Bittman bread : no-knead whole-grain baking for every day
Book |
Houghton Mifflin Harcourt,
Boston :
2021.
- 3 of 3 Copies Available at Libraries in Niagara Cooperative
- 0 current holds with 3 total copies.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Grimsby | 641.8150 Bit | Non-fiction | Copy hold / Volume hold | Available |
| Seaway | 641.815 Bit | Adult Non-fiction | Copy hold / Volume hold | Available |
| Thorold | 641.81 BITTM | Nonfiction | Copy hold / Volume hold | Available |
About
"A revolutionary approach to making easy, delicious whole-grain bread and more"--
"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 perfectingtheir 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. "--
Details
- ISBN: 9780358539339
- ISBN: 0358539331
- Physical Description: x, 241 pages : color illustrations ; 24 cm
- Publisher: Boston : Houghton Mifflin Harcourt, 2021.
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General Note:
Includes index.
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Formatted Contents Note:
Introduction: The journey to whole grain baking -- Start with a 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.