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.

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.

Bread Baker's Apprentice

Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris' most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.

The ACE Bakery Cookbook

What doesn’t go great with bread? From summer vegetables sprinkled with home-made croutons to bread pudding, there aren’t many dishes that cannot be enhanced with artisan bread. In this cookbook by Linda Haynes, co-owner of ACE bakery, you will find recipes for tasty Focaccia, Calabrese, Irish Soda Bread, and much more. Linda’s rules for making perfect bread and her glossary of bread baking terms will inspire you in the quest for the perfect loaf, boule, and baguette. There are more than 160 recipes ideal for treating yourself and your friends to gourmet breakfasts such as Ham and Gruyere French Toast with Sautéed Apples, picnic lunches with Roast Beef Sandwich with Roasted Garlic and Horseradish Mayonnaise, and casual dinners of Garlic and Black Pepper-Marinated Filet of Beef on a Bed of Arugula.

250 Best Cobblers, Custards, Cupcakes, Bread Puddings, & More

A new baking book of old-fashioned favorites. Old-fashioned favorites like crumbles, popovers, bread puddings and cobblers are now modern-day favorites. These are the desserts that fill the house with tantalizing baking smells and a sense of comfort and home. The 250 Best Cobblers, Custards, Cupcakes, Bread Puddings and More is a wonderful collection of favorite recipes including: Fresh Blueberry Cobbler and Peach Crumble Bacon and Egg Bread Pudding Cream Cheese Chocolate Surprise Chocolate Volcano Cupcakes Velvety Chocolate Custard and Baked Coconut Custard Lemon Coconut Crisp Strawberry-Rhubarb Cobbler Tropical Fruit Crunch Mom's Old-Fashioned Apple Crisp Bread Pudding Cake Grandma's Lemon Cupcakes. These recipes feature detailed and easy-to-follow baking instructions as well as practical tips and techniques. There are baking ideas for any occasion: from the ideal after-school snack to luscious desserts suitable for entertaining.

America's Bread Book

Join the author on a 65,000-mile journey through the fifty United States as she uncovers 300 authentic recipes for America's favorite homemade breads, rolls, muffins and coffee cakes.