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Bread for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking Paperback – September 1, 1995


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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (September 1, 1995)
  • Language: English
  • ISBN-10: 0811805824
  • ISBN-13: 978-0811805827
  • Product Dimensions: 9.6 x 0.5 x 10 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #624,116 in Books (See Top 100 in Books)

Editorial Reviews

Review

Almost a hundred mouth-watering recipes utilizing spices, fruits and seasonal vegetables provide even the most seasoned bread baker with a host of new ideas and exciting recipes. Try the Tomato Bread with Fresh Basil, the Pumpkin Spice Swirls, or the sweet, low-fat Roasted Chestnut Bread: all are unusual and exceptional. -- Midwest Book Review

About the Author

Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News .

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).

More About the Author

Beth Hensperger, a New Jersey-born who now considers herself a California native, has been educating, writing, and demo-lecturing about the art of baking bread and cooking for thirty years. In the last few years, she has shifted focus from baking bread to countertop appliance-driven cookbooks that embrace the use of seasonal ingredients, merge convenience with cooking from scratch, and modernizing the home kitchen: the bread machine, the rice cooker, the microwave oven, and now a four-volume compilation specifically for use with the electric slow cooker, stressing care in preparation and personal creativity.

Hensperger's writing career began when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the author of over twenty cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes Not Your Mother's Recipes for Entertaining, Not Your Mother's Family Favorites, Not Your Mother's Weeknight Suppers, and NYMSC Recipes for Two along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads. She is also the author of The Bread Bible, winner of the 2000 James Beard Book Award in Baking, and nominated twice for an IACP Cookbook Award.

Hensperger wrote a food column, "Baking with the Seasons," for the San Jose Mercury News (which was nominated for a James Beard Award in newspaper journalism) for over 12 years until the newspaper downsized.

She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food and Wine, Rachel Ray Magazine, Prevention, Veggie Life, Working Woman, Family Circle, and Cooking.com, as well as being a sought after radio interviewee speaking on cooking, baking, and entertaining. She lives in the San Francisco Bay area.

Visit Beth's website at BethHensperger.com and her weekly blog at notyourmotherscookbooks.com.

Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A Customer on July 28, 1997
Format: Paperback
I got this book for my birthday and thought, "Oh, well, a cookbook for the coffee table." After a couple of weeks, however, I started to skim through it out of boredom. I could not put it down. The recipes themselves are enough to make this a book well worth having (although they are somewhat complicated and can be intimidating for the beginning bread baker) but the photographs are mouth-watering as well. And the text that accompanies each section of the book, both in the introductions to the seasons and the introductions to each recipe, are essays unto themselves, worthy of note. If the passing of the seasons has meaning for you, for whatever reason, and you like to bake or just eat bread, you NEED this cookbook
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10 of 11 people found the following review helpful By A Customer on October 21, 1999
Format: Paperback
One of the - initially - most unasuming bread baking recipe collections. Once I started to bake breads from this book, it was hard to try a new recipe, and not to repeat the old one: every single one was a clear favorite (for a week, until a new one appearred!). I have a nice collection of bread baking books , but this one holds a very special place. Superb, and so tasty!
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1 of 1 people found the following review helpful By mommadonna on February 5, 2013
Format: Paperback
I've had this cookbook for years and have made only 2 things from it, both of which were delicious....but then I forgot about it until recently cleaning my kitchen. Since it is organized by month, I resolved to make at least one *bread* for the month every month this year (2013). So far, I am on the third one....and ALL have turned out PERFECT. I am a fairly experienced, though not prolific, bread baker, and I find the organization, diversity, and accuracy of recipes to make this the perfect book for either an advanced baker or a beginner! Too bad it's no longer in print; it would be high on my gift-giving list!
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1 of 1 people found the following review helpful By Sir Robert on January 4, 2013
Format: Paperback Verified Purchase
This book has a recipe for a focaccia with an olive pesto that is better than books of nothing but focaccia recipes that I've owned previously. A wildfire destroyed our home, including cook books, and this has been the only cookbook we've replaced because I couldn't remember the pesto recipe. Admittedly, I don't make the bread exactly as she writes it (for instance, using a dozen kalamata olives instead of a can of black olives), but with book in hand, it all came back.
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