Whole Grain Breads by Machine or Hand or Bobby Flay Cooks American

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes

Author: Beatrice Ojakangas

"Possibly the best such bread book on the market . . . every recipe a winner."–New York Times

This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.

Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appétit, Redbook, and other magazines. Her many books include the James Beard Award—winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

Interesting book: Leadership in NonProfit Organizations or Management Text Only

Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors

Author: Bobby Flay

Celebrate the tastes that make our country great — a lá Bobby Flay.

The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:

— Succulent Texas dry-rub barbecue
— Little Havana-style Cuban sandwiches

— Slow-roasted Pacific salmon

— Reuben sandwich only an Irish boy from New York can make

In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters, giving them the kind of surprising, innovative twists that have made him one of the most emulated chefs in America. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobby's multitude of fans, and is certain to bring him a host of new ones.

Author Biography:Bobby Flay is the owner of the Mesa Grill and Bolo restaurants in New York City; the star of two cable cooking shows, Food Nation and Hot off the Grill; is the food correspondent for The Early Show on CBS; and is the author of three previous cookbooks, Boy Meets Grill, From My Kitchen to Your Table, and Bold American Food. He lives in New York City. Julia Moskin has co-authored with Chicago chefs Gale Gand and Rick Tramonto, American Brasserie: Butter Sugar Flour Eggs; and with Rafael Palomino, Bistro Latino. She has contributed to New York, Saveur, and Metropolitan Home magazines. She lives in New York City.

William Rice

. . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched.

Jerry Shriver

His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants.

Meredith Berkman

Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . .