| |
|
|
|
Bread Cookbooks and Recipes
Bread is a staple food made of flour and water. It also usually contains fat, salt and yeast.
For some bread recipes, other ingredients may also often be added, such as egg, fruit, nuts, seeds,
spices, sugar, or vegetables may also be added.
Many countries around the world have their own traditions of making and serving bread. And, while
you can buy
ready-made bread in supermarkets and stores, you can get a lot of pleasure and satisifaction by
baking your own bread at home.
Some popular types of bread include:
- Arepa - This is a Colombian recipe for
a corn-based bread. It is usually eaten topped with either
butter, cheese, chocolate, or hogao
(a Colombian sauce made from onions and tomatoes with cumin, oregano, pepper, and salt).
- Baguette - A baguette (sometimes known as a "French stickquot; or quot;French loafquot;)
is a long thin bread loaf with a crispy crust. This type of bread originated in
Vienna,
Austria,
but is today very much associated with
France,
and especially
Paris,
although baguettes are now available from stores and bakers all over the world.
In France itself,
the name used for the loaf depends on its type, a short loaf is known as a
"bâtard", a thick loaf is known as a "flûte", and
a thin loaf is known as a "ficelle".
- Blaa - Blaa is a unique type of bread from Irish cuisine, and originally
comes from Waterford City.
It is a very soft white bread roll, covered in layers of flour.
- Damper - This is a traditional Australian recipe
for a wheat-based soda bread. Dampers area easy to prepare at the roadside, and thus
were once eaten by travellers in
Australia's wilderness
areas ("the Outback").
- Irish potato bread - As the name implies, this is an Irish recipe.
It is an unleavened bread made from a combination of potatoes and wheat flour.
Irish potato bread is known by a variety of other names, including
"fadge", "potato cake", "potato farls", "slims"
and "tatie bread".
- Jamaican spiced bun - A bread bun from Jamaican cuisine.
It contains spices to flavor it, is usually eaten butter or cheese,
and is sometimes toasted.
- Kocho - Kocho is a bread recipe from
Ethiopian cuisine. Kocho is a thick bread made from the
ensete plant (which is a relative of banana).
- Malawach - This is an Israeli recipe.
Malawach is a thin bread made of many layers, similar to a crêpe.
- Sopaipilla - This is a puffy crisp fried bread from
Southwestern cuisine.
It may be stuffed with beans, cheese, chile peppers and meat.
- Tortilla - Tortillas are originally from
native American cuisine and Mexican recipe,
but have also been adopted in Southwestern cuisine.
Tortillas are flat unleavened bread made from ground maize (corn) or wheat flour.
Your Comments
Please share your comments on this page:
These web sites may also be of interest:
Related pages on this web site:
| Bread Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
Note: Some vendors listed below may offer multiple payment options. ClickBank guarantee only applies to purchases made via ClickBank. When purchasing, please review the conditions of sale on the bottom of the ClickBank secure order form for detailed and most recent information.
 |
Available to purchase from ClickBank:
Click here for access
| | Have Fun And Save Money Making Your Own Bread At Home. The "master The Art Of Bread Making" Ebook Will Show You How To Make Tasty Loaves Of Home Made Bread And Special Treats Such As Cakes And Jams For The Whole Family To Enjoy Each And Every Day. |
|
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Ken Forkish
imusti
Released: 2012-09-18
Hardcover (272 pages)
 | List Price: $35.00*
Lowest New Price: $14.72*
Lowest Used Price: $14.25*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. |
|
By Ken Forkish
Random House USA Inc
Released: 2016-04-19
Hardcover (256 pages)
 | List Price: $30.00*
Lowest New Price: $13.65*
Lowest Used Price: $15.01*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
Good pizza is magic.
Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. |
|
By Chad Robertson
Chronicle Books
Hardcover (304 pages)
 | List Price: $40.00*
Lowest New Price: $20.35*
Lowest Used Price: $19.98*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. |
|
By Beth Hensperger
Brand: Harvard Common Press
Paperback (643 pages)
 | List Price: $24.95*
Lowest New Price: $10.95*
Lowest Used Price: $3.86*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | - Used Book in Good Condition
Product Description:
Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine?
When Beth Hensperger, one of America's most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread maker, and her answer turned out to be a resounding "Yes!"
In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread every time. No matter how you slice it, Beth's brilliant recipes add up to a lifetime of fun with your bread machine!
Recipes include:
-Whole Wheat Bread
-Gluten Free Bread
-Sourdough Bread
-Nut Bread
-Cheese Bread
-Pizza and Focaccia
-Coffee Cakes and Sweet Roll
-Chocolate Bread |
|
By Elisabeth Prueitt
TEN SPEED
Released: 2017-04-04
Hardcover (384 pages)
 | List Price: $40.00*
Lowest New Price: $17.95*
Lowest Used Price: $17.97*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery. Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways. |
|
By Alexandra Stafford
CLARKSON POTTER
Released: 2017-04-04
Hardcover (256 pages)
 | List Price: $30.00*
Lowest New Price: $12.04*
Lowest Used Price: $8.50*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake.
Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.
Alexandra's Kitchen, Finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016 |
|
By Jeff Hertzberg M.D.
Thomas Dunne Books
Released: 2013-10-22
Hardcover (400 pages)
 | List Price: $29.99*
Lowest New Price: $14.08*
Lowest Used Price: $10.63*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-making With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time. |
|
America s Test Kitchen
Released: 2016-09-06
Paperback (432 pages)
 | List Price: $29.95*
Lowest New Price: $13.21*
Lowest Used Price: $13.18*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread. |
|
By Peter Reinhart
Ten Speed Press
Released: 2016-09-06
Hardcover (336 pages)
 | List Price: $40.00*
Lowest New Price: $18.26*
Lowest Used Price: $25.67*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun. |
|
By Candace Nelson
Grand Central Life Style
Released: 2016-10-25
Hardcover (336 pages)
 | List Price: $26.00*
Lowest New Price: $13.67*
Lowest Used Price: $7.95*
Usually ships in 24 hours*
*(As of 06:58 Pacific 27 Jun 2017 More Info)
Click Here | Product Description:
The instant New York Times bestseller!
Cupcake favorites and dessert classics from the pastry chef and creator of Sprinkles Cupcakes and judge on Food Network's Cupcake Wars.
When Candace Nelson started Sprinkles, America's first cupcakes-only bakery, in 2005, people thought she was crazy. "What else do you sell?" they'd ask. But Sprinkles sold out on opening day . . . and hasn't slowed down since! Now, in her first cookbook, Candace opens up her recipe vault to bring you 100 irresistible desserts she can't live without. You'll learn all the secrets for making 50 beloved Sprinkles Cupcakes, from iconic red velvet to new flavors created exclusively for the book, like crème brûlée. But Candace doesn't stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts, and Michael Strahan. THE SPRINKLES BAKING BOOK is filled with all-American classics that will appeal to everyone in your family and on your dinner party guest list. So, don't hold back. Treat yourself to this sweet cookbook and share in the fun!
|
|
| |
