{"title":"Bread","description":"","products":[{"product_id":"pre-order-signed-copy-oflavash-the-bread-that-launched-1-000-meals-plus-salads-stews-and-other-recipes-from-armenia-kate-leahy-ara-zada-john-lee","title":"Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia (Kate Leahy, Ara Zada, John Lee)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThis cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares 60+ recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider's look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":30016249659456,"sku":"01LAV1348","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Lavash.jpg?v=1567554116"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-ken-forkish","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Ken Forkish)","description":"\u003cmeta charset=\"utf-8\"\u003eFrom Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003cbr\u003e\u003cbr\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003cbr\u003e\u003cbr\u003eWhether you’re a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process,\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.","brand":"random house","offers":[{"title":"Default Title","offer_id":31739344125999,"sku":"01FLO144","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Flour-Water-Salt-Yeast.jpg?v=1584940867"},{"product_id":"tartine-bread-chad-robertson","title":"Tartine Bread (Chad Robertson)","description":"Tartine - A bread bible for the home baker or professional bread-maker It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.\u003cbr\u003e\u003cbr\u003eOnly a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.\u003cbr\u003e\u003cbr\u003eBread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.\u003cbr\u003e\u003cbr\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":31783911751727,"sku":"01TAR352","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/TartineBread.jpg?v=1586391764"},{"product_id":"bread-baking-an-artisans-perspective-daniel-t-dimuzio","title":"Bread Baking: An Artisan's Perspective (Daniel T. DiMuzio)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA guide to making artisan breads practically and profitably, \u003c\/span\u003e\u003ci\u003eBread Baking: An Artisan's Perspective\u003c\/i\u003e\u003cspan\u003e includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, \u003c\/span\u003e\u003ci\u003eBread Baking\u003c\/i\u003e\u003cspan\u003e contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.\u003c\/span\u003e","brand":"WILEY","offers":[{"title":"Default Title","offer_id":31784105705519,"sku":"01BRE1600","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/bread-baking-an-artisan_s-perspective.jpg?v=1586392591"},{"product_id":"peter-reinharts-whole-grain-breads-peter-reinhart","title":"Peter Reinhart's Whole Grain Breads (Peter Reinhart)","description":"\u003cp\u003eIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.\u003cbr\u003e\u003cbr\u003eWe know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?\u003cbr\u003e\u003cbr\u003eYes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. \u003cbr\u003e\u003cbr\u003eAnd because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.\u003cbr\u003e\u003cbr\u003eWritten in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.\u003c\/p\u003e\n\u003cp\u003ePublished 2007\u003c\/p\u003e","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31884538085423,"sku":"01PET543","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ReinhartsWholeGrainBread.jpg?v=1587505650"},{"product_id":"peter-reinharts-artisan-breads-every-day-peter-reinhart","title":"Peter Reinhart's Artisan Breads Every Day (Peter Reinhart)","description":"\u003cp\u003eThe renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. \u003cbr\u003e\u003cbr\u003eReinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into \"Do Ahead\" and \"On Baking Day\" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. \u003cbr\u003e\u003cbr\u003eAmerica's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits.  \u003cbr\u003e\u003cbr\u003eBest of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.\u003c\/p\u003e\n\u003cp\u003ePublished 2009\u003c\/p\u003e","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31884579799087,"sku":"01PET557","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ReinhartsArtisanBreadsEveryDay.jpg?v=1587506035"},{"product_id":"new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more-bryan-ford","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More (Bryan Ford)","description":"\u003ci\u003eNew World Sourdough\u003c\/i\u003e is your go-to guide to baking delicious, inventive sourdough breads at home.\u003cbr\u003e\u003cbr\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like:\n\u003cul\u003e\n\u003cli\u003ePan de Coco\u003c\/li\u003e\n\u003cli\u003ePita\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eChallah, Focaccia, and Pullman loaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStraightforward and unintimidating, \u003ci\u003eNew World Sourdough\u003c\/i\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":32449661108271,"sku":"01NEW1690","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Now-World-Sourdough.jpg?v=1594924203"},{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry-marc-vetri-claire-kopp-mcwilliams-david-joachim","title":"Signed: Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry (Marc Vetri, Claire Kopp McWilliams, David Joachim)","description":"\u003cp\u003eFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMastering Bread\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. 