Akron Public Library

Grandmother almost loses her secret recipe for cranberry bread to one of the guests she and Maggie invite for Thanksgiving dinner. Includes the secret recipe.

Using illustrations that show the diversity in Native America and spare poetic text that emphasizes fry bread in terms of provenance, this volume tells the story of a post-colonial food that is a shared tradition for Native American families all across the North American continent. Includes a recipe and an extensive author note that delves into the social ways, foodways, and politics of America's 573 recognized tribes.

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

"Provides a basic introduction to different kinds of bread and shows examples of different foods to eat with bread."--Provided by publisher.

A guide to baking with natural yeast, covering housing, feeding, and using natural yeast, and providing recipes for pancakes, muffins, cakes, scones, breadsticks, and pizza dough.

"A child wonders where bread comes from and learns about the jobs of a wheat farmer, a miller, and a baker in a bread factory as they describe the steps in bread-making. This illustrated narrative nonfiction book includes world map of where wheat is grown, glossary, and further resources"--Provided by publisher.

While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Franois it means five minutes. An intriguing concepthigh-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge...

In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à lancienne has revolutionized the art of baguette making. Then stand alongside his students...

Explains how to build your own earth oven and bake in it too.