Flour Water Download Ebook PDF Epub Online

Author : Thomas McNaughton
Paolo Lucchesi
Publisher :
Release : 2014
Page : 261
Category : Cooking
ISBN 13 : 1607744708
Description :


A guide to making pasta, from the best fresh doughs to shaping and cooking every type of pasta, with seventy-five seasonally influenced recipes, including tagliatelle bolognese, wild boar strozapretti, and tortellini in brodo.


Author : Ken Forkish
Publisher : Random House Digital, Inc.
Release : 2012
Page : 265
Category : Cooking
ISBN 13 : 160774273X
Description :


A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.


Author : Thomas McNaughton
Paolo Lucchesi
Publisher : Ten Speed Press
Release : 2014-09-30
Page : 288
Category : Cooking
ISBN 13 : 1607744716
Description :


An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.


Author : Vivien Huei-Yen Wang
Publisher :
Release : 1963
Page : 106
Category : Cake
ISBN 13 :
Description :



Author : Ken Forkish
Publisher : Ten Speed Press
Release : 2016-04-19
Page : 256
Category : Cooking
ISBN 13 : 1607748398
Description :


The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.


Author : Stanley P. Cauvain
Linda S. Young
Publisher : DEStech Publications, Inc
Release : 2009
Page : 498
Category : Reference
ISBN 13 : 1932078991
Description :


This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.


Author : Samin Nosrat
Publisher : Simon and Schuster
Release : 2017-04-25
Page : 469
Category : Cooking
ISBN 13 : 1476753830
Description :


Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --


Author : Jeff Michaud
Publisher : Running Press
Release : 2013-09-24
Page : 304
Category : Cooking
ISBN 13 : 0762450614
Description :


Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff 's culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn't forgotten what she ordered). Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher's Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.


Author : Jennifer Lapidus
Publisher :
Release : 2021
Page : 288
Category : Cooking
ISBN 13 : 1984857487
Description :


"A highly curated collection of baking recipes from the top craft bakeries in the South that showcase the use of superior-tasting cold stone-milled flour and highlights the importance of baking with locally farmed ingredients "--


Author : Victor R. Preedy
Ronald Ross Watson
Publisher : Academic Press
Release : 2011-02-17
Page : 542
Category : Technology & Engineering
ISBN 13 : 9780123808875
Description :


Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods


Author : David Leroy Yarnell
Publisher :
Release : 1936
Page : 64
Category : Hydraulics
ISBN 13 :
Description :



Author : Joseph Glynn
Publisher :
Release : 1871
Page : 162
Category : Hydraulic engineering
ISBN 13 :
Description :



Author : Joseph Glynn
Publisher :
Release : 1866
Page : 162
Category : Hydraulic motors
ISBN 13 :
Description :



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 : Rudi Appels
Publisher : Sydney University Press
Release : 2008
Page :
Category : Wheat
ISBN 13 : 192089909X
Description :



Author : Aimee Wimbush-Bourque
Publisher : Penguin Canada
Release : 2015-02-10
Page : 336
Category : Cooking
ISBN 13 : 0143194380
Description :


Aimée’s rural homesteader upbringing, years working as a professional chef, and everyday life as a busy mom led to the creation of the hugely popular blog Simple Bites. Raising three young children with husband Danny, Aimée traded her tongs and chef whites for a laptop and camera, married her two passions—mothering and cooking—and has since been creating recipes with an emphasis on whole foods for the family table, sharing stories, tips and inspiring readers to make the family-food connection on the Simple Bites blog. Brown Eggs and Jam Jars is Aimée’s long-awaited cookbook inspired by her urban homesteading through the seasons and the joyous events they bring. It embraces year-round simple food with fresh flavours from celebrating spring with a stack of Buttermilk Buckwheat Pancakes and pure maple syrup, to a simple late-summer harvest dinner with Chili-Basil Corn on the Cob and Lemon Oregano Roast Chicken. Autumn favourites include Apple Cinnamon Layer Cake with Apple Butter Cream Cheese Frosting and Make-Ahead Currant Scones that are delicious topped with homemade Strawberry-Honey Jam with Orange Zest. Comfort meals include Chicken Leek Shepherd’s Pie and Slow Cooker Cider Ham; homemade treats abound like Whole-What Chocolate Chunk Cookies with Orange Zest, Cinnamon Shortbread Bars with Dark Chocolate Ganache, Ice Cider Caramel Corn, and much more. Created for the family-minded home cook, Aimée shares over 100 recipes from melt-on-your-tongue maple butter tarts to tangy homemade yogurt that have a touch of nostalgia, feature natural ingredients, and boast plenty of love. Aimée’s heart-warming stories capture everyday life in a busy family. In addition, she shares tips and advice on how to get the whole family involved in cooking from the ground up and enjoying homemade food. Brown Eggs and Jam Jars will inspire you to connect your family and food right where you are in life—from growing your own tomatoes to making a batch of homemade cookies. Enjoy your urban homestead!


Author : Michelle Anderson
Publisher :
Release : 2020-11-03
Page : 208
Category : Cooking
ISBN 13 : 1592339921
Description :


Making Artisan Breads in the Bread Machine unlocks the full potential of your bread machine. Now you can make genuine artisan loaves and flatbreads easily, quickly, and inexpensively.


Author : Yeshajahu Pomeranz
Publisher : Academic Press
Release : 2012-12-02
Page : 560
Category : Technology & Engineering
ISBN 13 : 0323140084
Description :


An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish


Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Release : 2019-02-17
Page : 2611
Category :
ISBN 13 : 194843606X
Description :


The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books


Author : S P Cauvain
L S Young
Publisher : Elsevier
Release : 2001-04-23
Page : 304
Category : Technology & Engineering
ISBN 13 : 1855736187
Description :


When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in baking Easy to use and invaluable guidance on improving production and quality in bakery products Written by award winning internationally renowned experts