Download or read book The Bread Ovens of Quebec written by Lise Boily-Blanchette and published by National Museum of Man. This book was released on 1979 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bread Ovens of Quebec written by Lise Boily and published by Canadian Mus of Civilization. This book was released on 1979-10-01 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Bread Builders written by Alan Scott and published by Chelsea Green Publishing. This book was released on 1999-07-01 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Download or read book Small Strawbale written by Bill Steen and published by Gibbs Smith. This book was released on 2005 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorough guide to building with strawbale and other natural materials, thisuide includes an eclectic sampling of houses, studios, meditation spaces,utbuildings, and landscape walls.

Download or read book From the Wood fired Oven written by Richard Miscovich and published by Chelsea Green Publishing. This book was released on 2013 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: - Making pizza and other live-fire flatbreads; - Roasting fish and meats; - Grilling, steaming, braising, and frying; - Baking pastry and other recipes beyond breads; - Rendering animal fats and clarifying butter; - Food dehydration and infusing oils; - And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

Download or read book Poil ne written by Apollonia Poilâne and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2019 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.

Download or read book BREAD EARTH AND FIRE EARTH OVENS AND ARTISAN BREADS written by Stuart Silverstein and published by Lulu.com. This book was released on with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Treasure Trove in Gasp and the Baie Des Chaleurs written by Margaret Grant MacWhirter and published by Telegraph Printing Company. This book was released on 1919 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bone and Bread written by Saleema Nawaz and published by House of Anansi. This book was released on 2013-03-15 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Quebec Writers' Federation Paragraphe Hugh MacLennan Prize for Fiction Beena and Sadhana are sisters who share a bond that could only have been shaped by the most unusual of childhoods — and by shared tragedy. Orphaned as teenagers, they have grown up under the exasperated watch of their Sikh uncle, who runs a bagel shop in Montreal's Hasidic community of Mile End. Together, they try to make sense of the rich, confusing brew of values, rituals, and beliefs that form their inheritance. Yet as they grow towards adulthood, their paths begin to diverge. Beena catches the attention of one of the "bagel boys" and finds herself pregnant at sixteen, while Sadhana drives herself to perfectionism and anorexia. When we first meet the adult Beena, she is grappling with a fresh grief: Sadhana has died suddenly and strangely, her body lying undiscovered for a week before anyone realizes what has happened. Beena is left with a burden of guilt and an unsettled feeling about the circumstances of her sister's death, which she sets about to uncover. Her search stirs memories and opens wounds, threatening to undo the safe, orderly existence she has painstakingly created for herself and her son. Saleema Nawaz's characters compel us, intrigue us, and delight us with their raw, complicated humanity, and her sentences sing in the gorgeous cadences of a writer who chooses every word with the utmost care. Heralded across Canada for the power and promise of her debut collection, Mother Superior, Nawaz proves with Bone and Bread that she is one of our most talented and unique storytellers.

Download or read book New World Sourdough written by Bryan Ford and published by Quarry Books. This book was released on 2020-06-16 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Download or read book Build Your Own Earth Oven written by Kiko Denzer and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost bread oven, to - gardeners who want a centerpiece for a beautiful outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Download or read book Shadows on the Rock written by Willa Cather and published by BoD - Books on Demand. This book was released on 2023-11-05 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Shadows on the Rock" is a historical novel written by the American author Willa Cather. The book was published in 1931 and is set in the 17th century in colonial New France, specifically in Quebec City. The novel focuses on the lives of the early French settlers and the challenges they faced while establishing a life in the rugged wilderness of North America. The central character is Cécile Auclair, a young girl who, with her father, makes the difficult journey from France to Quebec to join her mother. The novel provides a vivid portrayal of daily life, relationships, and the interactions between the French settlers and the indigenous people of the region. "Shadows on the Rock" is known for its rich historical detail and evocative descriptions of the landscape and characters. Willa Cather's storytelling captures the enduring spirit and resilience of the early settlers in North America. The novel is celebrated for its historical accuracy and its exploration of the human experience in a challenging and often harsh environment.

Download or read book Encyclopedia of Kitchen History written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2004-12-29 with total page 1146 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

Download or read book Sourdough Culture written by Eric Pallant and published by Agate Publishing. This book was released on 2021-09-14 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.

Download or read book From No Knead to Sourdough written by Victoria Redhed Miller and published by New Society Publisher. This book was released on 2018-06-26 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: · Fitting bread-baking into your schedule · Low- and no-gluten baking, including GF sourdough breads · Using a wood-fired oven · Recipes for every comfort zone, from flatbread to sourdough · “Sexy science talk” sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread. “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth