Bread Head
Baking for the Road Less Traveled
Seiten
2022
WW Norton & Co (Verlag)
978-0-393-86674-2 (ISBN)
WW Norton & Co (Verlag)
978-0-393-86674-2 (ISBN)
Named a Best Bread Cookbook by Food & Wine • One of Food Networks Best Cookbooks of 2022 • One of Vice's Best Cookbooks of 2022 • One of BookPage's Best Cookbooks of 2022.
A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance.
Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.
Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.
The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.
A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance.
Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.
Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.
The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.
Greg Wade is the head baker at Chicago’s Publican Quality Bread. He is an active member of local, regional, and national farming organizations devoted to producing ethical, quality ingredients. He lives in Chicago, Illinois.
| Erscheinungsdatum | 12.09.2022 |
|---|---|
| Zusatzinfo | 75 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1143 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-393-86674-2 / 0393866742 |
| ISBN-13 | 978-0-393-86674-2 / 9780393866742 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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