All You Knead is Bread, photographed by Peter Cassidy, aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad other grains used from country to country, this book will teach how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it. Jane Mason, a strategy consultant by background, has had a life-long fascination with bread and learned to bake by working with bakers all over the world. In 2010, she started Virtuous Bread to make it fun and easy for people to make, find and learn about good bread. In addition to baking and teaching professionally, Jane works on a voluntary basis with diverse groups including prisoners and school children, using bread as a catalyst for social change. She established Bread Angels in 2011, to teach people how to set up home bakeries, enabling them to work how and when they want, build their local communities, and earn money both baking and teaching others to bake. Jane speaks and writes about bread and its profound role in our lives over time. This is her first book.

Tanya Guerrero's All You Knead Is Love is a contemporary middle grade coming-of-age novel about a twelve-year-old multiracial Filipino and Spanish girl who goes to live with her grandmother for the summer, gaining confidence through a newly discovered passion for baking, perfect for fans of Hello, Universe and Merci Suarez Changes Gears. Sometimes you find home where you least expect it. Twelve-year-old Alba doesn't want to live with her estranged grandmother in Barcelona. She wants to stay with her mom, even if that means enduring her dad's cutting comments to them both. But in her new home, Alba forms a close relationship with her grandmother, gains a supportive father figure and new friends, and even discovers a passion and talent for baking. And through getting to know the city her mother used to call home, Alba starts to understand her mother better—and may just be able to make their family whole again.

Share the joys and secrets of simple but sophisticated baking with Mary Ann Esposito, bestselling author and host of public television's Ciao Italia. From her Neapolitan grandmother's kitchen in America to the kitchens of Italy, Mary Ann Esposito has watched Italian bakers create all sorts of crusty breads and savory delights of every shape and size and adapted them in her latest book, especially designed for the home baker. She presents three simple, versatile doughs that offer endless possibilities for baked goods. There are recipies for every meal, for every course, for every part of the day -- a small, savory snack, a light brunch, a hearty supper, a breakfast coffee cake, or a dazzling dessert. Whether it is stuffed, filled, baked, or rolled, you will find it in What You Knead. Working with yeast dough is a pleasure, not a mystery. Mary Ann's easy-to-follow techniques give you confidence and ensure success with every baking endeavor. Using just the foundation ingredients of water, yeast, and flour, you'll be surprised by the wide range of possibilities: Make delicious and eye-catching pizzas; snack on fragrant, crusty foccacia; enjoy savory and hearty pot-pies...and that is just the beginning. Come and learn the secrets of becoming an accomplished home baker with Mary Ann Esposito. Fashion her basic Straight Dough into a homey loaf of country bread; use it as a container for Italian Country Chicken Pie; make it the envelope for double-crusted rosemary and sweet pepper foccacia or the base for Spring Spinach, Prosciutto, and Fontina Tart. Sharing the techniques passed down from her grandmother, Mary Ann shows you how to make Nonna's Sponge Dough and turn it into dozens of delights such as Roasted Vegetable Calzones or robust Pumpkin Seed, Sage, and Panchetta Bread. Her easy-to-work-with Simply Sweet Dough offers delicious choices too, from an impressive Fig, Chocolate, and Walnut Tart to the perfect coffee cake. Try a selection of her holiday breads, such as the dense and rich Almond Paste Holiday Bread or Sweet Spiral Wreath. And for special occasions, indulge in Mango and Dried Cherry Pie, Almost Apple Charlotte, and delicate donuts, reminiscent of those found in Sicily, oozing with velvety pastry cream. What You Knead is the bread book that the home baker can call a friend. Mary Ann Esposito offers you a clear and diverse selection of recipies that are almost effortless. Along the way, step-by-step technique photographs demonstrate the basic building blocks for making dough. With more than 50 recipies and over 170 tantalizing color photographs, this is a must-have for anyone interested in the simple methods of working with yeast doughs.

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advice, recipes and insights from some of the countryÍs most experienced bakers, millers and retailers. There are chapters on ingredients, how to make a bread starter, how to set up a community supported bakery, the bake house, equipment, courses and training and suppliers. Originally produced and published by The Real Bread Campaign, Grub Street is delighted to be adding this useful and informative book to its trade list to bring it to a wider market. The Real Bread Campaign was launched in 2009 to share the many values of real bread that have been lost in the quest for an ever-cheaper loaf. It networks to bring farmers, millers, bakers and consumers closer together to create shorter food chains and support each other in making Real Bread available in their local communities and to aid bakers and other educators to share their skills, experience, passion and knowledge with children, caterers, professional and home bakers. One of the founder members of The Real Campaign is Andrew Whitley founder of the Village Bakery, in Melmerby in the Lake District and author of the best-selling Bread Matters. Since Andrew moved on from the business in 2002, he has run a training and consultancy company Bread Matters which moved to Lamancha in Scotland in 2012, where he continues sharing with people Real Bread skills, pleasures and benefits, as well as questioning the true costs of additive-laden alternatives.

A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children. Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads “addictive.” “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.” —Foodepedia “Fabulous.” —The Telegraph

New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.