Description
This treasury of instruction, recipes, and practical wisdom offers breads for every taste and temperament. You will find not only hundreds of Thomson’s wonderful original recipes for savory and sweet yeasted breads, but detailed instructions for breads that are traditional around the globe, from French and Italian breads to challah and croissants, from pizzas and focaccias to sopaipillas and pitas, sourdoughs and spongebreads, buns, rolls, and bagels.
With her new book, Thomson reintroduces no-knead yeasted batter bread, an old-time favorite that is sure to become popular with modern home cooks who would love to make bread but think they don’t have time. Since recipes for batter breads are a rarity today, Thomson is offering a unique opportunity to try something delicious and just a little different. Because most loaf breads can be made using this method, she has included batter bread instructions in hundreds of different recipes.
For over 25 years, Jan Thomson has been creating and collecting bread recipes and developing a simplified method that is a boon for home cooks. Her comprehensive instructions and experience-based tips take the mystery out of bread making and give even beginners the assurance of experiencing success every single time. She provides troubleshooting tips for making all kinds of breads and using bread machines, as well as complete information on using different types of flour, creating shaped loaves and different kinds of crusts, and adapting recipes for altitude and climate. For its unmatched variety of breads, easy fail safe instructions, and practical good sense, Breadmaker’s Guide is an essential addition to the kitchen bookshelf.
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