From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen - Softcover

Sher, Gail

Softcover

ISBN 10: 1569243867 ISBN 13: 9781569243862

Publisher: Da Capo Lifelong Books, 2004

Synopsis

Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

About this title

About the Author:

GAIL SHER is a poet, psychotherapist, teacher, and writer whose books include The Intuitive Writer: Listening to Your Own Voice and One Continuous Mistake. She lives in Berkeley, California.

Review:

"A very good book for beginning or experienced bakers."

About this edition

• Publisher: Da Capo Lifelong Books
• Publication date: 2004
• ISBN 10: 1569243867
• ISBN 13: 9781569243862
• Binding: Paperback
• Number of pages: 272