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Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this updated edition of the bestselling \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Bread Baker’s Apprentice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003epain à l’ancienne\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003epain de campagne\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003epain à l’ancienne\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e,  as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"popModal_inner\" class=\"defaultModalInnerStyle\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"titleModalMain\" class=\"column\"\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"titleContentArea\" class=\"columnSpaced\"\u003e\n\u003cdiv class=\"expandModalContent\"\u003e\n\u003cp\u003eAs the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends \u0026amp; Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHer chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase.\u003c\/p\u003e\n\u003cp\u003eRoxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook.\u003c\/p\u003e\n\u003cp\u003ePerfect for beginner bakers and pastry pros alike,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eMother\u003c\/strong\u003e \u003cstrong\u003eGrains\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eproves that whole grains are the secret to making any recipe so much more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e2021\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":32924894920751,"sku":"01MOT1885","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/MotherGrains.jpg?v=1611444967"},{"product_id":"copy-of-preorder-baking-with-dorie-sweet-salty-simple-dorie-greenspan","title":"Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (Jenifer Lapidus)","description":"\u003cp\u003e\u003cspan\u003eAt Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. 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Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. \u003c\/span\u003e\u003ci\u003e\u003cstrong\u003eSouthern\u003c\/strong\u003e \u003cstrong\u003eGround\u003c\/strong\u003e\u003c\/i\u003e\u003cspan\u003e is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":39320582651951,"sku":"01SOU1999","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SouthernGround.jpg?v=1618358686"},{"product_id":"preorder-the-best-of-artisan-bread-in-five-minutes-a-day-favorite-recipes-from-breadin5-jeff-hertzberg-m-d-zoe-francois","title":"The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (Jeff Hertzberg, M.D., Zoë François)","description":"\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cb\u003eFrom the authors of the Artisan Bread in Five Minutes a Day series\u003ci\u003e \u003c\/i\u003ecomes a collection of all time favorite recipes and techniques.\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWITH A FOREWORD BY ANDREW ZIMMERN\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eWith more than 860,000 copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?”\u003cbr\u003e\u003cbr\u003eWith \u003ci\u003eThe Best of Artisan Bread in Five Minutes a Day\u003c\/i\u003e, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. \u003ci\u003eThe Best of Artisan Bread in Five Minutes a Day\u003c\/i\u003e will make everyone a baker—with only five minutes a day of active preparation time.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":40042340220975,"sku":"01BES2121","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BestofArtisanBread.jpg?v=1630880518"},{"product_id":"preorder-every-last-crumb-a-modern-cook-s-guide-to-using-your-loaf-james-ramsden","title":"Every Last Crumb: A Modern Cook’s Guide to Using Your Loaf (James Ramsden)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eA collection of 80 thrifty, delicious dishes designed to make the most of bread, minimize food waste, and incite creativity\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eInspired by the traditional cookbooks of yesteryear, \u003ci\u003eEvery Last Crumb\u003c\/i\u003efuses old-fashioned culinary resourcefulness with a modern palette to create a wonderfully giftable book, filled with bold and beautiful line drawings and with a zero-waste mentality at its core.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eComprising approximately 80 recipes, the book takes us through the five-day life cycle of the loaf. Each chapter offers a range of recipes to make the most of leftovers in the most delicious way, from classic sandwiches and bread and butter pudding, to brown bread ice cream and even fermented rye bread beer. With many people having recently rediscovered the joy of baking, this is the modern antidote to waste, using the whole loaf and a little culinary ingenuity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Pavilion","offers":[{"title":"Default Title","offer_id":40459131224111,"sku":"01EVE2269","price":17.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Everylastcrumb.jpg?v=1643335456"},{"product_id":"bread-a-bakers-book-of-techniques-and-recipes-3rd-edition-jeffrey-hamelman","title":"Bread: A Baker's Book of Techniques and Recipes (3rd Edition) (Jeffrey Hamelman)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBread\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic.  Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBread\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBread,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.\u003c\/span\u003e","brand":"WILEY","offers":[{"title":"Default Title","offer_id":40653753450543,"sku":"01BRE2381","price":61.