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Offers a collection of short stories, including "Christmas Snow," "Keat's Birthday," and "The Figure of the Woods"
As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
I'm Rebecca Hamilton, the founder and owner of a million-dollar bakery called Chick Boss Cake, the #1 bakery and dessert spot that all the locals in southwestern Ontario are obsessed with. I know what you're thinking: she must be highly educated with some kind of fancy business or baking diploma. Well, I'm not. Sorry to burst your idyllic bubble, but if I did happen to be armed with the "proper" education or "ideal" upbringing, I wouldn't be writing this book because, well... that never makes for a great story now does it? No one likes to read stories about prestigious, silver-spooned Harvard-educated know-it-alls who achieve success via entitlement and the birth canal of their rich mother. Nah, the best success stories come from someone like me. Allow me to explain... I dropped out of high school at the age of sixteen to move out with my (then) boyfriend. I never set foot in a college or university unless it was to attend a party when I was (very) underage. I got stuck in several unhealthy and abusive relationships and found myself in plenty of "what the fuck?" situations along the way. I was angry, depressed, stubborn, riddled with anxiety and basically a runaway freight train trying not to go off the rails. I'm here to keep it real and share my personal story of how I built a million-dollar bakery business from nothing but pure grit and tenacity when no one else believed in me. Let's be real: If I can create this much success with a little bakery in small-town Ontario, Canada, I absolutely know for a fact that you can create the same level of success within any industry! This book is for everyone who's been through the worst and is still here against all odds. It's for the woman who lost her voice but knows the world needs to hear what she has to say. It's for the wife who pursued a career that society made her feel was the only respectable option. It's for the girl who settled down too soon instead of chasing her wild and crazy dreams that everyone laughed at. It's for the entrepreneur-at-heart who shows up every day to their soul-crushing 9-5 job feeling unfulfilled instead of pursuing their passion and igniting the fire within. This is the story of how I created the life of my dreams, and there ain't no sugar-coating it (bakery puns are essential in this book, for obvious reasons). Get ready to open your mind to endless possibilities and unlock your potential. Shit's about to get real.
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
The renowned baker and author of The Handmade Loaf presents the ultimate baking compendium, an Andre Simon Food Book Award–winner. Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. Now, with this comprehensive how-to-bake book, you’ll be baking cakes, pastries, breads, and cookies with him by your side. Drawin together his best recipes, Dan imparts his unique methodologies, combining contemporary food science with old-fashioned kitchen wisdom. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet has everything from updated classics to the latest in allergen-friendly baking. If baking is therapy, let Dan be your life coach. Beyond teaching a wide range of techniques, he teaches you how to improve on your successes, transforming the merely good to the unforgettably delicious.
JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure.
From the celebrated creators of the ever pupular Three Dog Bakery, the world's first bakery for dogs, comes a fun-filled collection of easy-to-make gourmutt meals and treats designed to keep dogs healthy, happy, and drooling from ear to ear. It's the cookbook that gives "baked-from-scratch" a whole new meaning! With more than thirty bakeries across the U.S., Canada, and Asia (and more on the way!), a thriving Internet and mail-order business, and products featured in retail stores nationwide, Mark Beckloff and Dan Dye of the Three Dog Bakery have baked tasty treats for pampered pooches around the world. In Cooking the Three Dog Bakery Way, now you can learn to cook these canine-inspired creations at home. The sixty recipes collected here focus on simplicity, using human-quality ingredients that can readily be found in the everyday kitchen pantry. You will be able to whip up deleashous foods that will make your dog smile, sit up, and beg for more! Many traditional dog foods are manufactured from the lowest-grade ingredients, but in Cooking the Three Dog Bakery Way, you will learn to prepare flavorful foods for your furry four-legged best friend. The delicious delicacies—including Say Cheese! Chasers, Biscotti Bites, PupOvers, Yip Yap Banana Snaps, and Labrador Lasagna—were developed using ingredients approved by one of the nation's top animal nutritionists, and dog-tested by the authors’ own beloved pack of hounds. In addition to the recipes, you will also find health tips, nutritional facts, basic grooming and training information, charming illustrations, and plenty of pet-loving puns, making Cooking the Three Dog Bakery Way irresistible for anyone who loves a dog.
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.