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Title: The Laurel's Kitchen Bread Book : A Guide to Whole-Grain Breadmaking by BRONWEN GODFREY, CAROL FLINDERS, LAUREL ROBERTSON ISBN: 0-8129-6967-7 Publisher: Random House Trade Paperbacks Pub. Date: 09 September, 2003 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.78 (18 reviews)
Rating: 5
Summary: THE reference for breadmaking with whole grains
Comment: If you are serious about baking purely whole grain bread, this is the best reference there is. Features include chapters devoted to whole wheat and other specialty grains; "captured" sourdough cultures; milling your own whole grain flours; and even rice flour breads for those who are trying to eliminate wheat from their diets. As with the Laurel's Kitchen cookbook, this book goes beyond a mere collection of recipes, with gentle guidance on health, lifestyle, and wellbeing.
Rating: 5
Summary: The best whole-grain baking resource there is
Comment: I had had some success baking white-flour yeast breads, but in the mid-80s I was starting to explore whole grains, and I couldn't understand why substituting whole wheat flour for white in my favorite recipes just wasn't working. I bought this book soon after it was released, and not only did it teach me how to bake whole-grain breads, it taught me a wealth of information about bread baking in general. I've been relying on it for 15 years.
There is a fashionable interest in whole foods and "artisenal" breads these days, and I know there are lots of books out there by expert whole grain bakers. But this book, as stated in the introduction, is less a cookbook and more an apprenticeship. If you really want to master the necessary techniques, this book, first published in 1984, can't be beat.
I just mixed up the simple one-loaf recipe in "A Loaf for Learning" and can't wait until that wonderful yeasty smell fills my house.
Rating: 5
Summary: My breadmaking bible
Comment: I bought a used copy of the first edition of this book last year and have had nothing but success with it. It is brilliant. My first loaf for learning rose as high as any white bread I've ever baked, and was far more delicious. I refer to the loaf for learning chapter even when I am making wholegrain bread using recipes from other cookbooks.
I cannot understand the review by the person who gave it one star. He/she must not have followed the loaf for learning; the instructions are so clear and precise, I cannot imagine how anyone could fail unless their yeast or flour was bad.
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Title: The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition by Laurel Robertson, Brian Ruppenthal, Carol L. Flinders ISBN: 089815166X Publisher: Ten Speed Press Pub. Date: October, 1986 List Price(USD): $19.95 |
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Title: Recipes from the Old Mill: Baking With Whole Grains by Sarah E. Myers, Mary Beth Lind ISBN: 1561481769 Publisher: Good Books Pub. Date: March, 2002 List Price(USD): $13.95 |
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Title: Flour Power: The complete guide to 3-minute home flour milling by Marleeta F. Basey ISBN: 0970540108 Publisher: Jermar Press Pub. Date: 28 March, 2001 List Price(USD): $14.95 |
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $35.00 |
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Title: Great Whole Grain Breads by Beatrice A. Ojakangas ISBN: 0816641501 Publisher: Univ of Minnesota Pr (Trd) Pub. Date: September, 2002 List Price(USD): $18.95 |
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