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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.
This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.
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.
Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials–less than the price of a fancy “baking stone.” Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.
Home bakers who can’t afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest “artisan” bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations.
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.
DIY Sourdough is your personal guide to getting started with sourdough. It gives you a helping hand to succeed and offers a simple time-saving approach to make nourishing and delicious sourdough that fits into a hectic lifestyle.
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).
From the most acclaimed and beloved baker in Portland, Oregon, comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredient ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
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?”