Mastering Bread

Author: Marc Vetri
Editor: Ten Speed Press
ISBN: 1984856995
File Size: 39,54 MB
Format: PDF
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From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Bread Baking Basics

Author: Gregory Berger
Editor: Mango
ISBN: 9781642505702
File Size: 71,11 MB
Format: PDF, ePub, Mobi
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There are so many things in this world that we want to do, but can never quite find the time to do. The best way to begin something new is to just start. You have to take that first step, then from there the process will begin. Be stuck in inaction, and you'll stay stuck. Bread Baking Basics will explore the art of getting started and trying something new, through the instructions of making your first loaf of sourdough bread. With quotes, essays, photographs, illustrations and recipes, this book combines the latest in self-care books with life lessons and feeding your soul through homemade foods.

Bread Baking Basics

Author: Gregory Berger
Editor: Mango Media Inc.
ISBN: 1642505714
File Size: 51,84 MB
Format: PDF, ePub
Read: 559
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Learn simple and fun techniques for making the perfect sourdough, pizza crust and more with this complete beginner’s guide to bread baking. Author Gregory Berger started making bread as a hobby. Now, he’s an award-winning baker who has created recipes for some of Sacramento’s top restaurants. In Bread Baking Basics, Berger shares his no-fuss, no-fear approach to making the perfect loaf, with easy-to-follow recipes that don’t require digital scales, thermometers, or specialty flours. Berger shares practical tips on everything from buying yeast to knowing how long to let your dough rest. He also shares inspiring quotes and insights about the joy of mastering new skills. In Bread Baking Basics, you’ll discover: · The do's and don’ts of making Sourdough bread starters · Gluten-free bread recipes and baking tips · Healthy toast recipes and advice on healthy, local eating · Creative salad and pizza ideas alongside lessons on moderation and enjoyment

Living Mastering Bread

Author: E. LINDSEY
Editor:
ISBN:
File Size: 61,77 MB
Format: PDF, ePub, Mobi
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Baking brеаd doesn't hаvе tо bе complicated or hаrd, but thеrе are a fеw tiрѕ tо make ѕurе thе loaf you bake will turn out juѕt right. Sure, it'ѕ еаѕу to go tо thе grосеrу ѕtоrе and buy a lоаf of sliced brеаd. Anуоnе саn do that, of course. Bread bаking is its own wоrld, different from baking cookies, cakes оr рiеѕ. Its uniԛuе соmbinаtiоn of ingredients -- flоur, уеаѕt, wаtеr, salt аnd, mоѕt imроrtаntlу, timе -- requires уоu tо аррrоасh it diffеrеntlу. First аnd fоrеmоѕt, bread iѕ аlivе. Itѕ сhаrасtеriѕtiс texture comes from fermentation, whiсh is the basic асtivitу of уеаѕt, a single-celled funguѕ (thе gооd kind, nоt the ѕсаrу kind). Yеаѕt rеасtѕ with thе ѕugаrѕ in flоur tо create саrbоn diоxidе (аmоng оthеr things), which lеаdѕ tо thе аirу, bubblу tеxturе аnd thе taste wе аѕѕосiаtе with bread. If уоu get rеаllу intо brеаd making, уоu саn delve dеерlу intо thе аrt аnd ѕсiеnсе оf thе perfect loaf. Thеrе'ѕ nо limit to the level оf оbѕеѕѕiоn раѕѕiоnаtе brеаd bаkеrѕ саn hаvе. Hеrе'ѕ a 101 рrimеr to hеlр уоu gеt ѕtаrtеd.

Mastering Bread Baking

Author: Demetrice Gamlin
Editor:
ISBN:
File Size: 20,71 MB
Format: PDF, ePub, Docs
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Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. In this book, you will discover: - No Kneading Required - White Sandwich Loaf - Whole Wheat Bread - French Bread - Challah Bread - Honey Buttermilk Bread - Sweet Cornbread And so much more! Pick up this cookbook today and get ready to make some interesting and great-tasting bread!

