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Cover for 9780822338338 Cover for 9780760345986 Cover for 9781627103954 Cover for 9781935484295 Cover for 9781602391246 Cover for 9781629145143
1
Edition summary (click for prices and details):

Hardcover:

9780062329042 | William Morrow Cookbooks, March 30, 2015, cover price $24.99

2
Edition summary (click for prices and details):

Hardcover:

9780804137218 | Clarkson Potter, March 17, 2015, cover price $25.00

4
Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian 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.Kaplan sets the stage for the comeback of good bread by describing how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France’s sense of itself. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread.By the mid-1990s, bread officially designated as “bread of the French tradition”—bread made without additives or freezing—was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even to the sound bread should make when it comes out of the oven. He offers a system for assessing bread’s quality and a language for discussing its attributes. A historian and a connoisseur, Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
Edition summary (click for prices and details):

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 | Duke Univ Pr, January 30, 2015, cover price $24.95

5
cover image for 9780760345986
Product Description: Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking and Grinding 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
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.

6
Edition summary (click for prices and details):

Hardcover:

9781629144108 | Skyhorse Pub Co Inc, January 6, 2015, cover price $17.95

7
cover image for 9781627103954
Product Description: From the simplest dinner rolls to traditional croissants and all types of yeast breads in between, home cooks—even those short on time and skill--CAN bake fresh bread from scratch. How is this possible? By breaking the process into two separate steps, with the mixing and kneading done the day before and the baking done when the next day...read more
By Donna Currie and Hollan Publishing, Inc. (corporate author)
Edition summary (click for prices and details):

Paperback:

9781627103954 | Taunton Pr, November 4, 2014, cover price $19.95 | About this edition: From the simplest dinner rolls to traditional croissants and all types of yeast breads in between, home cooks—even those short on time and skill--CAN bake fresh bread from scratch.

8
Edition summary (click for prices and details):

Hardcover:

9780670025619 | Viking Pr, September 4, 2014, cover price $26.95

9
Edition summary (click for prices and details):

Hardcover:

9781250018311, titled "Gluten-free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues With 90 New, Delicious and Easy Recipes Made With Gluten-free Flours" | Thomas Dunne Books, October 21, 2014, cover price $29.99

10
Product Description: An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches...read more
Edition summary (click for prices and details):

Hardcover:

9781607746515 | Ten Speed Pr, October 21, 2014, cover price $30.00 | About this edition: An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.

11
cover image for 9781935484295
Product Description: Knead It is the third book in the Hobby Farm Home series and provides a detailed guide to making artisan bread in the home, including step-by-step instructions on how to prepare and bake yeasted, slow-fermented, prefermented, and sourdough breads...read more
Edition summary (click for prices and details):

Paperback:

9781935484295 | I-5 Pub, October 7, 2014, cover price $16.95 | About this edition: Knead It is the third book in the Hobby Farm Home series and provides a detailed guide to making artisan bread in the home, including step-by-step instructions on how to prepare and bake yeasted, slow-fermented, prefermented, and sourdough breads.

12
Edition summary (click for prices and details):

Hardcover:

9781452119625 | Chronicle Books Llc, October 7, 2014, cover price $30.00

13
Edition summary (click for prices and details):

Paperback:

9781742574974 | New Holland Pub Pty Ltd, October 1, 2014, cover price $16.99

15
By Kathleen Weber (corporate author)
Edition summary (click for prices and details):

Hardcover:

9781579655310 | Artisan, September 23, 2014, cover price $29.95

16
By Robin Haywood (editor)
Edition summary (click for prices and details):

Hardcover:

9781416245223 | Sellers Pub Inc, September 12, 2014, cover price $17.95

17
Edition summary (click for prices and details):

Paperback:

9781780193380 | Southwater Pub, November 7, 2014, cover price $13.99

19
cover image for 9781629145143
Product Description: “A colossal epic tale, Mr. Jacob has sketched world history—its folkways, its religion, aits superstition and its plagues, all in terms of bread.” —Wall Street Journal
By H. E. Jacob and Peter Reinhart (foreword by)
Edition summary (click for prices and details):

Paperback:

9781629145143, titled "Six Thousand Years of Bread: Its Holy and Unholy History" | Anv edition (Skyhorse Pub Co Inc, September 2, 2014), cover price $14.95 | About this edition: “A colossal epic tale, Mr.
9781602391246 | Skyhorse Pub Co Inc, November 1, 2007, cover price $14.95 | About this edition: Give us this day our daily bread.

20
By Ryland Peters & Small (corporate author)
Edition summary (click for prices and details):

Hardcover:

9781849755726 | Ryland Peters & Small, September 1, 2014, cover price $19.95

21
By Nicki Dowey (illustrator)
Edition summary (click for prices and details):

Paperback:

9780754830313 | Lorenz Books, October 7, 2014, cover price $7.99

22
Edition summary (click for prices and details):

Hardcover:

9781847175427 | O''Brien Pr, July 15, 2014, cover price $35.00

23
Product Description: Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought.  But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust...read more
Edition summary (click for prices and details):

Hardcover:

9781907892783 | Natl Trust, July 1, 2014, cover price $13.95 | About this edition: Bread is one of the oldest prepared foods and one of immense social and political significance.

25
Edition summary (click for prices and details):

Paperback:

9781499634723 | Createspace Independent Pub, June 13, 2014, cover price $6.99

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