Whole Grain Breads by Machine or Hand
By (author) Beatrice Ojakangas
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Whole Grain Breads by Machine or Hand by Beatrice Ojakangas
Book Description"Possibly the best such bread book on the market ...every recipe a winner." - "New York Times." This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by "Publishers Weekly", Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in "Gourmet", "Bon Appetit", "Redbook", and other magazines. Her many books include the James Beard Award - winning "Light and Easy Baking". She has been a guest on radio and television, including CNN, "Martha Stewart Living", and "Baking with Julia".
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Book DetailsISBN: 9780764538254
(233mm x 187mm x 27mm)
Imprint: Hungry Minds Inc,U.S.
Publisher: Houghton Mifflin Harcourt Publishing Company
Publish Date: 9-Jan-2004
Country of Publication: United States
Books By Author Beatrice Ojakangas
Great Old-fashioned American Recipes, Paperback (September 2005)
American country cooking is a story of cows and chickens, grains and fresh vegetables and wild berries. This is a selection of delicious home-style recipes by veteran food writer Beatrice Ojakangas, which high-lights dishes that reflect many parts of the country and many different cuisines.
Great Old-fashioned American Desserts, Paperback (January 2004)» View all books by Beatrice Ojakangas
Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert.
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