Bernard Clayton S New Complete Book Of Breads Download Ebook PDF Epub Online

Author : Bernard Clayton
Donnie Cameron
Publisher : Simon and Schuster
Release : 2006-10-03
Page : 685
Category : Cooking
ISBN 13 : 0743287096
Description :


A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. Reprint. 35,000 first printing.


Author : Bernard Clayton
Publisher :
Release : 2007
Page : 393
Category : Bread
ISBN 13 : 9781416570806
Description :


In this volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.


Author : Bernard Clayton
Publisher :
Release : 1993
Page : 590
Category : Cooking
ISBN 13 : 9780671672904
Description :


A celebration of the best America's kitchens have to offer features recipes for 250 dishes and profiles of their cooks


Author : James Beard
Publisher : Knopf
Release : 2011-10-12
Page : 256
Category : Cooking
ISBN 13 : 030779055X
Description :


The bestselling, definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard—the “Dean of American Gastronomy”—and featuring a wonderful variety of different types of bread—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master the art of making bread.


Author : Samuel Fromartz
Publisher : Penguin
Release : 2014-09-04
Page : 320
Category : Biography & Autobiography
ISBN 13 : 0698170253
Description :


"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.


Author : Andy King
Jackie King
Publisher : Page Street Publishing
Release : 2013-08-27
Page : 240
Category : Cooking
ISBN 13 : 1624140017
Description :


Make the Best Bread at Home with Just Your Hands Nothing beats the intoxicating smell of freshly baked bread. But what if you could create those beautiful artisan loaves in the most traditional way possible: with just your own two hands? Baking by Hand shows you how to do just that. Keep your mixer in the closet as Andy and Jackie King teach you long-forgotten methods that are the hallmarks of their exceptional bakery. They'll take you through all of the steps of making amazing bread, from developing your own sourdough culture, to mixing by hand, traditional shaping techniques and straight on to the final bake. Most importantly, you'll learn the Four-Fold technique-the key to making the kind of bread at home that will simply be top tier in any setting. In this book, Andy and Jackie feature their stand out bakery recipes, including favorites such as their North Shore Sourdough, a perfectly crusted and open-crumbed Ciabatta, and their earthy, healthy and wonderful Multigrain loaf. And that's only half the story. The Kings also offer up techniques and recipes for their much-loved pastries like Concord Grape Pies and Rhubarb-Ginger Tarts, combining seasonality, locality and a passion for fresh ingredients. And they're all ready for you to make-without a mixer. A&J King Artisan Bakers is located in Salem, Massachusetts, and was named one of America's 50 Best Bakeries by The Daily Meal.


Author : Fergus M. Bordewich
Publisher : Simon and Schuster
Release : 2013-04-16
Page : 496
Category : History
ISBN 13 : 1439124612
Description :


Chronicles the 1850s appeals of Western territories to join the Union as slave or free states, profiling period balances in the Senate, Henry Clay's attempts at compromise, and the border crisis between New Mexico and Texas.


Author : Johanna Spyri
Publisher : Arcturus Publishing
Release : 2019-09-12
Page :
Category : Juvenile Fiction
ISBN 13 : 1838578021
Description :


Heidi loves her simple life on the mountains, and she is heartbroken when she is taken to live in the city. She soon makes new friends, but she misses her grandfather, the goats, and her friend Peter. Will Heidi ever be allowed to return home? This charming tale has been retold and adapted with new illustrations, making it perfect for younger readers aged 4+.


Author : Jennifer Keishin Armstrong
Publisher : Simon and Schuster
Release : 2013-10-29
Page : 324
Category : Biography & Autobiography
ISBN 13 : 1451659229
Description :


The behind-the-scenes story of the making of the classic television series offers insight into how the influential show reflected changing American perspectives and was a first situation comedy to employ numerous women as writers and producers. TV tie-in.


