Breads From The La Brea Bakery

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.

Bread Alone

Here's REAL bread, from sourdoughs and ryes to quick and dessert breads, in 88 recipes for wholesome, tasty, organic breads to make by hand.

Bread Machine Magic

This unique collection offers more than 130 original ways to create homemade versions of the delectable breads that are sold in fine bakeries and gourmet markets. Includes: Zucchini Carrot Bread, Authentic Deli Rye, Irish Soda Bread, and many more.

Bernard Clayton's New Complete Book Of Bread

Enormous variety in 300 recipes, with info on flours, equipment and techniques.

Yesterday's Bread: 100 Creative Recipes

Crafty cooks, grandmothers, and frugal homemakers have always known that throwing out bread is a sin. Now everyone can create something nourishing out of what seems like nothing. Yesterday's Bread helps readers recycle their stale bread into soups, starters, and sweet desserts. Mouthwatering bread recipes include Tomato Bread Soup with Sage, Garlicky Stuffing for Mushrooms, Buttermilk-Dipped Cornbread with Mixed Berries, and Chocolate Bread Pudding. Leftovers never tasted as good as Yesterday's Bread.

The Book of Bread

Explore bread in all its glory, from its historic role as a staple food to the savory recipes developed by today's master bakers. International in focus, it includes tips on how to cook, select, and serve bread, as well as an extensive Connoisseur's Guide to the best breads available throughout the world.

Quick Loaves

Easy does it! That's the mantra of today's busy cook. And what could be easier than quick loaves -- no-fuss, no-muss starters, main dishes, sides, breads, and desserts? When it comes to quick loaves, it's time to think outside the box. And that's exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans. The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there's Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting. Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan. Talk about easy!

Sue Lawrence's Book of Baking

We all dream of a home in which baking is a part of everyday life, filled with the aromas of homemade pies, cookies, cakes, and breads. It’s food for indulging friends and family... and yourself. Now, Sue Lawrence brings her passion for the subject and her considerable knowledge to bear in a collection of recipes that will get even the least domestic of us into the kitchen. From Chocolate Meringue Cake to Tomato and Tapenade Tart, Sue Lawrence’s Book of Baking is a cornucopia of traditional, modern, and international delights.

The Big Book of Bread,

Bread is a staple of the Western diet, yet all too often families rely on store-bought loaves that lack both taste and nutritional value. Happily, good bread is surprisingly easy to make, and bread machines simplify the task even further. With a healthy and inspiring recipe for each day of the year, The Big Book of Bread brings excitement--and nutrients--back to bread. Organized into eight sections (bread basics, everyday bread and rolls, specialty and festive breads, flat breads, quick breads, bread machine recipes, gluten-free breads, and bread dishes), the book features diverse--and tasty--culinary traditions, from staples like Indian naan and Scottish oatcakes to treats such as panettone and Greek Easter Bread. An authoritative introduction explains the basics of bread making and includes advice on equipment and ingredients as well as tips for crafting the perfect loaf. Dozens of luscious color photos add further inspiration.

Going with the Grain

Bread lovers rejoice! From the Casbah to Crown Heights, an award-winning journalist shares her adventures in the bread trade on a culinary and cultural odyssey. To seasoned journalist and tireless traveller Susan Seligson, bread is nothing less than the currency of culture, a reflection of people's beliefs, daily lives, and blood memories. Whether it's a crusty baguette or a round of pita, or a flat of matzo, the author can't get enough of the stuff. In this volume, she stalks pillowy round loaves on their way to the communal bakeries of Morocco's ancient city of Fes, witnesses the ritualistic creation of what may be the world's most expensive pain au levain, and gapes at the coiled stainless steel innards of a mammoth Wonder Bread Factory. In prose shaped with conviction and leavened with wit, she introduces us to the food engineer who toils in the laboratory of the US Army Bread Project and the Alabama octogenarian whose simple country biscuits draw devotees who happily drive an hour each way for breakfast. From the tents of Jordan's Wadi Mousa to the handmade matzo bakeries of Brooklyn to the granaries of southern Ireland, the author's adventures are braided with compelling historical detail and lively personal reflections about this most fundamental of foods.

Burnt Bread and Chutney

In the politics of skin color, Carmit Delman is an ambassador from a world of which few are even aware. Her mother is a direct descendant of the Bene Israel, a tiny, ancient community of Jews thriving amidst the rich cultural tableau of Western India. Her father is American, a Jewish man of Eastern European descent. They met while working the land of a nascent Israeli state. Bound by love for each other and that newborn country, they hardly took notice of the interracial aspect of their union. But their daughter, Carmit, growing up in America, was well aware of her uncommon heritage. Burnt Bread and Chutney is a remarkable synthesis of the universal and the exotic. Carmit Delman?s memories of the sometimes painful, sometimes pleasurable, often awkward moments of her adolescence juxtapose strikingly with mythic tales of her female ancestors living in the Indian-Jewish community. As rites and traditions, smells and textures intertwine, Carmit?s unique cultural identity evolves. It is a youth spent dancing on the roofs of bomb shelters on a kibbutz in Israel--and the knowledge of a heritage marked by arranged marriages and archaic rules and roles. It is coming of age in Jewish summer camps and at KISS concerts--and the inevitable combination of old and new: ancient customs and modern attitudes, Jewish, Indian, and American. Carmit Delman?s journey through religious traditions, family tensions, and social tribulations to a healthy sense of wholeness and self is rendered with grace and an acute sense of depth. Burnt Bread and Chutney is a rich and innovative book that opens wide a previously unseen world.

Toast

Toast, you say? Well, how about Toast with Wild Mushrooms, Truffle Oil, and Marsala? Or Crockpot Lamb Shanks with Toasted Cornbread? Or Toasted Lemon Pound Cake with Pears in Port? In this fun and tempting cookbook, more than 60 easy recipes take toasted bread and turn it into a base for delicious appetizers, snacks, sandwiches, main courses, and desserts. Toast is a clever way for cooks to expand their repertoire for tasty meals whatever the time of day. Any way you slice it, toast is one of the most versatile innovations ever to have popped up in the kitchen.

BHG: Bread Machine Bounty

Gives more than one hundred creative, kitchen-tested recipes, approved to work in many different bread machines, as well as informative profiles of various machines, guidelines on bread making techniques, and a convenient spiral binding.

Smokehouse Ham, Spoon Bread,

This book is a scrumptious slice of Smokey Mountain and Blue Ridge hill country folklore handed down from Scotland, England, Wales, Ireland, Germany and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insight that will fascinate readers everywhere.

Easy Bread Machine Baking

The latest bread machine makes mastering the art of bread making easier than ever before. The machines are dependable, easy to use and these proven recipes can produce a wondrous array of delicious baked goods from everyday white loaves to healthy flax bread to elegant Pannetone and everything in between. When you can make your own bread, you can make your own healthy choices by controlling fats, salt and sugar and incorporating grains and nutritious fruits into the dough. The many recipe variations in this book offer tips on how to do this successfully. Along with recipes, the author provides tips, information on ingredients, techniques and problem-solving answers to your commonly asked questions to assist you in your quest for perfect bread.