BREAD the pleasures

Essential Books for

the Self-Sufficient
SAUSAGE of Making Your Own Kitchen:
CHEESE from Scratch Bread Making:
A Home Course
Avail
a
Marc ble
2011
!
h

Lauren Chattman
Paper: $16.95 US / $21.50 CAN
ISBN 978-1-60342-791-3; No. 62791
Photographs and illustrations throughout
296 pages; 7 x 9

Home Cheese Making

Ricki Carroll
Paper: $16.95 US / $21.50 CAN
ISBN 978-1-58017-464-0; No. 67464
Illustrations throughout
288 pages; 7 x 9

Home Sausage Making

Photo: Melanie Jolicoeur

Susan Mahnke Peery & Charles G. Reavis
Paper: $16.95 US / $21.50 CAN
ISBN 978-1-58017-471-8; No. 67471
Illustrations throughout
288 pages; 7 x 9

The Author
Lauren Chattman Publicity Contact
is a cookbook author
and former profes- Alee Marsh (413) 346-2116 or
alee.marsh@storey.com
sional pastry chef
who has written 10 • Pitch to food publications and blogs
Photo © Stock Food/Richard Jung Photography

books, including The • Pitch to TV morning shows

Baking Answer Book.
She has collaborated • Satellite television/radio tour
with former White House Pastry Chef
Roland Mesnier on Dessert University,
and with Daniel Leader on Local Breads,
which won an IACP award. She has ap-
peared on local and national television,
including The Today Show. She lives with
her husband and two daughters in Sag
Harbor, New York.

ßStorey Publishing
210 MASS MoCA Way | North Adams, MA 01247
www.storey.com
To order, please see your sales representative or call (800) 722-7202. Storey
books are distributed in Canada by Thomas Allen & Son, LTD (800) 387-4333
 A New Bread Book Over 400,000
for the Self-Sufficient Kitchen in print
Available
March F or decades, Storey Publishing has 258,000 copies in print
2011!
been the trusted source for books on pioneer-
ing kitchen techniques for the self-sufficient
cook. In 1981, Home Sausage Making introduced
the satisfaction of grinding and stuffing spe-
cialty blends at home — from kosher salami
and mettwurst to seafood, portabella, and wild
turkey sausages. In 1982, cheese came home
with Ricki Carroll’s Home Cheese Making, fea-
turing accessible recipes for making everything
from cream cheese and ricotta to mozzarella,
Colby, Gouda, and goat cheese. “Ricki Carroll has inspired artisans

TECHNIQUES
from Loire to Las Vegas. She’s the
Billy Graham of Cheese.”

& RECIPES from — Barbara Kingsolver, from Animal, Vegetable, Miracle

Bread Making . . .
Proofing; Choosing the Best
Ingredients; Using Specialty Pans;
Baking with Yeasted Pre-Ferments;
Buying a Bread Knife; Braiding;
Shaping; Kneading; Bread Machine
Baking; Building a Sourdough
Starter; Poppy Seed and Onion Rye
Bread; Bread-Machine Brioche;
Spelt Bâtardes; Flatbreads; Grilled
Whole-Wheat Naan; Overnight
English Muffins; Intensely Flavored
Sourdough Baguettes; Challah;
Now, for all the home cooks who aspire
to add homemade bread to their repertoire,
Storey introduces the complete handbook
for successful bread making in the home
oven — Bread Making: A Home Course. Too
many would-be bakers, discouraged by their
first attempts, have tossed their aspirations
aside along with their unrisen loaves.
Author and master baker Lauren Chatt-
man offers renewed hope. Noting that most
bread recipes provide only the what-to-do
— without the how or why — Chattman
demystifies every aspect of home bread mak-
ing in this step-by-step guide.
Beginning with simple straight doughs
baking breads with yeasted pre-ferments
as well as sourdoughs and flatbreads. A
final section offers tips and techniques for 177,000 copies in print
success with bread machines. Every sec-
tion features intermediate-level recipes for
building and expanding baking skills.
Bread Making: A Home Course is like hav-
ing a master baker at hand, teaching all the
right techniques.
“Reavis shows readers in step-by-step

Photos: Dan O. Williams

Rustic Flax Seed Rolls; Semolina,
Golden Raisin, and Fennel Seed
Sourdough Rounds; Ciabatta;
Sunflower Seed Bread; and more.
made with store-bought yeast, readers will illustrated fashion how to make a
variety of classic sausages . . . a complete
learn the right way to knead and to iden-
guide to sausage preservation along with
tify perfect proofing. With their new-found
care and storage advice for the individual
confidence, they can move on to explore varieties included.” — Booklist