teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults).
Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials—less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.
Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea (pioneered by Egyptian bakers in the second millennium bc!) is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours.
Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.
Customer Reviews:
wood fired ovens.......2007-10-10
I went to a major bookstore looking for information on wood fired ovens and got nothing......the book I bought at Amazon was just what I needed. Maybe next year we will have a wood fired oven in our back yard. Service was good and promt.
Detailed and Complete.......2007-09-12
If you are looking to build an outdoors oven, you must read this book. Even if your goal is not an earth oven. Besides detailed information about the techniques to build an earth oven, Kiko describes very clearly the process of baking with wood and goes thru all the alternatives. His insight in using different types of materials is very valuable and his opinions are explained thoroughly.
The book is also very well written and engages you from the beginning.
Ready to do it!.......2007-07-16
I found this title on a recommended list for cob building, and since I love to bake bread, an outdoor oven seems like the next logical step to take. This turns out to be an inspiring book, filled with pictures and instructions and enthusiasm. My only complaint is the limited recipe, especially since I am not fond of sourdough. I am now ready to make an oven though, and try my own recipes.
Bread baked out the back door!.......2007-04-07
Kiko's new book presents a more in depth discussion than the previous edition, of clay ovens one could build in their backyard, from their backyard. The use of hand drawn illustrations and photographs leave little mystery as to designing, creating and using these ovens, with a great deal of freewill fanciful inspiration captured and relayed to the reader. From 'engineering' to trouble shooting, a down to earth (literally) guide to getting in touch with our true nature of living simply.
Inspiring, Practical, Artful, Wise...Buy this Book!.......2007-04-07
Kiko Denzer's gifts as an artist and teacher shine in this 3rd edition. Building an earthen oven is the perfect project to satisfy many desires and "Build Your Own Earth Oven" speaks to many of those desires eloquently and practically. With Kiko as a guide you can make something that is fun, useful, artful, cheap, practical and beautiful. And then, thanks to Hannah Field's expertise as a baker, you can enjoy delicious and healthy artisan breads, and so much more.
I especially enjoyed the simple explanations of the physics of building with mud and baking in earth. The numerous illustrations beautifully support the clear instructions on building and finishing an oven, and the thorough and practical advice about using the oven well, troubleshooting and baking make this book a very useful tool.
As a natural builder I've found that building an earthen oven is the ideal first project to gain experience, insight and enthusiasm for the beauty and benefits of building with natural materials. If you use the lessons offered in "Build Your Own Earth Oven" you just might realize the innate wisdom you already possess as a human being - engaging your hands, heart and head to create, to engage life, to do something useful. Or, as Kiko has also wisely pointed out, you can "...just make a mud oven so you can bake your own bread."
Beatifully illustrated, well-written and immensely useful, I heartily recommend this book.
Book Description
Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated version of our essential baker's companion, World Sourdoughs from Antiquity. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking these storied loaves from the ground up. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropology—this is truly a sourdough magnum opus, an engaging, authoritative volume that, most importantly, will show you how to prepare these scrumptious breads in your own kitchen.
Customer Reviews:
The Only Sourdough Yeast that is Original........2007-07-04
I have both of Wood's books and give them five stars, I have bout allot of woods Yeasts and had no trouble with the Cultures, Wood gives you all the knowledge that he can give someone with a small Incubator, I have talked with his Wife on the Phone and they always were respectful and Polite well mannered It has been a Pleasure to read his Books and if he did another book I would Purchase it, This book takes You out of the narrow minded thinking of todays Commercial Yeasts and takes You into the Real World of What makes Cultures and the difference a Culture makes in the hole Bread World wide, You cannot artificially create as good of a Bread. The rest is up to You !
Not good enough.......2007-03-30
It is a book with good recipes and very good discussion about sourdough starters but my expectancy was to have more about how to have the starter from scratch and solve problems in beginning the starter.
Not too bad.......2007-02-18
...but, does not contain enough information. Following Ed's recipes to the letter- including proofing temps- does not make sour bread, too faint a taste for my liking. And this is using his SF starter...the taste is 'correct' but the intensity isn't there.
An explanation of how to twiddle this is in order.
Excellent reference/ primer.......2006-08-31
I own all of Dr. Wood's books. In my opinion this is the best reference, while World Sourdoughs from Antiquity provides interesting historical information on sourdough baking.
I find the recipes quite adequate if one is familiar with making bread at home. If one is new to bread making then I strongly suggest The Laurel's Kitchen Bread Book and a loaf for learning contained therein first. Get familiar with baking a yeasted bread before moving to sourdough.
