Search Results for breads - Narrowed by: Bread.

Breads / Sarah Brown.

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by Brown, Sarah.
Call Number ARC 641.815 BRO
Publication Date 1986
Format: Books

Breads of the world / Jennie Shapter.

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by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2000
Format: Books

Breads, rolls and sweet doughs / by Paul Richards.

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by Richards, Paul
Call Number ARC 641.63 RIC
Publication Date 1932
Format: Books

Baker & Spice exceptional breads / Dan Lepard & Richard Whittington.

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by Lepard, Dan.
Call Number 641.815 LEP
Publication Date 2007
Format: Books

Swedish breads and pastries / Jan Hedh ; photography by Klas Andersson.

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by Hedh, Jan.
Call Number 641.815 HED
Publication Date 2010
Format: Books

Indian Rice and Breads [electronic resource] : Indian Rice and Breads

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by Sanmugam, Devagi.
Call Number XX(155443.1)
Publication Date 2013
Summary India contains a wide variety of breads which reflect its cultural diversity. Indian Rice and Breads embodies the diversity of India with its wide selection of breads and rice dishes from all over the subcontinent. This cookbook has everything you need to create over 40 of the tastiest, easy to make, authentic Indian rice and bread dishes. Indian Rice and Breads features recipes for Appam, breads, chutneys, and rice. Recipes include:Banana appamStuffed IdliGarlic naanMasala thosaiDate chutneyPeanut chutneyChicken biryaniNavaratan pilauAnd many more! Also included are unit conversion tables, du
Format: Electronic Resources
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Borealis Breads : 75 Recipes for Breads, Soups, Sides, and More.

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by Amaral, Jim.
Call Number XX(312413.1)
Publication Date 2019
Summary For more than twenty-five years, Borealis Breads has been a vibrant and lasting part of Maine's dynamic food scene. Relying on locally sourced ingredients and grains grown and processed right here in Maine, Borealis owner Jim Amaral was a pioneer in the local food movement and helped lead the way in Maine's wheat and grain renaissance. As much a celebration of the art and science of sourdough as it is the success of an iconic bakery, this book presents favorite recipes from the bakery, plus scrumptious options for pairing with such delicious breads as Rosemary Hazelnut , Lemon Sage Flatbread, Portuguese Corn Bread , Maine Coast Focaccia, and many more.
Format: Electronic Resources
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Flour and Breads and Their Fortification in Health and Disease Prevention.

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by Watson, Ronald Ross.
Call Number 664.06
Publication Date 2019
Format: Electronic Resources
Click here to view book

Knead : expert breads, baguettes, pretzels, brioche, pastries, pizza, pastas, pies / Carol Tennant.

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by Tennant, Carol.
Call Number ARC 641.815 TEN
Publication Date 2001
Format: Books

Della Fattoria Bread : 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads.

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by Weber, Kathleen.
Call Number 641.815
Publication Date 2014
Format: Electronic Resources
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No Need to Knead [electronic resource] : Handmade Artisan Breads in 90 minutes

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by Dunaway, Suzanne.
Call Number 641.815
Publication Date 2012
Summary Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Format: Electronic Resources
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Fundamentals of quantity food preparation : breads, soups and sandwiches / Geraline B. Hardwick.

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by Hardwick, Geraline B.
Call Number 641.57 HAR
Publication Date 1978
Format: Books

Bread : the universal loaf : 60 innovative breads from around the world / Tamara Milstein.

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by Milstein, Tamara, 1965-
Call Number 641.815 MIL
Publication Date 2000
Format: Books

Sunset cook book of breads / edited by Susan Warton and Kandace Esplund Reeves.

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Call Number ARC 641.815 SUN
Publication Date 1977
Format: Books

Beautiful baking : enticing home bakes from breads to gateaux / consultant editor Carole Clements.

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Call Number 641.815 BEA
Publication Date 1994
Format: Books

Secrets of a Jewish baker : authentic Jewish rye and other breads / by George Greenstein.

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by Greenstein, George
Call Number ARC 641.815 GRE
Publication Date 1993
Format: Books

Artisan breads at home with the Culinary Institute of America / Eric Kastel, Cathy Charles.

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by Kastel, Eric.
Call Number 641.815 KAS
Publication Date 2010
Format: Books

Artisan breads at home with the Culinary Institute of America / Eric Kastel, Cathy Charles.

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by Kastel, Eric.
Call Number 641.815 KAS
Publication Date 2010
Format: Books

Classic breads : delicious recipes from around the world / Manuela Caldirola, Nicoletta Negri, and Nathalie Aru.

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by Caldirola, Emanuela.
Call Number 641.815 CAL
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip042/2003008842.html Publisher description http://www.loc.gov/catdir/description/ste031/2003008842.html

No need to knead : handmade artisan breads in 90 minutes / written & illustrated by Suzanne Dunaway.

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by Dunaway, Suzanne, 1940-
Call Number 641.815 DUN
Publication Date 2012
Summary Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion.
Format: Books

The modern baker : time-saving techniques for breads, tarts, pies, cakes, & cookies / Nick Malgieri ; photographs by Charles Schiller.

