Availability
Details
PUBLISHED
New York : Norton, [2003]
©2003
©2003
EDITION
First edition
DESCRIPTION
640 pages, 32 unnumbered pages of plates : illustrations (some color) ; 26 cm
ISBN/ISSN
0393057941
LANGUAGE
English
NOTES
Introduction -- The ten essential steps of making bread -- Quick breads, little quick breads (muffins, biscuits, and scones), little yeast breads, and batter breads -- Flatbreads -- Soft sandwich loaves and dinner rolls -- Hearth breads -- Sourdough -- The brioche family of breads -- Ingredients -- Ingredient sources -- Equipment -- Equipment sources -- Glossary of bread baking terms
Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry