From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
Beatrice A. Ojakangas Books
Beatrice Ojakangas possesses a deep connection to Scandinavian cuisines, traditions, and history, a passion ignited by her visits to Finland. Her innate ability to connect with people has fostered numerous friendships across Scandinavia. She is renowned for the lavish smorgasbords she hosts and generously shares her expertise through cooking classes and heritage camps. Her culinary contributions include a Finnish cookbook and many articles focusing on the rich flavors of Scandinavian cooking.
Great Whole Grain Breads
- 368 pages
- 13 hours of reading
The crust, the texture, the aroma, the taste -- a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas's classic bread-making book.Whether it's traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads. With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker's kitchen.
