Artisan baking across America : the breads, the bakers, the best recipes / Maggie Glezer ; photographs by Ben Fink.
Material type: TextPublisher: New York : Artisan, 2000Description: x, 236 pages : colour illustrations ; 31 cmContent type:- text
- unmediated
- volume
- 1579651178
- 9781579651176
- 641.815
- 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.
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 |
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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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