Annotations:
Twenty years since its first publication, "From a Baker's Kitchen" remains the very best single introduction to foolproof professional-quality home baking. This new edition of the all-in-one classic baking book includes 100 drawings.
Publisher's Remarks:
Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher-the first head baker of the celebrated Tassajara Bread Bakery in San Francisco-created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking-and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.
Product Detail:
Author: Sher, Gail
Illustrator: Osborne, Mimi
Publisher: Da Capo Pr,
Content Language: English
Edition Description: Twentieth Anniv
Book,
Paperback: 236 pages
Weight: 0.79 lbs.
Dimensions: L: 8.06 in. x W: 7.1 in. x H: 0.7 in.
Comes with Illustrations
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