Bread Illustrated (A Step-By-Step Guide to Achieving Bakery-Quality Results At Home)
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$34.99
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Product Details
Author:
America's Test Kitchen
Format:
Paperback
Pages:
432
Publisher:
America's Test Kitchen (September 6, 2016)
Language:
English
ISBN-13:
9781940352602
ISBN-10:
1940352606
Weight:
55.3oz
Dimensions:
8.56" x 10" x 1.05"
Case Pack:
8
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T171453_155746866-20260405.xml
As low as:
$26.94
Folder:
RandomHouse
List Price:
$34.99
Publisher Identifier:
P-RH
Discount Code:
A
Series:
Illustrated
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
Canada
Pub Discount:
65
Imprint:
America's Test Kitchen
Overview
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
