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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
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by
Nigella Lawson
Filled with over 200 gorgeously illustrated recipes, this book by one of Britain's most recognized culinary personalities understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, preserves, puddings, bread, and cookies back in our own kitchens. Nigella's new show airs on the E! Style Network in November 2002. Full color.
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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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by
Jeff Hertzberg, Zoe Francois
There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and "Artisan Bread in Five Minutes ...
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Professional Baking
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by
Wayne Gisslen
This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to souffles and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations.
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The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
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by
Beth Hensperger
Careful, step-by-step directions for using a bread machine to make great breads of all varieties: whole wheat, fruit, challah, cheese, sweet, pizza, and many more.
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The Bread Bible
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by
Rose Levy Beranbaum
The new baking masterwork from the author of "The Cake Bible" and "The Pie and Pastry Bible" provides bread bakers with 150 meticulous, foolproof recipes. The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide ...
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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by
Peter Reinhart, Ron Manville (Photographer)
Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions ...
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Beard on Bread
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by
James A Beard
James Beard's classic 100 bread recipes, both yeast and non-yeasted, from the early 1970s, are considered definitive by two generations of bread bakers. Recipes include Buttermilk White Bread, Boston Brown Bread, Raw Apple Bread, and Beard's mother's recipe for Raisin Bread that she made for Red Cross benefits during World War I.
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Tassajara Bread Book
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by
Edward Espe Brown
The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as "the bible for bread baking". Includes 113 fabulous recipes for breads, pastries, desserts, and more. 2 halftones. 31 line drawings.
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The Bread Machine Cookbook
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by
Donna Rathmell German
Regularly updated, the first bread machine cookbook on the market continues to appear on best-seller lists. This classic book contains more than 130 recipes for white and whole grain breads, cheese, fruit and vegetable breads, spice and herb breads, sourdough, rolls, croissants and breadsticks -- with ingredient amounts for each machine size. ...
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Crust & Crumb: Master Formulas for Serious Bread Bakers
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by
Peter Reinhart
The author of the highly successful "Brother Juniper's Bread Book" combines traditional methods and whole grains with sometimes wild creativity to create breads that are delicious beyond belief. With advice on using food processors and bread machines, the book shows that making world-class bread needn't be difficult or daunting.
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Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way
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by
Betty Crocker
Over 100 recipes to tempt the tastebuds, including delicious bread recipes for classic favorites, rustic breads, sweet doughs, pizza, coffee cakes and buns. 45 color photos. Concealed wire binding.
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Bread: A Baker's Book of Techniques and Recipes
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by
Jeffrey Hamelman
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In "Bread: A Baker's Book of Techniques and Recipes," award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and ...
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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
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by
Nancy Silverton, Laurie Ochoa, Ruth Reichl (Foreword by)
The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime. 25 photos.
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Betty Crocker's Bisquick Cookbook
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by
Betty Crocker (Editor)
The best Bisquick recipes are all collected in one great book -- no more shuffling through loose clippings to find a favorite dish. Color photos and step-by-step instructions are featured, along with concealed wire-o binding for lay-flat convenience. More than 190 color photos.
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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by
Peter Reinhart, Ron Manville (Photographer)
Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain ...
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Simply Scones: Quick and Easy Recipes for More Than 70 Delicious Scones and Spreads
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by
Leslie Weiner, Barbara Albright
Gourmet magazines and even the New York Times predict that America is on the verge of a "scone boom". The tender Scottish biscuits are appearing in bakeries and restaurants everywhere. This book features recipes for classic scones or dozens of sweet and savory varieties. Illustrated.
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Bread Alone: Bold Fresh
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by
Daniel Leader, Patricia Wells (Introduction by), Judith Blahnik
An innovative cookbook that revitalizes the ancient tradition of bread baking, using only the finest organic nuts, fruits, and stone-ground grains. 88 fool-proof recipes, including Lemon Anise Tea Loaf, Country-Style Health Loaf, and San Francisco Sourdough. Full-color photos.
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Panini, Bruschetta, Crostini: Sandwiches, Italian Style
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by
Viana La Place
Move over pasta and pizza, here come panini, bruschetta and crostini--the world of sandwiches, Italian style! This book include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day. Color photos.
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
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by
Bette Hagman, Peter H. R. Green (Foreword by)
More than 200 wheat-free recipes are included in this cookbook targeted exclusively for those with wheat allergies. Includes recipes for yeast breads, rolls, muffins, breakfast breads, and other breads.
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Baking and Pastry: Mastering the Art and Craft
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by
Culinary Institute of America (Creator)
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and ...
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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
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by
Daniel Leader, Alan Witschonke (Illustrator), Jonathan Lovekin (Photographer)
Leader shares his experiences traveling throughout Europe in search of the best artisan breads. His detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. Full color.
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Brother Juniper's Bread Book: Slow Rise as Method and Metaphor
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by
Peter Reinhart
"Delightful. . . . His inventive breads--struan, wild-rice and onion, goat ricotta and chive, cajun three-pepper, Tex-mex cumin--will make you a believer".--People magazine. "A fascinating collection of recipes and anecdotal recipes, rich with humor, warmth, and love".--The Philadelphia Daily News.
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Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
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by
John Ettinger, Bob's Red Mill Family (Creator), Peter Reinhart (Foreword by)
From the nation's leading miller of natural whole grain foods comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating.
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Bread Machine Magic: 139 Exciting New Recipes Created Especially for Use in All Types of Bread Machines
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by
Linda Rehberg, Lois Conway
Owners of an automatic bread machine know it's the hot new kitchen appliance that takes the kneading, shaping, proofing and frustration out of baking bread. Now the authors, who tested thousands of loaves using all the major brands of bread machines, offer more than 130 recipes for making amazing homemade bread.
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Homebaking: The Artful Mix of Flour and Tradition Around the World
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by
Jeffrey Alford, Naomi Duguid
Home baking may be a humble art, but its roots are deeply planted. On an island in Sweden a grandmother teaches her granddaughter how to make slagbrot, a velvety rye bread, just as she ws taught to make it by her grandmother many years before. In Portugal, village women meet once each week to bake at a community oven; while the large stone oven ...
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