Mastering Bread : The Art and Practice of Handmade Sourdough, Yeast Bread,...

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Located in: Pigeon Forge, Tennessee, United States
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eBay item number:388819020295
Last updated on Aug 17, 2025 21:46:21 MYTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Signed
No
Ex Libris
No
Narrative Type
Nonfiction
Inscribed
No
Intended Audience
Young Adults, Adults
Vintage
No
ISBN
9781984856982
Category

About this product

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1984856987
ISBN-13
9781984856982
eBay Product ID (ePID)
8038542944

Product Key Features

Book Title
Mastering Bread : The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [a Baking Book]
Number of Pages
304 Pages
Language
English
Publication Year
2020
Topic
General, Courses & Dishes / Bread, Regional & Ethnic / Italian, Methods / Baking
Illustrator
Yes
Genre
Cooking, House & Home
Author
Claire Kopp Mcwilliams, Marc Vetri, David Joachim
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
44 Oz
Item Length
9.8 in
Item Width
8.7 in

Additional Product Features

Intended Audience
Trade
LCCN
2020-013296
Dewey Edition
23
Dewey Decimal
641.815
Synopsis
From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION "Here, finally, is the one bread book that every cook needs on their kitchen worktable."--Andrew Zimmern, host of Bizarre Foods The 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 Mastering Bread , 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. Included 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. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike., From a master of the artisanbreadmovement comes a comprehensive guide to making incrediblebreadat home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION "Here, finally, is the onebreadbook that every cook needs on their kitchen worktable."-Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-qualitybreadas a cornerstone of our food culture. In MasteringBread , Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simplebreads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with thebreads. Their process ofbread-making is broken down into three easy-to-digest chapters- Mix, Shape, and Bake. Another chapter includes recipes for enjoyingbreadin 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 incrediblebread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adaptingbreadrecipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, andbreadbakers from around the nation. MasteringBread is a master class from an award-winning chef who makes world-class artisanbreadeasy to bake for both home cooks and professionals alike.
LC Classification Number
TX769.V47 2020

Item description from the seller

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