Regardless, since one person's cup of flour weighs 4 ounces and another's 5 ounces I personally prefer recipes by weight. Thus, the volume measurement in Dr. Wood's book versus weight is less desirable for me personally.
I have two cultures from Sourdoughs International -- the original San Francisco and the Russian. I recently activated the Russian as well as a control of flour and water. Both the Russian and the control activated within 24 hours and both had the aroma of a restaurant dumpster in the hot, summer sun.
Following Dr. Wood's directions in this book I washed both the Russian culture and the control. The Russian revived nicely and over the course several successive washings developed into a fragrant, active starter. However, the control did not.
Good Book but be careful if you get any starters.......2005-10-10
I have used the recipes in this book and they work pretty well with the Sourdough starter from King Arthur Flour - I then purchased some starters from Ed Wood and followed the instructions in the book. When they did not revive (they came dried) his basic reply was "tough" even though they claim you will get a refund. Since the book is an infomercial for his starters I would think they would be a little more friendly!!
Customer Reviews:
Nice, but short, and a bit dated.......2007-08-18
This is a very nice, albeit a bit dated, book on how to use basic old-fashioned sourdough (henceforth "SD") techniques in everyday cooking.
Included within are basic information on how to start, feed, maintain, and use a sourdough starter, and how to use it to make/leaven a wide variety of baked and griddle-fired fare, such as SD Bread, SD Pancakes, SD Waffles, SD Bannoks (oat cakes), SD Biscuits, SD Muffins, etc.
It's only 165 pages, granted, but rather than focusing on recipes to the exclusion of all else, it covers TECHNIQUE, so that you can work on your own without a net, and adapt other recipes you find elsewhere to the SD technique.
It's a spiffy little sleeper of a book.
p.s. Word of warning to would-be homebrewers, meadmakers & winemakers ... sourdough cultures are a source of airborne acetobacter and other wild microflora, which will require you to keep your fermenting beverages as FAR away from wherever you store your SD culture as possible, so that they wont be tempted to turn to vinegar, or pick up other annoying and obscure fermentation 'sicknesses'. You will also need to pay very careful attention to sanitation and sterilization techniques for same.
A Must have Sourdough Book!.......2005-12-27
If you've ever had the desire to make sourdough bread, than this is the book for you. If you're a newbe, only been doing it awhile, or you've been making sourdough bread for years, well, this is the book for you as well. Though it was written thirty-five years ago, a better book sourdough recipe book has not come out since. Not in my opinion anyway. In Chapter One Mr. Wilford says that this book is for gourmets and average homemakers alike. He also states that the most important ingredient in bread making is patience and I'm here to tell you that that is oh so true.
One would not think that one would need to learn about kneading the dough, punching it down or forming the loaf, I mean, how hard could it be? Well it's not hard to do it wrong. A few paragraphs on each subject will have you doing it like a pro, like you've been doing it all your life. And once you have the basic technique down it's time to make your starter and once you do that you can get into batters for waffles and pancakes and then it's yum yum all the way, breakfast will never be the same. I'm a big fan of Sourdough Bannocks (oatcakes) and Sourdough Squash Pancakes, both recipes are included here along with many other pancake and waffle recipes. Then there is the Sourdough Brandy Pecan Waffles and the Sourdough Chocolate Dessert Waffles if you're into desert, and who isn't?
And bread, there are enough delicious bread recipes to keep you going for a long time, everything from Sourdough White Bread to Sourdough French Bread and plenty others in between. Don't forget to try the Sourdough Pretzels or the Sourdough Crumpets. And don't forget to pick up this gotta have Sourdough book if you can find it. You'll be mighty glad you did.
Review submitted by Captain Katie Osborne
Of All My Sourdough Books, This One is Used Most Often.......2003-12-31
OK, so I'm a sourdough baking freak. I have a dozen or so books on the topic, and this book is by far the most useful and the most used. I got mine in a kit bought 15+ years ago in San Francisco, along with a long-departed starter and a crock. I will need to buy another, soon, as with the other reviewer, my copy is WAY beyond worn out. The recipe for Sourdough White Bread 1 is worth the price of the book alone.
I'm glad to see this book is back in print, as I have been looking to replace my copy for some time.
Excellent resource and cookbook.......2002-01-20
I'm a beginner to bread baking and for whatever reason, decided to try sourdough. This book has been perfect for me as a beginner. The first part of the book, clearly outlines the chemistry involved in bread baking and getting a starter going. It then details the various steps in making the "primary batter" as well as bread baking, even outlining how to knead dough for french bread. This is such a great reference for anyone at a beginner level and the recipes are easy to follow and produce a great end result (although some may be a bit odd; Cranberry Sourdough Bread wasn't quite up to par). I highly recommend this book if you're trying to learn about sourdough baking.
