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Author: Mother Earth News
Publisher: Quarto Publishing Group USA
ISBN: 1627887768
Category : Cooking
Languages : en
Pages : 227
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Book Description
Roll up your sleeves, warm up your oven, and find some new loaves to love—includes more than 150 tried-and-true bread recipes! From intense, chewy sourdough to light, airy focaccia, breads are usually at their best when they’re fresh from the oven—and the timeless allure of fresh bread has been part of Mother Earth News magazine since its first issue in 1970. In Bread, for the first time, the editors have collected their very best recipes and techniques. You’ll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There are plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust—even gluten-free breads. With more than 150 tried-and-true recipes to choose from, you’re sure to find something new to savor. Includes color photos
Author: Mother Earth News
Publisher: Quarto Publishing Group USA
ISBN: 1627887768
Category : Cooking
Languages : en
Pages : 227
Get Book Here
Book Description
Roll up your sleeves, warm up your oven, and find some new loaves to love—includes more than 150 tried-and-true bread recipes! From intense, chewy sourdough to light, airy focaccia, breads are usually at their best when they’re fresh from the oven—and the timeless allure of fresh bread has been part of Mother Earth News magazine since its first issue in 1970. In Bread, for the first time, the editors have collected their very best recipes and techniques. You’ll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There are plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust—even gluten-free breads. With more than 150 tried-and-true recipes to choose from, you’re sure to find something new to savor. Includes color photos
Author: Mother Earth News
Publisher: Voyageur Press (MN)
ISBN: 0760348448
Category : Cooking
Languages : en
Pages : 227
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Book Description
Roll up your sleeves, warm up your oven, and find a new favorite bread. From intense, chewy sourdough to light, airy focaccia, many of today's most popular breads are best when they're fresh from the oven. Then again, that's always been true. The timeless allure of fresh bread has been part of Mother Earth News magazine since 1970, when they published their first issue. In Bread, for the first time, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There's plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust--even gluten free breads. With more than 150 tried-and-true recipes to choose from, you're sure to find new loaves to love.
Author: Jeff Hertzberg, M.D.
Publisher: Macmillan
ISBN: 1250018293
Category : Cooking
Languages : en
Pages : 399
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Book Description
The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Author: Robin Mather
Publisher: Ten Speed Press
ISBN: 1607740419
Category : Cooking
Languages : en
Pages : 274
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Book Description
Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan. There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week. With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program. Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be. The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don’t always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars. Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.
Author: Mother Earth News
Publisher: Voyageur Press (MN)
ISBN: 0760349851
Category : Business & Economics
Languages : en
Pages : 243
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Book Description
Mother Earth News Almanac is back! Grab this timeless reference for homesteaders, DIYers, and anyone looking to be more self-sufficient.
Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393066304
Category : Cooking
Languages : en
Pages : 225
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Book Description
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Author: Clive Maine McCay
Publisher: Courier Corporation
ISBN: 9780486239958
Category : Cooking
Languages : en
Pages : 36
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Book Description
Famed high-protein recipe incorporated into breads, rolls, buns, coffee cakes, pizza, pie crusts, more.
Author: Laurel Robertson
Publisher: Random House
ISBN: 0307761169
Category : Cooking
Languages : en
Pages : 465
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Book Description
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
Author: John Ivanko
Publisher: New Society Publishers
ISBN: 1550924915
Category : Cooking
Languages : en
Pages : 399
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Book Description
The proprietors of Inn Serendipity show how easy it is to cook homemade and homegrown meals that help the planet and go easy on your budget. Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown and homemade cooking, preserving the harvest, stocking the pantry, all while building community. From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies—by growing it, sharing it and savoring it. Recipes include: Zucchini Feta Pancakes Winter Squash Fritters Herb-infused Spare Ribs Strawberry Dessert Pizza Homemade Graham Crackers After your meal, pull up a chair and enjoy inviting slice-of-life “Kitchen Table” features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares tips practical cooking tips and lively short essays inspired by John and Lisa’s organic, self-reliant homestead and bed & breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends. Praise for Farmstead Chef “Farmstead Chef stirs up revolution, moving us back into the kitchen, our home gardens and local farmers markets. It captures the renaissance of homemade and homegrown cooking where key ingredients include fresh, seasonal and local food along with a deep-rooted conviction that our every bite can make a difference in transforming our world.” —Nell Newman, Co-founder and President of Newman's Own Organics “This book put a big smile on my organic farmer face. Why? With playful people like Lisa Kivirist and John Ivanko kissing off corporate America, the serious nature of taking back our food supply becomes a belly-laugh, belly-full party that even the most skeptic will want to attend. For good food and good laughter, Farmstead Chef is the place to be.” —MaryJane Butters, publisher of MaryJanesFarm
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
