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Author: Susan Lundy
Publisher: TouchWood Editions
ISBN: 1927129915
Category : Cooking
Languages : en
Pages : 230
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Book Description
Heritage Apples travels far beyond the grocery store of today to savor the apples of the past. These are the apple varieties--the Gravensteins, the Kings, the red-fleshed Pink Pearl--that link us to history, but through food movements and taste preferences are remerging as the fruit of the future. Heritage apples evoke memories and passion for some; for others they offer delicious, unexplored flavors and a connection to local farmers. Discover the histories behind the apples, and learn some startling apple facts. Identify the taste, appearance, and uses of 40 different heritage varieties and gain useful growing and harvesting information. Meet apple growers, cider-makers, and people fighting to preserve heritage apples, and join a lifestyle that embraces local and slow food movements. Then try the recipes! Create delicious apple-based dishes, such as Chickpea-Apple Curry, French Apple Clafouti, Tarte Tatin, Apple Brownies, Apple Pie, and more. Expand your knowledge of one of our most popular fruits and celebrate its history with Heritage Apples.
Author: Ellen King
Publisher: Chronicle Books
ISBN: 1452168326
Category : Cooking
Languages : en
Pages : 227
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Book Description
“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains
Author: Sarah Kieffer
Publisher: Penguin
ISBN: 0143194275
Category : Cooking
Languages : en
Pages : 467
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Book Description
Sarah Kieffer knows that you don’t have to be a professional baker in order to bake up delicious treats. Though she started out baking professionally in coffee shops and bakeries, preparing baked goods at home for family and friends is what she loves best—and home-baked treats can be part of your everyday, too. In The Vanilla Bean Baking Book, she shares 100 delicious tried-and-true recipes, ranging from everyday favorites like Chocolate Chip Cookies and Blueberry Muffins to re-invented classics, like Pear-Apple Hard Cider Pie and Vanilla Cupcakes with Brown Butter Buttercream. Sarah simplifies the processes behind seemingly complicated recipes, so baking up a beautiful Braided Chocolate Swirl Bread for a cozy Sunday breakfast or a batch of decadent Triple Chocolate Cupcakes for a weeknight celebration can become a part of your everyday baking routine. Filled with charming storytelling, dreamy photos, and the tips and tricks you need to build the ultimate baker’s pantry, The Vanilla Bean Baking Book is filled with recipes for irresistible treats that will delight and inspire.
Author: Kate Pavelle
Publisher:
ISBN:
Category :
Languages : en
Pages : 470
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Book Description
With BLACK AND WHITE ART PHOTOGRAPHY! This classically gorgeous, more affordable than the full-color version B&W edition contains more than 250 classic cookies from the Old Country and the New World, ranging from easy, to elegant, to utterly extravagant!What began twenty years ago as a culinary love poem from an American husband to his Czech-American wife has now evolved into an international tour de force redolent with sweet and spicy goodness. You will rely on this book time and time again for new ideas from our collective immigrant heritage of fondly remembered masterpieces.Meet Scott Pavelle, Esq., a modern-day Renaissance Man who bakes to relax from his law practice. Meet Kate Pavelle, his writer wife, who struggles to fit her jeans under the onslaught. Whether you're an experienced baker or a novice, this expansive collection of European and American holiday (and other) cookies will enrich your repertoire with scores of recipes you've never seen before, and perfected versions of the ones you know. Featuring mouth-watering, color photographs by eminent food photographer Laura Petrilla, this enticing cookbook will make a great gift for your family bakers - or for yourself.You are viewing the FULL COLOR edition. A FULL COLOR edition is also available.
Author: Regula Ysewijn
Publisher: Allen & Unwin
ISBN: 1760873926
Category : Cooking
Languages : en
Pages : 463
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Book Description
Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
Author: Oxmoor House, Incorporated
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 154
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Book Description
For generations of Southerners, bread has been "the staff of life." Recipes from cornbreads to quick breads.
Author: Susan Lundy
Publisher: TouchWood Editions
ISBN: 1927129915
Category : Cooking
Languages : en
Pages : 230
Get Book Here
Book Description
Heritage Apples travels far beyond the grocery store of today to savor the apples of the past. These are the apple varieties--the Gravensteins, the Kings, the red-fleshed Pink Pearl--that link us to history, but through food movements and taste preferences are remerging as the fruit of the future. Heritage apples evoke memories and passion for some; for others they offer delicious, unexplored flavors and a connection to local farmers. Discover the histories behind the apples, and learn some startling apple facts. Identify the taste, appearance, and uses of 40 different heritage varieties and gain useful growing and harvesting information. Meet apple growers, cider-makers, and people fighting to preserve heritage apples, and join a lifestyle that embraces local and slow food movements. Then try the recipes! Create delicious apple-based dishes, such as Chickpea-Apple Curry, French Apple Clafouti, Tarte Tatin, Apple Brownies, Apple Pie, and more. Expand your knowledge of one of our most popular fruits and celebrate its history with Heritage Apples.
Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146909
Category : History
Languages : en
Pages : 294
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Book Description
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Author: Eli Rogosa
Publisher: Chelsea Green Publishing
ISBN: 1603586717
Category : Technology & Engineering
Languages : en
Pages : 290
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Book Description
Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.
Author: James Mickel Williams
Publisher: New York : A.A. Knopf
ISBN:
Category : Country life
Languages : en
Pages : 272
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Book Description
Author: Alma Hogan Snell
Publisher: U of Nebraska Press
ISBN: 0803258992
Category : Cooking
Languages : en
Pages : 217
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Book Description
A collection of Crow recipes, age-old plant medicines and healing remedies. This work imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants.
