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From a Baker's Kitchen
Techniques and Recipes for Professional Quality Baking in the Home Kitchen
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around November 25, 2004. This date is subject to change due to shipping delays beyond our control.
Twenty years since its first publication, From a Baker’s Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sherthe first head baker of the celebrated Tassajara Bread Bakery in San Franciscocreated 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 bakingand 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.