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by Malgieri, Nick
Call Number 641.815 MAL
Publication Date 2008
Format: Books

Bread : the breads of the world and how to bake them at home / Christine Ingram and Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine
Call Number 641.815 ING
Publication Date 2003
Format: Books

The bread baker's apprentice : making classic breads with the cutting edge techniques of a bread master / Peter Reinhart.

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by Reinhart, Peter.
Call Number 641.815 REI
Publication Date 2001
Format: Books

Breads, white and brown, their place in thought and social history / by R.A. McCance and E.M.Widdowson ; <With bibl.>.

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by McCance, R. A. (Robert Alexander), 1899-1993
Call Number ARC 641.815 MCC
Format: Books

How to make bread : step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries / Emmanuel Hadjiandreou ; photography by Steve Painter.

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by Hadjiandreou, Emmanuel.
Call Number 641.815 HAD
Publication Date 2011
Format: Books

Simply great breads : sweet and savory yeasted treats from America's premier artisan baker / Daniel Leader with Lauren Chattman ; photographer, Ditte Isager.

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by Leader, Daniel.
Call Number 641.815 LEA
Publication Date 2011
Format: Books

Making bread together : step-by-step recipes for fun and simple breads to make with children / Emmanuel Hadjiandreou ; photography by Steve Painter.

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by Hadjiandreou, Emmanuel, author.
Call Number 641.815 HAD
Publication Date 2014
Summary Emmanuel Hadjiandreou is passionate about bread and in his award-winning first book, he showed us how to make it, step by step. Now he invites the kids into the kitchen so that they too can discover the joy of baking at an early age. All these kid-friendly recipes are delicious, nutritious and great fun to bake together!
Format: Regular print

Flour and breads and their fortification in health and disease prevention [electronic resource] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

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by Preedy, Victor R.
Call Number 664.7207 FLO
Publication Date 2011
Summary Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those four and break related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format: Electronic Resources
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Baking by hand : make the best artisanal breads and pastries better without a mixer / Andy & Jackie King, founders of A&J King Artisan Bakers.

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by King, Andy, 1961-, author.
Call Number 641.815 KIN
Publication Date 2013
Summary Offers recipes for freshly baked breads and other baked items made in the traditional way, without a mixer, with instructions for hand-mixing and other traditional techniques.
Format: Books
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html

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].

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by Hedh, Jan.
Call Number 641.815 HED
Publication Date 2011
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.
Format: Books

Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers / Daniel Leader with Lauren Chattman ; photography by Jonathan Lovekin ; line drawings by Alan Witschonke.

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by Leader, Daniel.
Call Number 641.815 LEA
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102247.html

Artisan breads [electronic resource] : practical recipes and detailed instructions for baking the world's finest loaves / Jan Hedh ; English language translation Katarina Sjöwall Trodden ; photographs Klas Anderson.

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by Hedh, Jan.
Call Number 641.815 HED
Publication Date 2011
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 breads. This book is a must-have for all those who love to bake.
Format: Electronic Resources
Click here to view book

The art and craft of bread [digital videorecording].

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Call Number DVD 641.815 ART
Publication Date 2005
Summary Ace Bakery is a top-notch bakery that supplies artisan breads to Toronto?s top tables. But success has its own challenges. With 340 fresh deliveries daily including bread to hundreds of restaurants, hotels, caterers, grocery and gourmet food shops, how does Ace balance mass production while maintaining the integrity of their product? A new contract has bakers creating a six-foot baguette and Michael watches the development of a new bread. But will it be a hit with consumers?
Format: Books

Bread = Pane.

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Call Number 641.815 BRE
Publication Date 2006
Format: Books

The Bread Book.

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by De Gouy, Louis P.
Call Number 641.815
Publication Date 2021
Summary An invaluable addition to the shelf of any chef with an interest in bread, this book includes over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more.
Format: Electronic Resources
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Kawaii Bread.

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by Wong, Shirley.
Call Number 641.81500000000005
Publication Date 2017
Summary Bestselling cookbook author, Shirley Wong (Little Miss Bento) presents a brand new collection of adorable food creations using another favourite staple, bread. In this book, Shirley shares basic techniques and essential know-how on making cottony soft Asian-style bread, moulding the dough to take on a host of different shapes and forms, and preparing a range of yummy fillings that can be mixed and matched with different breads. With a wide range of recipes for plain and filled buns, as well as loaves and pull-apart bread, you can now add a dash of colour and a touch of magic to your baking with Kawaii Bread!.
Format: Electronic Resources
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The fundamental techniques of classic bread baking / by the French Culinary Institute ; photographs by Matthew Septimus.

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by French Culinary Institute (New York, N.Y.)
Call Number 641.815 FUN
Publication Date 2011
Format: Books

The fundamental techniques of classic bread baking / by the French Culinary Institute ; photographs by Matthew Septimus.

2024-05-18T05:20:50Z

by French Culinary Institute (New York, N.Y.)
Call Number 641.815 FUN
Publication Date 2011
Format: Books

Bread revolution : rise up & bake / Duncan Glendinning & Patrick Ryan.

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by Glendinning, Duncan.
Call Number 641.815 GLE
Publication Date 2012
Summary The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.
Format: Books

The bread and bread machine cookbook / Christine Ingram and Jennie Shapter.

