Crusts - (Ultimate) by Barbara Elisi Caracciolo (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>More than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies--Foods that demand the perfect crunch!</b> <p/>From loaves to pastries, pizza to pie, <i>Crusts</i> covers it all! Between its elegantly designed covers, you'll discover: 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time...and so much more! This cookbook is the ultimate resource for every level chef, and is a keystone addition to your cookbook library. <p/> <b>Bakers and Chefs</b><br> Barbara Elisi Caracciolo -- owner of Spigamadre bakery in Sweden and blogger behind <i>Bread and Companatico</i>.<br> Stephany Buswell -- Certified Master Baker, pastry chef-instructor at the International Culinary Center. <p/> <b>Bakeries </b> <p/> 158 Pickett Street Café - South Portland, ME<br> 400 Gradi - East Brunswick, VIC, Australia<br> Amy's Bread - New York, NY<br> Barton Springs Mills - Dripping Springs, TX<br> Bellegarde - New Orleans, LA<br> Boulangerie - Kennebunkport, ME<br> Boulted Bread - Raleigh, NC<br> Community Grains - Oakland, CA<br> Dante's Pizzeria Napoletana - Takapuna, AK, New Zealand<br> Deux Bakery - Santa Barbara, CA<br> Flour Bakery and Café - Boston, MA<br> Grain Craft - Chattanooga, TN<br> Kaufman's Bakery & Delicatessen - Skokie, IL<br> King Arthur Flour Baking School - Norwich, VT<br> La Svolta Pizzeria - Hampton, VIC, Australia<br> Lindley Mills - Graham, NC<br> Maine Grains - Skowhegan, ME<br> Metropolitan Bakery - Philadelphia, PA<br> Oliveto - Oakland, CA<br> OTTO Pizza - Portland, ME<br> Pizza Pilgrims - London, England<br> Pizzaly - Preston, VIC, Australia<br> Polestar Hearth Bread - Guelph, ON, Canada<br> Scoozi - Ascot Vale, VIC, Australia<br> Settebello Pizzeria Napoletana - New Lynn, AK, New Zealand<br> Seven Stars Bakery - Providence, RI<br> St-Viateur Bagel - Montreal, QC, Canada<br> Sugar Bakeshop - Charleston, SC<br> Sugar Pie Bakery - Charleston, WV<br> Sugaree's - New Albany, MS<br> Sweet Life Patisserie - Eugene, OR<br> Sweetery - Anderson, SC<br> Swiss Bakery - Vancouver, BC, Canada<br> Tano's Pizzeria - Chicago, IL<br> Theo & Co. Pizzeria - Perth, WA, Australia<br> Winslow's Home - St. Louis, MO<br> Zingerman's - Ann Arbor, MI<p/><br></br><p><b> About the Author </b></p></br></br>Barbara Elisi Caracciolo: owner of Spigamadre bakery in Sweden and blogger behind Bread and Companatico. <p/>Stephany Buswell: Certified Master Baker, pastry chef-instructor at the International Culinary Center.
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