Bittman Bread: Easy Whole-Grain, No-Knead, Naturally Leavened Breads for Every Day

Bittman Bread: Easy Whole-Grain, No-Knead, Naturally Leavened Breads for Every Day

By:  Mark Bittman

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75 to 85 recipes plus essential information and advice for making delicious and nourishing whole-grain bread (and more!) from best-selling author Mark Bittman

From best-selling author Mark Bittman comes the ultimate guide to perfect homemade bread—starting with a wholesome, nourishing, no-knead recipe that’s actually easy for the at-home baker (and also happens to set you up with a sourdough starter for future loaves). Plus, recipes for every taste and any grain, with all the techniques and tips to bake delicious bread at home. Mark has spent years perfecting delicious, naturally leavened, whole-grain breads, and those recipes are the backbone of this innovative book. But you’ll also find baguettes, mixed-grain loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. Like all of Bittman’s cookbooks, these recipes are straightforward—no frills or overcomplications—and get right to the heart of how to make bread, making it great for beginners, but also, with Bittman's innovative techniques and unique insights, essential for bakers of all skill levels.

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  • Format: Hardcover

  • ISBN-13/EAN: 9780358539339

  • ISBN-10: 0358539331

  • Pages: 352

  • Price: $35.00

  • Publication Date: 11/02/2021

  • Carton Quantity: 12

Mark Bittman
Author

Mark Bittman

Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than 30 years.   Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS's The Dish; plus NPR's All Things Considered, Fresh Air, and Morning Edition.   Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk, "What's wrong with what we eat," has almost five million views. He was distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.   Bittman is currently Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor-in-chief of Heated. His most recent book is his history of food and humanity, Animal Vegetable Junk.
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K
With

Kerri Conan

KERRI CONAN is a former editor at Simon & Schuster and has collaborated with Mark Bittman on numerous cookbooks since 2004, developing recipes, directing testing, producing photo shoots, and escorting manuscripts through the publishing process. Before Kerri started working with Mark, she ran the test kitchen at Restaurant Business magazine, where she had the opportunity to tour all kinds of agricultural and food production operations around the world. Her freelance stories have appeared in Gourmet, Health, Entertainment Weekly, Organic Living, and Saveur magazines as well as Mark's blog for the New York Times, his newsletter, and Heated on the Medium platform. She lives in the Pacific Northwest and posts on Instagram under @ourdailybowl.  
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Available Resources

Related Categories

  • Format: Hardcover

  • ISBN-13/EAN: 9780358539339

  • ISBN-10: 0358539331

  • Pages: 352

  • Price: $35.00

  • Publication Date: 11/02/2021

  • Carton Quantity: 12

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