeasted breads, pastries, sourdough breads, pancakes, scones, bagels, biscuits, muffins, flavored butters, cookies, cakes, and tarts.

In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.

Bread bakers have here 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the taste of her creations should make this book invaluable for home cooks and professional bakers alike.

Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, including old-fashioned spiced buns, buns, pancakes, and muffins.

People who have tasted fine artisan breads find that too many of the little shops that sold them have disappeared. And, they've no time to make them at home. This book includes recipes for sumptuous baked desserts, using the same simple time-saving method.

Master formulas for serious Bread Makers.

Interest in fresh-baked breads is on the rise both in restaurants and at home, where more and more people are turning to the age-old comforts of baking and breaking bread with family and friends, the perfect antidote to modern stress.

A collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. It includes over 80 recipes, many of which are inspired by the bakers profiled. It is suitable for the experienced baker, and also for a generation ready to discover the simple pleasure of baking their first crisp loaf at home.

Presents a cookbook for automatic bread machines, which contains recipes for more loaf sizes and are tested on more machines. It also contains information on bread machine models, allergy-sensitive baking, and answers for frequently asked questions about home-made bread.

Shares the author's experiences travelling throughout Europe in search of the best artisan breads. This title features recipes to make new-wave sourdough baguettes with spelt, flaxseed and soy, and also an enormous country loaf that has earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the prized foods and wines.

Featuring 100 recipes, this work explains various stages of the baking process from mixing and shaping to proving and glazing. It also includes the problem-solving tips and advice on selecting the best ingredients which support the techniques.

A cook book that won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award. It comes with a free 30-minute DVD that gives guidance on techniques as well as showing recipes step-by-step.

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

An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vignettes of French culture, history, bread-making lore and black-and-white photographs.

Offers bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid.

Presents a collection of recipes that provide home cooks with an overview of Mediterranean savoury baking, from variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. It is illustrated with photographs of landscapes, communities, and breads.

125 Breads from Around the World.

Featuring 200 recipes, from savoury and wholemeal to sticks and bagels, this book demonstrates how to make bread at home using a purpose-built machine. It comes complete with practical guidance on the care and maintenance of the machine, and handy hints for perfect results every time.

Collection of recipes organized into chapters by styles of bread, incuding examples from many countries. Each recipe has been specially tested and adapted for baking at home using a bread machine, including some rolls, flatbreads and cakes which are mixed in the machine and baked in a conventional oven.