The Bread Book

The Bread Book

By Louis P. De Gouy

$29.95

Publication Date: 19th May 2021

Written by Master Chef Louis P. DeGouy, one of the world’s greatest cooks, this book is an invaluable addition to the shelf of any chef—or anyone who takes eating seriously. Amateur and professional cooks alike with an interest in breads and baked goods will be delighted to find over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more. The book provides recipes for simple and complex breads for any occasion and excellent advice on bread making in general, the selection of ingredients, measurements, and other basics tha... Read More
Formats
Hardcover
89 in stock
Written by Master Chef Louis P. DeGouy, one of the world’s greatest cooks, this book is an invaluable addition to the shelf of any chef—or anyone who takes eating seriously. Amateur and professional cooks alike with an interest in breads and baked goods will be delighted to find over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more. The book provides recipes for simple and complex breads for any occasion and excellent advice on bread making in general, the selection of ingredients, measurements, and other basics tha... Read More
Description
Written by Master Chef Louis P. DeGouy, one of the world’s greatest cooks, this book is an invaluable addition to the shelf of any chef—or anyone who takes eating seriously. Amateur and professional cooks alike with an interest in breads and baked goods will be delighted to find over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more. The book provides recipes for simple and complex breads for any occasion and excellent advice on bread making in general, the selection of ingredients, measurements, and other basics that will help when baking at home.
Details
  • Price: $29.95
  • Pages: 496
  • Publisher: Dover Publications
  • Imprint: Dover Publications
  • Publication Date: 19th May 2021
  • Trim Size: 6 x 9 in
  • ISBN: 9780486847849
  • Format: Hardcover
  • BISACs:
    COOKING / Courses & Dishes / Bread
    COOKING / Methods / Baking
Author Bio
Louis P. De Gouy (1876–1947), one of the world’s great cooks, apprenticed under his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. Best known for his 30-year career at New York City’s Waldorf Astoria, Chef De Gouy was a founder of Gourmet magazine and the author of 16 cookbooks, including The Pie Book and The Soup Book.
Table of Contents
CONTENTS

A Short History of Breads
General Information
Baking Powder Biscuit Recipes
Breads
Buns
Gems--Johnny Cakes--Muffins
Gingerbread
Popovers
Rolls
Scones
Miscellaneous Bread Recipes
    Soy Flour Breads and Biscuits
    Dietetic Breads
    Toasts
Index
Written by Master Chef Louis P. DeGouy, one of the world’s greatest cooks, this book is an invaluable addition to the shelf of any chef—or anyone who takes eating seriously. Amateur and professional cooks alike with an interest in breads and baked goods will be delighted to find over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more. The book provides recipes for simple and complex breads for any occasion and excellent advice on bread making in general, the selection of ingredients, measurements, and other basics that will help when baking at home.
  • Price: $29.95
  • Pages: 496
  • Publisher: Dover Publications
  • Imprint: Dover Publications
  • Publication Date: 19th May 2021
  • Trim Size: 6 x 9 in
  • ISBN: 9780486847849
  • Format: Hardcover
  • BISACs:
    COOKING / Courses & Dishes / Bread
    COOKING / Methods / Baking
Louis P. De Gouy (1876–1947), one of the world’s great cooks, apprenticed under his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. Best known for his 30-year career at New York City’s Waldorf Astoria, Chef De Gouy was a founder of Gourmet magazine and the author of 16 cookbooks, including The Pie Book and The Soup Book.
CONTENTS

A Short History of Breads
General Information
Baking Powder Biscuit Recipes
Breads
Buns
Gems--Johnny Cakes--Muffins
Gingerbread
Popovers
Rolls
Scones
Miscellaneous Bread Recipes
    Soy Flour Breads and Biscuits
    Dietetic Breads
    Toasts
Index