By Beth Hensperger
Baking doyenne Beth Hensperger turns her attention to the morning meal in Bread for Breakfast, a compact, comprehensive introduction to ushering in the new day the best way possible: with freshly baked bread! Old-fashioned favorites take their place alongside clever new combinations in this collection of over seventy recipes for tempting, satisfying breads. As Beth says, "I've included my favorite recipes from my very own files so I won't have to work from tattered handwritten notes anymore!"
Beth's favorites are sure to become yours as well, whether you're looking for a bread to play a starring role in an elegant weekend brunch, or serve as a down-home addition to a weekday meal. From moist muffins, crumbly scones, and crunchy waffles to silky crepes, seductive brioche, and rich coffee cakes, the recipes in Bread for Breakfast are sure to become a treasured part of your morning ritual. Also included are over a dozen recipes for jams, jellies, and other spreads that offer a wealth of toppings for your bread of choice.
Ever the culinary historian, Beth provides fascinating background on breads from an array of ethic traditions. As you savor every bite of your finished loaf, cake, or muffin, you'll appreciate the continuity between kitchens past and present. The beautiful full-color photography throughout will have you in the kitchen—whisk, flour, and eggs at the ready—inspired to try the many delights that Beth offers up.
Beth Hensperger is the author of eleven books on bread, including Bread Made Easy and the James Beard Award-winning Bread Bible. Her writings and recipes are published in more than a dozen of the most prominent food and lifestyle magazines. When she isn't up to her elbows in flour, she does private catering in Silicon Valley and writes a column for the San Jose Mercury News called "Baking with the Seasons."
Bread for Breakfast
By Beth Hensperger
Ten Speed Press, March 2001
112 pages, color photographs throughout
Information provided by the publisher.
This page created May 2001
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