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Bread3rdedition.jpg?v=1647560869"},{"product_id":"preorder-the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-maurizio-leo","title":"Signed Bookplate: The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (Maurizio Leo)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eA dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003ci\u003eFood\u003c\/i\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ci\u003e52\u003c\/i\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003eMaurizio Leo’s blog The Perfect Loaf is \u003ci\u003ethe\u003c\/i\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003eRecipes cover flavorful, crowd-pleasing favorites:\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEssential freeform loaves: Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\n\u003cli\u003ePan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\n\u003cli\u003ePizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\n\u003cli\u003eBuns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\n\u003cli\u003eSweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cbr\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":41035759910959,"sku":"01PER2444","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/theperfectloaf.jpg?v=1657231400"},{"product_id":"the-long-loaf-bread-for-all-days-andrew-barton","title":"The Long Loaf: Bread for All Days (Andrew Barton)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eA handbook for loose, intuitive, naturally leavened bread baking peppered with ponderings, ruminations, and romantic notions on the baking and consuming of bread as something one can and should do in our troubled world.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eRevive your bread making practice, start or refine one, and enjoy reading about the topic in new ways. ‘The Long Loaf’ presents an approach to simplify and sustain!\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eText, photographs, and book design by Andrew Barton.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eThe first release from NICKEL DINNER, the new culinary imprint of Two Plum Press. Offset printed on high quality paper stock in Portland, Oregon by Charles Overbeck (Eberhardt Press), who also bound and trimmed every book by hand.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e160 pages. A limited printing.\u003c\/p\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eA long loaf is a delight to bake and to eat. Making and baking bread at home this way is versatile – sometimes to be enjoyed slowly throughout the week, other times as a bounteous center of the table. The bread can be a celebration of old and new grains being grown and baked with intention, amplified by the extraordinary flavors to be found. The methods used are easier, more intuitive, and more adaptable than you might think. This book is an invitation to make bread for your own pleasure, to stimulate your senses through the experience, and to produce an ideal version of daily bread for your loved ones. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nickel Dinner","offers":[{"title":"Default Title","offer_id":44246973546800,"sku":"01LON2326","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/longloaf.jpg?v=1675394965"},{"product_id":"preorder-bread-and-how-to-eat-it-rick-easton-melissa-mccart","title":"Bread and How to Eat It (Rick Easton, Melissa McCart)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThis is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread \u0026amp; Salt.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eBread and How to Eat It \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring. In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!) A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBread and How to Eat It \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf. A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBread and How to Eat It \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2023\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44251996946736,"sku":"01BRE2338","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/breadandhowtoeatit.jpg?v=1672959583"},{"product_id":"bread-toast-crumbs-recipes-for-no-knead-loaves-meals-to-savor-every-slice-alexandra-stafford","title":"Bread Toast Crumbs : Recipes for No-Knead Loaves \u0026 Meals to Savor Every Slice (Alexandra Stafford)","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eWith praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eBread, Toast, Crumbs \u003c\/i\u003e\u003cspan\u003eis a 2018 nominee for The IACP Julia Child First Book Award, and \u003c\/span\u003e\u003ci\u003eAlexandra's Kitchen \u003c\/i\u003e\u003cspan\u003ewas a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 201\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2017\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":48110830911792,"sku":"01BRE2787","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/breadtoastcrumbs.jpg?v=1712951343"},{"product_id":"preorder-signed-bookplate-richard-hart-bread-intuitive-sourdough-baking","title":"Signed Bookplate: Richard Hart Bread: Intuitive Sourdough Baking","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\" style=\"color: rgb(255, 42, 0); font-size: 0.875rem;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan class=\"a-text-bold\"\u003eA comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003e\u003cspan class=\"a-text-italic\"\u003eRichard Hart Bread\u003c\/span\u003e is \u003cspan class=\"a-text-italic\"\u003ethe \u003c\/span\u003eguide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread—from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.\u003cbr\u003e\u003cbr\u003eThrough gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e2024\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":48594025414960,"sku":"01RIC2826","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Richard-Hart-Bread.jpg?v=1716918810"},{"product_id":"preorder-my-bread-the-revolutionary-no-work-no-knead-method-15th-anniversary-edition-jim-lahey","title":"My Bread: The Revolutionary No-Work, No-Knead Method 15th Anniversary Edition (Jim Lahey)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJim Lahey returns with a 15th-anniversary edition of his classic cookbook—featuring five unmissable new recipes.\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook \u003cem\u003eMy Bread\u003c\/em\u003e, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey’s basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn’t be more simple, or the results more inspiring.\u003c\/p\u003e\n\u003cp\u003eIn the fifteen years since \u003cem\u003eMy Bread\u003c\/em\u003e’s publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. 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