Breaking Bread with Father Dominic 2 PDF Download
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Author: Dominic Garramone
Publisher: KETC Channel 9
ISBN: 9780967465210
Category : Automatic bread machines
Languages : en
Pages : 0
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Book Description
Author: Dominic Garramone
Publisher: KETC Channel 9
ISBN: 9780967465210
Category : Automatic bread machines
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Dominic Garramone
Publisher:
ISBN: 9781681060804
Category : Bread
Languages : en
Pages : 0
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Book Description
Whether you're famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you'll find this book hard to put down. Father Dominic, "The Bread Monk" of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What's the point of those slashes in a baguette? Father Dominic will put you in the know.
Author: Father Dominic Garramone
Publisher: Reedy Press LLC
ISBN: 1935806661
Category : Cooking
Languages : en
Pages : 185
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Book Description
Ever wish you had your favorite bread recipes all in one place? Father Dominic Garramone, the Bread Monk of public television, knows how you feel and has done something about it! The Breadhead Bible is a compilation of Father Dom’s favorite bread recipes, spanning from the three seasons of his PBS program Breaking Bread to new recipes he’s developed in recent years. Now you can find old favorites like Basic White Bread, Tomato Basil Focaccia, Honey Oatmeal Bread, and Chocolate Raspberry Scones all in one volume. Also included are previously unpublished recipes like Cheddar Chive Drop Biscuits, Diabetics’ No-Caraway Rye, and Best Ever Crescent Rolls. As usual, each recipe delivers detailed, easy-to-follow instructions with tips and techniques, along with heartwarming stories from Father Dom’s monastery and family.
Author: Dominic Garramone
Publisher:
ISBN: 9780967465234
Category : Bread
Languages : en
Pages : 0
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Book Description
Fr. Dominic Garramone, is a Benedictine monk of St. Bede Abbey in Illinois and host of the highly successful public television series, Breaking Bread with Father Dominic. Father Dominic offers reflections on how one simple activity -- baking bread -- can teach us to grow spiritually and live more meaningfully. Gain insight from everyday activities and live fully through meditation and prayer. With five new recipes, including Ice Cream Muffins and Oatmeal Cookies (with a very special story).
Author: Dominic Garramone
Publisher:
ISBN: 9781933370651
Category : Cooking
Languages : en
Pages : 0
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Book Description
Note: This title is being reprinted as a spiralbound
Author: Fr Dominic Garramone
Publisher:
ISBN: 9781935806370
Category : Cooking
Languages : en
Pages : 0
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Book Description
A "Breadhead" is a dedicated baker, someone who bakes often, who thinks and dreams about bread and is not afraid to experiment. In this new book by Father Dominic ("The Bread Monk" of public television fame), you'll learn more than just basic techniquesyou'll find out why yeast behaves the way it does, how to substitute different flours in a recipe, and how to take a simple dough and make it extraordinary for a special occasion. Starting with tools of the trade (you need less than you think), Father Dom takes you through the baby steps of baking all the way to beautiful loaves that will amaze and delight your family and friends. Special attention is paid to kneading-a stumbling block for many beginning bakers-and simple shaping techniques that can make your loaves look terrific. You'll find braided loaves, flatbreads, pretzel bread and bagels, dinner rolls that look like roses, butterfly-shaped breakfast treats, and a muffin recipe that uses a secret ingredient: melted ice cream! And all in Father Dom's funny and friendly style of instruction, with helpful photos and illustrations. Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, has written six cookbooks, most recently Thursday Night Pizza. His first children's book, Brother Jerome and the Angels in the Bakery, was the recipient of the 2011 Christopher Award for children's books (ages 8 to 10) and the 2011 Catholic Press Association 1st Place Award for children's books.
Author: Dominic Wilcox
Publisher: Random House
ISBN: 1473521262
Category : Humor
Languages : en
Pages : 128
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Book Description
Ingenious and amusing illustrated inventions from the brilliant mind of Dominic Wilcox 'I love this book. Laugh-out-loud funny. I want a salty thumb lolly now!' Harry Hill As we go about our day-to-day business, we see the same stuff every day. The bath, the fridge, the lamp post, the bicycle, the tree... so far, so humdrum. But not if you are Dominic Wilcox. Dominic sees things a little differently. For him, inside each of these everyday things are hundreds of surprising ideas waiting to be discovered. The Portable Bottom Seat, the Sick Bag Beard, Wrist Nets for the Butterfingered – Dominic's unexpected inventions, conflations and modifications promise to make your life that little bit easier, or at least more amusing. Normal will never seem quite so normal again.
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: Saint Louis de Montfort
Publisher: Aeterna Press
ISBN:
Category : Religion
Languages : en
Pages : 186
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Book Description
BIOGRAPHERS have already told us much about St. Louis De Montfort and the Rosary; now, with this first English edition of THE SECRET OF THE ROSARY, we can listen to Montfort speaking for himself. Drawing upon his own experience as well as upon the experience of others, he endeavors to bring home to the reader, “in a simple and straightforward manner,” as he himself tells us, the authentic message of the Rosary; namely, that it is a veritable school of Christian life. He sees it as including essentially the meditation of the mysteries of the life, death and glory of Jesus and Mary, with a view not only to honoring but especially imitating their virtues as held up to our consideration in each mystery. Aeterna Press
Author: Jeffrey Hamelman
Publisher: John Wiley & Sons
ISBN: 1119577519
Category : Cooking
Languages : en
Pages : 72
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Book Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
