Search Results for breads - Narrowed by: 1:WAI-SYDSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbreads$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253AWAI-SYD$0025091$00253AWAI-SYD$0026ps$003d300?dt=list2024-05-17T04:43:50ZArtisan breads at home with the Culinary Institute of America / Eric Kastel, Cathy Charles.ent://SD_ILS/0/SD_ILS:1512462024-05-17T04:43:50Z2024-05-17T04:43:50Zby Kastel, Eric.<br/>Call Number 641.815 KAS<br/>Publication Date 2010<br/>Format: Books<br/>Artisan breads : practical recipes and detailed instructions for baking the world's finest loaves / Jan Hedh ; [photographs by] Klas Andersson ; [translated by Katarina Sjöwall Trodden].ent://SD_ILS/0/SD_ILS:1512632024-05-17T04:43:50Z2024-05-17T04:43:50Zby Hedh, Jan.<br/>Call Number 641.815 HED<br/>Publication Date 2011<br/>Summary In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions; from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world including Italian, French, Swiss, German, Arabic, and of course Swedish bread; this book is a must-have for all those who love to bake.<br/>Format: Books<br/>The fundamental techniques of classic bread baking / by the French Culinary Institute ; photographs by Matthew Septimus.ent://SD_ILS/0/SD_ILS:1512342024-05-17T04:43:50Z2024-05-17T04:43:50Zby French Culinary Institute (New York, N.Y.)<br/>Call Number 641.815 FUN<br/>Publication Date 2011<br/>Format: Books<br/>Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.ent://SD_ILS/0/SD_ILS:1512312024-05-17T04:43:50Z2024-05-17T04:43:50Zby Bertinet, Richard.<br/>Call Number 641.815 BER<br/>Publication Date 2005<br/>Format: Books<br/>My bread : the revolutionary no-work, no-knead method / Jim Lahey with Rick Flaste ; photographs by Squire Fox.ent://SD_ILS/0/SD_ILS:1512542024-05-17T04:43:50Z2024-05-17T04:43:50Zby Lahey, Jim.<br/>Call Number 641.815 LAH<br/>Publication Date 2009<br/>Summary Inspired by the ancient art of Italian bread making, Jim Lahey developed artisanal bread that is entirely his own and soon can be yours. The method is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading of fuss.<br/>Format: Books<br/>Crust : bread to get your teeth into / by Richard Bertinet with photography by Jean Cazals.ent://SD_ILS/0/SD_ILS:1512422024-05-17T04:43:50Z2024-05-17T04:43:50Zby Bertinet, Richard.<br/>Call Number 641.815 BER<br/>Publication Date 2007<br/>Format: Books<br/>