The Bread Baker’s Apprentice
by Peter Reinhart
Sonoma, California, author of the landmark books Brother Juniper’s Bread
Book and Crust and Crumb, and distinguished instructor at the world’s largest
culinary school, Peter Reinhart has been a leader in America’s artisanal
bread movement for over fifteen years. Never one to be content with yesterday’s
baking triumph, however, Peter continues to refine his recipes and techniques
in his never-ending quest for perfect bread. In THE BREAD BAKER’S APPRENTICE,
Peter shares his latest bread breakthroughs, arising from his recent pilgrimage
to study in several of France’s famed boulangeries and the always-enlightening
time spent in the culinary academy kitchen with his students. First you’ll
peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers,
people like the brothers Poilâne and Phillippe Gosselin, whose pain
anciennehas revolutionized the art of baguette making. Peter then walks
readers through the twelve steps of building great bread, his clear instructions
accompanied by over 100 step-by-step photographs. Then it’s on to over
50 new master formulas for such classic breads as rustic, chewy ciabatta,
hearty pain de campagna,old-school New York bagels, and the book’s Holy
Grail—Peter’s version of the famed pain ancienne. En route, Peter distills
hard science, advanced techniques, and food history down into a remarkably
accessible and engaging resource that is as rich and multitextured as the
loaves you’ll turn out. This is original food writing at its most captivating,
teaching at its most inspired and inspiring—and the rewards are some of
the best breads under the sun. • Full color throughout, with over 100 instructional
photographs. 325 pages. List $35.00.
Hard back $27.95 
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Crust and Crumb Cookbook
by Peter Reinhart
Master formulas for serious bakers. We’ve built quite a following for our
baking line, and this book, from a real bread revolutionary, is a worthy
addition. Author Peter Reinhart is an instructor at San Francisco’s Culinary
Academy, founder of Brother Juniper’s Bakery, and the author of the highly
successful BROTHER JUNIPER’S BREAD BOOK. So what’s so revolutionary? Reinhart
believes in combining traditional methods and wholesome whole grains with
sometimes wild creativity to create breads that are delicious beyond belief.
This book collects over 50 of his master formulas, each one leading to
a sheaf of new recipes, ideas, and variations. The revolution encompasses
more than just your daily bread, and so this book has marvelous recipes,
not just for ciabatta, challah, sourdough, multigrain, and whole-wheat
loaves, but also for sticky buns, pizza, chapatis, scones, and much more.
As Americans grow ever more interested in health and flavor, real bread
is increasingly taking center stage. With advice on how to use your food
processor or bread machine in your baking, this book shows that making
world-class bread needn’t be difficult or daunting. Over 40,000 copies
sold. Winner of the James Beard Award for Best Baking & Desserts book.
240 pages. List price $27.95.
Hard back $19.95
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Classic Sourdoughs
by Ed Wood
Bread lovers and baking enthusiasts who covet the mouthwatering aroma and
tantalizing taste of the most esteemed of breads, sourdough, will delight
in CLASSIC SOURDOUGHS, an updated version of our essential baker’s companion,
WORLD SOURDOUGHS FROM ANTIQUITY. Author and sourdough aficionado Ed Wood
describes the basics of preparing a sourdough culture, and then moves on
to building, shaping, and baking these storied loaves from the ground up.
En route, Wood mixes hard science with a profound respect for baking traditions,
emphasizing the importance of ingredient selection and paying homage to
the baking techniques practiced by the ancient Egyptians. Baking, history,
chemistry, cultural anthropology—this is truly a sourdough magnum opus,
an engaging, authoritative volume that, most importantly, will show you
how to prepare these scrumptious breads in your own kitchen.
• Includes over 90 delicious recipes and an up-to-date chapter on baking
authentic sourdoughs in bread machines.
• New information on Dr. Wood’s latest discovery—a culture considered
to be the authentic San Francisco sourdough—that will allow you to re-create
the world-famous taste of San Francisco bread in your own home.
“Brings the tradition of sourdough cooking into focus. It is easy,
interesting reading and doesn’t make sourdough baking seem complicated.”—Sharon
Maasdam, The Oregonian
ED WOOD is a pathologist, biologist, wild yeast expert, and master
baker. In 1993, he was invited to participate in a National Geographic
project to reproduce the first leavened breads at an excavated baking site
in Egypt. Through his company, Sourdoughs International, he sells dried
authentic sourdough cultures he has collected from around the world. He
lives and bakes in Cascade, Idaho. 224 pages. List 19.95
Paper back $16.95
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World Sourdoughs from Antiquity
By Ed Wood
Authentic Recipes for Modern Bakers. This updated and revised edition of
the successful manual for sourdough lovers traces the history of sourdough
baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a
forensic pathologist who has been studying sourdough for over fifty years,
explains what makes a real sourdough starter and how baking enthusiasts
can grow their own (illustrated in an 8-page four-color photo insert).
Contains more than 85 recipes for the most popular breads from countries
throughout the world with instructions for making them by hand or with
a bread machine. Paperback. 185 pages. List price $19.95.
