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1 Burnside Cooking and Food- Breads

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Bernard Claytons New Complete Book of BR

by

Bernard Claytons New Complete Book of BR Cover

 

Synopses & Reviews

Publisher Comments:

In the twenty years since the publication of The Complete Book of Breads new equipment and products have revolutionized the kitchen. With a food processor, or a heavy-duty mixer equipped with a dough hook, a home-baked loaf can be produced in a fraction of the time previously required, and with little effort as well. The easy availability of fast-acting yeasts, bread flora, and other specialty products has also broadened the possibilities.

These changes were part of the inspiration for the much-needed New Camplete Book of Breads; 200 of the recipes from the original book appear here, all revised with the modern cook, modern equipment, and marvelous products in mind. Beyond the updated recipes, master baker Bernard Clayton also includes 100 new recipes, which are the result of ongoing research, further travels, and the generosity of fans and friends. For each recipe, Clayton also gives instructions for using either the mixer or the food processor and takes into account the shorter time needed for fast-acting yeasts.

The New Complete Book of Breads offers an incredible range of variety, nearly, enough to supply a different kind of bread for a year of baking days. Here are wheat breads — Honey-Lemon, Walnut, Buttermilk; a variety of sourdough breads; all manner of corn breads; breads flavored with herbs and spices or enriched with cheeses; and all the favorite "little" breads — Kaiser Rolls, Mother's Biscuits, English Muffins, and Popovers. For the baker who observes the seasons and the holidays with a fresh loaf, there are Challah, Barm Brack, and Panettone; there are also delectable breads rich with nuts and fruits, such as Cherry-Pecan, Italian Olive, and Honey-Pineapple.

Here is the ultimate bread book, an indispensable reference for professional bakers and home cooks alike.

About the Author

Bernard Clayton, Jr., has been writing cookbooks for twenty years, beginning with The Complete Book of Breads. When he travels, Mr. Clayton investigates historical and regional recipes, conversing with bakers and cooks around the world. He is also the author of The Breads of France, The Complete Book of Pastry, and The Complete Book of Soups and Stews. He lives with his wife in Bloomington, Indiana.

Table of Contents

Contents

Introduction

Equipment That Contributes to a Perfect Loaf

Ingredients and How They are Combined

The First Loaf

White Breads

Thirty-Minute

Cuban

Egg Harbor

Scottish Buttermilk

Frisian Sugar Loaf

English Muffin

Sally Lunn

Buttermilk

Turnipseed Sisters'

