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WorldCat.org

<TABLE CELLSPACING=0 CELLPADDING=0><TR><TD>Acknowledgments</TD><TD WIDTH=40></TD><TD VALIGN=TOP>ix</TD><TD></TD></TR><TR><TD>Preface</TD><TD WIDTH=40></TD><TD VALIGN=TOP>xi</TD><TD></TD></TR><TR><TD>Introduction</TD><TD WIDTH=40></TD><TD VALIGN=TOP>1</TD><TD VALIGN=TOP>(11)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Essentials for Making Good Bread</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>12</TD><TD VALIGN=TOP>(11)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Techniques: Our Secrets and Tips</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>23</TD><TD VALIGN=TOP>(25)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>The Magic of Making Bread Rise</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>48</TD><TD VALIGN=TOP>(22)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Simple Breads to Get You Started</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>70</TD><TD VALIGN=TOP>(29)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Breads Made with Whole Wheat Flour</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>99</TD><TD VALIGN=TOP>(21)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Sourdough Breads</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>120</TD><TD VALIGN=TOP>(27)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Breads Made with Rye Flour</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>147</TD><TD VALIGN=TOP>(19)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Full-Flavored Breads</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>166</TD><TD VALIGN=TOP>(24)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Golden Semolina breads</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>190</TD><TD VALIGN=TOP>(11)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Bakery Favorites: Pizza and Focaccia</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>201</TD><TD VALIGN=TOP>(10)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Sandwiches</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>211</TD><TD VALIGN=TOP>(19)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Brioche and Sweet Specialty Breads</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>230</TD><TD VALIGN=TOP>(20)</TD></TR><TR><TD><TABLE CELLSPACING=0 CELLPADDING=0><TR><TD WIDTH=40></TD><TD>Additional Techniques and Information for Avid Bakers</TD></TR></TABLE></TD><TD WIDTH=40></TD><TD VALIGN=TOP>250</TD><TD VALIGN=TOP>(16)</TD></TR><TR><TD>Glossary</TD><TD WIDTH=40></TD><TD VALIGN=TOP>266</TD><TD VALIGN=TOP>(3)</TD></TR><TR><TD>Mail-Order Sources</TD><TD WIDTH=40></TD><TD VALIGN=TOP>269</TD><TD VALIGN=TOP>(1)</TD></TR><TR><TD>Index</TD><TD WIDTH=40></TD><TD VALIGN=TOP>270</TD><TD></TD></TR></TABLE>

An illustrated update of the 1996 classic, that lets you make Amy&#39;s hearts, satisfying breads in your own kitchen.

Amy's bread : artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery