A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.
Author: Mark Bittman, Kerri Conan Publisher: Harvest Publications Published: 11/16/2021 Pages: 256 Binding Type: Hardcover Weight: 2.15lbs Size: 9.13h x 8.27w x 0.94d ISBN: 9780358539339
About the Author MARK BITTMAN is the author of more than thirty acclaimed books, including the How to Cook Everything series. His popular stories and Op-Ed columns appeared in the New York Times for more than two decades. He is currently the Special Advisor on Food Policy at Columbia University, and the editor-in-chief of Heated. KERRI CONAN has collaborated with Mark Bittman on developing numerous cookbooks and is a former editor at Simon & Schuster.