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In These Times: Living in Britain Through Napoleon's Wars, 1793-1815
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In These Times: Living in Britain Through Napoleon's Wars, 1793-1815

A beautifully observed history of the British home front during the Napoleonic Wars by a celebrated historian.
We know the thrilling, terrible stories of the battles of the Napoleonic Wars—but what of those left behind? The people on a Norfolk farm, in a Yorkshire mill, a Welsh iron foundry, an Irish village, a London bank, a Scottish mountain? The aristocrats and paupers, old and young, butchers and bakers and candlestick makers—how did the war touch their lives?
 
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Tags: Napoleonic, butchers, bakers, candlestick, makers
Professional Baking, 4th Edition
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Professional Baking, 4th EditionProfessional Baking, 4th Edition

One of the most respected cookbooks in the industry Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prize-winning Le Cordon Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the bakers’ craft, offering more than 750 recipes including 150 from Le Cordon Bleu for everything from cakes, pies, pastries, and cookies to artisan breads.

6th edition added

 
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Tags: Edition, Cordon, Baking, bakers, Professional, craft
Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor
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Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary FlavorPeter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor

Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading.
 
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Tags: bakers, process, Bread, breads, Reinhart, Peter
Crust and Crumb: Master Formulas for Serious Bread Bakers
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Crust and Crumb: Master Formulas for Serious Bread BakersCrust and Crumb: Master Formulas for Serious Bread Bakers

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.
 
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Tags: bread, confidence, create, knowledge, countless, Bread, Bakers, Crust, Serious
The Big Book of Baking
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The Big Book of BakingThe Big Book of Baking

With more than 700 classic recipes, "The Big Book of Baking" is unique for both for the huge number and range of recipes offered as well as for the clarity and ease with which they are explained. With every recipe rated with 1 (simple), 2 (fairly simple), or 3 (complicated), home bakers at every level will find recipes they can be sure of alongside others that will challenge their culinary skills.
 
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Tags: recipes, every, simple, Baking, level, Baking, recipes, bakers