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by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2003
Summary Covering a full range of breads made by hand and in bread-machines, this comprehensive cookery book offers over 200 recipes, including old favourites, surprises and speciality breads from individual countries. It has a special focus on key ingredients, techniques and essential equipment.
Format: Books

Tartine bread / by Chad Robertson ; photographs by Eric Wolfinger.

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by Robertson, Chad.
Call Number 641.815 ROB
Publication Date 2010
Format: Electronic Resources
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Bread.

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by Lewis, Hilda.
Call Number 641.81500000000005
Publication Date 2017
Format: Electronic Resources
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Bread : simple and satisfying recipes for the bread machine / Kathryn Hawkins.

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by Hawkins, Kathryn
Call Number 641.815 HAW
Publication Date 2010
Summary Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread.
Format: Books

Bread : River Cottage Handbook No. 3.

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by Stevens, Daniel.
Call Number 641.815
Publication Date 2009
Format: Electronic Resources
Click here to view book

Bread machine baking for all seasons / Connie Merydith.

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by Merydith, Connie.
Call Number 641.815 MER
Publication Date 1997
Summary Fresh ingredients capture the rhythms of nature throughout the year in this unique bread-machine recipe collection. There's a flavorful variety for every season and a specialty for every holiday, including Spring: Honey Yogurt Oat Bread, Poppy Seed Rings; Summer: Lemon Bread, Blueberry Oat Bread; Autumn: Raisin and Nut Bread, Pizza Dough; and Winter: Citrus Celebration Bread, Cinnamon Walnut Bread. New approaches to familiar fare include Whole Wheat Molasses, Honey Cornmeal, and Buttermilk White breads. Use the tasty Sourdough Starter recipe in eight different variations. There's even Prosciutto Bread, with the meat and cheese baked right into the loaf; Focaccia, a flatbread with tomato and herbs; and three varieties of bagel.
Format: Books
Publisher description http://www.loc.gov/catdir/description/random041/96039094.html

Flat bread technology / Jalal Qarooni.

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by Qarooni, Jalal
Call Number 641.815 QAR
Publication Date 1996
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0820/95044918-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0820/95044918-t.html

80 bread machine best-ever recipes : discover the potential of your bread machine with step-by-step recipes from around the world, illustrated in 300 photographs / Jennie Shapter.

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by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2011
Format: Books

Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / by Richard Bertinet ; with photography by Jean Cazals.

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by Bertinet, Richard, author.
Call Number 641.815 BER
Publication Date 2012 2007
Summary Helps you to master the mighty sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the croissant and all its variations as well as covers other sweet breads such as stollen and brioche.
Format: Books

The Fundamental Techniques of Classic Bread Baking.

2024-05-18T05:20:50Z

by French Culinary Institute, French Culinary.
Call Number 641.815
Publication Date 2011
Format: Electronic Resources
Click here to view book

Oh Là Là! / Yohan Ferrant ; translation Joan Martin.

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by Ferrant, Yohan, author.
Call Number 641.815 FER
Publication Date 2022
Summary Oh Là Là! delves into the key ingredients and processes of the bread trade, so that any professional can design a range of first-class breads and pastries full of personality. This book also includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections. Master baker Yohan Ferrant has been accumulating knowledge and experience with dough since he was 13 years old. Not only has he worked in prestigious bread workshops in different parts of France, but he has also worked in an English gastronomic restaurant as well as for the Lord Mayor of London. In addition to obtaining great results in international championships, since 2016 Ferrant has held the position of director of the Baking School Barcelona Sabadell, a center which has welcomed some of the most outstanding bread professionals pass.
Format: Regular print

Loaf Story [electronic resource] : A Love-Letter to Bread, with Recipes.

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by Hayward, Tim, 1963-
Call Number 641.815 23
Publication Date 2020
Format: Electronic Resources
Click here to view

Bread : a baker's book of techniques and recipes/ Jeffrey Hamel.

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by Hamelman, Jeffrey.
Call Number ARC 641.815 HAM
Publication Date 2004
Summary "Jeffrey Hamelman, a professional baker for nearly three decades, shares his experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he guides bakers through all elements of this craft." "Bread contains 118 detailed, step-by-step recipes for an array of breads. Hundreds of drawings illustrate techniques, and 35 color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations."--BOOK JACKET.
Format: Books

Cakes & biscuits.

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Call Number 641.865 CAK
Publication Date 1994
Format: Books

Bread : consumption, cultural significance and health effects / Hilda Lewis, editor.

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by Lewis, Hilda, editor.
Call Number 664.752 BRE
Publication Date 2017
Format: Books

The bake station [videorecording].

2024-05-18T05:20:50Z

Call Number DVD 641.815 BAK
Publication Date 2004 2000
Summary Provides comprehensive look at the equipment, tools, ingredients and techniques in the bakery.
Format: Video disc

Baking artisan bread with natural starters / Mark Friend ; photography by Thomas Gibson.

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by Friend, Mark, author.
Call Number 641.815 23
Publication Date 2018
Summary "Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
Format: Electronic Resources
Click here to view

Poilâne : the secrets of the world-famous bread bakery / Apollonia Poilâne ; foreword by Alice Waters ; photographs by Philippe Vaurès Santamaria.

