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Williams-Sonoma Collection: Bread Hardcover – November 14, 2002


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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press; First Edition edition (November 14, 2002)
  • Language: English
  • ISBN-10: 0743228375
  • ISBN-13: 978-0743228374
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #74,403 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Even accomplished cooks sometimes shy away from baking their own breads, since the task leaves such considerable room for error. How long to knead? How long to mix? How to add fruit or nuts without turning a loaf to lead? This attractive and informative volume, part of Williams-Sonoma's series of slim cookbooks, answers questions even the most nervous baker might have, providing step-by-step instructions for classics like Popovers and Corn Bread, as well as for more complicated yeast breads such as Swedish Rye and Oatmeal-Molasses Bread. Like all Williams-Sonoma guides, this book emphasizes the practical, providing a section in the end called "Bread Basics," which clarifies the difference between quick breads and yeast breads and explains the way breads should rise. The recipes themselves, accompanied by mouth-watering photographs, offer a comprehensive tour through the wide world of bread, with stops in Wales (for a fruity Welsh Bara Brith), Italy (for a deliciously salty Onion Foccacia and a sweet Christmas Panettone), and the Middle East (for firm and chewy Pita Bread).
Copyright 2002 Reed Business Information, Inc.

About the Author

Beth Hensperger is a widely acclaimed expert on the subject of bread and has written many books on baking, including Bread for Breakfast, Bread for All Seasons, The Best Quick Breads, and The Bread Bible, for which she won a James Beard Award. Her articles have also appeared in such publications as Bon Appétit and Cooking Light. Ms. Hensperger lives and works in the San Francisco Bay Area.

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

4.3 out of 5 stars
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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By TL on March 18, 2007
Format: Hardcover Verified Purchase
I've got a number of bread books and although I've only made a couple of the recipes, I think this book will become one of two or three favorites. Nice pictures and the background info on the various breads is interesting. The print is large enough to read without glasses - something increasingly important to me. A well made and bound book that will probably have olive oil and butter stains before too long.
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9 of 9 people found the following review helpful By A. Matos on November 15, 2007
Format: Hardcover
I love this book and its recipe for banana bread is absolutely delicious. Also, it's the first book I've seen with a recipe for prune bread. I personally love prunes and they're so healthy and moist! It made for a yummy bread, not too sweet, dense and moist, great with coffee.
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8 of 8 people found the following review helpful By T. Johnson on May 23, 2007
Format: Hardcover
Definitely one of the better cookbooks I have purchased. I have tried over half of the recipes and they came out successfully. I am a novice bread-maker, so this is definitely a great accomplishment for me! My family thanks the authors for helping their mama bake great bread!
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7 of 7 people found the following review helpful By Maurizio Hilj on April 25, 2010
Format: Hardcover Verified Purchase
This book offers a great variety of bread recipes. When I first browsed through it I wanted to make at least half of them right away because they sounded really good. I make bread regularly and the directions in each recipe is very detailed and accurate. You're guaranteed success every time if you just follow the directions. I highly recommend this book.
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5 of 5 people found the following review helpful By Frances Lorene Chidester on October 30, 2008
Format: Hardcover
I have several Williams Sonoma cook books and love them all. This one is just as great. Well written recipes that are workable for both the expert or novice cook. A nice variety of recipes, this isn't a one note collection. There are breads for the oven, the grill, and even steamed bread. I really appreciate the side comments included with every recipe. Whether it highlights an unusual ingredient or gives details on a method. I highly recommend this book.
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5 of 5 people found the following review helpful By TrainTerry on February 12, 2010
Format: Hardcover Verified Purchase
The general information on bread making and an explanation of the differences in flour was extremely helpful. We have made several of the breads from the book and they were wonderful. The book was recommended to us by our brother in law because he thinks so highly of it. You can't go wrong for the price!
Terry
Rochester NY
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2 of 2 people found the following review helpful By Virginia Waldron on October 3, 2013
Format: Hardcover Verified Purchase
The recipes in this book are simply scrumptious. They are very reliable. The photos are excellent and there is a double page per recipe. Some really delicious and indulgent recipes. Great comfort food book. Excellent tips on bread making techniques. Metric and imperial measurements are given. Highly recommend this delightful book. Clear instructions.
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2 of 2 people found the following review helpful By Rafean Mercado on July 6, 2013
Format: Hardcover Verified Purchase
I like the book it has different kinds of bread I worked in a nursing home back in the 70's I made a lot of bread from scratch I would recommend this book if you like baking
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