February 22, 2005
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Bread baker and author talks to Jeremy about the hand made loaf and the business of baking. - Peter Reinhart
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BOOKS
Johnny Iuzzini: Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
H. Güler Vural: The Turkish Dining Table: Recipes for Health and Happiness
Sandor Ellix Katz: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- John Downes: Natural Tucker Bread Book
Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Food: The History of Taste (California Studies in Food and Culture)
Michel Roux: Michel Roux: New Creative Techniques from a French Master Chef
Heston Blumenthal: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
- Fritz Von Gunten: Alles ist wurst
- Thom Leonard: Bread Book
David Lebovitz: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Daniel Leader: Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Masaharu Morimoto: Morimoto: The New Art of Japanese Cooking
Paula Disbrowe: Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
- Lyndsay Mikanowski , Patrick Mikanowski , Joël Thiébault : Légumes de Joël!
Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Michel Richard: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
- Emily Buehler: Bread Science The craft of making bread
- Camille Le Foll: Les Classiques de Camille
- Mouette Barboff, Marc Dantan: Pains d'hier et d'aujourd'hui
- Alain Coumont: The Pain Quotidien Cook Book
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
Rick Bayless: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Rick Bayless: Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories
Dan Lepard: Baking With Passion: Exceptional Recipes for Real Breads, Cakes, and Pastries
Who is that guy?
Posted by: Jeremy | February 22, 2005 at 06:50 PM