Suzanne Dunaway's Los Angeles bakery, Bouna Forchetta, is a
frequent stopping place for legions of loyal fans, including
Elizabeth Taylor and Harrison Ford. L.A. Reader proclaimed her
breads to be "the breads against which all others should be
measured." Now, this immensely popular baker lets readers in on a
little secret: breadmaking is easy.
This sumptuous collection of recipes for eighty of Dunaway's
best loved breads -- filled with her wonderful illustrations --
offers recipes for such classic Italian breads as Focaccia,
Filoncino, and Pane Casereccio (Housewife's Bread) and also
traditional American breads like Skillet Cornbread and Sourdough
Biscuits. It includes a variety of tantalizing pizze, dessert
breads, and special holiday loaves, and finishes off with chapters
on breads for children and dishes made with leftover bread. Most of
the recipes are fat- and dairy-free, and all are accompanied by
simple instructions and break-through techniques that will take the
fear out of baking and surprise beginners and experts alike. With
Dunaway's revolutionary methods for easy everyone can have his or
her bread -- and make it, too
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