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Book synopsis

Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher--the first head baker of the celebrated Tassajara Bread Bakery in San Francisco--created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking--and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc Cookery dishes & courses

• Full title: From a Baker's Kitchen (20th Anniversary Edition)
• Subtitle: Techniques and Recipes for Professional Quality Baking in the Home Kitchen
• Author: Gail Sher
• Language: English
• Binding: Paperback
• Number of pages: 272
• EAN: 9781569243862
• ISBN: 9781569243862
• ID: 06572209
• Publisher: Marlowe & Co
• Weight: 358 g
• Dimensions: 203 × 178 × 18 mm
• Date of publishing: 31. October 2004

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