Very good bread: the science of dough and the art of making bread at home

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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"--

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ISBN:
9780593320402

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Grouping Information

Grouped Work IDc058086e-7414-c3dd-b5c1-832f4119ef9c
Grouping Titlevery good bread the science of dough and the art of making bread at home
Grouping Authormelissa weller
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-11-20 16:52:17PM
Last Indexed2024-11-21 00:11:32AM

Solr Fields

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0
accelerated_reader_reading_level
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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
isbn
9780593320402
itype_eh
14 DAY
ADULT BOOK
NEW
last_indexed
2024-11-21T07:11:32.154Z
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Non Fiction
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Non Fiction
local_callnumber_eh
641.815 WEL
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2 Months
Month
Quarter
Six Months
Year
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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)
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)

Solr Details Tables

item_details

Bib IdItem IdShelf LocationCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent URLDetailed StatusLast CheckinLocation
ils:.b27809870.i70371052East Hampton New Adult Nonfiction641.815 WEL1falsefalseOn Shelfehbn
ils:.b27809870.i70359817Durham New Non-Fiction641.815 WELLER1falsefalseDue Dec 11, 2024dubn
ils:.b27809870.i70429479North Branford/Smith Adult Nonfiction - NewNew 641.815 Weller1falsefalseIn Processntann

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b27809870BookBooksFirst editionEnglishAlfred A. Knopf2024xxxii, 296 pages : color illustrations ; 26 cm.

scoping_details_eh

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ils:.b27809870.i70371052On ShelfOn Shelftruetruetruefalsefalsetrue9999
ils:.b27809870.i70359817Checked OutChecked Outfalsefalsetruefalsefalsefalse9999
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