From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen

Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher--the first head baker of the celebrated Tassajara Bread Bakery in San Francisco--created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and embellishments; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious sponge method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking--and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

Author: Gail Sher
Publisher: Da Capo Lifelong Books
Published: 11/25/2004
Pages: 236
Binding Type: Paperback
Weight: 0.79lbs
Size: 8.06h x 7.10w x 0.70d
ISBN13: 9781569243862
ISBN10: 1569243867
BISAC Categories:
- Cooking | Methods | Professional
- Cooking | Methods | Baking
- Cooking | Courses & Dishes | Cakes

About the Author
Gail Sher, founding baker at the Tassajara Bread Bakery in San Francisco, is also poet, psychotherapist, teacher, and writer whose books include The Intuitive Writer: Listening to Your Own Voice and One Continuous Mistake. She lives in Berkeley, California.