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Traditional Recipes TOP Six Thousand Years of Bread: Its Holy and Unholy History (The Cook's Classic Library) by Heinrich Eduard Jacob Paperback, 400 pages Published by Linden Publishing Dimensions (in inches): 8.98 x 5.99 x .88 ISBN: 1558215751 Small Presses Editor's Recommended Book, 10/01/97: Bread's history has frequently been a recipe for disaster. The well-baked loaf--aside from being the main event in one of the major food groups--has caused wars, supernatural visions, festivals, and plagues. H. E. Jacob's celebratory book toasts bread from its earliest beginnings in Egypt, where it was one of the treasures entombed with the dead, to the author's own experiences in a Nazi concentration camp, where a bread made of sawdust kept him alive. The maker of paupers and kings, our daily bread and its evolutions are deliciously described in this illuminating text. King Arthur's Flour 200th Anniversary Cookbook Dedicated to the Pure Joy of Baking   by Brinna Sands Paperback - 616 pages 200 edition (September 1992) ISBN: 0881502472 Raves: A marvelous, straightforward baking manual. Destined to become a classic...A baker's bible...terrific recipes....The technical information on baking is priceless...truly explained certain principles of baking...If I could only have two cookbooks I would chose King Auther's and the Joy of Cooking...EXCELLENT! The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz Paperback, 320 pages Published by Ten Speed Press Dimensions (in inches): 9.02 x 7.40 x .97 ISBN: 0898159164 Synopsis: This collection of nearly 100 recipes from the village bakers of France, Italy, Germany, and regional America are full of healthful and delicious departures from the usual array of baked goods. Professional baker Ortiz provides additional assistance with an entire chapter devoted to breadmaking techniques, with easy-to-follow instructions. Excerpts of Comments: This book will get you started and keep you challenged...The book contains in-depth descriptions of all aspects of bread making, including a short section on decorative bread techniques. Recipes are provided for both serious amateurs and professionals alike...This is by far the best and the most complete bread book I have ever seen...Ortiz's book is without equal... The History of Bread by Bernard Dupaigne, Antonio Roder (Translator), Sylvie Roder (Translator), Tony Roder (Translator) Complete with 20 tantalizing recipes and illustrated with 500 paintings, drawings, photographs, and documents, The History of Bread traces the cycle of breadmaking from the sowing of grain to the removal of loaves from the latest high-tech ovens. 20 recipes. 500 illustrations, 250 in full color, 93 3/4 x 121 1/4" Bernard Dupaigne is aprofessor at the Museum of Natural History in Paris. He heads the ethnology laboratory of the Muse de l'Homme. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville (Photographer) "A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest Amy's Bread by Amy Scherber , Toy Kim Dupree, Amy's Bread (Bakery) 1 Ed Hardcover Published by William Morrow & Co Publication date: May 1996 Dimensions (in inches): 11.27 x 8.77 x .89 ISBN: 0688124011 Synopsis: Bread-struck New Yorkers line up outside Amy's Bread, a bread-lover's haven, where Amy Scherber and staff turn out dozens of miraculous loaves. But the truly remarkable thing about these breads is that they can be made by anybody. This book includes recipes simple enough for even the most timid baker, plus step-by-step techniques. Bread Baking With Herbs: Delicious Breads, Muffins, Foccacia, and More (The Country Baker) by Mimi Luebbermann Hardcover Published by Prima Publishing Publication date: April 1, 1996 ISBN: 0761502459 Brother Juniper's Bread Book : Slow Rise As Method and Metaphor by Peter, Br. Reinhart, M. F. K. Fisher Paperback Reprint edition Published by Perseus Press Publication date:October 1993 ISBN: 0201624672 Reviews "Delightful. . . . His inventive breads--struan, wild-rice and onion, goat ricotta and chive, cajun three-pepper, Tex-mex cumin -- will make you a believer." -- People magazine. "A fascinating collection of recipes and anecdotal recipes, rich with humor, warmth, and love." -- The Philadelphia Daily News. Nancy Silverton's Breads from the LA Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Laurie Ochoa Hardcover Published by Villard Books ISBN: 0679409076 Amazon.com Books: Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels and a host of other good things to