A01=Rose Wilde
Age Group_Uncategorized
Age Group_Uncategorized
Author_Rose Wilde
automatic-update
baking
buckwheat
Category1=Non-Fiction
Category=WBVS
cookbook
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farming
foraging
grains
Language_English
local
oat
PA=Available
pastry
Price_€20 to €50
PS=Active
quinoa
recipes
rice
rye
small business
softlaunch
sustainability
sustainable
whole grains
Product details
- ISBN 9781682687437
- Weight: 1055g
- Dimensions: 213 x 264mm
- Publication Date: 24 Oct 2023
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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In her extraordinary debut cookbook, Rose Wilde shares her joy of grain. From buckwheat, barley and brown rice to spelt, sonora and sweet corn, Bread and Roses is a comprehensive guide to choosing ingredients with an impact beyond the plate, resulting in delicious results.
Wilde’s recipes are inspired by her global travels and include more than 100 unique bakes. Readers will learn the origins and basic science behind more than fifteen ancient, heirloom, and alternative grains; how to enhance depth of flavour by tasting for tannins, body, acidity, strength and hydration; and the proper way to source and preserve ingredients from local farmers and their own backyard. The possibilities for grain-based goodies are endless as Wilde encourages bakers of every level to develop their relationship with grains and grow confidence and creativity in an eco-friendly kitchen. Bread and Roses is the book everyone needs to make their bakes blossom.
Rose Wilde has been featured in the New York Times, Washington Post, Food & Wine, Wall Street Journal, and Refinery29, with regular appearances on NPR, Tastemade, and the Cooking Channel. She owns Red Bread Bakery near her home in Los Angeles, California.
