Check nearby libraries
Buy this book
Once thought impossible to bake at home, sourdough bread has been virtually inaccessible to its many thousands of fans all over the United States. But now Seattle restaurateur Timothy Firnstahl makes sourdough baking easy, even irresistible. In the course of reviving an 1890s tavern, Jake O'Shaughnessey's in Seattle, Firnstahl researched the baking methods of the original tavern and the uses of sourdough all over the world. Now he includes in this book every kind of sourdough baking imaginable, including cookies, pancakes, waffles, cakes, pies, pastries, and breads like: Brown Biscuit, Johnnycake, Billycan, Peasant Black, Sourcream Heb - and the classic of them all, San Francisco Sourdough French Bread. Prefaced by a history of sourdough baking, with emphasis on the Gold Rush eras in California and Alaska, this book is a warm invitation to enjoyment of an ancient baking art. It is invaluable for sourdough baking at home - and the baked goods that result are incomparably fine.
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Baking, Bread, Cookery (Sourdough), Pancakes, waffles, Sourdough bread, Cooking (Sourdough)Places
San Francisco, San Francisco (Calif.), AlaskaEdition | Availability |
---|---|
1
Jake O'Shaughnessey's sourdough book
1976, San Francisco Book Co., trade distribution by Simon and Schuster
in English
091337430X 9780913374306
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?April 17, 2023 | Edited by Bstlvy2 | I added a description (as found on the back of the book) as well as adding the location keywords. |
March 7, 2023 | Edited by ImportBot | import existing book |
October 11, 2020 | Edited by MARC Bot | import existing book |
December 5, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
December 10, 2009 | Created by WorkBot | add works page |