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Cover for 9780470260951 Cover for 9780760348444 Cover for 9780670025619 Cover for 9781410473400 Cover for 9780143127628 Cover for 9780091948979 Cover for 9780760347348 Cover for 9780714868875 Cover for 9780062329042 Cover for 9780785832553 Cover for 9780804137218 Cover for 9780754830269 Cover for 9781632204776 Cover for 9780385345552 Cover for 9780822338338 Cover for 9780822359241 Cover for 9781507675366 Cover for 9780760345986 Cover for 9781780193403 Cover for 9781629144108 Cover for 9781492976776 Cover for 9781505662061
1
cover image for 9780470260951
Product Description: An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads...read more
Edition summary (click for prices and details):

Hardcover:

9780470260951 | Houghton Mifflin, February 2, 2016, cover price $25.00 | About this edition: An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads.

2
Edition summary (click for prices and details):

Hardcover:

9781631061646 | Motorbooks Intl, October 15, 2015, cover price $16.99

3
Edition summary (click for prices and details):

Hardcover:

9780804186179 | Clarkson Potter, October 13, 2015, cover price $35.00

4
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Product Description: There's a recipe to delight every taste in Bread by Mother Earth News, so get ready to roll up your sleeves, warm up your oven, and fill up your tummy!From intense, chewy sourdough loaves to rustic, charred-crust Italian slices, many of today's most popular breads are artisan breads...read more
By Karen K. Will (editor)
Edition summary (click for prices and details):

Paperback:

9780760348444 | Voyageur Pr, October 1, 2015, cover price $24.99 | About this edition: There's a recipe to delight every taste in Bread by Mother Earth News, so get ready to roll up your sleeves, warm up your oven, and fill up your tummy!

5
By The Culinary Institute of America (other contributor)
Edition summary (click for prices and details):

Hardcover:

9781118435878 | John Wiley & Sons Inc, September 15, 2015, cover price $65.00

6
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Product Description: An irresistible account of bread, bread baking, and one home baker’s journey to master his craftIn 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D...read more
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Hardcover:

9781410473400 | Large print edition (Thorndike Pr, December 10, 2014), cover price $31.99 | About this edition: In 2009, journalist Samuel Fromartz was offered an assignment to travel to France and work in a boulangerie.
9780670025619 | Viking Pr, September 4, 2014, cover price $26.95 | About this edition: NAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHIC"If you love great bread, you will love this book!

Paperback:

9780143127628 | Penguin USA, July 21, 2015, cover price $16.00 | About this edition: An irresistible account of bread, bread baking, and one home baker’s journey to master his craftIn 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie.

7
By Adrian Lander (photographer)
Edition summary (click for prices and details):

Hardcover:

9780804846103 | Tuttle Pub, August 4, 2015, cover price $19.95

8
Edition summary (click for prices and details):

Paperback:

9781942672951 | Familius, August 4, 2015, cover price $4.95

9
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Product Description: The team behind London's most inviting artisan bakery shares their secrets for high-quality handmade bread and delicious vibrant food—from French Dark Sourdough to Ricotta, Lemon, and Sage Bread Pie    The first stunning cookbook from Gail's takes us through the day with inventive, fresh recipes...read more
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Hardcover:

9780091948979 | Ebury Pr, August 1, 2015, cover price $35.00 | About this edition: The team behind London's most inviting artisan bakery shares their secrets for high-quality handmade bread and delicious vibrant food—from French Dark Sourdough to Ricotta, Lemon, and Sage Bread Pie    The first stunning cookbook from Gail's takes us through the day with inventive, fresh recipes.

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cover image for 9780760347348
Product Description: Start, grow, and bake your own delicious, homemade sourdough bread, with or without commercial yeast!Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough...read more
Edition summary (click for prices and details):

Paperback:

9780760347348 | Voyageur Pr, May 1, 2015, cover price $24.99 | About this edition: Start, grow, and bake your own delicious, homemade sourdough bread, with or without commercial yeast!

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cover image for 9780714868875
Product Description: Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Eric Kayser.The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities...read more
By Eric Kayser (contributor)
Edition summary (click for prices and details):

Hardcover:

9780714868875 | Phaidon Inc Ltd, April 20, 2015, cover price $39.95 | About this edition: Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Eric Kayser.

12
Edition summary (click for prices and details):

Hardcover:

9781780272009 | Birlinn Ltd, April 1, 2015, cover price $27.99

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cover image for 9780062329042
Product Description: A fresh, fun, easy, cookbook, filled with color photographs, that reveals all the delectable things you can do with toast, one of today’s hottest culinary trends. The recipes serve as a flavor profile building blocks, making Better on Toast a great introductory cooking guide, too!Whether she’s frantically preparing for an impromptu gathering with friends, looking for an energy boost before the gym, or home alone staring into the fridge for a midnight snack, Jill Donenfeld turns to one dish that always satisfies—Toast...read more
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Hardcover:

9780062329042 | William Morrow Cookbooks, March 31, 2015, cover price $27.50 | About this edition: A fresh, fun, easy, cookbook, filled with color photographs, that reveals all the delectable things you can do with toast, one of today’s hottest culinary trends.