Swedish Caraway

Sister Virginia's Daily

Rich White

Feather

Poppy Seed Bubble

Weissbrot mit Küummel

Old Order Amish

Zeppelin

Methodist White

Pusstabrot with Chocolate

Lee's Rich Loaf

Portuguese Sweet

Home Roman Meal

Hearty White

Salt-Free

Bran Breads

Bran-Nut

Hilo Bran

Butter Bran

High-Fiber

Whole-Wheat Breads

Honey-Lemon

Buttermilk

Chopped Wheat

Max's Loaf

Gugelhupf Complet Biologique

Vollkornbrot

Fruit-Nut Graham

Wheat Germ

Walnut Wheat

Rudi's Stone-Ground

Sesame-Nut

Sprouted Wheat

Molasses Wheat

Dark Sour

Batter

Royal Hibernian

Maple Syrup-Graham

Whole-Wheat Orange

Rye Breads

RyeSour

Old Milwaukee

Triple Rye

Vortlimpa

Russian Black

Raisin

Sour Dill

Westphalian Pumpernickel

Peasant Black

Sour Cream

Onion

with Sauerkraut

Buttermilk Rye-Whole-Wheat

Pain Seigle

Heavy Sour

Spicy

Pumpernickel

Dutch Roggebrood

Seeded

Barley Breads

Banana

Rieska

Orange

Corn Breads

Yankee

Sour Milk

Southern

Broa

Bacon Spoon

Corn Sticks

Rich

Toasted Cornmeal

Plymouth

Batter

Jalapeno

Corn Bubble

Johnnycake

Taloa

Biscuits au Maïs

Steamed

Corn Corn

Gâteau au Maïs

Buckwheat Breads

Bauernbrot

Buckwheat

Special Buckwheat

Oat Breads

English

Scotch

Buttermilk Oaten

Raisin

Orange

Maple

Cinnamon

Blended Grain Breads

Dark Grains

Onion Triticale

Red River Pumpernickel

Multi-Grain

Baked Brown

Boston Brown

Wheat and Oat

Sennebec Hill

Three Flours

War Bread

Pain Noir

Red River White

French and Italian Breads

Pain de Campagne Honfleur

Pain de Campagne Madame Doz

Pain Ordinaire Carême

with Egg Whites

Pain de Campagne

Poilâne

Pain Italien

Italian Batter

Schiacciata

Braided

Peasant

Blue Ribbon

Starters

Cooked Potato

Raw Potato

Honey

Hops

Yogurt Sourdough

Sourdough Breads

Homecoming Sourdough French

Sourdough Oatmeal

Sourdough Whole-Wheat

Sourdough Loaf

Sourdough Potato

Starter White

California Sourdough Whole-Wheat

Pumpernickel

Salt-Rising Breads

Sister Abigail's

Salt-Rising

Festive Breads

Mother's Christmas

Julekage

Bohemian Christmas

Challah

Hoska

Kulieh

Sugarplum

Barm Braek

Gugelhupf

Italian Panettone

Stolle de Noël

Choreki

Anise Kuchen

Christopsomo

Portuguese Honey

Hungarian Christmas

Finnish Easter

Golden Beehive

Election Day

Swiss Christmas

Kolach

Luffen

Bara Brith

Portuguese Nut and Fruit

Cheese Breads

Roquefort

Twisted Cheese Loaf

Pepper Cheese Loaf

Caraway Batter

Buttermilk

Swiss Cheese-Potato

Tabasco Cheese Bread Ring

Galette de Gannat

Gâteau de Gannat

Bovril and Cheese Loaf

Cheddar Cheese

Pain Battu au Fromage

Shortbread

Rye Braid with Brie

Potato Breads

Sister Jennie's

Potato

Potato Starter White

Irish Freckle

Vegetable Breads

Onion Lover's

Pumpkin-Walnut

Carrot

Tomato-Caraway

Onion Twist

Zucchini-Basil

Tomato-Cheese

Marbled

Pain au Rhubarbe

Pain d'Ail

Herb And Spice Breads

Flatbread with Raisins

Pepper Spice

Savory

Six Herbs

Whole-Wheat Herb

Pesto

Dilly Casserole

Briarpatch Herb

Sage and Celery

Pain de Provence

Butter-Beer Batter

Minted

Yogurt

North African Coriander

Cumin

Pain d'Epice

Swedish

Cardamom Braid

Orange-Cinnamon Swirl

Rosemary-Garlic

Fruit and Nut Breads

Hana Banana-Nut

Blueberry-Pecan

Chopped Apple

Lemon Nut

Coconut-Banana

Nubby Peanut

Lemon Rich Tea Loaf

Cranberry-Nut

Glazed Raisin

Selkirk Bannock

Honey-Pineapple

German Raisin

Vel's Date

Apricot-Nut

Raisin-Nut

Raisin-Orange

Orange-Nut

Orange

Cherry-Pecan

Loyalist

Pain aux Noix

German Fruit

Peanut Butter-Beer

Bran-Date Deluxe

Familia-Raisin

Peanut Batter

Raisin Coffee Cake

Italian Olive

Fresh Strawberry

Little Breads

German Sour Cream Twists

Chinese Steamed Buns

Lenora's Yeast Rolls

Gipfelteig

Petites Galettes Salées

Ka'achei Sumsum

Benne Seed Biscuits

Bialys

Gâteaux au Poivre

Honey-Bran

Muffins

Mother's Biscuits

Kaiser Rolls

Pumpernickel with Cheese Heart

Grandmother's Southern Biscuits

Beaten Biscuits

Lithuanian Bacon Buns

Hot Cross Buns

Jo Goldenberg's Bagels

Celery Seed Rolls/Buns

Angel Biscuits

Mrs Macnab's Scones

Sour Skons

Pogácsa

English Muffins

Buttery Rowies

Almond-Bran Muffins

Blueberry-Lemon Muffins

Sopaipillas

Popovers

Pikelets and Crumpets

Bath Buns

Egg Shell Rolls

Chelsea Buns

Oliebollen

Feta Biscuits

The Hamburger Bun

Special Breads

Cornell

Sausage

Pulled

Hobo

Squaw

Croutons

Pain Perdu (Lost)

Bacon Batter

Tea Brack

Cherry-Studded Scone

Babka

Pompe aux Gratons

Shredded Wheat and Molasses

Gluten

Pain de Mariage

Pain au Riz

Pain Rapide au Chocolat

Thrill of Discovery

Paris: Pain Hawaiien Fauchon

Brittany: Monsieur Monfort's French Bread

Angoulême: Brioche Vendeenne

S.S. France: Petits Pains

Wichtrach: Weggliteig

Pella, Iowa: Currant Bread with Almonds

Batavia., Illinois: Limpa

Hermann, Missouri: Kaffee Kuchen

Ste. Genevieve, Missouri: Black Walnut Bread

The Elegant Croissant and Brioche

French Croissant

Brioche Dough with Starter

Brioche Dough without Starter

Processor Brioche Dough

Le Havre

Cheese/Raisin

à Tête

Camembert

aux Pruneaux

Croissant Brioche

Mousseline

Petits Pains au Chocolat

Flat and Pocket Breads

Pita

Lavash (Crisp) Lavash (Soft)

Pizza Rustica

Naan

Norwegian Flatbread

Middle Eastern Flathread

Crackers

Plain Soda

Onion

Sesame

Swedish Oatmeal

Rich

Cheddar Cheese

Lil's Ice-Water

Storing and Freezing

What Went Wrong — and How to Make It Right

Standard Weights and Measures

Baking for Dogs

Homemade Oven

A Recipe for Baker's Clay

Index

Product Details

ISBN:
9780684811741
Subtitle:
Revised and Expanded
Author:
Clayton, Bernard
Author:
Clayton, Bernard, Jr.
Publisher:
Simon & Schuster
Location:
New York :
Subject:
Bread
Subject:
Baking
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
General Cooking
Copyright:
Edition Description:
B102
Publication Date:
19950901
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
752
Dimensions:
9.25 x 7.375 in 44.912 oz

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