Guide gives rise to the baker within

Featured

WEB bread book covercopyright the Chronicle April 8, 2015

Bread: A Baker’s Book of Techniques and Recipes, 2nd Edition, by Jeffrey Hamelman, illustrations and photography by Chiho Kaneko; Published by John Wiley & Sons, Inc., Hoboken, New Jersey, 2014; Hardbound, 478 pages; $45.

Reviewed by Joseph Gresser

For anyone interested in learning to bake good bread or, even better, improving their baking skills, I can unreservedly recommend this book.

I was a lapsed home baker when a good friend gave me a baking book several years ago. The book was useful in some respects, but the recipes were riddled with mistakes, and my return to bread making was nearly cut short.

Continue reading

Share

Ruminations: Start a new tradition with Christmas cookies

Featured

Some of our Christmas cookies from a previous year.  Clockwise from the bottom center, are:  Cuccidati, or Italian fig cookies; pizzelle; almond cookies (recipe not provided here); merenguitos; and more pizzelle.  Photo courtesy of Natalie Hormilla

Some of our Christmas cookies from a previous year. Clockwise from the bottom center, are: Cuccidati, or Italian fig cookies; pizzelle; almond cookies (recipe not provided here); merenguitos; and more pizzelle. Photo courtesy of Natalie Hormilla

copyright the Chronicle December 11, 2013

by Natalie Hormilla

Some years ago, when we got tired of too many Christmas gifts with too little meaning, we started to give away Christmas cookies.

The whole process is beautiful.  We bake together, listen to Christmas tunes, talk about the people we’ll give them to, sip amaretto, and just hang out as a family.

The best part is giving them.  The cookies we make for Christmas make their appearance just once a year.  They have a way of inspiring talk about those past family members who carried the recipes into the present.

Continue reading

Share