No Need to Knead

Gourmet called her breads “addictive.” “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen.

No Need to Knead

No Need to Knead

A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children. Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads “addictive.” “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.” —Foodepedia “Fabulous.” —The Telegraph

More Books:

No Need to Knead
Language: un
Pages: 270
Authors: Suzanne Dunaway
Categories: Cooking
Type: BOOK - Published: 2012-12-10 - Publisher: Grub Street Publishers

A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and
From No-Knead to Sourdough
Language: en
Pages: 267
Authors: Victoria Redhed Miller
Categories: Cooking
Type: BOOK - Published: 2018-06-26 - Publisher: New Society Publisher

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many
The Ma Cuisine Cooking School Cookbook
Language: en
Pages: 248
Authors: Linda Lloyd
Categories: Cooking
Type: BOOK - Published: 1988 - Publisher: Random House Incorporated

Gathers recipes for appetizers, soups, pasta, rice, bread, pizza, salads, vegetables, main dishes, brunch, and desserts
Sunset Recipe Annual 2000 Edition
Language: en
Pages: 312
Authors: Sunset Books
Categories: Cooking
Type: BOOK - Published: 1999-12 - Publisher: Sunset Publishing Company

A cumulation of recipes published in Sunset magazine includes recipes for soups, salads, meat, poultry, seafood, vegetables, breads, appetizers and desserts
Ebony
Language: en
Pages:
Authors: Sunset Books
Categories: African Americans
Type: BOOK - Published: 1992-11 - Publisher:

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