Ships from/sold by Buy.com
See All Buying Options
advertisement

From a Baker's Kitchen Techniques And Recipes For Professional Quality Baking In The Home Kitchen (Paperback)

Author:  Gail/ Osborne Sher Illustrator:  Mimi Osborne
Earn Super Points: Write a Review
Sorry, this selection is currently unavailable.
From a Bakers Kitchen Sher, Gail/ Osborne, Mimi (ILT) 1 of 1
$18.00
(Save 28%)
$12.86 + $3.10 SHIPPING
EARN 13 RAKUTEN SUPER POINTS™ Super Points
What are Rakuten Super Points™?
Get rewarded when you shop! Earn 1 point per dollar spent. That's like getting cash back on every purchase. Easy to see matured points in checkout. Use points just like cash.
Learn More
FORMAT: Paperback
CONDITION:  Brand New
TEMPORARILY SOLD OUT.:
More inventory may be available. Place your order today and be one of the first to receive this product when it arrives!
Alert me when this item is in stock.
1 New
from
$12.86
See all sellers
45 day return policy
Share
 
Description
More Buying Options
 

Learn more about From a Baker's Kitchen:

Format: Paperback
ISBN-10: 1569243867
ISBN-13: 9781569243862
Sku: 39864279
Publish Date: 4/10/2007
Dimensions:  (in Inches) 8.25H x 7.25L x 1T
Pages:  236
Age Range:  NA
 
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.
From the Publisher:
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

Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0236
Product attributePublisher:   Marlowe & Company
Advertisement Bottom