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Nancy Silverton's Breads from LA Brea Bakery by Laurie Ochoa, Nancy Silverton Hardcover Published by Villard Books Publication date: March 1,1996 Dimensions (in inches): 9.60 x 7.73 x 1.14 ISBN: 0679409076 List: $30.00 ~ Our estimated Price: $21.00 |
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Nancy Silverton's Breads from LA Brea Bakery by Laurie Ochoa, Nancy Silverton Hardcover Published by Villard Books Publication date: March 1,1996 Dimensions (in inches): 9.60 x 7.73 x 1.14 ISBN: 0679409076 List: $30.00 ~ Our estimated Price: $21.00 |
| Recipes for the Connoisseur Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels and a host of other good things to bake. |
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The Food of Campanile by Mark Peel, Nancy Silverton Hardcover Published by Villard Books Publication date: November 1997 ISBN: 0679409068 List: $30.00 ~ Our estimated Price $24.50 |
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.Baking
with Julia by Greenspan Dorie, Julia Child, Dorie Greenspan Hardcover Published by William Morrow & Company Publication date: November 1,1996 Dimensions (in inches): 11.16 x 8.76 x 1.43 ISBN: 0688146570 List: $40.00 ~ Our estimated Price: $28.00 |
| Sift, Knead, Flute, Flour and Savor the Joys of Baking
with America's Best... Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking show are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 of top bakers. All are artists with flour, eggs, butter and the other ingredients of their craft, and writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into a puffed pastry that appears to be threatening flight. It's all definitely good enough to eat. |
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The Il Fornaio Baking
Book by Franco Galli Hardcover, 192 pages Published by Chronicle Books Publication date: October 1,1993 Dimensions (in inches): 8.32 x 9.08 x .91 ISBN: 0811803236 List: $22.95 ~ Our estimated Price: $16.07 |
| Sweet and Savory Recipes from the Italian Kitchen Seventy classic and inventive recipes from the kitchens of the award-winning Il Fornaio bakeries, restaurants, and cafes. Easy-to-follow recipes for traditional and specialty breads, pizza, cakes, and tarts are accompanied by fascinating lore that enhance the authentic Italian cooking experience. 28 photos. |
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Pillsbury Best of the Bake-off Cookbook by Pillsbury (Editor), Pillsbury Company Hardcover, 351 pages Published by Clarkson Potter Publication date: November 1,1996 Dimensions (in inches): 10.29 x 8.24 x 1.04 ISBN: 0517705745 List: $24.95 ~ Our estimated Price: $17.47 |
| 350 recipes from America's favorite cooking contest. From America's most trusted name in baking comes a comprehensive, illustrated compilation of prize-winning recipes from the famous Pillsbury Bake-Off Contest. From savory main dishes to irresistible desserts, these 350 recipes constitute the "best of the best." More than 100 sidebars offer personal anecdotes about the contestants, cooking tips, and fascinating bits of Bake-Off history. 100 color photos. |
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