Very good bread: the science of dough and the art of making bread at home
(Book)
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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Citations
Weller, M., & Gallagher, D. (2024). Very good bread: the science of dough and the art of making bread at home. First edition. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Weller, Melissa and Dana, Gallagher. 2024. Very Good Bread: The Science of Dough and the Art of Making Bread At Home. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Weller, Melissa and Dana, Gallagher, Very Good Bread: The Science of Dough and the Art of Making Bread At Home. New York, Alfred A. Knopf, 2024.
MLA Citation (style guide)Weller, Melissa, and Dana Gallagher. Very Good Bread: The Science of Dough and the Art of Making Bread At Home. First edition. New York, Alfred A. Knopf, 2024.
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Record Information
Last Sierra Extract Time | Nov 20, 2024 04:52:07 PM |
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Last File Modification Time | Nov 20, 2024 04:52:18 PM |
Last Grouped Work Modification Time | Nov 20, 2024 04:52:17 PM |
MARC Record
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001 | on1412043127 | ||
003 | OCoLC | ||
005 | 20241106091408.0 | ||
008 | 231128t20242024nyu 001 0 eng | ||
010 | |a 2023048484 | ||
020 | |a 9780593320402 |q (hardcover) | ||
020 | |a 0593320409 |q (hardcover) | ||
035 | |a (OCoLC)1412043127 | ||
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100 | 1 | |a Weller, Melissa, |e author. | |
245 | 1 | 0 | |a Very good bread : |b the science of dough and the art of making bread at home / |c Melissa Weller ; photographs by Dana Gallagher. |
250 | |a First edition. | ||
264 | 1 | |a New York : |b Alfred A. Knopf, |c 2024. | |
264 | 4 | |c ©2024. | |
300 | |a xxxii, 296 pages : |b color illustrations ; |c 26 cm. | ||
336 | |a text |b txt |2 rdacontent. | ||
337 | |a unmediated |b n |2 rdamedia. | ||
338 | |a volume |b nc |2 rdacarrier. | ||
500 | |a Includes index. | ||
505 | 0 | |a Introduction -- Setting yourself up for success -- Ingredients -- Equipment and tools -- Yeast and sourdough starter tutorial -- Bread primer -- Bagels and bialys -- Bagel platters and sandwiches -- Flatbreads -- Sourdough loaves -- Petits pains -- Sandwich buns and rolls -- Enriched breads -- Baguettes and ciabatta -- Pizza and focaccia. | |
520 | |a "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"-- |c Provided by publisher. | ||
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700 | 1 | |a Gallagher, Dana, |e photographer. | |
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