Very Good Bread: The Science of Dough and the Art of Making Bread at Home (Melissa Weller)

Thoughtful delivery service

Easy 30 day returns

Certified Reviews

Description

Very Good Bread: The Science of Dough and the Art of Making Bread at Home (Melissa Weller)From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at homefrom sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirationalthe taste of a brioche, and Wellers obsession with perfecting it, made her fall in love with baking many years ago. Now,

and eating in Cajun Country

In Cinnamon and Salt

the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions

With Plantas

America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color

with updated information and recipes reflecting contemporary trends and methods—plus

) is more important than so-called shelf-life

a stunning chutney

as people have for hundreds of years)

his one-of-a-kind restaurant in remote Sweden — a difficult decision

Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice

filled with moving personal essays on food

Exchange/Return Notes