The Wooden Spoon Bread Book: The Secrets of Successful Baking

by Marilyn M. Moore

Overview

Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads.

Product Details

ISBN-13:	9780871135056
Publisher:	Grove/Atlantic, Inc.
Publication date:	01/06/1994
Series:	Wooden Spoon Series , #1
Edition description:	REPRINT
Pages:	418
Sales rank:	680,818
Product dimensions:	6.00(w) x 9.00(h) x (d)

Editorial Reviews

Moore, whose self-published Baking Your Own: Recipes and Tips for Better Breads (where some of this material previously appeared) became an underground success, offers here an authoritative work that is practical, methodical, meticulously researched and reassuringly down-to-earth. Her collection is wide-ranging: quick, ethnic and presentation breads, pancakes, waffles, muffins, biscuits, etc. She advises patience in breadbaking: if the dough is resistant, cover it with a towel and let it relax. All the recipes are simply written and easy to follow, even complicated ones like those for croissant and brioche. Some of the more intriguing include: sweet-and-spicy Swedish limpa, which incorporates an orange-zest syrup; numerous sourdough varieties; and rich Grand Marnier sugar rolls. This welcome volume will surely become a dog-eared favorite on the home baker's bookshelf. Illustrations not seen by PW. Better Homes and Gardens Book Club and Troll Book Club alternates. (August 18)

Publishers Weekly - Publisher's Weekly

Moore's book is remarkable for the variety of bread recipes and their organization and clarity. Supporting chapters include specifics of a baker's dream kitchen, a carefully detailed ``learning loaf,'' and much information on baking basics. A list of sources for supplies and grains and a bibliography are both succinctly annotated. Moore gives us fresh tomato bread along with old friends like blueberry muffins. Crumbs and leftover breads become ingredients for cold cornbread soup, bread pudding, etc. Recipes, often from friends who are not food professionals, are carefully credited. Recommended. SP

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