The Best Quick Breads

The pleasure of a perfectly high-domed muffin, the butter-tender crumb of a teatime scone, a sizzling skillet of golden-crusted cornbread, a piping-hot stack of fluffy pancakes—quick breads are an everyday luxury, an affordable indulgence, a reminder of how special simple and speedy foods can be. Beth Hensperger, the master baker who turned bread machine baking into an art and artisan bread baking into a cinch, now shares her favorite recipes for sweet and savory quick breads. Take the 100 best recipes from the author's much-loved (but out of print) The Art of Quick Breads, stir in 50 scrumptiously brand-new creations and you have enough terrific quick breads to last a lifetime. Quick breads, made with leaveners that work must faster than yeast, are a snap to prepare and can be baked fresh right before a meal. Whether it's Honey Lemon Cream Scones for breakfast, a Brandy-Glazed Zucchini Bread for a lazy brunch, Raspberry Cornmeal Muffins for the lunchbox, or a Fresh Apricot Gingerbread for dessert, this is a deliciously soul-satisfying collection of treats.

Bread of Three Rivers

Overcome by passion for French bread, Sara Mansfield Taber travels to Brittany in search of a loaf that, like the lifestyle which must surely accompany it, is perfect in its simplicity. After many months of seeking, she tears off a hunk of pain trois rivieres made by Gold Medal Baker Monsieur Jean-Claude Choquet of Balin, Loire-Atlantique. It smelled like heaven and tasted a mile deep. Here was her loaf. A deliciously satisfying mixture of history, science, travel narrative, and romance, Bread of Three Rivers minds us that nothing, no matter how basic, is as simple as it would seem.

Classic Sourdoughs : A Home Bakers Handbook

Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in Classic Sourdoughs, an updated version of our essential baker’s companion, World Sourdoughs from Antiquity. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking these storied loaves from the ground up. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropology—this is truly a sourdough magnum opus, an engaging, authoritative volume that, most importantly, will show you how to prepare these scrumptious breads in your own kitchen.

Build Your Own Earth Oven

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds. This manual is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scarp pile can build an oven for free, or close to it. Otherwise 30 should cover all your materials.

Best of BetterBaking.Com

Marcy Goldman has always been a bit of a maverick, whether making her wildy popular Lawsuit Buttermilk Muffins (a story--and a recipe--you don't want to miss) or leading the online charge with her Web site, betterbaking.com, cohosted with Webmaster Yvan Huneault. An underground favorite when it was launched four years ago, BetterBaking quickly blossomed into a resource praised by the New York Times for its superior design, fail-safe recipes, and entertaining, informative essays. With over 150 recipes and a bounty of the kind of practical baking advice that has earned the site its devout following, The Best of BetterBaking.com captures all the flavor and charm that make BetterBaking such an engaging, dynamic depot for bakers. Country-loaf classicists and exotic cheese-and-sundried-tomato-bread enthusiasts alike will find recipes to add to their repertoire, along with Marcy's expert, and cheerfully opinionated, insight into ingredients, equipment, and techniques. From the author of the IACP Award nominee Jewish Holiday Baking. Betterbaking.com boasts over seven million visitors a year. Beautiful full-color photography showcases Marcy's most-requested breads. Mary Goldman is a professionally trained baker and pastry chef who lives in Montreal, Canada. In addition to her full-time involvement with the Web site, Marcy writes for the Los Angeles Times, Washington Post, Bon Appétit, and Fine Cooking, to name a few.

Beautiful Breads and Fabulous Fillings

Oprah's favorite sandwich maker shares her secrets with the world. By taking amazing breads and fresh and interesting ingredients and combining them into original sandwiches, Sky has transformed simple handheld food into a culinary art. This collection of recipes, tips, and insights takes sandwich making to the next level.

Bread Machine Magic Book of Helpful Hints

This book has revised all 55 recipes to accommodate the new two-pound machines. Dozens of problem-solving hints and troubleshooting techniques for getting the most out of your bread machine.

Electric Bread

Sought-after collection of 51 gourmet recipes, each tested in many different bread machines.

Bread Machine Basics

The enticing aroma and delicious taste of freshly baked breads and cakes is irresistible and a bread machine can make baking easier than ever before. This comprehensive guide is a complete introduction to bread machines and their different features, as well as a fabulous recipe book, with over fifty classic breads and yeast cakes adapted for use in a bread machine. Try Banana and Pecan Teabread or Farmhouse Loaf for a teatime treat.

Bread On Arrival

Heaven Lee, Kansas City chef and reluctant heroine, is one tough cookie. Not only can she slice, dice, and julienne the finest food in town, she's got nerves of steel to match her culinary skills. Whether chasing down a deranged killer during a food festival in Aspen, or judging a deadly Barbeque World Series in Kansas City, one thing's for sure: Heaven Lee can outsmart and outcook them all. This time, Heaven Lee takes on the fine art of making bread. But when one of her associates mysteriously winds up dead in the dough, perfecting her bread-baking skills is suddenly the last of Heaven's worries, as someone with a taste for murder is on the loose. From Sweet Pepper Bread to Mrs. O'Malley's meatloaf, Lou Jane Temple not only cooks up a top-notch mystery, she includes enough scrumptious recipes to keep you cooking till the next Heaven Lee adventure. Includes recipes.

Bagel Bible, Third Edition

America's most informative bagel guide. Bagel fact, bagel fiction, bagel favorites of the stars.

Bread! : Simple and Satisfying Recipes

Nothing celebrates the comfort of home more than the smell of baking bread. And with Bread!, you can enjoy all the pleasures-with I very little work!-of making this dietary staple. Novices, never fear! A thorough introduction explains the basic steps and variety of ingredients, followed by Bread-Machine Basics, Handy Hints, and Troubleshooting. What follows are more than 90 recipes for loaves, cakes, tea breads, and homey favorites, including: Olive and pesto sourdough loaf Boston-style brown bread Smoky potato and corn bread Almond Danish pastries Chocolate truffle cake French toast A section on Accompaniments provides further inspiration to help you round out your meal.

Loaves, Cakes & Quiches

In every Quiche or Cake or Loaf, there are basic methods which are simple and easy to perfect - from there, let your own creativity take over. The originality of these fabulous recipes comes from the addition of a little pesto, some mustard, a sun-dried tomato or perhaps figs! Whatever your preferred taste, experiment and create your own perfect recipe.

A Blessing of Bread

2005 James Beard Award Winner! - Baking and Desserts 2005 IACP Award Winner - Bread, Other Baking and Sweets Category! A landmark volume that presents, for the first time, the diverse bread-baking traditions of the Jewish people. This multifaceted guide to Jewish baking harbors a wealth of recipes for challahs from around the world, as well as for babkas and honey cakes, bagels and matzoh, crackers and everyday breads such as deli rye. Working with bakers from Guatemala to Russia, Maggie Glezer perfected these recipes, many of which had never been written down. Recollections from Jewish grandmothers and great-grandmothers all over the world remind us of life as it once was, and riveting oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs throughout will delight and inspire the baker in us all. There is a special urgency to record, learn, and pass on culinary history if we are to preserve our traditional foods and customs. How fortunate that Maggie Glezer has taken the challenge.

Bagel Bible

Back in Print! Refined Bagel's Bagel Book with recipes, celebrity testimonials, storage tips & buyer's directory.