Synopses & Reviews
Welcome the warmth and irresistable aroma of freshly baked bread to your kitchen with Bread for All Seasons
. From bread-baking expert Beth Hensperger comes this engaging collection of mouthwatering recipes for year-round baking inspired by a wide range of international culinary traditions. Based on classic favorites with innovative twists that bring out exciting new flavors, Bread for All Seasons
includes over eighty recipes for tempting, home-baked loaves, rolls, and more, all made from a rich variety of wholesome grains, fresh fruits, and seasonal vegetables.
Make the most of the autumn harvest with a savroy mushroom croustade or Fresh Apple Walnut Braid. Treat your holiday guests to one of the mant festive breads you'll find here, like a Hazelnut Bread with Maple Glaze for Thanksgiving or a Christmas loaf of Roasted Chestnut Bread. Garnish Golden Rum Babbas with crystalized flowers for an unexpected springtime touch. Add zest to a simple summer barbecue with Rye and Indian Bread with Jalapeños or tangy Tomato Bread with Fresh Basil. Whatever the meal, whatever the time of year, count on Bread for All Seasons for page after page of delectable, oven-fresh breads, certain to nourish and delight family and friends.
Accompanying recipes for fruit and herb butters, jellies, sweet and savory cheeses, and glazes top off this comprehensive, gorgeously illustrated volume, perfect for the home cook.
In the best-selling tradition of Beth Hensperger's earlier titles, this engaging collection of 80 mouthwatering recipes is inspired by international traditions and enhanced by a cornucopia of fresh, seasonal ingredients. Accompanied by a selection of special holiday breads, this gorgeously illustrated cookbook is sure to become an integral part of any bread lover's repertoire all year round.
About the Author
Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light, Shape, Bon Appetit, and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News.
Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).