From a Baker's Kitchen : Techniques And Recipes For Professional Quality Baking In The Home Kitchen (Paperback) - Sher, Gail/ Osborne, Mimi (ILT)

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Product Overview

Twenty years since its first publication, "From a Baker's Kitchen" remains the very best single introduction to foolproof professional-quality home baking. This new edition of the all-in-one classic baking book includes 100 drawings.

Specifications

Publisher Marlowe & Company
Mfg Part# 9781569243862
SKU 39864279
Format Paperback
ISBN10 1569243867
Release Date 4/10/2007
Physical
Dimensions (in Inches) 8.25H x 7.25L x 1T
From the Publisher
Editors Note Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.
Product Attributes
Book Format Paperback
Number of Pages 0236
Publisher Marlowe & Company
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