Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen

Cookbooks, Food & Wine

Sher, Gail

Baking

Aris Books

First published in 1984, Chef Wolfe presents a step by step master class with techniques, theories and more than 50 exciting recipes. Illustrated.

Chef Wolfe's New American Turkey Cookery

Wolfe, Kenneth C.

Cooking by Ingredient

Gives Chinese, Italian, French, Greek, and American recipes for preparing squid and explains how to select, clean, and stuff them

The International Squid Cookbook

Cronin, Isaac

Regional & International

The Grilling Book: The Techniques, Tools, and Tastes of the New American Grill

Sinnes, A. Cort

HARLOW, Jay

Outdoor Cooking

Stylish, unusual, toothsome and pleasurably challenging sandwiches. Smoked duck with apple-pear chutney on chili bread; grilled flank steak with cucumber and radish on walnut bread with orange butter; pita with curried lamb, feta cheese and spinach; Stilton cheese and pear-walnut chutney with port butter on a baguette are just a few.

The Sophisticated Sandwich: Exotic, Eclectic, Ethnic Eatables (Kitchen Edition)

Hazen, Janet

Cooking Education & Reference

The Grilling Book

A. Cort Sinnes

Explains how to store, freeze, and work with filo pastry sheets, and suggests international-style recipes for appetizers, vegetable dishes, meat dishes, and desserts

The Art of Filo Cookbook

Marti Sousanis

The Feast of the Olive: Cooking With Olives & Olive Oil

KLEIN, Maggie Blyth

The Book of Garlic

Lloyd J. Harris

A guide to cooking with olives and olive oil.

The Feast of the Olive: Cooking with Olives and Olive Oil

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