Very good bread: the science of dough and the art of making bread at home
Author:
Publisher:
Alfred A. Knopf
Publication Date:
2024
Edition:
First edition
Language:
English
Description
"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia"--
More Details
Contributors:
ISBN:
9780593320402
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Grouping Information
Grouped Work ID | c058086e-7414-c3dd-b5c1-832f4119ef9c |
---|---|
Grouping Title | very good bread the science of dough and the art of making bread at home |
Grouping Author | melissa weller |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-11-20 16:52:17PM |
Last Indexed | 2024-11-21 00:11:32AM |
Solr Fields
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auth_author2
Gallagher, Dana
author
Weller, Melissa
author2-role
Gallagher, Dana,photographer
author_display
Weller, Melissa
available_at_eh
East Hampton Public Library
detailed_location_eh
East Hampton New Adult Nonfiction
display_description
"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia"--
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Books
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Book
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c058086e-7414-c3dd-b5c1-832f4119ef9c
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9780593320402
itype_eh
14 DAY
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ADULT BOOK
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last_indexed
2024-11-21T07:11:32.154Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_eh
641.815 WEL
local_time_since_added_eh
2 Months
Month
Quarter
Six Months
Year
Month
Quarter
Six Months
Year
owning_library_eh
East Hampton Public Library
owning_location_eh
East Hampton Public Library
primary_isbn
9780593320402
publishDate
2024
publisher
Alfred A. Knopf
recordtype
grouped_work
subject_facet
Bread
Cookbooks
Cooking (Bread)
Cookbooks
Cooking (Bread)
title_display
Very good bread : the science of dough and the art of making bread at home
title_full
Very good bread : the science of dough and the art of making bread at home / Melissa Weller ; photographs by Dana Gallagher
title_short
Very good bread
title_sub
the science of dough and the art of making bread at home
topic_facet
Bread
Cooking (Bread)
Cooking (Bread)
Solr Details Tables
item_details
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record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
ils:.b27809870 | Book | Books | First edition | English | Alfred A. Knopf | 2024 | xxxii, 296 pages : color illustrations ; 26 cm. |
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