Wonderful sourdough instruction.......2001-12-04
I love this book and I use a couple of the recipes all the time. I especially like his method of using batter "A" and batter "B". It's wonderful because I never waste any of my starter in order to feed it. The batter bread is my favorite. With my particular starter strain, the bread comes out about the same consistency as a regular dough bread. It's delicious. The recipes are amazingly easy and delicious.
I highly recommend this book to people who are learning about sourdough. It's the only book you'll ever need.
Average customer rating:
|
Pat's Sourdough and Favorite Recipes
Pat Duncan
Manufacturer: T.A.P. Pub. Co.
ProductGroup: Book
Binding: Paperback
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0962509817 |
Book Description
In St. Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough.
Over seventy favorite recipes emerge from intimate profiles of the club members who perfected them—from the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmother’s strudel-like potica. The club’s newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the book’s anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat.
Ode demystifies this ancient art with special sections on “Bread Wisdom for Beginners” and “Seasonal Favorites,” and club founder Dan “Klecko” McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.
Customer Reviews:
Great book for anyone who wants to bake tasty bread!.......2007-06-29
I have a number of baking books but this one offers something new. The baker's stories are interesting and the idea of forming a bakers club is great. I have used three of the recipes in this book in the last week and they have all turned out wonderfully. I do not always have such good luck with bread recipes and feel that the ones in this book have truly been used with sucess by real people who bake on a regular basis and have lots of experience with these particular recipes.
Good book.......2007-01-13
Not only covers different types of bread recipes but also gives some background on the bakers. Have already used one of the recipes, intend to try more soon.
Baking with the St. Paul Bread Club.......2007-01-12
A fun book to read even if you don't bake. The recipes are well written and an enjoyable experience to bake. The only book you will need to get started or to expand your knowledge.
Baking with the St. Paul Bread Club: Recipes, Tips and Stories.......2007-01-10
Easy to follow recipes.. I have not been disappointed with any of them. The bio of each baker is interesting. Highly recommended.
Book Description
From the right "starter" to delicious sourdough goodies, this book offers one of the most significant collections of sourdough recipes ever to be tested. Many recipes have been adapted for the hunter and camper and can be cooked in the camp stove, over the campfire, or in the most modern of kitchens.
Customer Reviews:
Great book!.......2007-02-28
I really enjoy this book. It is a fun, fascinating glimpse into the world of the trappers and folks who actually used the sourdough, back in the Day. It is completely untrue that all of the recipes use commercial yeast!! Some of them do, but not many. The author presents a good cross-section of the difficult, demanding recipes that Sourdough can often turn out to be, and also, in some recipes, tries to make things a little simpler for the average home baker. Overall the book is VERY authentic, and a very refreshing book to read, after all the elite Sourdough Snobs there are.
This book turned me against the snobbish world of Sourdough Purists- I don't use a thermometer, I don't use a timer. I just throw in a handful of flour and some warm water in the morning, afternoon, and evening, and stir. (It's a new starter, I'll get to the refrigerator part later- if I need to.) I take out some starter if it seems like it's getting to be too much. I enjoy the process, and enjoy what I'm doing, and my starter is coming along nicely, thank you very much!
The only thing I do wish is that the book was more clear on the various stages that Starters go through, but an internet search resolves that pretty quickly. I highly recommend this book!
Great basic recipes.......2003-06-23
I have several sour dough recipe books, this is one I use most often. My husband loves the banana nut bread, chocolate cake and pancakes from this book.
Good stories, not so good recipes.......2002-07-04
If you want an interesting book about the lore of sourdough - and the experiences of Don and Myrtle Holm, this is a great book.
If you want authentic, useable, sourdough recipes this is not your best choice. All the recipes use baker's yeast in them. Baker's yeast wasn't available to the sourdoughs who made sourdough famous, and it doesn't belong in sourdough.
Don and Myrtle admit you can make sourdough without adding baker's yeast, but they get vague on the details. I'd rather stick to a purist approach to sourdough and just use sourdough to raise and flavor my bread, and for that goal, this book was disappointing.
Instead, look at the books by Ed Wood, Peter Reinhart, or Allan Scott and Dan Wing.
