QUEEN WEST || 883 Queen Street West || 416-366-8973
JUNCTION || 2887 Dundas Street West || 416-761-9973
FOREST HILL || 427 Spadina Road || 416-487-8973
Orders placed online are available for pick-up within 3-4 days; for same day service, please call or visit the TYPE nearest you
A revolutionary approach to making easy, delicious whole-grain bread and more
This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best.
Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.
Hardcover || 256 pages || 8.00" x 9.00"
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.