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Book Data

ISBN: 9781603583282
Year Added to Catalog: 2013
Book Format: Hardcover, PLC
Book Art: Full-Color Throughout
Dimensions: 8 x 10
Number of Pages: 352
Book Publisher: Chelsea Green
Release Date: October 1, 2013
Web Product ID: 757

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From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

by Richard Miscovich

Foreword by Daniel Wing

Upcoming Author Events

    NORWICH, VT
    October 10, 2014, 4:00 pm

    Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT

    Course Description Whole Grains and Hearth Breads Richard Miscovich Friday 10 October, 4-7 p.m. Saturday 11 October, 9 a.m. - 4 p.m. Whole Grains and Hearth Breads Whole grains are a healthy, satisfying and a fundamental component of traditional hearth breads around the world. In this advanced class, artisan bread baker Richard Miscovich takes students on a journey from whole grain to baked loaf as the class grinds whole grains into flour, learns artisan techniques to successfully incorporate whole grains into hearth breads, and bakes three whole-grain breads—Sprouted Wheat Flour Sourdough, Seven Grain Hearth Bread and the Danish rye based Rugbrød. The class will also cover how to sprout whole grains and use them in Sprouted Wheat Power Bars while discussing how to incorporate sprouts to add nutrition, texture and a natural sweetness to hearth breads, salads, and more. Some experience with hearth bread baking is recommended. Class size is limited to 12. Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.

    NEW BEDFORD, MA
    October 24, 2014, 12:00 pm

    Richard Miscovich at Connecting for Change: Bioneers by the Bay
    Connecting for Change Conference, New Bedford MA

    Richard Miscovich will lead a workshop at the Connecting for Change: Bioneers by the Bay Conference in New Bedford, MA on October 24-26. More details to come...

    NORWICH, VT
    December 12, 2014, 9:00 am

    Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT

    Richard will teach a two-day class on baking Winter Holiday Breads at King Arthur Flour on Friday, Dec. 12 from 4-7pm and Saturday, Dec. 13 from 9am-4pm. Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich. This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time consuming French gingerbread, pain d’epice, and the medieval panforte, a candy-like ‘strong bread’ of Italy. You’ll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations.


Price: $44.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day


Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

Richard Miscovich's Upcoming Events

  • Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT
    October 10, 2014, 4:00 pm
  • Richard Miscovich at Connecting for Change: Bioneers by the Bay
    Connecting for Change Conference, New Bedford MA
    October 24, 2014, 12:00 pm
  • Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT
    December 12, 2014, 9:00 am

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