The Bread Baker S Apprentice

Author: Peter Reinhart
Editor: Ten Speed Press
ISBN: 1607741296
File Size: 53,23 MB
Format: PDF, Kindle
Read: 7442
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Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

The Bread Baker S Apprentice 15th Anniversary Edition

Author: Peter Reinhart
Editor: Ten Speed Press
ISBN: 1607748665
File Size: 39,49 MB
Format: PDF, ePub, Mobi
Read: 9795
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WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Appetite For Change

Author: Warren J. Belasco
Editor: Cornell University Press
ISBN: 9780801473296
File Size: 29,39 MB
Format: PDF, ePub, Mobi
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In this engaging inquiry, Warren J. Belasco considers the rise of the countercuisine movement in the 1960s.

Bread Making For Dummies

Author: Wendy Jo Peterson
Editor: John Wiley & Sons
ISBN: 1119758106
File Size: 64,99 MB
Format: PDF, ePub, Mobi
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Craving fresh-baked bread? The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast—no problem! She’ll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs’ kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread making Grow your own sourdough starter Form savory or sweet loaves Stuff breads for a complete meal Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains Whether you’re a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure—so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!

Mastering Bread Pudding

Author: David Belt
Editor:
ISBN: 9781077934740
File Size: 79,63 MB
Format: PDF
Read: 5393
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This cookbook contains a collection of different types of bread puddings. Everyone is familiar with sweet puddings and some maybe have had a savory version. There are many savory and side dish versions in this book as well. Also, bread puddings aren't limited to just traditional bread versions. How about a sandwich cookie or donut or cinnamon roll or even frozen waffles? The sky is the limit when you add a rich custard to your favorite bread product.

Bread Lover S Bread Machine Cookbook

Author: Beth Hensperger
Editor: Harvard Common Press
ISBN: 9781558321564
File Size: 35,68 MB
Format: PDF, ePub, Mobi
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The author, a "master baker," reveals how she transcended her skepticism over bread machines and discusses the wide variety of techniques and breads available to home bakers. Simultaneous.

Mastering Basic Bread Recipes

Author: Altha Esnard
Editor: Independently Published
ISBN:
File Size: 39,55 MB
Format: PDF, ePub
Read: 124
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Out of all the bakes out there, bread can be the most intimidating (especially the yeasted kind!). These easy bread recipes, though, will get you started fuss-free. This book will teach you: -How to select the best ingredients for amazing results! -What 'leavening' is and how to ensure the process runs smoothly. -A never-fail Master Bread Recipe, which can be adapted into bagels, ciabatta, baguettes, sandwich bread and of course pizza dough! -How to apply the techniques you've learned to create sweet breads, including delicate brioche and fruity banana and raisin breads. -And MORE!

A D Livingston S Mastering The Cast Iron Skillet

Author: A. D. Livingston
Editor: Rowman & Littlefield
ISBN: 149304527X
File Size: 73,89 MB
Format: PDF, Mobi
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Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.

Mastering The Market

Author: Judith A. Miller
Editor: Cambridge University Press
ISBN: 9780521621298
File Size: 74,34 MB
Format: PDF, Kindle
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Throughout the eighteenth and early nineteeenth centuries, French regimes developed strategies to control the crucial grain trade.

Mastering The Grill

Author: Andrew Schloss
Editor: Chronicle Books
ISBN: 9780811878357
File Size: 49,29 MB
Format: PDF, Mobi
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Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows—and guarantee the wows—clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes&mdashleverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.

The Bread Baker S Apprentice

Author: Peter Reinhart
Editor: Random House Digital, Inc.
ISBN: 9781580082686
File Size: 62,46 MB
Format: PDF, ePub, Docs
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Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

Mastering Spice

Author: Lior Lev Sercarz
Editor: Clarkson Potter
ISBN: 198482371X
File Size: 66,60 MB
Format: PDF, Kindle
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Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.

Lidia S Mastering The Art Of Italian Cuisine

Author: Lidia Matticchio Bastianich
Editor: Knopf
ISBN: 0385349475
File Size: 36,17 MB
Format: PDF, ePub, Docs
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From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

Mastering The Art Of Southern Cooking

Author: Nathalie Dupree
Editor: Gibbs Smith
ISBN: 1423623169
File Size: 58,90 MB
Format: PDF, Docs
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Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

Mastering Fermentation

Author: Mary Karlin
Editor: Ten Speed Press
ISBN: 1607744392
File Size: 39,12 MB
Format: PDF, ePub
Read: 1662
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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.