Bread

Baguettes with Fermented Dough

Baguettes with Fermented Dough excerpted from Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche by Richard Bertinet. Photography by Jean Cazals.

Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche by Richard Bertinet

Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at specialty breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

Richard Bertinet‘s revolutionary and simple approach to bread making gives you the confidence to create really exciting recipes at home.

He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread.

First is ‘Slow’ – mastering sourdough, baguette and other breads; then ‘Different’, which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of ‘Sweet’ – making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! (more…)

Field of Poppies Focaccia Bread

Field of Poppies Focaccia Bread excerpted from The Wizard of Oz: The Official Cookbook by Elena P. Craig, Emma Carlson Berne, and Elizabeth Fish. Photography by Ted Thomas.

The Wizard of Oz: The Official Cookbook by Elena P. Craig, Emma Carlson Berne, and Elizabeth Fish

Follow the yellow brick road with Dorothy and the gang and enter into a culinary world of more than 70 delicious dishes inspired by the all-time classic film The Wizard of Oz!

Celebrate a timeless classic with more than 70 dishes from the charming world of The Wizard of Oz! Filled with magically tasty mains, appetizers, and desserts straight from the Emerald City, this family-friendly cookbook includes an enchanting roster of recipes that fans will love.

With this deluxe cookbook, you won’t need to leave Kansas (or your home) to share a magical meal. Featuring full-colour photography, comprehensive nutritional information, and helpful tips and tricks, The Wizard of Oz: The Official Cookbook will prove that there’s no place like home!

70+ RECIPES: Dishes inspired by Dororthy, the Cowardly Lion, the Tin Man, and the rest of your favorites will bring the magic of Emerald City into your kitchen

STUNNING IMAGES: Beautiful, full-colour photos of finished dishes help ensure success

FOR ADULTS AND FAMILIES: Perfect for both adults and families, this book has easy-to-follow recipes that use everyday ingredients, making it ideal for any skill level or occasion (more…)

The Sun-Dried Tomato and Olive Bagel

The Sun-Dried Tomato and Olive Bagel, Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home Hardcover by Cathy Barrow. Photography by Linda Xiao.

Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home Hardcover by Cathy Barrow

A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home.

Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time.

Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You’ll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad.

With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America’s best-loved foods.

BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it’s not about the water! It’s about just five ingredients and straightforward technique. (more…)

Mark’s Rye Bread

Mark’s Rye Bread, Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman. Photography by Jim Henkens.

Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman

A revolutionary approach to making easy, delicious whole-grain bread and more

This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best.

Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more.

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Cookbook Review: Wild Bread

Wirld Bread MaryJane Butters

Is the world ready to rethink bread making?

MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.

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Cookbook Review: Délicieux: The Recipes of France

Délicieux presents a broad selection of dishes Gabriel Gaté has collected during his time as a chef, cookery teacher and lover of French food and travel. These are recipes that have been written, tested and adapted for the home cook, who can feel confident in preparing them successfully. (more…)

Family Recipes: Finnish Coffee Bread

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I’ve come to realize that many of us have been bequeathed a cherished family recipe. Be it simple or elaborate to prepare, it’s a dish so fiendishly delicious that it is the unmistakable star of the family meal, whether celebrating triumphs, comforting woes, or keeping family traditions alive. Withholding such heirloom recipes from the world seems almost cruel. Hence, I am championing the family recipe. I will entice the people in my universe to share favourite, nostalgia-infused family recipes, and I will give one of them centre stage in this very space on a monthly basis. In the end, we are all family, and these recipes represent the legacies of our shared passions. This month’s post is written by my pal Sherry. Enjoy!

My paternal Grammie emigrated from Finland with her sister when she was 17 years old. Landing at Pier 21 in Halifax, she brought with her a few material possessions and an unwavering passion for baking. One dish in particular took centre stage in her repertoire—pulla coffee bread. The Finnish people know this bread well and every household makes a slight variation from the next. Sitting around the kitchen table with a strong brewed coffee and a slice (or four) of pulla bread is a time honoured custom.

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