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by Poilâne, Apollonia, author.
Call Number 641.815 POI
Publication Date 2019
Summary "For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash".
Format: Books

Crumb : show the dough who's boss / Richard Bertinet ; photographs by Jean Cazals ; foreword by Nathan Outlaw.

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by Bertinet, Richard, author.
Call Number 641.815 BER
Publication Date 2019
Summary Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
Format: Books

Bread Making [electronic resource] : A Home Course - Crafting the Perfect Loaf, from Crust to Crumb

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by Chattman, Lauren.
Call Number 641.815
Publication Date 2011
Format: Electronic Resources
Click here to view book

A Treatise on Bread and Bread-Making : And Bread-Making.

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by Graham, Sylvester.
Call Number 641.815
Publication Date 2012
Summary Graham's Treatise on Bread and Bread-Making includes a history of bread, discussion of various grains and which make the best breads, preparation of flour and other ingredients, the process of fermentation, how to prepare and bake bread dough, and discussion of bread varieties. The book describes Graham's preference for unadulterated flour that is free of chemical additives (used even in those early times to make bread whiter in color). He believed that firm bread made of coarsely ground whole-wheat flour was more nutritious and healthy. The treatise enthusiastically supports making bread in the home instead of buying commercial products, and the recipes were so popular that after publication, Graham was attacked by a mob of angry bakers in Boston. This edition of Treatise on Bread and Bread-Making was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Format: Electronic Resources
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The Harvest Baker : 150 Sweet and Savory Recipes Celebrating the Fresh Flavors of Fruits, Herbs and Vegetables.

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by Haedrich, Ken.
Call Number 641.815
Publication Date 2017
Summary With plant-based eating taking the spotlight everywhere, noted cookbook author Ken Haedrich shows how to incorporate a wide variety of vegetables, fruits, and herbs into all types of baking with his collection of 150 savory and sweet recipes.
Format: Electronic Resources
Click here to view book

All You Knead is Bread [electronic resource] : Over 50 recipes from around the world to bake & share

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by Mason, Jane.
Call Number 641.815
Publication Date 2014
Summary All You Knead is Bread, photographed by Peter Cassidy, aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad ot
Format: Electronic Resources
Click here to view book

Advanced bread and pastry : a professional approach / Michel Suas ; photography by Frank Wing Photography.

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by Suas, Michel, author.
Call Number 641.815 SUA
Publication Date 2009
Summary "This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.
Format: Books
Publisher description Table of contents only

Mary Berry's baking bible : fully updated with over 250 new and classic recipes / Mary Berry ; [photographer: Ant Duncan].

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by Berry, Mary, 1935-, author.
Call Number 641.815 BER
Publication Date 2022
Summary "Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--
Format: Books

Technology of Breadmaking / Stanley Cauvain.

2024-05-18T05:20:50Z

by Cauvain, Stanley, author.
Call Number 664.7523 CAU
Publication Date 2015
Format: Electronic Resources
Click here to view book

Bread Baking Basics : Recipes for Mastering Bread, Dough and Flour (Making Bread for Beginners, Homemade Bread).

2024-05-18T05:20:50Z

by Berger, Gregory.
Call Number 641.815
Publication Date 2021
Summary There are so many things in this world that we want to do, but can never quite find the time to do. The best way to begin something new is to just start. You have to take that first step, then from there the process will begin. Be stuck in inaction, and you'll stay stuck. Bread Baking Basics will explore the art of getting started and trying something new, through the instructions of making your first loaf of sourdough bread. With quotes, essays, photographs, illustrations and recipes, this book combines the latest in self-care books with life lessons and feeding your soul through homemade foods.
Format: Electronic Resources
Click here to view book

Comfort Baking : Feel-Good Food to Savor and Share.

2024-05-18T05:20:50Z

by Wise, Stephanie.
Call Number 641.71
Publication Date 2022
Summary Embrace the joy of baking--for yourself and others. Baking has become more than a hobby or a means to a delicious end. Now more than ever, it has also become a source of solace, relief, and relaxation. Comfort Baking focuses on easy-to-follow recipes that make people feel good from the inside out. For anyone who is looking for a moment in the kitchen as a time to create, worship, relax, or prepare a recipe for a friend in need, this is your guidebook.  In addition to over 100 recipes that exude comfort from beginning to end, baker Stephanie Wise of Girl vs. Dough includes plenty of helpful tips along the way to make the process as simple and enjoyable as possible. Whether you're preparing a quiche or whipping up a late-night batch of cookies, the recipes in this book are guaranteed to bring you and the people you share your creations with comfort.
Format: Electronic Resources
Click here to view book

Pains/ by Gontran Cherrier

2024-05-18T05:20:50Z

by Cherrier, Gontran
Call Number ARC 641.815 CHE
Publication Date 2008
Format: Books

Bread and beyond

2024-05-18T05:20:50Z

by Sutherland Smith, Beverley
Call Number 641.815 SMI
Publication Date 1985
Format: Books

Beard on bread / James Beard.

