Download or read book Flour Lab written by Adam Leonti and published by Clarkson Potter. This book was released on 2019-09-10 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with dozens of recipes! “Bread lovers of all skill levels are sure to find themselves returning to this one time and again.”—Publishers Weekly (starred review) A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: • Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta • Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù • Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana • Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again. Praise for Flour Lab “Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast “Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.”—Peter Reinhart, author of The Bread Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza

Download or read book Bread Lab written by Kim Binczewski and published by Readers to Eaters. This book was released on 2022-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: It's a sleepy Saturday morning for most people, but not for Iris, who has to feed her many pets before Aunt Mary arrives. Iris likes to call Aunt Mary "Plant Mary" because she is a plant scientist. Today Aunt Mary wants to experiment with making whole wheat sourdough bread from scratch! As the family kitchen transforms into a bread lab, Iris is surprised that bread needs only four ingredients--flour, water, salt and starter. She also learns about the invisible microbes that make the dough rise, and how flour comes from wheat grown by farmers. It all seems magical, but it's really science. Kim Binczewski and Bethany Econopouly, plant researchers at The Bread Lab at Washington State University, Mount Vernon, make their picture-book debut with this mouth-watering story that captures the step-by-step process and delicious aromas, sensations, sights and sounds of bread-making. The playful art of Hayelin Choi, illustrator of Alice Waters and the Trip to Delicious, crackle and pop with fun, to inspire new bakers and young scientists alike! Published in Cooperation with The Bread Lab at Washington State University, Mount Vernon. Sponsored by the Bread Bakers Guild of America. Kim Binczewski is the managing director of the Bread Lab at Washington State University in Mount Vernon, where her work includes field research, community outreach, and connecting farmers with bakers, chefs and businesses. She grew up on a small farm in western New York and studied Environmental Science in college. She lives in Bellingham, Washington. This is her first picture book. Bethany Econopouly has a PhD from Washington State University and an MS from Colorado State University, both in agricultural sciences. She previously worked at the Bill & Melinda Gates Foundation in Seattle. She currently lives near Philadelphia. This is her first picture book. Hayelin Choi made her illustration debut with Alice Waters and the Trip to Delicious, which earned a starred review from School Library Journal. She was born and raised in Gwacheon, South Korea. A visual storyteller, she studied illustration at the School of Visual Arts in New York City and is pursuing a graduate degree in graphic design at Maryland Institute College of Art in Baltimore, where she lives.

Download or read book Bulletin written by and published by . This book was released on 1906 with total page 1354 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Seed Disinfection and Crop Production written by Edwin Fremont Ladd and published by . This book was released on 1907 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bulletin written by North Dakota Agricultural Experiment Station (Fargo) and published by . This book was released on 1906 with total page 1334 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Circular written by and published by . This book was released on 1928 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Milling and Baking Test Tests of Flour Sold in North Dakota written by Edwin Fremont Ladd and published by . This book was released on 1908 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Progress Report for the Years written by Canada. Department of Agriculture. Division of Chemistry and published by . This book was released on 1912 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the Division of Chemistry written by Canada. Dept. of Agriculture. Division of Chemistry and published by . This book was released on 1924 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Viscosity as a Measure of Hydration Capacity of Wheat Flour and Its Relation to Baking Strength written by Paul Francis Sharp and published by . This book was released on 1923 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the Dominion Grain Ressearch Laboratory written by Canada. Grain research laboratory, Winnipeg, Man and published by . This book was released on 1920 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the Dominion Grain Research Laboratory Winnipeg Man written by Grain Research Laboratory (Canada) and published by . This book was released on 1920 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the Dominion Grain Research Laboratory Winnipeg Man written by Canada. Dominion grain research laboratory and published by . This book was released on 1920 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Department Bulletin written by Alabama. Department of Agriculture and Industries and published by . This book was released on 1907 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food of the Italian South written by Katie Parla and published by Clarkson Potter. This book was released on 2019-03-12 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Download or read book Good to the Grain written by Kim Boyce and published by Abrams. This book was released on 2011-11-23 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52

Download or read book Chemical Age written by and published by . This book was released on 1914 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: