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Artisan baking across America : the breads, the bakers, the best recipes / Maggie Glezer ; photographs by Ben Fink.

By: Material type: TextTextPublisher: New York : Artisan, 2000Description: x, 236 pages : colour illustrations ; 31 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1579651178
  • 9781579651176
Subject(s): DDC classification:
  • 641.815
LOC classification:
  • TX763. G557 2000
Contents:
Baking Basics -- Ingredients, Equipment, and Techniques -- Breads by Category -- Starting With Flour -- The Soul of Bread -- Into the Wheat Fields -- Threshing Days -- Stone Grinding -- Roller Milling -- Crafting Bread -- Unraveling Sourdough -- In Praise of Pre-ferments -- A Very Small Artisan Bakery -- A Very Big Artisan Bakery -- A Baker's Wood-Fired Oven -- Specialty Breads -- Old World Rye Breads -- A Neapolitan Pizzaiolo -- Pandoro: Patience's Reward -- A New York Bialy -- The Baking Life -- A Baker's Training -- Following Tradition -- Competition Baking.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 GLE (Browse shelf(Opens below)) 1 Available A250633B
Book City Campus City Campus Main Collection 641.815 GLE (Browse shelf(Opens below)) 1 Available A257438B
Book City Campus City Campus Main Collection 641.815 GLE (Browse shelf(Opens below)) 1 Available A257439B

Includes index.

Baking Basics -- Ingredients, Equipment, and Techniques -- Breads by Category -- Starting With Flour -- The Soul of Bread -- Into the Wheat Fields -- Threshing Days -- Stone Grinding -- Roller Milling -- Crafting Bread -- Unraveling Sourdough -- In Praise of Pre-ferments -- A Very Small Artisan Bakery -- A Very Big Artisan Bakery -- A Baker's Wood-Fired Oven -- Specialty Breads -- Old World Rye Breads -- A Neapolitan Pizzaiolo -- Pandoro: Patience's Reward -- A New York Bialy -- The Baking Life -- A Baker's Training -- Following Tradition -- Competition Baking.

Machine converted from AACR2 source record.

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