Paper back $17.95
The Village Baker
by Joe Ortiz
Classic regional breads from Europe and America. This IACP Award-nominated
treasure is an essential reference, with 100 recipes from the village bakers
of France, Italy, Germany, and regional America, illustrated throughout.
"…this authoritative work [is] highly recommended." - Library Journal.
35,000 copies in print. 320 pages. List price $19.95.
Paper back $16.95
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Bread for Breakfast
by Beth Hensperger
Written by baking authority Beth Hensperger, "Bread for Breakfast" is a
compact, comprehensive introduction to ushering in the new day the best
way possible: with freshly baked bread! Old-fashioned favorites take their
place alongside clever new combinations in this collection of over 50 recipes
for tempting, satisfying breads. As Beth says, “I’ve included my favorite
recipes from my very own files, so I won't have to work from tattered,
handwritten notes anymore!” Beth’s favorites are sure to become your own,
too, whether you’re looking for a bread to play a starring role in a elegant
weekend brunch, or as a down-home addition to a morning meal. Paperback.
112 pages. List price $17.95
Paper back $15.95
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Bread Made Easy
by Beth Hensperger
Master Recipes and Instructions for Beginning Bakers. Bread expert Beth
Hensperger has devoted nearly thirty years to exploring baking traditions,
both ancient and modern, across the globe. In BREAD MADE EASY, Beth applies
her wealth of knowledge to demystifying what many feel is this most intimidating
of kitchen crafts—baking the perfect loaf of bread. In this easy to follow,
step-by-step manual, Beth escorts novices through the basics of baking
eight varieties of bread, including a white bread, a whole-wheat bread,
and a flat bread. With Beth in your corner, your dough will rise, your
yeast will proof, and your crust will glow like you never thought possible.
Paperback. 96 pages. List price $17.95.
Paper back $14.95
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Totally Bread Cookbook
by Helene Siegel
Longing for a lovely challah loaf or a crusty slab of sourdough? Care for
a light, flaky croissant, a piping hot pan of corn bread, or a baker“s
dozen of crumbly scones? Let Helene Siegel rescue you from these doughy
daydreams and make them a delicious reality. In addition to her definitive
pizza dough and perfect pretzels, she will demystify donuts, take the drag
out of baguettes, and steal your heart with her stollen. So stop loafing,
roll up your sleeves, and five in to the need to knead, because TOTALLY
BREAD will banish that crumbly feeling and satiate your cravings for the
staff of life. Die cut. 96 pages. List price $4.95.
Paper back $4.45
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Flavored Breads
by Mark Miller and Andrew MacLauchlan
Mark Miller and Coyote Cafe baker Andrew MacLauchlan put a savory spin
on the hottest trend in bread baking, with recipes for flavored corn-based
and whole grain–based breads, quick breads, flatbreads, rustic breads,
and wonderful breakfast breads, and for full-flavored accompaniments such
as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30
full-color photos show the breads and capture the romance and style of
bread baking in the Southwest. 30,000 copies in print. 224 pages. List
price $29.95.
Hard back $23.95 |
Breadtime
by Susan Jane Cheney
200 Down-to-Earth Recipes for Bakers and Bread Lovers. Cheney is a former
baker with the Moosewood Collective, and her marvelous recipes are loved
by vegetarians and bakers. Breadtime includes bread-machine recipes in
this fresh take on the book that Booklist called a "complete course in
healthy breadmaking." 352 pages. List price $21.95.
Paper back $18.95
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Totally Pies Cookbook
by Helene Siegel
It’s the ever popular, never humble pie. Fabulously flaky, famously festive,
filled with every flavor from key lime to coconut, raspberry to rhubarb,
peach to pear to plum to pumpkin, pies never fail to please. Some have
crumbly crusts, some are topped with nuts, some are served piping hot,
some scream for ice cream on top. Whether sweet or savory, warm or chilled,
we promise you’ll wanna eat ’em, not throw ’em. Die cut. 96 pages.
List price $4.95.
Paper back $4.45
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Totally Muffins Cookbook
by Helene Siegel and Karen Gillingham
Fill your kitchen with the comforting aroma of freshly baked muffins. Die
cut. 96 pages. List Price $4.95.
Paper back $4.45
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Totally Cookies Cookbook
by Helene Siegel and Karen Gillingham
Fill your kitchen with the comforting aromas of freshly baked cookies.
Die cut. 96 pages. List price $4.95.
Paper back $4.45
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Totally Bagel Cookbook
by Helene Siegel
Let's welcome the versatile invader from the kosher deli: Totally Bagel.
Anything and everything tastes great or with this perfect carbohydrate.
Die cut. 96 pages. List price $4.95.
Paper back $4.45
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Baked from the Heart
by Stephanie Greenleigh
A collection of sweet and savory edibles to give year-round for such heartfelt
celebrations as wedding anniversaries, Mother's Day, Valentine's Day—or
just because! Includes creative, romantic serving ideas.
Hard back $14.95
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