The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Features

• Cover Type: Paperback with 464 pages
• Published by: Random House Trade Paperbacks; Upd Sub edition September 9, 2003
• Written in: English
• ISBN 10 Number: 0812969677
• ISBN 13 Number: 978-0812969672
• Book Dimensions: 9 x 7.3 x 1.2 inches
• Weighs: 1.8 pounds

Product Review
?Original, thorough and comprehensiveShould help to demystify the process of baking with whole grains.?
?The New York Times Book Review

?Here at last is a readable source of information heretofore available only to professional bakers.?
?East West Journal

?Sets a new standard with clear, easily followed recipes that not only tell you ?how,? but ?why.??
?Newsday

?We get lots of requests for 100 percent whole-grain bread machine recipes. Thanks to Laurel, we can fulfill these requests. What a wonderful, well-researched book! There are many delicious and varied recipes, and best of all some really innovative ideas on how to make whole-grain bread machine baking easy and successful. This will definitely be added to our baking library.?
?Linda Rehberg and Lois Conway, authors of Bread Machine Magic -- Review

Product Review
“Original, thorough and comprehensiveShould help to demystify the process of baking with whole grains.”
—The New York Times Book Review

“Here at last is a readable source of information heretofore available only to professional bakers.”
—East West Journal

“Sets a new standard with clear, easily followed recipes that not only tell you ‘how,’ but ‘why.’”
—Newsday

“We get lots of requests for 100 percent whole-grain bread machine recipes. Thanks to Laurel, we can fulfill these requests. What a wonderful, well-researched book! There are many delicious and varied recipes, and best of all some really innovative ideas on how to make whole-grain bread machine baking easy and successful. This will definitely be added to our baking library.”
—Linda Rehberg and Lois Conway, authors of Bread Machine Magic

Reader Reviews
This review is from: The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking (Paperback) This is one of the three bread books to which I regularly refer (I'm on my second copy!). Grinding my own grains and baking has been a hobby for twenty-five years. I've never come across a book as well suited to a beginner. I wish it had been around when I started! There are many whole-grain baking books out there. So many of them are too radical for the average person. I've had books that state that only sourdough can be used for leavening, that baking powder and yeast are 'dishonest'. I've had books that categorically state that the only way to produce whole grain flour is by stone mill or grinder (not true). I've had books that use esoteric ingredients for bread not available to the average home cook. Laurel eschews dogmatic arguments about whole grain baking. She acknowledges that we all have busy daily schedules with families and work. Better than any whole grain book I've seen, she illustrates that whole grain baking can become an integrated part of a working person's life. Her recipes, particularly those for daily loaves, are reliable. As she states, in the 'old' days some of our loaves would work, some wouldn't. We've learned better, and she illustrates how. In addition to her recipes, the writing style of the book reminds me of 'Laurel's Kitchen', her all-around vegetarian cookbook. For the beginner, there is a very useful guide to the different ingredients of bread, and the different utensils and appliances available. Several years after its release, this cookbook remains the most practical and useful guide to whole-grain cooking. Highly recommended.