bake. Baking Bread at Home: Traditional Recipes from Around the World by Tom Jaine , Jacqui Hurst(Photographer) Hardcover Published by Rizzoli Intl Pubns Publication date: March 1, 1996 ISBN: 0847819337 Beard on Bread by James Beard Reprint Edition Paperback Published by Knopf Publication date: February 1, 1995 ISBN: 0679755047 Synopsis: Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen. Bernard Clayton's New Complete Book of Breads by Bernard, Jr. Clayton Rev Edition Paperback Published by Fireside Publication date: September 1, 1995 ISBN: 068481174X Synopsis: Clayton has revised 200 of his classic recipes for the modern cook and added 100 new recipes to offer an incredible range of home-baked treats. A classic and comprehensive guide for novice and experienced bakers alike. Line drawings. Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads by George Greenstein Paperback, 384 pages Published by Crossing Press Publication date: April 1,1993 ISBN: 089594605X Synopsis: Professional baker George Greenstein reveals what the home chef has suspected all along--professional bakers get great results because they use dozens of little tricks that make the difference between ordinary loaves of bread and spectacular ones. Here are secrets, tips, techniques, and instructions for everything from yeast breads to whole grain loaves to biscuits to croissants. From: Dan Erwin dherwin@prairienet.org...The book, "Secrets of a Jewish Baker" had what I wanted. It was perfect. It also had much more to offer than merely a single recipe. The author's techniques were quite interesting and helpful... Dan Erwin The Best Bread Ever Great Homemade Bread Using Your Food Processor by Charles Van Over, Priscilla Martel, Charles Van Over, Jacques Pepin 1 Ed Hardcover, 288 pages Published by Broadway Books Publication date: December 1, 1997 Dimensions (in inches): 1.02 x 9.56 x 7.55 ISBN: 0767900324 Synopsis: In "The Best Bread Ever", van Over reveals the secrets of his innovative bread-making techniques. Home-bakers will learn step by step how to make great bread, from which flours and yeasts to use to converting the home oven into a hearth similar to those found in professional bakeries. 'Winning both the James Beard Award for the best baking book and the IACP Julia Child Award for best book by a first-time cookbook author slingshots the theory that artisan bread can only be made by traditional methods.' -- Charles van Over, restaurant consultant, restaurateur, teacher, author, innovator of the home bread baking revolution, and winner of the two highest awards in the cookbook industry. Written as a result of his quest for the secret to making perfect bread at home, van Over challenged almost all the rules of classic baking, first by working with unproofed yeast and cold water and then by mixing the dough in a food processor and allowing it to rise in a cool place. As a result, the entire process of baking bread has been simplified and the preparation time greatly reduced. Charles van Over's innovation has done nothing short of reinventing bread baking for home bakers with spectacular results. As respectful as he is of the traditional bread baker's art, van Over is equally sensitive to the scare leisure time of today's home cooks. As a result, van Over worked tirelessly to replicate the quality and consistency of the ancient art while holding as a standard the finest artisan breads we find today. "These awards," says van Over, "prove that the food community recognizes the significance of the breakthrough I have made using the food processor to make superior bread. There's no going back!" The Italian Baker by Carol Field Reissue Edition Published by Harpercollins ISBN: 0061812668 Cate Lassen (The StrayGourmet) classen@wesleyan.edu, 02/06/97, rating=10: Raves for this book! There is a gold mine of information here -- not only does Ms. Field include recipes, but also references to the various regional types of Italian baking and customs. Anyone who is afraid of baking from scratch should include this on his or her launch pad of basic guides, because although not every recipe is simple, the instructions for creating these culinary treats are! William Button(wbutton@gte.net), 12/13/96, rating=10: Essential and Required Reading This is a superb book that turned me into a baker. The author coversa wide variety of Italian Breads, cakes and holiday specialties (like Pannetone). I regularly make all the breads we consume at home and am thinking of making some items for sale at a local store, like Focaccia. The Ciabatta recipe is one of my favorites. One of the virtues of the book is that each recipe discusses three ways to make the item; by hand, with a mixer and with a food processor. I have found no other book that covers as many types of Italian bread as this one. BRAVA, Ms. Fields! Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer, Ben Fink (Photographer) Hardcover - 256 pages (October 2, 2000) Artisan; ISBN: 1579651178 From the Inside Flap: THE BREADS, THE BAKERS, THE BEST RECIPES Maggie Glezer, the uniquely qualified, totally obsessed certified bread baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best breads and best bakers in America. And she returned with the goods – impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen. But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America's artisan bread movement, from the wheat breeders in Kansas, to a gristmill in Rhode Island City, New York. This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bialy. Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sources for ingredients and equipment. To savor the crust, crumb, and aroma of these breads fresh out of your home oven is to be touched by the soul of the specialty baker and his or her passion for excellence. If these truly great breads don't lay waste to the old adage that man can't live by bread alone, then nothing will. Breads of the Southwest: Recipes in the Native American, Spanish, and Mexican Traditions by Beth Hensperger, Laurie Smith Paperback, 156 pages Published by Chronicle Books Publication date: February 1, 1998 Dimensions (in inches): 9.62 x 10.09 x .60 ISBN: 0811809730 Loaves of Fun: A History of Bread With Activities and Recipes from Around the World by Elizabeth M. Harbison, John Harbinson (Illustrator) Paperback, 112 pages Published by Chicago Review Press ISBN: 1556523114 Card catalog description: A collection of recipes for various kinds of breads arranged in a timeline format that charts the history of this staple food from the earliest civilization to the present day. Includes instructions for related activities. The Secrets of Jesuit Breadmaking: Recipes and Traditions from Jesuit Bakers Around the World by Rick Curry, Brother Curry 1st Edition Paperback, 244 pages ISBN: 0060951184 Synopsis: Featuring an introduction by the author of the bestselling book Like Water for Chocolate, this collection of 80 wonderful recipes for breads--gathered from Jesuit brothers around the world--also contains Brother Curry's spiritual insights on the inner peace and fulfillment which he has gained through bread baking. Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford, Naomi Duguid 1st Edition Hardcover, 441 pages Published by William Morrow & Co ISBN: 0688114113 Amazon.com Books: An amazing cookbook that travels to the furthest reaches of the world to celebrate flatbreads with over the recipes for a myriad of breads, including Afghani naan, Mexican tortilla, French fougasse, Middle Eastern pita, and Armenian lavash. Hungry for something to go with all that bread? The authors include another 150 recipes for traditional accompaniments. How about a Scandinavian smorgasbord, tomatillo salsa with arbol chiles, Nepali green chile chutney, Ethiopian beef tartar, or Yemeni stew? Carol Field, author of The Italian Baker: A whole world of breads can be found within these covers. What will make this a classic is the authenticity and enchanting openness with which Alford and Duguid write about their global adventures. This book offers tantalizing recipes and evocative insights into lives that enrich our own. Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook: These people have really gone and done it! They've brought the real excitement of these flavors and textures back home. Midwest Book Review: More than sixty recipes for flatbreads of every kind range from Mexican tortillas to pizzas from Italy and chapatis from India. Splendid and unusual breads mark an exceptional cookbook which goes way beyond just placing recipes in logical format: explanations of recipe origins and cultural influences make for a detailed, in-depth guide. Flavored Breads: Recipes from Mark Miller's Coyote Cafe by Mark Miller, Andrew MacLauchlan, John Harrisson, Judith Vejvoda Paperback ISBN: 0898158621 Hardcover Published by Ten Speed Press ISBN: 0898158893 Synopsis: The authors put a savory spin on the hottest trend in bread-baking, with recipes for flavored corn-based and whole grain-based breads, quickbreads, flatbreads, rustic breads, and wonderful breakfast breads. Also