{"product_id":"very-good-bread-the-science-of-dough-and-the-art-of-making-bread-at-home-a-cookbook-by-melissa-weller-spiral-bound","title":"Very Good Bread: The Science of Dough and the Art of Making Bread at Home: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMELISSA WELLER is a James Beard Award-nominated baker and the author of \n\u003ci\u003eA Good Bake\u003c\/i\u003e. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Consider this title from Melissa Weller (her first cookbook on dessert baking is stellar), which is also quite comprehensive. Plus, after they've mastered some basics, she has additional recipes for what to do with their creations -- things like Everything-Bagel Tuna-Crunch Sandwiches and Tacos With Pulled Pork and Salsa Ranchera.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eEmma Wartzman, \u003ci\u003eThe Strategist\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"As a baker, James Beard Award-nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it's only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat... Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eMolly McArdle\u003ci\u003e, Food \u0026amp; Wine\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eSTRATEGIST \u003c\/i\u003eBEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home--from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFor Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational--the taste of a brioche, and Weller's obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads. \n\u003cp\u003e\u003c\/p\u003eWeller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table. \n\u003cp\u003e\u003c\/p\u003eIncluded are sections and recipes such as: -Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) \u0026amp; Bialys -Flatbreads -Sourdough Loaves -Petits Pains -Sandwich Buns and Rolls -Baguettes and Ciabatta -Pizza and Focaccia.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2024 pg. 107 (EAN 9780593320402, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2024 pg. 17 (EAN 9780593320402, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/21\/2024 (EAN 9780593320402, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Weller, Melissa\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 05, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593320402\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999208ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593320402\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51085925286166,"sku":"SP-9780593320402","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593320402_spiral.png?v=1774949070","url":"https:\/\/lusper.myshopify.com\/products\/very-good-bread-the-science-of-dough-and-the-art-of-making-bread-at-home-a-cookbook-by-melissa-weller-spiral-bound","provider":"Lusperbooks","version":"1.0","type":"link"}