• Baking bread for beginners

    Baking Bread For Beginners

    From beginning home baker to artisanal bread maker

    Baking a perfect loaf of bread is part science and part magic. Created from four simple ingredients of flour, yeast, water, and salt, breadmaking is one of the most difficult (and delicious) baking endeavors. Bread Baking for Beginners is a rare bread cookbook for true beginners to keep their bread baking on the rise.

    Complete with step-by-step photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, this definitive bread cookbook covers you beyond the pan, addressing the perils of an unsuccessful bake.

    From total scratch to your very first batch, this bread cookbook includes:

    • Knead to know―Discover the science behind the bread making process, popular techniques, and the tools needed to bake a fluffy, flavorful loaf.
    • Stepping scones―Progress from a beginner’s, easy-to-master recipe into dozens of sweet and savory breads.
    • From ‘doh’ to dough―Troubleshoot bread-specific issues with FAQs that address everything from burnt brioche to deflated baguettes.

    Bread Baking for Beginners helps make artisan bread effortless, so you can share homemade loaves with the people you love.

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  • Bred By Jeffrey Hamelman

    Bread by Jeffrey Hamelman

    When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic.  Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves.  Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

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  • Tivoli Road Baker

    The Tivoli Road Baker

    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, savory 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. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.

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