No Need to Knead: Handmade Italian Breads in 90 Minutes

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Price
$31.48
By
Hyperion

General Information

This sumptuous collection of recipes for eighty of Dunaways best loved breadsfilled with her wonderful illustrationsoffers recipes for such classic Italian breads as Focaccia, Filoncino, and Pane Casereccio (Housewifes Bread) and also traditional American breads like Skillet Cornbread and Sourdough Biscuits. With Dunaways revolutionary methods for easy baking, everyone can have his or her breadand make it, too!

Details

Author
Suzanne Dunaway
Binding
Hardcover
Dewey Decimal Number
641.8150945
EAN
9780786864270
ISBN
0786864273
Label
Hyperion
Languages
English
List Price
$24.95
Manufacturer
Hyperion
Number Of Items
1
Number Of Pages
260
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
1999-11-10
Publisher
Hyperion
Studio
Hyperion
Title
No Need to Knead: Handmade Italian Breads in 90 Minutes
Release Date
1999-11-10

Latest reviews

For all of you who are intimidated by yeast, for whom the mere thought of baking a loaf of bread without the aid of a breadmachine or trained baker gives you palpitations, here is a book for you.


Bread Maven Suzanne Dunaway has taken the fear out of our hands on bread baking by providing formulas with the option of taking only 90 minutes to prepare. Bread baking, a tactile therapy is one to be enjoyed by all and No Need to Knead takes out the misery it has so long been associated with. Not only does this book contain bread recipes and full explanations, but what to do with the bread, what to serve with the bread and even a children's section.

Writing from experience, Ms. Dunaway trained from an early age by the women of her family who baked artisan breads daily, has turned her method and talent into a thriving business and now a fabulous book.

Those on a low carbohydrate diet, beware! You will not be for long as her words have the capacity to pull you into her kitchen fragrant with the scent of baking breads. Her illustrations bring you into the simple joy that is her style. Suzanne takes time to gently explain ingredients, equipment and the technique used for making artisan breads from her bakeshop.

This is an inviting book for the amateur and professional alike. With formulas from Pizza to Bread Soufflé, you may never use your breadmachine again! Many of the recipes call for long proofing, however Ms. Dunaway explains how you can whittle down the preparation time to around 90 minutes. The theory of quick prep is to create a light and airy bread inside with a wonderful crust outside with a minimum of proofing and handling.

The recipes can be successfully applied to the professional kitchen with short recipes a restaurant can add proprietor baked breads to their breadbasket. Salads and puddings utilize your left over loaves.

This book will inspire you to take 90 minutes out of your day to bake up some fabulous Italian bread that your friends and customers will think you bought at the bakery. Your secret is safe with me!

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