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Product Description: While "bread" once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers' markets, organic grocery stores, specialty shopsâ?¿even the Internet...read more
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Hardcover:

9780785832553 | Book Sales, March 18, 2015, cover price $12.99 | About this edition: While "bread" once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light.

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Product Description: At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and the visionary who also cracked the code of vegan frosting   For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants...read more
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Hardcover:

9780804137218 | Clarkson Potter, March 17, 2015, cover price $25.00 | About this edition: At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes NYC and the visionary who also cracked the code of vegan frosting   For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants.

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cover image for 9780754830269
Product Description: The ultimate resource for bread-lovers with 500 tried-and-tested recipes, with every one photographed.
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Hardcover:

9780754830269 | Lorenz Books, May 7, 2015, cover price $29.99 | About this edition: The ultimate resource for bread-lovers with 500 tried-and-tested recipes, with every one photographed.

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cover image for 9781632204776
Product Description: Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the internet searching for answers to your most pressing questions...read more
Edition summary (click for prices and details):

Paperback:

9781632204776 | Skyhorse Pub Co Inc, March 3, 2015, cover price $22.99 | About this edition: Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the internet searching for answers to your most pressing questions.

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Product Description: Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed...read more
Edition summary (click for prices and details):

Paperback:

9780385345552 | Clarkson Potter, February 3, 2015, cover price $27.50 | About this edition: Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.

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Product Description: In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality...read more
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Hardcover:

9780822338338 | Duke Univ Pr, December 30, 2006, cover price $32.95 | About this edition: Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike.

Paperback:

9780822359241 | Italian edition edition (Duke Univ Pr, February 16, 2015), cover price $24.95 | About this edition: In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

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You’ll be pleasantly surprised with how easy it is to make pizza dough. Just mix... wait... and poof, you have pizza dough. In fact… sometimes we spend more time running around getting a pizza than it takes to make great tasting pizzas. And the cost of the ingredients to make pizza dough is less than $1. What makes this cookbook unique is the technique. I use a process called “degas, pull & stretch” which replaces folding and shaping… a process called “roll to coat” to dust the dough with flour in the mixing bowl. Bottom-line… I can make pizza dough in a glass bowl with a spoon… without ever touching the dough. I call it “hands-free” because you won’t touch the dough until you roll it out of the mixing bowl to shape into a pizza which I demonstrate on YouTube in “World’s Easiest Pizza Dough (no kneading, “hands-free” technique, ready in less than 2 hours)” (due to be released in February 2015). And, once you’ve made your own fresh pizza dough… you’ll never go back. Thanks - Steve Introductory material includes… Quick Note from Steve, Ingredients, Technique & Tips (Dynamics of Proofing, Degas, Pull & Stretch, Roll to Coat, etc.), and Equipment & Bakeware. No-Knead Pizza Dough & Pizza… No-Knead Pizza Dough (“Traditional” No-Knead Pizza Dough… proof for 8 to 24 hours, “Turbo” No-Knead Pizza Dough… proof for 1-1/2 hours, and Whole Wheat No-Knead Pizza Dough… proof for 1-1/2 hours), Mushroom-Black Olive Pizza, Pepperoni Pizza, Whole Wheat Cheese Pizza, Meatball & Bacon Pizza, Garlic Breadsticks & Nuggets, and Great Galloping Garlic Knots. The Perfect Little 9” Pizza includes… Small Batch Pizza Dough, Whole Wheat Small Batch Pizza Dough, Perfect Little 9” Pepperoni Pizza , Perfect Little 9” Cheese Pizza, Perfect Little 9” Meatball Pizza, Perfect Little 9” Mushroom-Black Olive Pizza, Perfect Little 9” Veggie Pizza, Perfect Little 9” Bacon, Bacon, Bacon Pizza, Perfect Little 9” Mexican Jalapeño-Chili Fiesta Pizza, and Frank’s Red Hot Buffalo Wings (bonus recipe). No-Knead Mediterranean Olive Focaccia includes… No-Knead Mediterranean Olive Dough, Mediterranean Olive Focaccia and the Perfect Little 9” Mediterranean Olive Focaccia. Restaurant Style Flatbread includes… Restaurant Style Flatbread Dough, Pesto-Black Olive Flatbread, Tomato-Cheese Flatbread, Pepperoni-Bacon Flatbread, Mexican Jalapeño-Chili Fiesta Flatbread, Tomato & Bean Flatbread, Asparagus Flatbread, Fresh Strawberry-Basil Flatbread, Fresh Blueberry-Basil Flatbread, and Restaurant Style Pan Grilled Flatbread with Trio (Hummus, Pesto, Olive Tapenade Trio). Basic Flatbread includes… Basic Pan Grilled Flatbread. It’s a nice selection of No-Knead Pizza, Restaurant Style Flatbread & More.
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Paperback:

9781507675168 | 5th edition (Createspace Independent Pub, January 22, 2015), cover price $14.95
9781507675366 | 5th edition (Createspace Independent Pub, January 22, 2015), cover price $9.95 | About this edition: You’ll be pleasantly surprised with how easy it is to make pizza dough.

