About this item
This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!) , a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread - requiring little more than flour, water, time, and a pan - and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.
About the Author
Matt and Renato have been featured in the New York Times, O Magazine, The Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, and many more. In addition, they have written recipes for Bon Appetit, Food and Wine, Health Magazine and they have appeared on Food TV, MSNBC, Martha, Rachel Ray, the Today Show, and many more.
