Jalapeno Bagels PDF Download
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Author: Natasha Wing
Publisher:
ISBN:
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
For International Day at school, Pablo wants to bring something that reflects the cultures of both his parents.
Author: Natasha Wing
Publisher:
ISBN:
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
For International Day at school, Pablo wants to bring something that reflects the cultures of both his parents.
Author: Rachel Teichman
Publisher: The Collective Book Studio
ISBN: 1951412842
Category : Juvenile Nonfiction
Languages : en
Pages : 22
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Book Description
From A to Z, asiago to za’atar, cover your ABCs while learning about this popular breakfast food. "A...delightful, colorful, bagel-themed ABC book that’s an ode to the round doughy delicacy beloved by American Jews (and anyone who has good taste in food)." —Kveller Roll, boil, and bake your way through this book, where unicorns and rainbows take bagel form, and schmear knows no limits! B is for Bagel teaches the whole alphabet, while introducing children to traditional and innovative bagel flavors. Vibrant photographs of each life-size bagel, plus two bonus recipes in the back, make turning the pages that much more interactive for young readers! MORE PRAISE FOR B IS FOR BAGEL “Vibrant and creative… a perfect introduction to the infinitely versatile bagel we all know and love!” —Sam Silverman, Bagel Expert at Brooklyn Bagel Blog & Founder of BagelFest “Our team of educators loves this book! It's a wonderful way to teach kids basic language skills while giving them a piece of Jewish Culture.” —The Bible Players
Author: Jennifer Robins
Publisher: Page Street Publishing
ISBN: 1624142346
Category : Cooking
Languages : en
Pages : 256
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Book Description
Traditional Jewish Meals Made Healthier From two leaders in the Paleo cooking community, The New Yiddish Kitchen is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes. Authors Simone Miller and Jennifer Robins have selected classic dishes—like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more—all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe. So when you’re craving your favorite Jewish foods, don’t plotz! Simone and Jennifer have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long.
Author: Natasha Wing
Publisher: Union Square Kids
ISBN: 9781454922391
Category : Baked products
Languages : en
Pages : 0
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Book Description
Poor Bagel He dreams of entering the Cherry Jubilee dance contest . . . but no one wants to be his partner Can he find a sweet-tart who doesn't think his steps are half-baked? Bagel loved to dance. It made him happier than a birthday cake And more than anything, he wants a partner who will spin and swirl, tap and twirl with him in the dance contest. But Pretzel sniffs that he doesn't cut the mustard, Croissant thinks his moves are stale, and Doughnut's eyes just glaze over. Can a cute cupcake save the day for our would-be Fred clair? Witty and pun-filled, this picture book really takes the cake.
Author: Emilie Raffa
Publisher: Page Street Publishing
ISBN: 1624144306
Category : Cooking
Languages : en
Pages : 210
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Book Description
The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.
Author: Rose Levy Beranbaum
Publisher: W. W. Norton & Company
ISBN: 0393057941
Category : Cooking
Languages : en
Pages : 632
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Book Description
Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.
Author:
Publisher:
ISBN: 9780965684286
Category :
Languages : en
Pages :
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Book Description
Author: Maria Balinska
Publisher: Yale University Press
ISBN: 0300142323
Category : Cooking
Languages : en
Pages : 241
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Book Description
A “scrumptious little book” about the cultural and historical background of this humble and hearty treat (The New York Times). If smoked salmon and cream cheese bring only one thing to mind, you can count yourself among the world’s millions of bagel mavens. But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the remarkable story of the bagel’s journey from the tables of seventeenth-century Poland to the freezers of middle America today, a story rooted in centuries of Polish, Jewish, and American history. Research in international archives and numerous personal interviews uncover the bagel’s links with the defeat of the Turks by Polish king Jan Sobieski in 1683, the Yiddish cultural revival of the late nineteenth century, and Jewish migration across the Atlantic to America. There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob. Maria Balinska weaves together a rich, quirky, and evocative history of East European Jewry—and the unassuming ring-shaped roll the world has taken to its heart. “Thought-provoking and fact-filled . . . Uses the bagel as a way of viewing Polish-Jewish history.” —The New York Times “Gives readers plenty to chew on . . . Thoroughly entertaining.” —The Wall Street Journal
Author: Claire Saffitz
Publisher: Clarkson Potter
ISBN: 1984826972
Category : Cooking
Languages : en
Pages : 369
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Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607741296
Category : Cooking
Languages : en
Pages : 322
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Book Description
Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
