Bittman Bread: No-Knead Whole Grain Baking for Every Day: A Bread Recipe Cookbook

by Mark Bittman, Kerri Conan

Overview

A revolutionary approach to making easy, delicious whole-grain bread and more

This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.
 

Product Details

ISBN-13:	9780358539339
Publisher:	HarperCollins
Publication date:	11/16/2021
Pages:	256
Sales rank:	263,556
Product dimensions:	8.00(w) x 9.00(h) x (d)

About the Author

Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project.

Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021.

Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

In addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread.

Editorial Reviews

★ 10/04/2021

“Unless you live near a bakery owned by people who really care, you are not going to find a way to get better bread into your life,” writes James Beard Award winner Bittman (Animal, Vegetable, Junk) in this splendid guide to creating what he deems the perfect whole-grain loaf. While he gives his predecessors, such as Jim Lahey—whose famed no-knead, Dutch oven method yielded “the best white bread”—their due, he argues that the naturally fermented whole-grain bread he devoted six years to developing is much healthier than white loaves, and just as easy to make. Chapters progress from the production of a versatile “indestructible” starter to the “jumpstarter” (a combination of starter, flour, and water) to finished loaves with numerous flavor variations. The starter is used to make baguettes, weeknight deep-dish pizza, and scallion pancakes, and even works for “doughnutty things,” such as drop beignets and cinnamon rolls—which call for less sugar than their white-flour counterparts due to whole wheat’s natural sweetness. Interspersed throughout is an entertaining dialogue between Bittman and his wing-baker, Conan, that addresses common baking questions—including how to ascertain which water-to-flour ratios work best. This hits the spot. Agent: Danielle Svetcov, Levine Greenberg Rostan Literary. (Nov.)

Publishers Weekly

10/01/2021

Bittman (How To Cook Everything; Animal, Vegetable, Junk) helped catapult the previously established no-knead white bread method to popularity, and then sought to create something else: a 100-percent whole grain, naturally leavened loaf. In this new cookbook, he shares what he learned on his quest. Renowned for his ability to explain complicated things to home cooks, Bittman has written another logically arranged book that offers a gradual understanding of the breadmaking process, with recipes for a slew of no-knead whole grain sandwich breads, baguettes, flatbreads, rolls, and enriched doughs. For new bakers, the book discusses grains, flours, and equipment and has instructions for beginning a sourdough starter. Striving for accessibility, the text avoids technical jargon (and includes a glossary). Fantastic photographs depicting the textures of flours, doughs, and baked loaves offset a few awkward pages of headshots and call-out boxes that are meant to read like conversations. VERDICT Another cookbook in which Bittman thoroughly learns a kitchen task, then deftly explains it to readers. Recommended for anyone interested in whole grains or easy, no-knead, naturally fermented bread.—Bonnie Poquette, Milwaukee

Library Journal