2024-05-18T05:20:50Z

by Beard, James.
Call Number ARC 641.815 BEA
Publication Date 1981
Format: Books

Beard on bread / James Beard.

2024-05-18T05:20:50Z

by Beard, James.
Call Number 641.815 BEA
Publication Date 1973
Format: Books

'Dear Housewives.' / Doris Grant.

2024-05-18T05:20:50Z

by Grant, Doris
Call Number ARC 641.1 GRA
Publication Date 1954
Format: Books

The bread book / Carlson Wade.

2024-05-18T05:20:50Z

by Wade, Carlson.
Call Number ARC 641.815 WAD
Publication Date 1973
Format: Books

The Soup and Bread Cookbook.

2024-05-18T05:20:50Z

by Ojakangas, Beatrice.
Call Number 641.813
Publication Date 2020
Summary James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her "soup travels," giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders--each with a bread to go along--take their inspiration from farmers' markets and local organic grocery stores: real ingredients, always, and irresistible flavors.
Format: Electronic Resources
Click here to view book

Our Favorite Soup & Bread Recipes.

2024-05-18T05:20:50Z

by Patch, Gooseberry.
Call Number 641.813
Publication Date 2012
Summary 2 cookbooks in one...soup in one half, bread in the other! Over 60 delicious recipes and as many time-saving tips. Purse-friendly size makes meal-planning on the go easy.
Format: Electronic Resources
Click here to view book

Artisan bread/ Paul Hughes.

2024-05-18T05:20:50Z

by Hughes, Paul
Call Number WAIARC 641.86 HUG
Publication Date 2009
Format: Books

Paul Hollywood's British Baking.

2024-05-18T05:20:50Z

by Hollywood, Paul.
Call Number 641.815
Publication Date 2014
Format: Electronic Resources
Click here to view book

Technology of Breadmaking.

2024-05-18T05:20:50Z

by Cauvain, Stanley P.
Call Number 664.7523
Publication Date 2007
Summary This practical guide illuminates all aspects of breadmaking, providing a complete understanding of the new developments shaping the industry. It offers detailed technical coverage of complex processes that link together to make bread and fermented products.
Format: Electronic Resources
Click here to view book

A slice of life [videocassette]

2024-05-18T05:20:50Z

by Australian Broadcasting Corporation
Call Number AV 664.7532 SLI
Publication Date 1981
Summary Trends in bread baking techniques
Format: Other

Sourdough cookery / by Rita Davenport.

2024-05-18T05:20:50Z

by Davenport, Rita.
Call Number 641.815 DAV
Publication Date 1981
Format: Books

The book of bread / by Owen Simmons.

2024-05-18T05:20:50Z

by Simmons, Owen.
Call Number ARC 664.7523 SIM
Publication Date 1903
Format: Books

Artisan baking :/ Maggie Glezer ; photographs by Ben Fink.

2024-05-18T05:20:50Z

by Glezer, Maggie.
Call Number 641.815 GLE
Publication Date 2005 2000
Format: Books

From pizzas to pancakes / Jan Stephens.

2024-05-18T05:20:50Z

by Stephens, Jan.
Call Number 641.815 STE
Publication Date 1998
Format: Books

World sourdoughs from antiquity / Ed Wood.

2024-05-18T05:20:50Z

by Wood, Ed, 1926-
Call Number 641.815 WOO
Publication Date 1996
Format: Books

The Tassajara bread book / Edward Espe Brown.

2024-05-18T05:20:50Z

by Brown, Edward Espe.
Call Number 641.815 BRO
Publication Date 1995
Format: Books

The Tassajara bread book / Edward Espe Brown.

2024-05-18T05:20:50Z

by Brown, Edward Espe.
Call Number ARC 641.815 BRO
Publication Date 1970
Format: Books

Manna : a comprehensive treatise on bread manufacture.

2024-05-18T05:20:50Z

by Banfield, Walter T.
Call Number ARC 664.752 BAN
Publication Date 1949 1948 1947 1946 1945
Format: Books

Manna : a comprehensive treatise on bread manufacture.

2024-05-18T05:20:50Z

by Banfield, Walter T.
Call Number ARC 664.752 BAN
Publication Date 1947
Format: Books

Ingredients for bakers / by Samuel A. Matz.

2024-05-18T05:20:50Z

by Matz, Samuel A.
Call Number 664.7 MAT
Publication Date 1996
Format: Books

Country bread / by Linda Collister & Anthony Blake.

2024-05-18T05:20:50Z

by Collister, Linda.
Call Number 641.815 COL
Publication Date 2000
Format: Books

The bread book / Linda Collister & Anthony Blake.

2024-05-18T05:20:50Z

by Collister, Linda.
Call Number 641.815 COL
Publication Date 1999
Format: Books

The complete vogel bread cookbook / compiled by Catherine Saxelby.

2024-05-18T05:20:50Z

by Saxelby, Catherine.
Call Number ARC 641.631 COM
Publication Date 1983
Format: Books

Recipes made with bread / byTip Top Bakeries.

2024-05-18T05:20:50Z

by Tip Top Bakeries
Call Number ARC ADV 641.815 REC
Publication Date 1966
Format: Books

Recipes made with bread.