Disappointing intro to sourdough breads.......2002-02-10
I bought this book hoping to get started making my own sourdough bread. Instead, I found a mildly interesting collection of anecdotes, lore, and "recipes" concerning the history of sourdough in the American West. The instructions for making a starter were vague and brief. Most of the recipes called for commercial yeast anyway, making me wonder if the starter was even responsible for any rising that took place. I tried 5 of the recipes in the book and found them all to be bland and disappointing.
sourdough addict.......2000-02-24
Excellent recipes. Our family was brought up on "the old doctors sourdough bread"and it's our granddaughter's favorite.The english muffins and the pizza dough are well worth trying.The chocolate cake is superb.The anecdotes make for easy reading.I just bought two copies as our original-bought in the early seventies is just about worn out.
Book Description
This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."
Customer Reviews:
Very interesting small book........2007-07-05
I think this is a very interesting book, and the foreword answers why:
"I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an italian disciple of Gandhi. On my return home, a friend tought me how to make the same bread - or pretty close. Some further experimenting ended up with the method in this booklet."
A best buy.......2007-05-05
After years of trying to make sourdough bread I found Mark Shepard's webpage recipe for a sourdough starter. Three days later I had a wonderful bubbling starter. Then I bought the book and now I am making the best bread I have ever made, and what is more, the best bread I have ever tasted. This bread is 100% whole wheat with the great sour taste of the best yoghurts and kefirs. Warning! It is addictive. But what a fine healthy addiction to have.
"The Theory of Sourdough".......2006-04-12
WHAT THIS BOOK IS ABOUT
This book is a printed edition of what had previously been an electronic book (PDF) sold here on Amazon. This is a very short book, for a very low price. It contains all the information you need to start making sourdough bread TODAY. You do not need to purchase yeast or sourdough starter. You can add many additional ingredients for taste & texture, but you can get by with flour & water alone if you wish.
This is NOT a cookbook, in the sense that you will not find dosens of recipes here. You will find only one recipe and the author will present you with several (simple) variations on it. There are many books on making sourdough breads that come with dosens of recipes. If you feel this is what you need -- skip this one. I didn't and I'm very happy I got it. Read on...
WHY I LIKE IT
Rather than merely listing recipes, this book TEACHES you all you need to understand about sourdough. You could say, "the theory of sourdough". It explains in great detail what is dough, why dough rises, what are yeast, what kinds of flour exist and how to pick the ones you want, what is sourdough, how a crust is formed, etc. If you read this book, you will actually learn a few things, rather than have some mindless recipes to follow. Once you understand this ONE SINGLE
recipe, you will be able to improvise and invent and modify it to create countless delicious variations. All on your own, all without any additional help.
This book will make you independent:
- You only need four and water and salt. You don't need to buy yeast or sourdough starters. Ever.
- The recipe works. Period. I've made my third batch last week, and the results are getting more and more delicious with each try. I've been making some variations on the basic recipe from day one, and it's been wonderful.
- You do not need to measure or weigh ANYTHING: Not flour, not water, not sponge -- NOTHING. The book will show you how to use textures to figure out what's missing and with experience, nothing will be missing
-- you'll be cooking like your great-grandmother probably did -- with your own intuition.
- There's no real substitute for understanding. Luckily, there's not much to understand: Reading 9 pages is something you can do in a matter of minutes. Personally, I'd much rather have a book with one recipe, that would show me how to create countless others, than have a book with basically a long list of recipes and no principles to guide me. This book is one of the shortest routes to making sourdough breads -- get it and you'll love the results!
- If you enjoy making bread, if you're health conscious, if you want specialty breads (e.g., low-salt, low-sugar, etc), and are willing to experiment a bit, then this is a real fun book to have. Also, specialty breads are not cheap in the US: FOR SPECIALTY BREADS, THIS BOOK WILL PAY FOR ITSELF IN AFTER ABOUT THE SECOND LOAF.
It really is simple!.......2006-01-30
If you want to make naturally leaven bread with wild yeast you can make in your kitchen, Simple Sourdough is the essay to read. I love the idea of making something from nothing, and the concepts I gleaned from this booklet grounded me in the basics of sourdough bread making.
My whole-wheat starter (as described in this book) is bubblier and more active than a starter I tried to cultivate with store bought dry active yeast! It takes much patience to make this work, but it's well worth the effort. I make the tastiest bread, for little cost or trouble, and my family loves the results.
Simple Sourdough is not a book of recipes; it's pages filled with a concept to sourdough bread making that can be expounded on with a cook's initiative and imagination. I would recommend this booklet to anyone who wants to make sourdough simply for years of enjoyment.
