No Need to Knead: Handmade Italian Breads in 90 Minutes

No Need to Knead: Handmade Italian Breads in 90 Minutes

by Suzanne Dunaway, Susan Dunaway

Hardcover

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Overview

No Need to Knead: Handmade Italian Breads in 90 Minutes by Suzanne Dunaway, Susan Dunaway

This sumptuous collection of recipes for eighty of Dunaways best loved breadsfilled with her wonderful illustrationsoffers recipes for such classic Italian breads as Focaccia, Filoncino, and Pane Casereccio (Housewifes Bread) and also traditional American breads like Skillet Cornbread and Sourdough Biscuits. With Dunaways revolutionary methods for easy baking, everyone can have his or her breadand make it, too!

Product Details

ISBN-13: 9780786864270
Publisher: Hyperion
Publication date: 11/10/1999
Pages: 192
Product dimensions: 7.50(w) x 9.25(h) x 1.00(d)
Age Range: 18 Years

What People are Saying About This

Barbara Kafka

It is always a pleasure to meet a creative mind on a roll. Suzanne Dunaway has re-created the art of bread baking. As an autodidact, I appreciate the fresh way she approaches what has seemed to be a tried and true method. I think you will enjoy it too. It will simplify your life.
— (Barbara Kafka, author of Soup: A Way of Life)

Amy Scherber

Suzanne Dunaway's friendly, enthusiastic voice and her love for bread radiate from the pages of her book. This passionate, personal journey weaves gracefully between Italy, Texas, and California, to teach the reader fun, easy techniques for baking. Even timid bakers should be inspired to roll up their sleeves and try these tantalizing recipes.
—(Amy Scherber, author of Amy's Bread)

Judy Zeidler

Suzanne Dunaway has alywas combined her passion for food with her talent for creating wonderful art. And long before most Americans were aware of the different breads of Italy she was sharing them at home with friends. Now—at last—you can re-create some of her recipes in your own kitchen.
—Judy Zeidler, author of The Jewish Gourmet)

Joe Ortiz

Many of my personal bread heroes have been using less kneading to achieve the moist, creamy crumb we've grown tolove in the best rustic loaves. Herein, Suzanne Dunaway translates the technique in a clear, simple method for the home baker.
— (Joe Ortiz, author of The Village Baker)

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