|Publisher:||Chronicle Books Llc|
|Publish Date:||Oct 2004|
|Number of Pages:||496|
|Shipping Weight (in pounds):||3.0|
|Product in Inches (L x W x H):||8.0 x 1.06 x 9.04|
Hensperger, an experienced teacher and author of numerous books on bread, has gathered her all-time best bread recipes in this impressive collection. She begins with an authoritative but very approachable introduction to all aspects of bread making, from chemistry to ingredients. The recipes that follow range from classic French bread and rustic Pain de Campagne to pizzas, tortillas, and other flat breads to muffins and even pancakes. With its delicious array of breads and thorough recipe instructions that will encourage even novice bakers to try their hand, this is recommended for all baking collections.
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The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless.
The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started". - Chicago Tribune
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