Customer Reviews:
Best of both worlds.......2006-03-23
Most sourdough cookbooks fall into one of two camps: The hedgers, who add baking powder or commercial yeast to all their recipes, presumably just in case their starter doesn't perform as desired; and the purists, who never add extra leavening to anything. This book straddles the line nicely, providing both kinds of recipes sorted into sections to suit your mood and the amount of time you have available for baking. There is a great chapter explaining how sourdough works and why you need so much time to bake using it, and another devoted to the ins and outs of adapting sourdough for bread machine use. There is a section of recipes using commercial yeast and the regular bread machine cycle, a section using wild yeast and the bread machine cycle, and a section of wild yeast recipes using only the dough cycle.
The authors tell you approximately how many hours each step will take, which is very helpful when planning your baking, but I will confess to being somewhat turned off by the fact that they describe their starters in terms that seem to be specific to Ed Wood's dried starters for sale ('fast', 'slow', 'Russian', 'Austrian', etc.)
Aside from the odd spelt and kamut bread recipes, there are a lot of rye recipes in this book, pitas and rolls, a selection of bread flavors from around the world, and the very best plain sourdough French bread I have ever made. This book is a great addition to any sourdough baker's collection.
TASTY BAKING.......2000-06-09
I have used this cookbook for years, and decided to order one for my daughter, since it is one of the best sourdough cookbooks around. The recipes are well organized, and the results are stunning! For anyone who does sourdough baking, the varieties are quite intriguing, and the occasional odd ingredients are not usually difficult to find, or substitute for. It's been around a while, but since Amazon.com has it, I'm delighted to buy it for gifts.
Book Description
Bread machines are taking over America?s kitchens. Within the past ten years, millions of these machines have been sold. To many, they are now considered a kitchen necessity. For anyone who has ever used one, this fact is not surprising, but what is often overlooked is that at least half of all bread machines are bought by men.
As the title suggests, Prima?s newest cookbook,
Men?s Guide to Bread Machine Baking, is directed at these men. Written in true guy-speak, this book lets every man know how to get the most from his machine. "I rank bread machines right up alongside cordless power tools as one of the greatest tools of our time," writes author Jeffrey Gerlach. As is important with owning any tool, Gerlach shows his readers how to choose, maintain, and use their bread machine to its highest potential.He covers the bread machine basics such as the ground rules, machine features, ingredients, baking techniques, and how to wing it. He also gives advice on trouble-shooting and other pearls of wisdom like, "Not every loaf you make is going to be a contest winner, unless you?re able to enter some of your spectacular failures in a 'Bread from Hell' contest."
The bulk of
Men?s Guide to Bread Machine Baking is devoted to recipes for the breads men really enjoy. We?re not talking low-fat, low-flavor here. Gerlach used his thirty-plus years of bread baking experience to create such treats as:
Jalepeño Cheese Bread
Pepperoni Bread
Mount Olympus Sourdough
The Ultimate Sandwich Bread
Beer Rye Bread
Men?s Guide to Bread Machine Baking is the ultimate book for any man who loves bread.
About the Author
Jeffrey Gerlach has owned a bread machine since they were invented. He owns and operates the Old Southwest Trading Company in Albuquerque, New Mexico. He has long-assisted his wife, cookbook author Nancy Gerlach, in recipe development; together, they co-authored Food of the Maya.
Customer Reviews:
The best bread machine cookbook I've found.......2006-01-02
This cookbook is simply the best bread machine guide I have found, filled with a fine variety of simple to use but tasty recipes. The author also lists his personal favories with helpful commentary. His suggestion to use small amounts of gluten flour has improved many a recipe for me.
Suitable for Women too..........2004-01-05
I bought this book, though I am a woman, thinking that since this book had been written for men, it might be more straigthforward than others. I do not regret. Great loafs, though, in my mind, more salt is needed in most recipes. No fuss but yummy. Have this book if you want to be using your breand machine everyday.
Excellent book with excellent recipes.......1999-05-04
The recipes are easy to understand and are given in the order in which the ingredients go in the machine. He also gives details of various bread machines and explains how each ingredients acts to create the bread. It is a must for any kitchen with a bread machine.
Excellent Recipes plus the best help and advice on cooking b.......1999-01-26
This book gives advice to the baker who wants to try his/her own ideas. For those who dont like the loaves as they come out of the machine the instructions for baking breads in the oven are excellent. This takes nothing away from the recipes except I am not hot to trot on south West US flavoured recipes.
Books:
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- Christmas in Heaven
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- Complete Book Of Fruits & Vegetables
- Cookies & Biscotti (Williams-Sonoma Kitchen Library)
- Cookies: Bite-Size Life Lessons
- Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis
- Courtyards: Aesthetic, Social, and Thermal Delight
- Eating In America
- Eating in Italy: A Traveler's Guide to the Hidden Gastronomic Pleasures of Northern Italy
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