Item #17184 The Best Bread Ever; Great Homemade Bread Using Your Food Processor; Foreword by Jacques Pepin. Charles van Over, Priscilla Martel.

The Best Bread Ever; Great Homemade Bread Using Your Food Processor; Foreword by Jacques Pepin

New York: Broadway Books, (1997). First Edition. Hardcover. Square octavo; pp; xv, (i), 272, index; color and black and whit photographs; terra-cotta cloth lettered in gilt in a pictorial dust jacket;. Very good / very good. Item #17184

When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible?

Price: $15.00

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