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Butters, MaryJane
Summary: Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x/day technique, and demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a...
Format: text
Publisher / Publication Date: Gibbs Smith 2018
Copies Available at Kingsley
1 available in Oversize, Call number: OVS 641.815 ButLevine, Sarabeth.
Summary: "Master the art of baking and dessert making with a legendary New York pastry chef. In the heart of Manhattan's vibrant Highline District is a destination that is beloved by discriminating dessert lovers--Sarabeth's Bakery. Sarabeth Levine offers an irresistible array of muffins, croissants, cookies, cakes, pies, and other classic desserts" --Cover, p. 2.
Format: text
Publisher / Publication Date: Rizzoli International 2010
Copies Available at Woodmere
1 available in Oversize, Call number: OVS 641.815 LEVLambert, Marjie.
Summary: Explains the use of the bread machine and includes interesting bread recipes, many with an international flavor.
Format: text
Publisher / Publication Date: Chartwell Books 1996