2024-05-18T05:20:50Z

by Northern Bakeries Pty. Ltd.
Call Number ARC ADV 641.815 REC
Publication Date 1953
Format: Books

One Bowl Allergy Free Baking [electronic resource].

2024-05-18T05:20:50Z

by Bosnic, Linda.
Call Number 641.815
Publication Date 2011
Summary Panic no more. This book provides 100 quick and easy recipes that are egg, dairy and nut-free, including many with gluten-free options. Whip up delicious biscuits, muffins, desserts and cakes for every occasion with little more than a bowl, metal spoon and the basics from your pantry and fridge. You may find it's the only baking cookbook you need.
Format: Electronic Resources
Click here to view book

The best bread machine cookbook ever / Madge Rosenberg.

2024-05-18T05:20:50Z

by Rosenberg, Madge.
Call Number ARC 641.815 ROS
Publication Date 1992
Format: Books
Publisher description http://www.loc.gov/catdir/description/hc044/92052548.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1308/92052548-b.html

Bread [electronic resource] : a global history / William Rubel.

2024-05-18T05:20:50Z

by Rubel, William
Call Number 641.815 RUB
Publication Date 2011
Summary It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of "breaking bread together" is a lasting symbol of the unit
Format: Books
Click here to view book

Crust & crumb : master formulas for serious bread bakers / Peter Reinhart.

2024-05-18T05:20:50Z

by Reinhart, Peter
Call Number 641.815 REI
Publication Date 1998
Format: Books

The complete bread book / [by] Lorna Walker & Joyce Hughes.

2024-05-18T05:20:50Z

by Walker, Lorna.
Call Number ARC 641.815 WAL
Publication Date 1977
Format: Books

A primer on breadmaking / E.B. Bennion.

2024-05-18T05:20:50Z

by Bennion, E. B. (Edmund Baron)
Call Number ARC 664.752 BEN
Publication Date 1951
Format: Books

Show bread : a competitor's guide to prize-winning.

2024-05-18T05:20:50Z

by Banfield, Walter T.
Call Number ARC 641.815 BAN
Publication Date 1950
Format: Books

Living Bread : Tradition and Innovation in Artisan Bread Making.

2024-05-18T05:20:50Z

by Leader, Daniel.
Call Number 641.815
Publication Date 2019
Format: Electronic Resources
Click here to view book

Everyday baker;essential techniques and recipes for foolproof baking.

2024-05-18T05:20:50Z

by Dodge, Abigail Johnson.
Call Number 641.815 23
Publication Date 2015
Format: Electronic Resources
Click here to view

Bread baking : an artisan's perspective / Daniel T. DiMuzio.

2024-05-18T05:20:50Z

by DiMuzio, Daniel T.
Call Number 641.815 DIM
Publication Date 2010
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0818/2008021437.html

Bread / by Daniel Stevens ; introduction by Hugh Fearnley-Whittingstall.

2024-05-18T05:20:50Z

by Stevens, Daniel (Dan)
Call Number 641.815 STE
Publication Date 2008
Format: Books

Classic sourdoughs : a home baker's handbook / Ed Wood.

2024-05-18T05:20:50Z

by Wood, Ed, 1926-
Call Number 641.815 WOO
Publication Date 2001
Format: Regular print

Breadmaking : its principles and practice / E.B. Bennion.

2024-05-18T05:20:50Z

by Bennion, E. B. (Edmund Baron)
Call Number ARC 664.752 BEN
Publication Date 1929
Format: Books

Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.

2024-05-18T05:20:50Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2005
Format: Books

Dough : simple contemporary bread / by Richard Bertinet ; with photography by Jean Cazals.

2024-05-18T05:20:50Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2005
Format: Books

Cook's encyclopedia of bread / Christine Ingram and Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 1999
Format: Books

The complete book of baking / photography by Ray Joyce.

2024-05-18T05:20:50Z

by Joyce, Ray, 1947-
Call Number 641.815 COM
Publication Date 1990 1984
Format: Books

The little brown bread book / text & illustrations David Eno ; calligraphy Jenny Ivermee.

2024-05-18T05:20:50Z

by Eno, David.
Call Number ARC 641.815 ENO
Publication Date 1976
Format: Books

Bread of the Resistance : How to Make Sourdough Without Measuring.

2024-05-18T05:20:50Z

by Morrison, Tessalyn.
Call Number 641.81500000000005
Publication Date 2020
Format: Electronic Resources
Click here to view book

Modern Jewish baker : challah, babka, bagels & more / Shannon Sarna.

2024-05-18T05:20:50Z

by Sarna, Shannon, author.
Call Number 641.81509676 SAR
Publication Date 2017
Summary Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics.
Format: Books

Flour Water Salt Yeast : The Fundamentals of Artisan Bread and Pizza [a Cookbook].

2024-05-18T05:20:50Z

by Forkish, Ken.
Call Number 641.815 FOR
Publication Date 2012
Format: Electronic Resources
Click here to view book

The bread rises in the springtime / by Patrick Jorgensen.

2024-05-18T05:20:50Z

by Jorgensen, Patrick, 1970-
Call Number ARC 641.865 JOR
Publication Date 1989
Format: Books

All about bread / David Oakenfull ; with a foreword by Rosemary Stanton.

