The Everything Bread Cookbook

by Leslie Bilderback

Nothing beats the smell--or taste--of fresh-baked bread right from the oven. But many home cooks are intimidated by the thought of making their own. In this cookbook, Certified Master Baker Leslie Bilderback breaks down the bread baking process and makes it easy for "anyone" to prepare such tantalizingly tasty loaves Dark Pumpkernickel RyeSea Salt and Herb FougasseCinnamon Raisin BreadPoppyseed Kaiser RollsCheddar Dill Beer Bread From breadsticks to pancakes, this book covers much more than the standard "white or wheat" you may be used to. Forget store-bought! With this helpful guide, you'll bake your own bread - and never go back!

Genres: Cookbooks, Nonfiction

Paperback

First published January 1, 2010

About the author

LESLIE BILDERBACK is a certified master baker, chef, and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. Leslie appeared on Food Network’s Sweet Genius and has been featured in The New York Times, San Francisco Chronicle, and Culinary Trends Magazine. She is also the author of Mug Cakes, No-Churn Ice Cream, The Spiralized Kitchen, The Complete Idiot’s Guide and Everything food-based series, and collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking.

Reviews

[Katie · Rating 3 out of 5]

The introduction and chapter on methods was excellent. I like knowing the science behind it. The recipes weren't anything I hadn't seen before

[Sara · Rating 3 out of 5]

I did not get a chance to try any of these recipes - I checked out far too many bread baking cookbooks at one time from the library - but I enjoyed flipping through this book and reading some of these recipes.

[Gloria · Rating 5 out of 5]

The beginning chapters were great at teaching how and why different techniques to make bread work - such as type of flour. I have made many recipes from a variety of chapters. All have turned out and tasted great. It is one of my go to books for making bread

[Phil James · Rating 3 out of 5]

TONS of recipes.