Classic Breads

Front Cover
Dorling Kindersley, 1995 - Cooking - 127 pages
Combines step-by-step instructions with lavish photographs and recipes for such breads and bread products as sourdough, challah, focaccia, cornmeal pizzas, and specialty items. TV tie-in.

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Contents

BRBIIDS THE LOOK COOK APPROACH
7
CINNAMON SWIRL BREAD
13
SOURDOUGH ROLLS
21
WHEAT EAR BAGUETTE
29
KUGELHOPF WITH WALNUTS
40
GREEN AND BLACK OLIVE BREAD
47
RICH BRIOCHE
53
SPANISH BREAD LOOPS
61
PITA BREAD
73
CORNMEAL PIZZAS WITH RICOTTA AND SPINACH
79
PIZZA CAIABRESE
85
CHOCOIATE BREAD
95
YORKSHIRE YULE BREAD
101
GRIDDLE CAKES
109
LEMONBLUEBERRY MUFFINS
118
INDEX
126

SUNDRIED TOMATO SPIRAL
67
Copyright

About the author (1995)

Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, "The Country Cooking of France". Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of "Writing Food History: A Global Perspective

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