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(1)Ultimate Bread brings bread-making to the home kitchen in an exquisitely illustrated primer. After visiting a gallery of the world's breads, the authors, French-born baker Eric Treuille, and Italian-born baker, Ursula Ferrigno, introduce you to the "Baking Essentials" a complete illustrated guide to the key ingredients and equipment used in breadmaking. Then it's time for the "Basic Techniques" -- mixing, kneading, shaping, and baking -- that turn the humble ingredients of flour, water and yeast into an amazing assortment of breads. Never again will you wonder how your dough should look after the first knead or how the crust should feel when it comes out of the oven. The step-by-step photographs and easy-to-follow instructions demystify all the steps. The heart and soul of Ultimate Bread, however, is the more the 100 inspiring recipes drawn from bread-making traditions around the world. Each bread is a variation on a simple theme: flour, water, leaven, and time. It's best to begin with the starter bread recipes which utilize methods illustrated in the basic techniques. When ready to move beyond the basics, flavored breads provide an extra taste dimension, while enriched breads transform basic bread dough with the addition of oil, butter, and eggs. Quick, flat and festive breads offer delicious possibilities from around the world. After working through the recipes in this book, your repertoire will range from simple Pain Ordinaire (Basic White Bread) to the grand and festive Panettone (Milanese Christmas Bread).
(2)For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand. Chef, teacher and baker extraordinaire Richard Bertinet gets back to basics and shows that, far from being hard or time-consuming, baking bread is quick and easy. Dough breaks down the bread making process into easy-to-follow and achievable steps using just four simple ingredients - yeast, flour, water and salt. An instructional DVD accompanies the book to help illustrate and ease the process of working with dough. In his book Bertinet explores five different doughs – White, Olive, Brown, Rye and Sweet - and shows how from these 'parent' doughs you can bake a vast variety of breads really easily. Though the doughs vary, the technique for making each one is identical. The beauty of it is that it takes no time at all to fill a bread basket with, say, striking looking Fougasse, Breadsticks or Spicy Moroccan rolls (from the White Dough chapter) or Poppy Seed Stars, Sesame plaits and chunks of Pecan and Cranberry, or Cardamom and Prune bread (from the Brown chapter) and no one will guess that they are all part of the same 'family'. Most of the breads take less than 1 hour to bake and many of the recipes can be part-baked and frozen, ready to finish off in the oven at any time.
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Any of the dishes in this book can serve as the inspiration for a meal and set off a creative chain of delicious possibilities. Fresh Green Pea Soup with Minted Yogurt Cheese is the perfect partner for Spiral Herb Bread with Chive Butter. Chicken Salad with Caper Dressing begs for a quick accompaniment like tender Big Buttermilk Biscuits. Cornmeal Popovers pair up with a savory bowl of Curried Tomato Soup. Lisa Cowden provides more than two hundred recipes for soup, salad, breads, and spreads, creating a nearly limitless set of meals for every season. Her intricate cut-paper illustrations are as artful as the food, and her meditations on art, cooking, and the seasons make this cookbook as pleasurable as it is practical.
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A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
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