The classic, best-selling cookbook devoted to baking honest, delectable and nutritious whole grain breads, UPDATED with a new chapter on bread machines and original recipes.
To hundreds of thousands, Laurel Robertson has become a guiding spirit whose kitchen symbolizes whole-food cookery at its best. She is the author of Laurel’s Kitchen, a vegetarian cookbook first published in 1976 that was a major contributor to the increasing awareness of vegetarian eating in the United States. With her co-contributors, including Carol Flinders, Bronwen Godfrey, and Brian Ruppenthal, she has written several more Laurel’s Kitchen books, including The Laurel’s Kitchen Bread Book, Laurel’s Kitchen Recipes, and Laurel’s Kitchen Caring.
“Original, thorough and comprehensive...Should help to demystify
the process of baking with whole grains.”
—The New York Times Book Review
“Here at last is a readable source of information heretofore
available only to professional bakers.”
—East West Journal
“Sets a new standard with clear, easily followed recipes that not
only tell you ‘how,’ but ‘why.’”
—Newsday
“We get lots of requests for 100 percent whole-grain bread machine
recipes. Thanks to Laurel, we can fulfill these requests. What a
wonderful, well-researched book! There are many delicious and
varied recipes, and best of all some really innovative ideas on how
to make whole-grain bread machine baking easy and successful. This
will definitely be added to our baking library.”
—Linda Rehberg and Lois Conway, authors of Bread Machine Magic
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