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|All Authors / Contributors:||
Rose Levy Beranbaum
|Description:||640 p. : ill. (some col.) ; 26 cm.|
The ten essential steps of making bread --
Quick breads, little quick breads (muffins, biscuits, and scones), little yeast breads, and batter breads --
Soft sandwich loaves and dinner rolls --
Heart breads --
The brioche family of breads --
Ingredient sources --
Equipment source --
Glossary of bread baking terms.
|Responsibility:||Rose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry.|
The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose