Download or read book Parsons Bread Book written by Parsons School of Design and published by HarperCollins Publishers. This book was released on 1974 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Tartine Bread written by Chad Robertson and published by Chronicle Books. This book was released on 2013-10-29 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Download or read book Paul Hollywood s Bread written by Paul Hollywood and published by Bloomsbury Publishing. This book was released on 2014-09-11 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!

Download or read book The Keys to Bread and Wine written by Abigail Agresta and published by Cornell University Press. This book was released on 2022-07-15 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: How did medieval people think about the environments in which they lived? In a world shaped by God, how did they treat environments marked by religious difference? The Keys to Bread and Wine explores the answers to these questions in Valencia in the later Middle Ages. When Christians conquered the city in 1238, it was already one of the richest agricultural areas in the Mediterranean thanks to a network of irrigation canals constructed under Muslim rule. Despite this constructed environment, drought, flooding, plagues, and other natural disasters continued to confront civic leaders in the later medieval period. Abigail Agresta argues that the city's Christian rulers took a technocratic approach to environmental challenges in the fourteenth century but by the mid-fifteenth century relied increasingly on religious ritual, reflecting a dramatic transformation in the city's religious identity. Using the records of Valencia's municipal council, she traces the council's efforts to expand the region's infrastructure in response to natural disasters, while simultaneously rendering the landscape within the city walls more visibly Christian. This having been achieved, Valencia's leaders began by the mid-fifteenth century to privilege rogations and other ritual responses over infrastructure projects. But these appeals to divine aid were less about desperation than confidence in the city's Christianity. Reversing traditional narratives of technological progress, The Keys to Bread and Wine shows how religious concerns shaped the governance of the environment, with far-reaching implications for the environmental and religious history of medieval Iberia.

Download or read book Broken Bread written by Tilly Dillehay and published by Harvest House Publishers. This book was released on 2020-06-02 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: God Cares More About How You Eat than What You Eat Christians should have their heads on straight about food—but too often our eating is complicated by burdens and rules, by diets and dependencies. So how can we keep a spiritually healthy view of what we eat? Should Christians stop eating white sugar? Does the Bible ask us to go paleo? Most questions about food aren’t really about nutrition but about how we understand God. In Broken Bread, Christian Book Award–winner Tilly Dillehay challenges us to abandon the concept of good and bad foods and instead offers a way to… celebrate food without obsession make healthy choices without bondage to rules feed our families without feeling frazzled find satisfaction without using food as an emotional crutch This isn’t another diet book. You won’t find any system or plan for eating but rather a joyful call to develop a vision of Christ that informs the way you eat. Take delight in food again, and discover a feast for today that whispers of the eternal feast to come.

Download or read book Take This Bread written by Sarah Miles and published by Hymns Ancient and Modern Ltd. This book was released on 2012 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of an unexpected and terribly inconvenient Christian conversion, told by a very unlikely convert, Take This Bread is not only a spiritual memoir but a call to action. Raised as an atheist, Sara Miles lived an enthusiastically secular life as a restaurant cook and writer. Then one morning, for no earthly reason, she wandered into a church. She ate a piece of bread, took a sip of wine, and found herself radically transformed, embracing a faith she’d scorned and which would lead to feeding others in a way that she’d never imagined. Sara started a food pantry giving away literally tons of food from around the same altar where she’d first received the body of Christ, and providing hundreds of hungry families with free groceries each week. Take This Bread is rich with real-life Dickensian characters–church ladies, millionaires, schizophrenics, bishops, and gangsters – all blown into Miles’ life by the relentless force of her new-found calling. Here, in this beautiful, passionate book, is Christ’s living communion.

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 Bien Cuit written by Zachary Golper and published by Simon and Schuster. This book was released on 2015-11-17 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

Download or read book My Bread The Revolutionary No Work No Knead Method written by Jim Lahey and published by W. W. Norton & Company. This book was released on 2009-09-22 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.

Download or read book Bread Cement Cactus written by Annie Zaidi and published by Cambridge University Press. This book was released on 2020-05-28 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this prize-winning exploration of the meaning of home, Annie Zaidi reflects on places, cultures and conflicts that shape identity.

Download or read book Bittman Bread written by Mark Bittman and published by Mariner Books. This book was released on 2021 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Download or read book Bread written by Jeffrey Hamelman and published by John Wiley & Sons. This book was released on 2021-04-06 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

Download or read book How to Bake written by Paul Hollywood and published by A&C Black. This book was released on 2013-02-19 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Opskrifter på brød, kager,kiks og tærter

Download or read book The Weekend Baker written by Paul Hollywood and published by Penguin UK. This book was released on 2016-05-19 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover delicious and simple bakes inspired by Paul Hollywood's journey around the world, from one of the nation's favourite bakers and Great British Bake Off judge Containing a variety of both sweet and savoury recipes inspired by cities from around the world including Paris, Copenhagen, Miami, New York, London and Naples, Paul takes classic bakes and gives them his own twist. From Madeleines to Kale, cherry and cheese scones, Caprese cake to Chelsea buns and Polish cheesecake to Marble bundt cake, take some weekend time out in the kitchen to discover some new favourite bakes. As Paul found on his travels, baking is very much a family activity and so many of the world's recipes have been passed down from generation to generation. Now he wants to pass them on to you and your families. It's time to get baking!

Download or read book Conquest of Bread written by Richard A. Walker and published by . This book was released on 2010-11 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: For over a century, California (CA) has been the world¿s most advanced agricultural zone, that not only out-produces every state in America, but also most countries. CA¿s landscape and Mediterranean climate have been manipulated and exploited to serve a modern business system. Here, Walker offers an overview of the agro-industrial system of production in CA, from farm to table. He lays bare the long evolution of each link in the food chain, showing how a persistent emphasis on productivity and growth allowed CA to outpace developments elsewhere in the U.S. He allows the reader to weigh the claims of both boosters and critics in the debate over the most extraordinary agricultural profusion in the modern world. Illustrations.

Download or read book Sleeping with Bread written by Dennis Linn and published by Paulist Press. This book was released on 1995 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Linns' simplification of the Ignatian examination of conscience is a way to find daily direction, experience emotional and spiritual growth and grow closer to both God and one's inner self.

Download or read book The Rye Baker Classic Breads from Europe and America written by Stanley Ginsberg and published by W. W. Norton & Company. This book was released on 2016-09-27 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.