Book
Bittman bread : no-knead whole-grain baking for every day / Mark Bittman and Kerri Conan ; photography by Jim Henkens.
"A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread. "-- Provided by publisher.
Record details
- ISBN: 9780358539339
- ISBN: 0358539331
- Physical Description: x, 241 pages : color illustrations ; 24 cm
- Publisher: Boston : Houghton Mifflin Harcourt, 2021.
- Copyright: ℗♭2021
Content descriptions
| Bibliography, etc. Note: | Includes index. |
| Formatted Contents Note: | Introduction. The journey to whole grain baking -- Start with starter and bake a beginner loaf -- The why (and how) of whole grain baking -- Bittman bread -- Beyond the basics -- Pizza, flatbreads, and rolls -- Sweet stuff. |
Search for related items by subject
| Subject: | Cooking (Bread) Bread. Baking. |
| Genre: | Cookbooks. |
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| La Conner Regional Library | 641.81 BITTMAN | 111831 | NON FICTION | Available | - |
MARK BITTMAN is the author of more than thirty acclaimed books, including the How to Cook Everything series. His popular stories and Op-Ed columns appeared in the New York Times for more than two decades. He is currently the Special Advisor on Food Policy at Columbia University, and the editor-in-chief of Heated. KERRI CONAN has collaborated with Mark Bittman on developing numerous cookbooks and is a former editor at Simon & Schuster.