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Josey Baker Bread
by Josey Baker and Erin Kunkel


Overview - 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.  Read more...

 
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More About Josey Baker Bread by Josey Baker; Erin Kunkel
 
 
 
Overview
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."

 
Details
  • ISBN-13: 9781452113685
  • ISBN-10: 1452113688
  • Publisher: Chronicle Books (CA)
  • Publish Date: April 2014
  • Page Count: 223


Related Categories

Books > Cooking > Courses & Dishes - Bread

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-03-17
  • Reviewer: Staff

On weekend mornings, a crowd forms in front of The Mill, a cafe on the up-coming stretch of Divisadero Street in San Francisco. While mentions of the cafe’s $4 toast made the rounds on blogs and news sites, stirring up debate about the cost of living in the Bay Area, the line hasn’t shortened for the fresh-out-of-the-oven slices. Josey Baker—yes, that’s his last name—leads the Mill team in all things bread and shares step-by-step lessons in creating an array of loaves and other baked goods. 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. (May)

 
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