Knead: Expert Breads, Baguettes, Pretzels, Brioche, Pastries, Pizza, Pastas, Pies

by Carol Tennant

Knead begins with a section of tools and prime conditions for kneading, including essential advice on prepping surfaces for kneading and choosing the proper raising agent. It then imparts the components of technique so that cooks will know how easy this base for recipes truly is. The section on technique is rich with tips on how the kneading affects baking times, and it teaches the skill of timing, essential for creating simple to elaborate dishes and sides, whether cooks are kneading or not. Based in technique, this book provides 75 mouth-watering recipes for breads, pastas, and pastries so cooks can gain confidence in the careful skill of kneading.

Genres: Cookbooks

144 pages, Paperback

First published November 5, 2001

Reviews

[Lynn · Rating 5 out of 5]

Love the pizza crust recipe.