Bittman Bread (No-Knead Whole Grain Baking for Every Day: A Bread Recipe Cookbook)
List Price:
$35.00
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Product Details
Author:
Mark Bittman, Kerri Conan, Jim Henkens
Format:
Hardcover
Pages:
256
Publisher:
HarperCollins (November 16, 2021)
Language:
English
Audience:
General/trade
ISBN-13:
9780358539339
ISBN-10:
0358539331
Weight:
34.4oz
Dimensions:
8" x 9" x 0.94"
File:
hc-Metadata_Only_HarperCollins_US_Metadata_20261024053554-20261024.xml
Folder:
hc
List Price:
$35.00
Case Pack:
12
As low as:
$26.95
Publisher Identifier:
P-HC
Discount Code:
A
Country of Origin:
China
Pub Discount:
65
Imprint:
Harvest
Overview
A revolutionary approach to making easy, delicious whole-grain bread and more
This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.
This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.