Author : Meg Wolitzer
Publisher : Simon and Schuster
Release : 2007-11-01
Page : 224
Category : Fiction
ISBN 13 : 9781416584889
Description :


Now a major motion picture starring Glenn Close in her Golden Globe–winning role! One of bestselling author Meg Wolitzer’s most beloved books—an “acerbically funny” (Entertainment Weekly) and “intelligent…portrait of deception” (The New York Times). The Wife is the story of the long and stormy marriage between a world-famous novelist, Joe Castleman, and his wife Joan, and the secret they’ve kept for decades. The novel opens just as Joe is about to receive a prestigious international award, The Helsinki Prize, to honor his career as one of America’s preeminent novelists. Joan, who has spent forty years subjugating her own literary talents to fan the flames of his career, finally decides to stop. Important and ambitious, The Wife is a sharp-eyed and compulsively readable story about a woman forced to confront the sacrifices she’s made in order to achieve the life she thought she wanted. “A rollicking, perfectly pitched triumph…Wolitzer’s talent for comedy of manners reaches a heady high” (Los Angeles Times), in this wise and candid look at the choices all men and women make—in marriage, work, and life.


Author :
Publisher :
Release : 1977
Page :
Category : Encyclopedias and dictionaries
ISBN 13 : 9780716600763
Description :


An encyclopedia designed especially to meet the needs of elementary, junior high, and high school students.


Author : Betty Crocker
Publisher : Houghton Mifflin Harcourt
Release : 2013-07-15
Page : 336
Category : Cooking
ISBN 13 : 1118432169
Description :


"A Betty Crocker book"--Page 4 of cover.


Author : Daniel Leader
Publisher : Harper Collins
Release : 1993-11-19
Page : 336
Category : Cooking
ISBN 13 : 0688092616
Description :


"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.


Author : Moosewood Collective
Publisher : Simon and Schuster
Release : 2009-11-03
Page : 368
Category : Cooking
ISBN 13 : 9781439160466
Description :


Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!


Author : Emily Carr
Publisher : D & M Publishers
Release : 2009-12-01
Page : 264
Category : Fiction
ISBN 13 : 9781926706054
Description :


The legendary Emily Carr was primarily a painter, but she first gained recognition as an author. She wrote seven popular, critically acclaimed books about her journeys to remote Native communities and about her life as an artist—as well as her life as a small child in Victoria at the turn of the last century. The Book of Small is a collection of 36 short stories about a childhood in a town that still had vestiges of its pioneer past. With an uncanny skill at bringing people to life, Emily Carr tells stories about her family, neighbours, friends and strangers—who run the gamut from genteel people in high society to disreputable frequenters of saloons—as well as an array of beloved pets. All are observed through the sharp eyes and ears of a young, ever-curious and irrepressible girl, and Carr’s writing is a disarming combination of charm and devastating frankness. Carr’s writing is vital and direct, aware and poignant, and as well regarded today as when she was first published to both critical and popular acclaim. The Book of Small has been in print ever since its publication in 1942, and, like Klee Wyck, has been read and loved by a couple of generations.


Author : Kathleen Weber
Publisher : Artisan Books
Release : 2014-10-07
Page : 305
Category : Cooking
ISBN 13 : 1579656412
Description :


Easily hone your skills and bake scrumptious breads with this James Beard Award–finalist cookbook from an award-winning bakery. Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Founder Kathleen Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years. “I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she’s also infused her book with so much joy that I want to fire up the oven right now.” —Ina Garten, New York Times–bestselling author of the Barefoot Contessa cookbooks


Author : Anissa Helou
Publisher : HarperCollins
Release : 2018-05-29
Page : 544
Category : Cooking
ISBN 13 : 0062363042
Description :


NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.


Author : Chad Robertson
Publisher : Chronicle Books
Release : 2013-10-29
Page : 304
Category : Cooking
ISBN 13 : 1452100284
Description :


The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!


Author : Eduardo Galeano
Publisher : NYU Press
Release : 1997
Page : 317
Category : Business & Economics
ISBN 13 : 0853459908
Description :


[In this book, the author's] analysis of the effects and causes of capitalist underdevelopment in Latin America present [an] account of ... Latin American history. [The author] shows how foreign companies reaped huge profits through their operations in Latin America. He explains the politics of the Latin American bourgeoisies and their subservience to foreign powers, and how they interacted to create increasingly unequal capitalist societies in Latin America.-Back cover.


Author : Giovanni Caselli
Aesop
Publisher : Wayland
Release : 1995
Page : 95
Category : Aesop's fables
ISBN 13 : 9780750016780
Description :


Includes old favourites with lesser known fables.