Josey Baker Bread: Get Baking • Make Great Bread • Be Happy!

Josey Baker Bread: Get Baking • Make Great Bread • Be Happy!

Josey Baker, Erin Kunkel (By (photographer))
$27.50
Publication Date: April 15th, 2014
Publisher:
Chronicle Books
ISBN:
9781452113685
Pages:
224
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Description

This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread—requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.

About the Author

Josey Baker leads a small team of bakers at The Mill in San Francisco's NOPA District.

Praise for Josey Baker Bread: Get Baking • Make Great Bread • Be Happy!

"It's no surprise that Josey Baker's new book is as joyous and inspired as his San Francisco bakery, The Mill, where Josey is using sustainably grown, organic ingredients to bake wholesome and utterly delicious bread. These recipes are vital for any aspiring baker!" - Alice Waters

"A playful tone and style (the author begins the book with q&a with himself), and well-shot, full-color recipe photos make this an enjoyable read while educating home bakers on loaves from whole wheat to sourdough to cornbread. Additional recipes such as the B(L)T pocketbread, the Raddest Homemade Pizza the World Has Ever Known, and Seasonal Fruit Crumble make this a book you’ll want to pull from the shelf well after your morning toast." - Publishers Weekly

"...(a) well-illustrated, step-by-step book. It’s designed for a beginning baker but more-experienced hands can also profit from his approach, which produces more deeply flavored loaves." - Florence Fabricant, The New York TImes