2024-05-18T05:20:50Z

by Oakenfull, David, 1941-
Call Number 641.815 OAK
Publication Date 2001
Format: Books

Lune : croissants all day, all night / Kate Reid ; photography by Pete Dillon.

2024-05-18T05:20:50Z

by Reid, Kate
Call Number 641.815 REI
Publication Date 2022
Summary The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Format: Regular print

Panini : the simple taste of Italian-style bread / Veronica Lavenia.

2024-05-18T05:20:50Z

by Lavenia, Veronica, 1972-, author.
Call Number 641.840945 LAV
Publication Date 2015
Summary It's hard to imagine Italian food without bread included. In Italy, bread is a staple food, and forms the basis of the Mediterranean diet that is never missing from the table.
Format: Regular print

Give Us This Day : Lenten Reflections on Baking Bread and Discipleship.

2024-05-18T05:20:50Z

by Levan, Christopher.
Call Number 242.34
Publication Date 2007
Summary Meditations for every day in Lent invite us to connect faith - "our daily bread"- and the world in which we live. Includes recipes ranging from Shrove Tuesday "No-Fret Pancakes" to Easter Challah bread. Each of the 4 meditations begins with a scripture v.
Format: Electronic Resources
Click here to view book

Bread baker's bible : traditional bread recipes from around the world / Jennie Shapter.

2024-05-18T05:20:50Z

by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2000
Format: Books

Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid.

2024-05-18T05:20:50Z

by Alford, Jeffrey.
Call Number 641.815 ALF
Publication Date 1995
Format: Books
Publisher description http://www.loc.gov/catdir/description/hc043/94030892.html

The world guide to bread / Christine Ingram with recipes by Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2000
Format: Books

Sourdough Culture : A History of Bread Making from Ancient to Modern Bakers.

2024-05-18T05:20:50Z

by Eric, Pallant.
Call Number 641.81500000000005
Publication Date 2021
Format: Electronic Resources
Click here to view book

Confessions of a French baker : breadmaking secrets, tips and recipes / Peter Mayle.

2024-05-18T05:20:50Z

by Mayle, Peter.
Call Number 641.815 MAY
Publication Date 2006
Format: Books

Bread, buns and breakfasts : high-fibre wheat-free gluten-free cookery.

2024-05-18T05:20:50Z

by Workman, Lola.
Call Number ARC 641.815 WOR
Publication Date 2005
Format: Books

The world encyclopedia of bread and bread making / Christine Ingram & Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 2001 1999
Summary Over 100 traditional bread recipes from cuisines around world.
Format: Books

The world encyclopedia of bread and bread making / Christine Ingram & Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine.
Call Number ARC 641.815 ING
Publication Date 2001 1999
Summary Over 100 traditional bread recipes from cuisines around world.
Format: Books

The cook's bread book/ by Mary Browne, Helen Leach, Nancy Tichborne

2024-05-18T05:20:50Z

by Browne, Mary
Call Number ARC 641.815 BRO
Publication Date 1989
Format: Books

In search of the perfect loaf : a home baker's odyssey / Samuel Fromartz.

2024-05-18T05:20:50Z

by Fromartz, Samuel, author.
Call Number 641.815 FRO
Publication Date 2015 2014
Format: Books

The best of baking / Annette Wolter and Christian Teubner ; photography by Christian Teubner.

2024-05-18T05:20:50Z

by Wolter, Annette.
Call Number ARC 641.865 WOL
Publication Date 1991 1983 1979
Format: Books

Baker Bleu : bake it till you make it / Mike Russell ; with Emma Breheny.

2024-05-18T05:20:50Z

by Russell, Mike, author.
Call Number 641.815 RUS
Publication Date 2024
Summary The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream. Mike Russell started Baker Bleu with a bread obsession, three recipes, his life savings and a hard-won belief there is more to life than a soulless desk job. Here, in frank and glorious detail, he shares the secrets to his bakeries' cult following. Make one of the classic core recipes, from the country loaf to the everything bagels and challah, and discover at least three more ways to use that same dough - from seeded and fruit loaves to pizza, focaccia, empanadas and more. Bless your bread with the best sandwiches and tapas from Mike's favourite collaborators. Nail the Almost Croissant recipe (the home cheat's version!) and find yourself conjuring Lazy Mince Tarts, flaky danishes, and the famous Vegemite Twists. Make a project of the beloved Easter Cherry and Chocolate Bread. Conquer shortcrust pastry and serve up the greatest Salted Caramel Apple Pie. And when you've got loaves coming out of everywhere, for maximum enjoyment, explore the many excellent ways to repurpose and rejoice in yesterday's bread.
Format: Books

Super Sourdough : The Foolproof Guide to Making World-Class Bread at Home.

2024-05-18T05:20:50Z

by Morton, James (Baker), author.
Call Number 641.815 MOR
Publication Date 2020
Format: Electronic Resources
Click here to view book

The complete book of baking / photography by Ray Joyce.

2024-05-18T05:20:50Z

by Joyce, Ray, 1947-
Call Number ARC 641.865 COM
Publication Date 1984
Format: Books

Modern Sourdough : Sweet and Savoury Recipes from Margot Bakery / Michelle Eshkeri ; photography by Patricia Niven.

