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Author: Jean Paré
Publisher: Practical Gourmet
ISBN: 9781988133034
Category : Baking
Languages : en
Pages : 160
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Book Description
Canada has a rich and delicious tradition of bread-making, going back to the early Native peoples. Successive waves of settlers brought their bread-baking traditions to the country as well, so we have breads with roots in France, Britain, Italy, Eastern Europe, Russia and beyond. Breads of all shapes and textures, dinner buns, doughnuts, naan--all 65 recipes have step by step photos showing exactly how the bread is made. Plus a comprehensive intro showing the steps of assembling the ingredients, kneading, rising techniques, and so on. Includes a smattering of tasty quickbreads.
Author: Ken Forkish
Publisher: Ten Speed Press
ISBN: 1984860372
Category : Cooking
Languages : en
Pages : 257
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Book Description
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
Author: Jean Paré
Publisher: Practical Gourmet
ISBN: 9781988133034
Category : Baking
Languages : en
Pages : 160
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Book Description
Canada has a rich and delicious tradition of bread-making, going back to the early Native peoples. Successive waves of settlers brought their bread-baking traditions to the country as well, so we have breads with roots in France, Britain, Italy, Eastern Europe, Russia and beyond. Breads of all shapes and textures, dinner buns, doughnuts, naan--all 65 recipes have step by step photos showing exactly how the bread is made. Plus a comprehensive intro showing the steps of assembling the ingredients, kneading, rising techniques, and so on. Includes a smattering of tasty quickbreads.
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: Jean Paré
Publisher: Company's Coming Publishing Limited
ISBN: 9781895455090
Category : Cooking
Languages : en
Pages : 164
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Book Description
New look, same great recipes Breads is now back by popular demand. Learn the basics of bread making with an assortment of recipes for breads, cakes, rolls and a variety of other baked goods. There's even a handy glossary of bread-making terms to help you along the way.
Author: Dorothy Duncan
Publisher: Dundurn
ISBN: 1459706706
Category : Cooking
Languages : en
Pages : 258
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Book Description
Nothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan – with her extensive knowledge of heritage foods – has chosen her favourite "Country Fare" columns from the popular Century Home magazine for this wonderful book on Canada’s heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries and McIntosh apples. The recipes in this book take advantage of Canada’s unique foods, creating a taste that is distinctly Canadian. Nothing More Comforting will provide the avid as well as the armchair cook with interesting food facts and new recipes to try.
Author:
Publisher: On The Mark Press
ISBN: 1770727647
Category :
Languages : en
Pages : 151
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Book Description
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607746522
Category : Cooking
Languages : en
Pages : 258
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Book Description
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
Author: Jane Bonacci
Publisher: Harvard Common Press
ISBN: 1558328831
Category : Cooking
Languages : en
Pages : 320
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Book Description
Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.
Author: Eric Lucas
Publisher: The Countryman Press
ISBN: 1581578725
Category : Travel
Languages : en
Pages : 203
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Book Description
"Consistently rated the best guides to the regions covered...Readable, tasteful, appealingly designed. Strong on dining, lodging, and history."—National Geographic Traveler More than a million people visit Vancouver Island by air and sea each year, three quarters of them from outside Canada. Besides detailed coverage of Victoria, Eric Lucas gives wide-ranging context to the island’s culture, cuisine, and arts. There’s also a wealth of practical information to help you plan your stay in this land of natural wonders.
Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 824
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Book Description