included are full-flavored accompaniments such as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30 full-color photos capture the romance of bread baking in the Southwest. English Bread and Yeast Cookery by Elizabeth David, Wendy Jones (Illustrator) New Amer Edition Hardcover, 592 pages ISBN: 0964360004 ...Another book I'd recommend, especially for the introductory part, is Elizabeth David's English Bread and Yeast Cookery. It's extremely well-written, includes a lot of history, and devotes a chapter to each principal ingredient of standard bread. John McChesney-Young bread@earthlink.net The Book of Bread (Perennial Library) by Judith Jones , Evan Jones Reprint Edition Paperback Published by Harpercollins (Paper) Publication date: October 1, 1986 ISBN: 0060913592 Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel Leader , Judith Blahnik Hardcover Published by William Morrow & Co Publication date: November 1, 1993 ISBN: 0688092616 Synopsis: An innovative cookbook that revitalizes the ancient tradition of bread baking, using only the finest organic nuts, fruits, and stone-ground grains. 88 fool-proof recipes, including Lemon Anise Tea Loaf, Country-Style Health Loaf, and San Francisco Sourdough. Full-color photos. The Bread Book: A Baker's Almanac by Ellen Foscue Johnson Spiral Edition Paperback Published by Garden Way Pub Co Publication date: November 1, 1994 ISBN: 0882667017 Synopsis: A veritable baker's almanac, featuring an international selection of 140 recipes, The Bread Book offers a wealth of recipes for breads, muffins, coffeecakes, and quickbreads that use a wide variety of grains. The book also includes bits of lore and history about bread, as well as relevant monthly almanac tips. Photos and illustrations. Bread for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking by Beth Hensperger Paperback Published by Chronicle Books Publication date: October 1, 1995 ISBN: 0811805824 Bread Made Easy : Master Recipes and Instructions for Beginning Bakers by Beth Hensperger Paperback Published by Ten Speed Press Publication date: September, 1999 ISBN: 1580081126 Great Breads: Home-Baked Favorites from Europe, the British Isles, and North America by Martha Rose Shulman , Steven Mark Needham(Photographer) Paperback Published by Chapters Pub Ltd Publication date: April 1996 ISBN: 188152762X Reviews: The Oregonian "This book is a 'must-have' for those who derive pleasure in baking breads." Nation's Restaurant News "An outstanding cookbook" Staten Island Advance "Simple, yet concise...will give the unskilled insight into how a real baker makes bread, while providing experienced bakers with new recipes to play with." The Wooden Spoon Bread Book: The Secrets of Successful Baking by Marilyn M. Moore Reprint Edition Paperback Published by Atlantic Monthly Press Publication date: November 1, 1991 ISBN: 0871135051 Synopsis: Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads. The Tassajara Bread Book by Edward Espe Brown , Ron Suresha (Editor) 25th anniversary Edition Paperback Published by Shambhala Pubns Publication date: September 1, 1995 ISBN: 157062089X Synopsis: The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as "the bible for bread baking." Includes 113 fabulous recipes for breads, pastries, desserts, and more. 2 halftones. 31 line drawings. The Muffin Lady : Muffins, Cupcakes, and Quick Breads for the Happy Soul by Linda Fisher Publisher: Harper Collins Publishers Binding: Paperback Publication date: November 1, 1997 ISBN: 0060392460 The 125 Best Quick Bread Recipes by Donna Washburn, Heather Butt Robert Rose Inc Paperback - 192 pages (March 2002) ISBN: 077880044X Bread Machine Books Bread Machine pop<Up>shop TOP The Best Bread Machine Cookbook Ever by Madge Rosenberg Hardcover Published by Harpercollins Publication date: November 1, 1992 ISBN: 0060169273 Synopsis: For the ever-increasing number of people who own home bread machines, here are nearly 200 recipes for all kinds of wonderful breads--from pumpernickel with raisins to sourdough bread to challah. Madge Rosenberg is the founder and executive chef of Soutine Bakery in New York City. The book features concealed wire-o binding for easy use. The Best Bread Machine Cookbook Ever: Ethnic Breads by Madge Rosenberg Spiral Edition Hardcover Published by Harpercollins Publication date: May 1, 1994 ISBN: 006017093X Synopsis: For the growing number of cooks who want to make the most of their bread machines, this book contains 200 recipes for delicious and different breads from all over the