About this product

Product Identifiers

PublisherArtisan

ISBN-101579655319

ISBN-139781579655310

eBay Product ID (ePID)201659919

Product Key Features

Book TitleDella Fattoria Bread : 63 Foolproof Recipes for Yeasted, Enriched and Naturally Leavened Breads

Number of Pages336 Pages

LanguageEnglish

Publication Year2014

TopicGeneral, Courses & Dishes / Bread

IllustratorYes

GenreCooking

AuthorKathleen Weber

FormatHardcover

Dimensions

Item Height1 in

Item Weight41.7 Oz

Item Length9.5 in

Item Width7.5 in

Additional Product Features

Intended AudienceTrade

LCCN2014-004630

Reviews"I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she's also infused her book with so much joy that I want to fire up the oven right now." --Ina Garten, author of the Barefoot Contessa cookbooks "I challenge anyone to pick up Kathleen Weber's incredible bread book without falling in love. She's a true baker, who yearns to make you one, too." --Carol Field, author of The Italian Baker "I've been a great fan of Kathleen Weber's distinctive breads for years. Now anyone who loves bread can get a taste of what makes hers so special. The pages of Della Fattoria Bread glow with Kathleen's warmth and enthusiasm, and kindle the urge to bake with her imaginative recipes, handy tips, and stories that remind us why cooking matters." --Harold McGee, author of Keys to Good Cooking "The greatest gift a baker can give is to share her experience and knowledge with those who want to learn the craft of baking bread. In Della Fattoria Bread, Kathleen guides you page by page with stories about her journey of bread making, giving you the encouragement to start yours, too." --Cheryl Day and Griffith Day, authors of The Back in the Day Bakery Cookbook, "I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she's also infused her book with so much joy that I want to fire up the oven right now." --Ina Garten, author of the Barefoot Contessa cookbooks "I challenge anyone to pick up Kathleen Weber's incredible bread book without falling in love. She's a true baker, who yearns to make you one, too." --Carol Field, author of The Italian Baker "I've been a great fan of Kathleen Weber's distinctive breads for years. Now anyone who loves bread can get a taste of what makes hers so special. The pages of Della Fattoria Bread glow with Kathleen's warmth and enthusiasm, and kindle the urge to bake with her imaginative recipes, handy tips, and stories that remind us why cooking matters." --Harold McGee, author of Keys to Good Cooking "The greatest gift a baker can give is to share her experience and knowledge with those who want to learn the craft of baking bread. In Della Fattoria Bread , Kathleen guides you page by page with stories about her journey of bread making, giving you the encouragement to start yours, too." --Cheryl Day and Griffith Day, authors of The Back in the Day Bakery Cookbook "Something for bread fanatics of every level and persuasion. . . . The recipes are interspersed with tips that encourage experimentation and--crucial for beginning bakers--courage." -- San Francisco Magazine "Weber teaches you to think like a baker about the whole process. . . . Superb, inspiring recipes and photos fabulous enough to spread with butter and eat." -- BookPage

Dewey Edition23

Dewey Decimal641.81/5

SynopsisJames Beard Award Finalist Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria's famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years., At Della Fattoria, they bake like chefs instead of bakers. That means using the senses--instead of science--to bake bread. It's the feel of the dough, the smell of the yeast, and the color of the baked bread that give the clues to making better bread. With recipes for yeasted breads, enriched breads, pre-fermented breads, crackers, pizza doughs, and more, Kathleen Weber shares the tricks behind Della Fattoria's famous breads, including their award-winning Meyer Lemon-Rosemary Campagne. The book is arranged to build upon knowledge learned, so making the first few recipes will lead readers into baking more involved creations down the road. With recipes for Brioche, Cinnamon Raisin Bread, Baguettes, Pain au Levain, Breadsticks, Overnight Pizza Dough, and more, the book also includes some great "serve with" recipes to show readers how to put all these good breads to use. Kathleen and her family are passionate about bread, their farm, and one another. The book conveys all the charm of Della Fattoria; the pages will transport readers straight to this eclectic and delightful bread bakery in the California wine country., Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria's famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

LC Classification NumberTX769.W385 2014