2024-05-18T05:20:50Z

by Eshkeri, Michelle, author.
Call Number 641.815 ESH
Publication Date 2019
Format: Electronic Resources
Click here to view book

Bread matters : the state of modern bread and a definitive guide to baking your own / Andrew Whitley.

2024-05-18T05:20:50Z

by Whitley, Andrew.
Call Number 641.815 WHI
Publication Date 2006
Format: Books

The taste of bread / Raymond Calvel ; translator, Ronald L. Wirtz ; technical editor, James J. MacGuire ; photographer, Garfield Peters.

2024-05-18T05:20:50Z

by Calvel, Raymond.
Call Number 641.815 CAL
Publication Date 2001
Format: Books

The story of bread/ by Ronald Sheppard and Edward Newton, illustrated by John L. Baker

2024-05-18T05:20:50Z

by Sheppard, Ronald
Call Number ARC 641.815 SHE
Publication Date 1957
Format: Books

Modernist bread / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.

2024-05-18T05:20:50Z

by Myhrvold, Nathan, author, photographer.
Call Number 641.815 MYA
Publication Date 2017
Format: Books

52 Loaves [electronic resource] : One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

2024-05-18T05:20:50Z

by Alexander, William.
Call Number 641.815
Publication Date 2011
Format: Electronic Resources
Click here to view book

My bread : the revolutionary no-work, no-knead method / Jim Lahey with Rick Flaste ; photographs by Squire Fox.

2024-05-18T05:20:50Z

by Lahey, Jim.
Call Number 641.815 LAH
Publication Date 2009
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.
Format: Books

Crust : bread to get your teeth into / by Richard Bertinet with photography by Jean Cazals.

2024-05-18T05:20:50Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2007
Format: Books

Crust : bread to get your teeth into / by Richard Bertinet with photography by Jean Cazals.

2024-05-18T05:20:50Z

by Bertinet, Richard.
Call Number 641.815 BER
Publication Date 2007
Format: Books

Smart bread machine recipes : healthy, whole grain & delicious / Sandra L. Woodruff ; illustrated by Joan Columbus.

2024-05-18T05:20:50Z

by Woodruff, Sandra L.
Call Number ARC 641.815 WOO
Publication Date 1994
Format: Books
Publisher description http://www.loc.gov/catdir/description/ste021/94027252.html

Menus à trois : the soup, bread, and salad menu cookbook / Julia Older and Steve Sherman.

2024-05-18T05:20:50Z

by Older, Julia, 1941-
Call Number ARC 641.813 OLD
Publication Date 1987
Format: Books

The complete bread machine book : delicious and nourishing bread recipes to home-bake at the touch of a switch / Marjie Lambert.

2024-05-18T05:20:50Z

by Lambert, Marjie.
Call Number 641.815 LAM
Publication Date 2002 2000
Format: Books

The book of bread from baguettes to blinis an essential guide to baking perfect bread / Christine Ingram and Jennie Shapter.

2024-05-18T05:20:50Z

by Ingram, Christine.
Call Number 641.815 ING
Publication Date 1999
Format: Books

The Tivoli Road Baker / Michael James with Pippa James ; photography by Bonnie Savage and Alan Benson.

2024-05-18T05:20:50Z

by James, Michael (Chef) author.
Call Number 641.815 JAM
Publication Date 2017
Summary In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savoury favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. A beautiful book that shares some of the X-factor that makes its namesake so successful. Chapters are divided into Bread, Viennoiserie, Savoury, Pastry, Seasonal, British Bakery, Basics and Larder.
Format: Books

The Laurel's kitchen bread book : a guide to whole-grain breadmaking / by Laurel Robertson, with Carol Flinders & Bronwen Godfrey.

2024-05-18T05:20:50Z

by Robertson, Laurel
Call Number ARC 641.815 ROB
Publication Date 1984
Format: Books

The SoNo Baking Company cookbook : the best sweet and savory recipes for every occasion / John Barricelli.

2024-05-18T05:20:50Z

by Barricelli, John.
Call Number 641.815 BAR
Publication Date 2010
Format: Books

Make ahead bread : 100 recipes for melt-in-your-mouth fresh bread every day plus butters and spreads / Donna Currie, photography by Kate Sears.

2024-05-18T05:20:50Z

by Currie, Donna, author.
Call Number 641.815 23
Publication Date 2014
Summary "This book created in a two-part approach that both saves time and enhances flavor, the recipes in Make Ahead Bread will give inexperienced bakers and busy home cooks the information they need to make bread on a schedule that works for them"--
Format: Electronic Resources
Click here to view

Make ahead bread : 100 recipes for melt-in-your-mouth fresh bread every day plus butters and spreads / Donna Currie, photography by Kate Sears.

2024-05-18T05:20:50Z

Baker : the best of international baking from Australian and New Zealand professionals / Dean Brettschneider and Lauraine Jacobs ; photographs by Kieran Scott.

2024-05-18T05:20:50Z

by Brettschneider, Dean.
Call Number 641.815 BRE
Publication Date 2001
Format: Books