world. Packaged to appeal with Wire-O binding and an easy-to-wipe-off cover. The Best Bread Machine Cookbook Ever by Madge Rosenberg Hardcover Published by Harpercollins Publication date: November 1, 1992 ISBN: 0060169273 Synopsis: For the ever-increasing number of people who own home bread machines, here are nearly 200 recipes for all kinds of wonderful breads--from pumpernickel with raisins to sourdough bread to challah. Madge Rosenberg is the founder and executive chef of Soutine Bakery in New York City. The book features concealed wire-o binding for easy use. Easy Bread Machine Baking: More than 100 new recipes for sweet and savoury loaves and shaped breads by Shirley Ann Holmes Synopsis: The latest bread machine makes mastering the art of bread making easier than ever before. The machines are dependable, easy to use and, these proven recipes can produce a wondrous array of delicious baked goods. In this new collection of over 100 simple and enticing bread machine recipes, Shirley Ann Holmes offers a delectable array of breads, from everyday white loaves to healthy flax bread to elegant, special-occasion Pannetone and everything in between. Description: When you can make your own bread, you can make your own healthy choices by controlling fats, salt, and sugar, and incorporating grains and nutritious fruits into the dough. The many recipe variations in this book offer tips on how to do this successfully. You can also shape the dough you create in your bread machine into rolls, buns, braided or round loaves - let Shirley Ann's innovative ideas, or your own imagination, be your guide. With a few simple steps, and the push of a button, you can fill your house with the glorious aromas of delicious bread. Try: Classic White Bread East Coast Brown Bread Hovis Bread Ancient Grain, Seed, and Fruit Loaf Challah Pane Alle Oliva Blueberry Swirl Sour-cream Bread or any of the wonderful shaped breads or pizzas and flatbreads offered in "Easy Bread Machine Baking." Along with the recipes, Shirley Ann provides tips, information on ingredients, techniques, and problem-solving answers to commonly asked questions to assist you in your quest for perfect bread. About the Author Shirley Ann Holmes is a professional home economist, food stylist and consumer consultant. She developed bread recipes for over 5 years with a major bread machine manufacturer and for over 10 years with a major yeast manufacturer. She lives with her husband in Guelph, Ontario and travels widely, sampling the bountiful breads of the world. Bread Machine Magic: 139 Exciting New Recipes Created Especially for Use in All Types of Bread Machines by Linda Rehberg, Lois Conway, Lois Simmons Illustrator) Paperback, 191 pages Published by St Martins Press ISBN: 0312069146 Synopsis: Owners of an automatic bread machine know it's the hot new kitchen appliance that takes the kneading, shaping, proofing and frustration out of baking bread. Now the authors, who tested thousands of loaves using all the major brands of bread machines, offer more than 130 recipes for making amazing homemade bread. The Bread Machine Magic Book of Helpful Hints: Dozens of Problem-Solving Hints and Troubleshooting Techniques for Getting the Most Out of Your Bread by Linda Rehberg, Lois Conway, Revised Paperback, 248 pages Published by St. Martin's Press Publication date: September 1, 1995 Dimensions (in inches): 9.25 x 6.14 x .72 ISBN: 0312134444 Synopsis: For anyone considering buying a bread machine, or who wants to get his or her machine to perform at its best, this guide is an absolute essential. Provides handy charts that compare the features of over 60 machines, as well as dozens of consumer-tested tips that will ensure that any bread machine will perform the way its owner wants it to. Line illustrations. Customer Comments bezanson@stolaf.edu from Northfield, Minnesota , 08/19/97, rating=10: If you're like me, you never follow a recipe exactly. For bread-machine baking, because the time, temperature and other parameters are set, the instructions stress that you must follow recipes exactly, measuring precisely, to have success with a machine that won't let you "just bake it for another 5 minutes". This book helps you understand the process of machine-bread making and the purpose of each ingredient, so that you CAN be creative with a bread machine! It helps you make substitutions, adjust recipes for dietary restrictions, and generally fool around with ingredients while taking advantage of the incredible time-savings of a bread machine. A wonderful book, which by the way does have some wonderful recipes, as well as sections on adapting and creating your own. More Bread Machine Magic: by Linda Rehberg, Lois Conway, Paperback, 224 pages Published by St. Martin's Press Publication date: November 1, 1997 Dimensions (in inches): 9.22 x 6.14 x .78 ISBN: 0312169353 Synopsis: More bestselling magic from the authors of the bread machine classics: Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints. From pumpernickel loaves to fat-free, whole grain, and sugar-free breads, this collection of 140 new recipes will inspire the novice and delight the experienced bread machine baker. 