• $12.99

Publisher Description

This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

GENRE
Cookbooks, Food & Wine
RELEASED
2014
April 15
LANGUAGE
EN
English
LENGTH
224
Pages
PUBLISHER
Chronicle Books LLC
SELLER
Chronicle Books LLC
SIZE
13.8
MB

Customer Reviews

Ephemera Danica ,

Outstanding read

To think that I hesitated over the $2.99 price! If you are into baking bread, particularly sourdough, and whether you are a complete novice or reasonably experienced, this is a must have book! The explanations of the process are clear and Josey avoids going into too much detail of things like lactobacilli etc. The measurements are usefully given in metric and imperial and there are some good photos of various aspects although this could be improved. Great recipes and made me want to rush off and make dough! The sour dough pizza technique and the recipe look really good. Well done Josey!

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