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Author : Percy A. Amos
Publisher : Unknown
Page : 294 pages
File Size : 52,8 Mb
Release : 1912
Category : Flour
ISBN : MINN:319510001442058
Author : Pillsbury Flour Mills Company
Publisher : Unknown
Page : 32 pages
File Size : 41,9 Mb
Release : 1925
Category : Flour
ISBN : MINN:31951000804028F
Author : Henry Adams Bellows
Publisher : Unknown
Page : 52 pages
File Size : 43,6 Mb
Release : 1924
Category : Flour-mills
ISBN : MINN:31951000804010Y
Author : Jill Winger
Publisher : Flatiron Books
Page : 384 pages
File Size : 49,5 Mb
Release : 2019-04-02
Category : Cooking
ISBN : 9781250305947
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Author : Elieser S. Posner,Arthur Nathan Hibbs
Publisher : Amer Assn of Cereal Chemists
Page : 489 pages
File Size : 54,8 Mb
Release : 2005
Category : Technology & Engineering
ISBN : 1891127403
Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.
Author : Michael Pollan
Publisher : Penguin UK
Page : 243 pages
File Size : 51,9 Mb
Release : 2008-01-31
Category : Health & Fitness
ISBN : 9780141908519
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
Author : Percy A. Amos
Publisher : Palala Press
Page : 292 pages
File Size : 40,6 Mb
Release : 2015-09-17
Category : Electronic
ISBN : 1342861833
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Friedrich Kick
Publisher : Unknown
Page : 462 pages
File Size : 50,5 Mb
Release : 1888
Category : Flour industry
ISBN : NYPL:33433006575710
Author : Percy A. Amos
Publisher : Unknown
Page : 316 pages
File Size : 53,7 Mb
Release : 1920
Category : Flour
ISBN : UCAL:$B276351
Author : Percy A. Amos
Publisher : Unknown
Page : 310 pages
File Size : 43,8 Mb
Release : 1938
Category : Flour
ISBN : OCLC:17474735
Author : Maurizio Leo
Publisher : Clarkson Potter
Page : 433 pages
File Size : 55,9 Mb
Release : 2022-11-08
Category : Cooking
ISBN : 9780593138427
JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Author : Elieser S. Posner,Arthur Nathan Hibbs
Publisher : Amer Assn of Cereal Chemists
Page : 341 pages
File Size : 51,7 Mb
Release : 1997-01-01
Category : Technology & Engineering
ISBN : 0913250937
With in-depth coverage of current methods, technology, procedures, and equipment, this up-to-date resource is a complete guide to wheat flour milling. It presents specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Major topics include the use of air in the flour milling industry, assessing wheat quality, experimental and laboratory milling, managing staff, controlling processes, and mill maintenance. There is an emphasis on the relationship between the milling process and end products that make this book an important resource for flour millers, bakers, students, allied industries, suppliers and end users, soft-wheat product manufacturers and anyone in the grain-based food industry.
Author : Knight Neftel
Publisher : Unknown
Page : 52 pages
File Size : 47,9 Mb
Release : 1884
Category : Milling of flour
ISBN : HARVARD:HNQU3Y
Author : Erin Alderson
Publisher : Fair Winds Press (MA)
Page : 227 pages
File Size : 50,8 Mb
Release : 2014-06
Category : Cooking
ISBN : 9781592336005
Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.DIV /divDIVThere is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed./divDIV /divDIVTry out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Butternut Squash and Goat Cheese Lasagna, Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip, Feta and Curried Red Lentil Dip, Honey Sunflower Biscuits with Jam and Dark Chocolate Dipped Almond Meal Biscotti are just a few of the recipes that you’ll make with your own hand-milled flour! /div
Author : Herman Steen
Publisher : Unknown
Page : 464 pages
File Size : 48,6 Mb
Release : 1963
Category : Feed industry
ISBN : UCAL:B3358395