10 line illustrations. Bread Machine Baking: Perfect Every Time: 75 Foolproof Recipes for Every Bread Machine on the Market-Including Yours by Lora Brody, Millie Apter Rei Sprl Edition Hardcover Published by William Morrow & Company Publication date: April 1, 1996 Dimensions (in inches): 9.42 x 8.34 x 1.30 ISBN: 0688145655 Synopsis: A mother-daughter team presents their collection of bread recipes for the new bread-making machines, including Lemon Mint Bread, Olive Onion Bread, Cranberry Granola Bread, and Chocolate Bisotti. Completely revised and updated to include 23 bread machines, this book features a wealth of recipes which have been individually developed for and tested in virtually every machine on the market. Also included are an expanded troubleshooting section and a revised mail-order source guide. Concealed wire-O binding. By the same authors: Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time Desserts from Your Bread Machine: Perfect Every Time Rustic European Breads from Your Bread Machine by Linda West Eckhardt, Diana Collingwood Butts 1 Edition Hardcover, 326 pages Published by Doubleday ISBN: 0385477775 From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the help of a bread machine to do the hard part. Clear and thorough explanations and step-by-step recipes guarantee satifaction and success every time. Illustrations. The publisher, Bantam Doubleday Dell Publishing Group, Inc.: "From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now! With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven. With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery. Customer Comments: thecoles@eis1.eis.com.eg, 01/04/97, rating=9: Easy to use bread cookbook with outstanding results. This is a book for the breadmaker machine owner who wants to branch out a little and try something different. The techniques and ingredients section alone (the first 87 pages) is worth the price of the book (speaking as a novice breadmaker). The results of the recipes I have tried have been outstanding. After I made the Pao Doce bread (p. 288), my husband commented that it looked so beautiful, he would have bought it immediately if he had seen it in a bakery. It tasted just as good and was simple to make. Many of the recipes call for using homemade starter--something that I had always thought must be difficult but that turns out to be as easy as throwing a few ingredients in the breadmaker and letting them sit overnight. Highly recommended. Bread Machine Baking for Better Health: Delicious Bread Recipes for Brimming Good Health by Maureen B. Keane, Daniella Chace Paperback Published by Prima Pub Publication date: February 1994 ISBN: 155958419X Synopsis: With today's bread machines, making healthful, fresh-baked bread has never been easier. This informative book presents delicious and nutritious recipes for breads that are fat-free, gluten-free, high-fiber, high-protein, lactose-free, low-sodium, milk-free, wheat-free, or yeast-free. Index. Charts. The All-New Ultimate Bread Machine Cookbook : More Than 95 All New Irresistible Foolproof Recipes for Family and Friends by Tom Lacalamita Paperback Published by Fireside Publication date: September 1999 ISBN: 0684855283 The Bread Machine Gourmet by Shea MacKenzie Paperback Published by Avery Pub Group Publication date: August 1993 ISBN: 0895296977 Quick and Delicious Bread Machine Recipes by Norman A. Garrett Paperback Published by Sterling Pub Publication date: April 1, 1993 ISBN: 0806988126 Synopsis: Bread machines are becoming one of today's bestselling kitchen appliances, but thousands of owners are tiring of the few bread recipes included with the owner's manual. Now the author of Great Bread Machine Recipes offers more than 100 new and thoroughly tested recipes, each with conversions so they can be used with virtually any bread machine. Includes nutritional analyses. Customer Comments: lps@sprynet.com, 07/04/96, rating=1: Great Bread Machine Book A well-researched collection of great bread machine recipes, this book offers regular and ethnic breads in sizes to fit all common bread machines. Use this book to develop custom recipes for pannetone, anadama, and a great italian which begs for salami. Also by this author: Favorite Bread Machines Recipes Great Bread Machine Recipes The Bread Machine Cookbook Nitty Gritty Cookbooks by Donna Rathmell German Paperback, 176 pages Published by Bristol Publishing Enterprises Publication date: May 1991 Dimensions (in inches): 5.25 x 8.27 x .49 ISBN: 1558670254 A whole series of bread machine cookbooks: Bread Machine Cookbook II The Bread Machine Cookbook III The Bread Machine Cookbook IV: Whole Grains & Natural Sugars The Bread Machine Cookbook V: Favorite Recipes from 100 Kitchens The Bread Machine Cookbook VI: Hand-Shaped Breads from the Dough Cycle Breads, Cakes, Rolls & More from Your Bread Machine by Rob Wanless Paperback Publisher: Sterling Publications Publication date: September 1999 ISBN: 0806965339 Are you taking full advantage of everything your bread machine can do? With these fabulous recipes, you'll be able to bake mouth-watering loaves of bread in your machine--or use it to prepare dough for an array of additional breads, plus rolls, cakes, and other specialty delights. While you'll need to bake some of these treats in a conventional oven, you'll save a great deal of time because the dough will require only a few minutes of hand kneading. Enjoy fresh Italian peasant bread, raisin nut whole-wheat bread, rye bread, Philadelphia soft pretzels, coffee cake, Moravian sugar cakes, focaccia all salvia, stuffed sandwich loaf, calzones, and bruschetta. Or, whip up and store one of the bread mix recipes until you're ready to pour it into the machine. Add just a few other ingredients, press the start button, and enjoy the rewards of a loaf of bread in a few hours. Betty Crocker's Best Bread Machine Cookbook : The Goodness of Homemade Bread the Easy Way by Betty Crocker Editors Sourdough Bread Books TOP World Sourdoughs from Antiquity by Ed Wood Rev Edition Paperback Published by Ten Speed Press Publication date: October 1, 1996 ISBN: 0898158435 Synopsis: This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert. Sourdough Baking by Susan Draudt Paperback Published by Fisher Books Publication date: January 1995 ISBN: 1555610676 Synopsis: One of life's greatest pleasures is the aroma of sourdough bread baking. Now, Sourdough Baking teaches the basics of bread baking and of creating and using sourdough starters. Cooks learn how to prepare bread both by hand and with a bread machine or food processor. More than 100 recipes for making the best-ever sourdough breads are presented. The Sourdough Cookbook by Rita Davenport Paperback Published by Hp Books Publication date: May 1992 ISBN: 0895861550 Worldwide Sourdoughs from Your Bread Machine (Nitty Gritty Cookbooks) by Donna Rathmell German , Ed Wood Paperback Published by Bristol Pub Enterprises Publication date: February 1994 ISBN: 1558670955 Sourdough Breads and Coffee Cakes: 104 Recipes Using Homemade Starters by Ada Lou Roberts Paperback Published by Dover Pubns Publication date: October 1983 ISBN: 0486245292 Alaska Sourdough by Ruth Allman Paperback Published by Graphic Arts Center Pub Co Publication date: September 1, 1983 ISBN: 0882400851 Sourdough Breads and Coffee Cakes: 104 Recipes Using Homemade Starters by Ada Lou Roberts Paperback - 192 pages (October 1983) Dover Pubns; ISBN: 0486245292 Dimensions (in inches): 0.41 x 7.99 x 5.45 Build Your Own Earth Oven : A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves by Kiko Denzer The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan, Scott Wheat-Free Recipes The Gluten-Free Gourmet Bakes Bread : More Than 200 Wheat Free Receipes by Bette Hagman Publisher: Henry Holt & Company, Inc. Binding: Hardcover September 1999 ISBN: 0805060774 Paperback Edition October 2000 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 that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in 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 comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; 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. Hagman's three previous books are recognized as the best in this special diet category. About the Author Since Bette Hagman was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. She lives in Seattle. More Gluten-Free Diet Books

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