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Product Description: Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains...read more
By Tabitha Alterman and Tim Nauman (photographer)
Edition summary (click for prices and details):

Paperback:

9780760345986 | Voyageur Pr, January 15, 2015, cover price $24.99 | About this edition: Take control of the grains you eat.

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cover image for 9781780193403
Product Description: A detailed reference section on the basics is followed by 150 tried-and-tested recipes for every kind of loaf, specially created to use in your machine.
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Paperback:

9781780193403 | Southwater Pub, January 7, 2015, cover price $13.99 | About this edition: A detailed reference section on the basics is followed by 150 tried-and-tested recipes for every kind of loaf, specially created to use in your machine.

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cover image for 9781629144108
Product Description: Bread is such an integral part of our daily diet that it tends to be what we miss the most when embarking on a low carb high fat or gluten-free diet. After the initial excitement fades, it doesn’t take long for the aroma of a freshly baked, warm-from-the-oven loaf to waft into our memory...read more
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Hardcover:

9781629144108 | Skyhorse Pub Co Inc, January 27, 2015, cover price $17.95 | About this edition: Bread is such an integral part of our daily diet that it tends to be what we miss the most when embarking on a low carb high fat or gluten-free diet.

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Sandwiches Classic Café and Bistro Foods Sandwiches may be made from any kind of bread from; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the purpose, so that the slices may be in good form, and sufficiently large to cut into fancy shapes. The butter may be used plain, slightly softened or it may be seasoned and flavored with just a suspicion of paprika, a little white pepper, and a few drops of Worcestershire sauce. For ordinary sandwiches use the bread without toasting. For canapés, toast is to be preferred. Sandwiches are principally used for buffet lunches or evening sociables, where only a light, substantial lunch is required. In these days they are made in great varieties. Almost all sorts of meat, if properly seasoned, may be made into delicious sandwiches. If the meat is slightly 8moistened with cream or olive oil, sandwiches for traveling, provided each one is carefully wrapped in oiled paper, will keep fresh three or four days. The small French rolls may have the centres scooped out, the spaces filled with chicken salad or chopped oysters, and served as sandwiches. The rolls may be made especially for that purpose, not more than two inches long and one and a half inches wide; with coffee, they make an attractive meal easily served.
Edition summary (click for prices and details):

Paperback:

9781505882087 | Createspace Independent Pub, January 1, 2015, cover price $5.38
9781492976776 | Createspace Independent Pub, October 14, 2013, cover price $12.95 | About this edition: Sandwiches Classic Café and Bistro Foods Sandwiches may be made from any kind of bread from; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the purpose, so that the slices may be in good form, and sufficiently large to cut into fancy shapes.
9781409990123 | Dodo Pr, September 15, 2009, cover price $12.99

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No Dutch oven... no problem... use a skillet, pie plate, cookie sheet, CorningWare casserole dish, Sassafras covered baker, or a variety of other common household items. All too often we associate no-knead bread with the Dutch oven, but no-knead dough can be baked in the open oven (without a lid) and in a wide variety of common baking vessels. This cookbook explores the options. It applies the new “hands-free” technique to the world’s easiest bread recipe (4 ingredients). One recipe... lots of options... It will expand the world of no-knead bread making, stimulate your imagination, and please your pallet. The purpose of the cookbook is to take the “traditional” no-knead bread recipe and adapt it to various types of bakeware. The “traditional” no-knead bread recipe was designed for the Dutch oven, but it can also be baked in common everyday bakeware you already have around the house… you don’t need to invest in expensive bakeware, but there are different dynamics a play when baking no-knead bread in a skillet (uncovered baker), CorningWare, Sassafras covered baker, etc. that effect baking time, baking temperature, and preheating of baking vessels. Cookbook discusses… Ingredients, Technique & Tips, “Degas, Pull & Stretch”, “Roll to Coat”, “Garnish & Baste”, Equipment & Bakeware, etc. followed by simple bread recipes tailored to specific types of bakeware. Skillet & More includes… Skillet, Pie Plate, Cake Pan, Baking Stone, and Cookie Sheet. CorningWare includes… Oblong Loaf (2-1/2 qt Oblong Casserole Dish), Rectangular Loaf (2-1/2 qt Oblong Baker), and Boule (2-1/2 qt Round Entrée Baker). Dutch Oven includes… Standard Boule (5 qt Dutch Oven), Plump Boule (2.6 qt Ceramic Dutch Oven), Plump Boule (3 qt Cast Iron Dutch Oven), Oval Loaf (3 qt Cast Iron Casserole), Eggplant Shaped Loaf (2.25 qt Cast Iron Casserole Dish), and Large Boule (4 qt Cast Iron Braiser). Covered Baker includes… Long Loaf (Long Covered Baker) and Boule (Bread Dome). I think you’ll find the cookbook interesting. Thanks - Steve
Edition summary (click for prices and details):

Paperback:

9781505662146 | 4 updated edition (Createspace Independent Pub, December 20, 2014), cover price $9.95
9781505662061 | 4 updated edition (Createspace Independent Pub, December 20, 2014), cover price $12.95 | About this edition: No Dutch oven.

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