Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe Book

Each time Panera Bread opens a new café in the neighborhood, the locals cheer. No one understands better than Panera, after all, that great bread makes a great meal, from made-to-order sandwiches and fresh salads to wholesome soups served in bread bowls. Now, from America's favorite bakery-café, comes this essential guide to enjoying delicious, handcrafted breads at home.

With easy steps for bread baking basics and more than 120 bread-based recipes for every occasion--including Artichoke Crostini, Asiago Bagel Breakfast Bake, Poblano Pulled Pork on Country White, Corn and Oyster Mushroom Chowder, and Banana Charlotte--The Panera Bread Cookbook promises to be a valuable resource for baking enthusiasts interested in cooking with artisan breads in their own kitchens, whether they start from scratch at home or with a loaf from Panera's bakery.

The Panera Bread Cookbook includes a foreword on the cultural importance of bread by revered baker and James Beard Award-winning author Peter Reinhart, as well as tantalizing recipes from Chef Ward Bradshaw and Joel Cammett of Atlanta's celebrated hotspot restaurant, Teaspace. Illustrations and international bread "tidbits," along with detailed advice on the best ingredients and products to use for perfect results, make The Panera Bread Cookbook as engaging as it is practical. Color photographs of dough preparation, bread baking, and finished recipes add to the visual appeal of this must-own addition to any cookbook collection.

Library Journal

Originally part of Au Bon Pain, the Panera chain now has more than 600 bakery-caf s across the country, offering artisan-style breads and a variety of simple dishes. In this first cookbook, the Panera "team" provides a mini-cooking course for serious bread bakers, prefaced by an introduction from renowned artisan baker/teacher Peter Reinhart tracing the revival of a "bread culture" in America. Part 2 includes simple recipes (by Ward Bradshaw and Joel Cammett) for 100 or so appetizers, sandwiches, and other "bread-based" dishes, from Country Bread and Tomato Soup to Milk Chocolate Bread Pudding. Fear of carbs notwithstanding, this is recommended for most collections. Copyright 2004 Reed Business Information.