Author Brandon Cristiano is a chef and culinary consultant who travels the world in a grand cooking adventure—such as baking freshly made pizzas for the Beijing Summer Olympics. Coauthor Bob Gatty is a journalist who has written about food and the food industry for more than thirty years.
Cristiano shares recipes, techniques, and adventures in an entertaining and informative style, spicing things up with outspoken, often humorous, observations formed from growing up in an Italian-food-rich family and from his round-the-world travels. Gatty tosses in a chapter of favorite family recipes.
Baking Bread for the GENIUS begins with the basics: a discussion of the equipment and utensils needed to bake bread in your home kitchen, followed by a chapter on key ingredients and their role in successful bread baking. Then, even before offering a single recipe, the book helps you prepare to get it right from the start. Tips, advice, explanations, and definitions help you clearly understand the process.
The sumptuous recipes are virtually foolproof—just follow the detailed instructions. Unlike many baking books, the recipes are convenient for all readers, whether you’re comfortable with US standard measurements of pounds and ounces or with metric standard measurements of kilograms and grams. Plus there are helpful step-by-step photos.
From quick breads—like cornbread, scones, and biscuits—to loaf breads, a variety of rolls, Chinese steamed buns, and pretzel rolls, every recipe makes it easy for you to achieve delicious perfection. But that’s just the start; many recipes are presented for old-world classics from France and Italy, with their fine, crusty exteriors and delightfully chewy interiors. Want to know how to make crêpes, like the classic crêpe suzette, or the Italian cannelloni? That’s all here, along with advice on what types of pans to use and why. What about the Russian blini, a traditional accompaniment with fine Russian caviar? Cristiano says that the best sandwich-style flatbread he’s ever eaten was a piadina he found in a small shop in Rome. So he shares that recipe with you before moving on to the Caribbean-style roti, another flatbread. There’s much more, so be sure to check out the table of contents.
What is more tasty and enjoyable than freshly baked bread, hot from the oven, smeared with butter and jam or dipped in olive oil and grated parmesan? You’re going to LOVE Baking Bread for the GENIUS!
Table of Contents
Chapter 1—Some Background about Bread
Chapter 2—Equipment and Utensils
Chapter 3—The Basics: The Key Ingredients
Chapter 4—Preparation: Getting It Right from the Start
Chapter 5—Starter Doughs and Preferments
Part 2—Let’s Get Started
Chapter 6—Quick Breads
Chapter 7—Loaf Breads
Chapter 8—Bread Rolls
Chapter 9—Biscuits and Scones
Part 3—Old-World Classics
Chapter 10—From Italy to France
Chapter 12—Ciabatta and More
Chapter 13—Sourdough Bread
Part 4—From Italy to China and Points Between
Part 5—The Original Fast Food
Chapter 19—Stuffed Breads
Chapter 20—Pastry Doughs
Chapter 21—The Sweeter Side of Baking
Part 6—Bread Rising, Cookies Baking
Chapter 22—Specialty Breads and Loaves
Chapter 23—Cookies and Such
Chapter 24—Old-Time Tastes
About For the GENIUS Books
Since this is a For the GENIUS® book, it is down to earth and pragmatic. It is written in an upbeat, conversational style that you’ll instantly connect with. You’ll find the fun and useful sidebars sprinkled throughout especially helpful and relevant. This and all For the GENIUS books are written as comprehensive guides to complex subjects for beginners as well as for those seeking a refresher. You don’t have to be a genius to read one, but you’ll sure be smarter once you do!™