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Author: Betsy Oppenneer
Publisher: Wimmer Cookbooks
ISBN: 9780962766541
Category : Bread
Languages : en
Pages : 0
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Book Description
With a healthy serving of information about utensils, ingredients and techniques, you will be at ease with this informative and easy-to-read collection. Betsy Oppenneer takes you through the fundamental steps of bread baking--from prepping ingredients to serving and storing finished loaves. Also available: Perfect Bread: Fun with Creative Shapes video ($29.95) and Perfect Bread: How to Conquer Bread Baking video ($29.95)
Author: Betsy Oppenneer
Publisher: Wimmer Cookbooks
ISBN: 9780962766541
Category : Bread
Languages : en
Pages : 0
Get Book Here
Book Description
With a healthy serving of information about utensils, ingredients and techniques, you will be at ease with this informative and easy-to-read collection. Betsy Oppenneer takes you through the fundamental steps of bread baking--from prepping ingredients to serving and storing finished loaves. Also available: Perfect Bread: Fun with Creative Shapes video ($29.95) and Perfect Bread: How to Conquer Bread Baking video ($29.95)
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.
Author: Bryan Ford
Publisher: Quarry Books
ISBN: 1631598716
Category : Cooking
Languages : en
Pages : 163
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Book Description
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
Author: Jennifer Lapidus
Publisher: Ten Speed Press
ISBN: 1984857487
Category : Cooking
Languages : en
Pages : 290
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Book Description
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products. In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
Author: Kate DePalma
Publisher: Barefoot Books
ISBN: 1646860829
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
Cora promises to keep Uncle JB’s Bread Pet alive but didn’t anticipate its exponential growth! She needs to come up with a solution -- and fast! This whimsical STEM story of family, creativity and community will inspire young makers to experiment and share their gifts with others. Includes recipes for sourdough starter and sourdough bread.
Author: Nicole Gulotta
Publisher: Shambhala Publications
ISBN: 0834840650
Category : Cooking
Languages : en
Pages : 225
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Book Description
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
Author: Betsy Oppenneer
Publisher: Simon & Schuster
ISBN: 9781451636659
Category : Cooking
Languages : en
Pages : 0
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Book Description
Every culture celebrates with food. And no food has a greater influence on culture, history, or religion than bread. From the unleavened matzo of Passover to the German stollen of Christmas, from the British hot cross buns baked on Good Friday to the Russian kolach baked for any special occasion, bread in its many forms brings people together, linking traditions and generations. Bread is Betsy Oppenneer's passion. A renowned cooking teacher, she has spent most of her life baking, and much of it traveling. "Celebration Breads: Recipes, Tales, and Traditions" is a collection of more than 75 sweet and savory breads from around the world -- from the Americas and Western Europe to Africa and Russia. From her anecdotes about the history and traditions associated with the breads, you'll discover the tradition behind each recipe. Christmas breads from Czechoslovakia, Switzerland, and Egypt; traditional New Year's Challah from Eastern Europe; and Easter bread from Poland are just a few of the recipes for breads made to celebrate well-known holidays, but Betsy has unearthed many more. Bread lovers will be eager to prepare such recipes as Bread of the Dead, a bread from Mexico made in honor of the Day of the Dead; and Scalded Bread, traditionally baked in Lithuania in preparation for marriage. No matter what the occasion, "Celebration Breads" has the perfect recipe for you. Teacher that she is, Betsy wants all bread bakers to succeed, whether they're baking their first loaf or their hundredth. Each recipe is laid out in painstaking detail, with instructions for making the bread by hand, with a heavy-duty mixer, using a food processor, and by using a bread machine (if possible). Betsy provides comprehensive chapters on: Bread-Baking Ingredients and Equipment; How to Make Bread (including the 4 Basic Rules of Bread Making); Essential Tips and Techniques for novices and experts alike; a Sources list; and an extensive Bibliography. Betsy even includes a section on Homemade Candied Fruits, in which she provides instructions on how to candy your own fruit and citrus peel to obtain a truly authentic product. With more than 70 black-and-white line drawings by John Burgoyne (known for his work for "Cooks Illustrated" magazine), "Celebration Breads" is an invaluable addition to the bread-baking bookshelf.
Author: Jeff Hertzberg, M.D.
Publisher: St. Martin's Press
ISBN: 1250277442
Category : Cooking
Languages : en
Pages : 245
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Book Description
WITH A FOREWORD BY ANDREW ZIMMERN "What Zoë and Jeff have done with the Artisan Bread in Five Minutes series is prove that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits." —From the Foreword by Andrew Zimmern From Jeff Hertzberg, M.D., and Magnolia Network's Zoë François, the authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques. With nearly one 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. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?” With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker—with only five minutes a day of active preparation time.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Category : Cooking
Languages : en
Pages : 354
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Book Description
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703513
Category : Cooking
Languages : en
Pages : 601
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Book Description
ULTIMATE GLUTEN-FREE COOKBOOK COLLECTION: Get both volumes of ATK’s New York Times bestselling How Can It Be Gluten-Free series—in one package! Discover 350+ yummy recipes for gluten-free cooking and baking, plus 600+ photos and recommendations approved by the Test Kitchen experts. America’s Test Kitchen’s How Can It Be Gluten-Free cookbooks raised the bar on gluten-free cooking and baking with fool-proof techniques for ensuring your favorite comfort food staples align with your diet. Now, get both volumes from this bestselling series in one package! This collection includes 350+ gluten-free recipes for every meal—from Extra-Crunchy Fried Chicken and NYC-Style Pizza to muffins, casseroles, breads, and more! Inside you’ll also find: • 75 dairy-free recipe variations using alternate dairy products • 600+ full-color photos to guide your cooking and baking • A brand-new chapter on Grains, featuring a new generation of whole-grain recipes • Detailed nutritional information for all 350+ gluten-free recipes • Latest recommendations for gluten-free products like breads and pastas • And so much more! Featuring stand-out recipes from the original How Can It Be Gluten-Free Cookbook and with loads of advice straight from the experts at America’s Test Kitchen, this 2-volume cookbook collection makes preparing gluten-free meals and treats easier than ever!
