Using illustrations that show the diversity in Native America and spare poetic text that emphasizes fry bread in terms of provenance, this volume tells the story of a post-colonial food that is a shared tradition for Native American families all across the North American continent. Includes a recipe and an extensive author note that delves into the social ways, foodways, and politics of America's 573 recognized tribes.

"Beloved Mexican bakery Yeast of Eden has scored the catering deal at the annual Santa Sofia, California, art car parade and ball. But when a contestant turns up dead, making bread will be the yeast of their problems . . . Apprentice baker Ivy Culpepper sees art cars everywhere she turns. Besides helping prepare the bread and pastry for Santa Sofia's annual spring event, she's the official photographer, documenting the elaborate cars, outspoken artists,...

"Iris's kitchen is transformed into a busy bread lab one Saturday thanks to her favorite aunt, a plant scientist who helps farmers grow grain. Together they make whole wheat sourdough bread with just four ingredients, beginning with a mysterious goo called a "starter" that's teeming with invisible microbes. To Iris, bread making seems like magic, but it's really science!"--

Bread (in all its lovely forms) is having a well-deserved moment in the spotlight, and we’re here for it. The success of our first issue of Bread Recipes demonstrated how popular the skill (and art) of bread making has become in recent years, so we’re following it up with our second issue featuring new recipes and fresh techniques. We’re taking a closer look at all the ways you can use your sourdough starter, from focaccia and pizza crust

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"Bread is the staple of almost every meal--a must-have dinner side, eye-catching dessert, tried and true brunch item, elegant teatime snack. The first all-bread book from Bake from Scratch will be your go-to source for baking artisan bread for years to come. Welcome to your crash course in sourdough, flaky biscuits, and glorious dinner rolls that will upgrade your breadbasket. Each chapter contains a guide to the techniques mastered in our test kitchen....

An award-winning, evocative depiction of a modern Native American family that tells a tale of a family coming together to create a meaningful meal and new memories.

"At Publican Quality Breads in Chicago, Greg Wade bakes rich, flavorful, naturally leavened breads with local organic flours. His philosophy draws from the music of the Grateful Dead, encouraging readers to 'live no particular way but our own' (make the bread you want to make) and to 'hang it up and see what tomorrow brings' (when things don't turn out perfectly). Wade, who is largely self-taught, presents a laid-back master class that any home cook...

Step-by-step lessons offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread-- equiring little more than flour, water, time, and a pan--and build in depth and detail as the user progresses to more complex loaves.

"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable...

"When the pandemic upended our world in early 2020, people facing isolation and boredom were hungry for ways to keep busy, feel productive, and try something new with their extra time. Bread making fills the bill. Whether it's the therapeutic action of kneading dough, introducing your kids to the science of yeast, or savoring the aroma of fresh bread, this wholesome hobby checks every box. Here are more than 85 delectable recipes and easy direction...