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With Artisan Sourdough Made Simple, Emilie Raffa removes readers’ fear and proves that baking with sourdough is easy and can fit into even a working parent’s schedule! Any new baker quickly accrues questions, and Raffa has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide others through the science and art of sourdough. With step-by-step master recipe guides, she teaches readers how to create and care for their own starters (plus, they get more than 60 unique recipes to bake a variety of breads that suit their every need).
This delectable tour of America’s craft chocolate movement is the ultimate fulfillment for your chocolate obsession.
Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors (including fruity, floral, nutty, and smoky). You’ll then go behind the scenes to learn why artisanal chocolate from America’s hottest makers is so special.
Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
Our Bread & Butter Starter Set will help you make delicious bread and butter at home!
This set includes the Kilner Butter Churner and Mother Earth News: Bread.
Kilner Butter Churner
Simply place heavy whipping cream into the butter churner, turn the handle, and in no time you can enjoy fresh and delicious butter. The churner can hold up to 34 fluid ounces and comes with recipes!
Mother Earth News: Bread
The timeless allure of fresh bread has been part of Mother Earth News magazine since 1970, when they published their first issue. In Bread, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There's plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust … even gluten-free breads. With more than 150 tried-and-true recipes to choose from, you're sure to find new loaves to love.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
This special slipcase edition features the best-selling combo of Cooking Class and Baking Class, along with a bonus cutting board. These two titles are a complete (and fun!) class in the basics of cooking from scratch, beginning with simple sandwiches on a stick and advancing to pizza, fish tacos, popovers, and homemade bread. Kids learn how to safely handle kitchen appliances like blenders and mixers, use the stove and oven, and master techniques such as chopping, peeling, grating, dicing, measuring, and cleanup.
Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels, and the original Snickerdoodles. Dutch Treats explores the vast diversity of authentic baked goods, festive breads, and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).
Easy Bread will change the way you think about baking bread. Skip the traditional rounds of kneading and rising. With dough always ready to go, you'll be serving up glorious, fresh-baked breads in no time! Award-winning cookbook author Judith Fertig shares her expertise with a simplified, step-by-step technique and clear, detailed recipes easy enough for even beginning bread bakers. Start with a simple French loaf or pizza dough and quickly advance to filled breads, bagels and flaky buttery croissants. Prepare delicious bread toppings and fillings, like artisan butter, cinnamon sugar and caramelized onions, ready for whenever a craving for sweet or savory strikes.
Create delicious, healthy breads in your own kitchen. No experience required!
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, Miller's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread.
Most baking books focus simply on how to bake bread or pizza in a wood-fired oven, but From the Wood-Fired Oven is unlike other baking books. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting or drying wood for the next fire, this book encompasses a wide range of useful topics for home and artisan bakers. Leading baker and instructor Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.
Most people know that some items can be baked in a masonry oven with the wood fire burning. But many may not know that other foods can be baked after the ashes of that fire have been brushed out, using the immense store of heat that remains in the masonry mass of the oven dome and the oven floor. This book explains how you can easily and naturally use all the conditions of temperature, humidity and radiant heat that the oven produces as it gradually cools.
What comes first -- pizza or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate oven temperature.
In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Miscovich's baker's percentages, proper care of a sourdough starter, and more. From the Wood-Fired Oven is more than a cookbook. It reminds the reader how a wood-fired oven (and fire, by extension) can draw people together and bestow upon them a sense of comfort and fellowship. Cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle and a perfect example of valuable traditional skills being used in modern times.
The Grit Cookbook Package includes: Lard, Comfort Food Cookbook, and Bread. All of these cookbooks contain recipes that have been collected from the archives of long-running country lifestyle magazine Grit (as well as sister publication Mother Earth News). You’ll never have to ask the question, “What should we have for dinner?” again, thanks to the hundreds of recipes compiled into these three cookbooks. Whether you’re wanting to make homemade bread, craving the comfort of homemade soup, or wanting to branch out and use new ingredients, these cookbooks have you covered.
It’s amazing to think of all the different types of breads and baking methods there are around the world. In the Grit Guide to Home Baking, 2nd Edition, you’ll get an in-depth look at what some of those types and methods are. From learning the possibilities for cooking whole-grain or gluten-free bread to discovering the perfect grain mill for your kitchen, this special issue is a trove of knowledge. Packed cover to cover with recipes from Sourdough Vegetable Stromboli and Homemade English Muffins to Garlic Bread and Turkey Stuffing, this collection will have everyone asking, “Can I have your recipe?”