Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman and Kerri Conan
Nonfiction
What it’s about: This simple approach to baking bread uses whole-grain flour in place of white, and a starter instead of commercial yeast. The “beginner loaf” came out so well we ate it all in one sitting. It was delicious!
Authors’ quote: “As it turns out, making the best bread mostly means two things: mastering natural starter—usually called ‘sourdough,’ though it’s not necessarily sour—and using real whole grains.”
Reviewers say: “After reading through the straightforward instructions and salivating at the recipes for crusty breads, pizzas, desserts, and more, readers will be excited to get started” (Booklist Review); “This hits the spot” (Publishers Weekly Review); “Another cookbook in which Bittman thoroughly learns a kitchen task, then deftly explains it to readers. Recommended for anyone interested in whole grains or easy, no-knead, naturally fermented bread” (Library Journal Review).
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