Wild Bread

Author : MaryJane Butters
Publisher : Gibbs Smith
Page : 570 pages
File Size : 40,5 Mb
Release : 2018-05-15
Category : Cooking
ISBN : 9781423648192

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Wild Bread by MaryJane Butters Pdf

The owner of the historic Barron Flour Mill completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, MaryJane Butters’ quick and easy 1-minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. “One of my favorite resources for beginners.”—A Home Made from Scratch

Author : Lisa Rayner
Publisher : Lifeweaver
Page : 0 pages
File Size : 45,6 Mb
Release : 2009-03
Category : Bread
ISBN : 0980060818

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Wild Bread by Lisa Rayner Pdf

Author : Stanley Ginsberg
Publisher : W. W. Norton & Company
Page : 416 pages
File Size : 50,7 Mb
Release : 2016-09-27
Category : Cooking
ISBN : 9780393245226

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The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg Pdf

“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.

Author : Jeffrey Hamelman
Publisher : John Wiley & Sons
Page : 72 pages
File Size : 40,7 Mb
Release : 2021-04-06
Category : Cooking
ISBN : 9781119577515

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Bread by Jeffrey Hamelman Pdf

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.

Author : Jeff Hertzberg, M.D.,Zoë François
Publisher : Thomas Dunne Books
Page : 256 pages
File Size : 40,5 Mb
Release : 2007-11-13
Category : Cooking
ISBN : 0312362919

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Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D.,Zoë François Pdf

For 30+ brand-new recipes and expanded ‘Tips and Techniques’, check out The New Artisan Bread in Five Minutes a Day, on sale now. This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 48,7 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283

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Wild Fermentation by Sandor Ellix Katz Pdf

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Author : Renata Sõukand,Raivo Kalle
Publisher : Springer
Page : 172 pages
File Size : 44,5 Mb
Release : 2016-11-07
Category : Science
ISBN : 9783319339498

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Changes in the Use of Wild Food Plants in Estonia by Renata Sõukand,Raivo Kalle Pdf

This book is a systematized overview of wild edible plants eaten in the territory of present Estonia, with a focus on the systematic changes within the field. Starting in the end of 18th century, when the first data was published, the text is an extended version and compilation of articles on the subject published by Drs. Kalle and Sõukand and includes unpublished fieldwork results. This work covers changes and tendencies not covered previously due to the limits of article length. Included in this data is a general overview table containing all used plant taxa, parts used and purposes of use. More details on specific food-uses are provided in separate chapters analysing dynamics of changes of the importance of wild plants within the specific food category.

Author : Emilie Raffa
Publisher : Page Street Publishing
Page : 210 pages
File Size : 52,9 Mb
Release : 2017-10-24
Category : Cooking
ISBN : 9781624144301

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Artisan Sourdough Made Simple by Emilie Raffa Pdf

The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.

Author : Zachary Golper,Peter Kaminsky
Publisher : Simon and Schuster
Page : 344 pages
File Size : 50,5 Mb
Release : 2015-11-17
Category : Cooking
ISBN : 9781941393413

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Bien Cuit by Zachary Golper,Peter Kaminsky Pdf

Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.

Author : Chad Robertson
Publisher : Lorena Jones Books
Page : 369 pages
File Size : 47,7 Mb
Release : 2021-12-21
Category : Cooking
ISBN : 9780399578847

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Bread Book by Chad Robertson Pdf

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

Author : Chad Robertson
Publisher : Chronicle Books
Page : 307 pages
File Size : 52,6 Mb
Release : 2013-10-29
Category : Cooking
ISBN : 9781452100289

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Tartine Bread by Chad Robertson Pdf

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!

Author : Kirsten Dixon,Mandy Dixon
Publisher : Graphic Arts Books
Page : 305 pages
File Size : 42,9 Mb
Release : 2021-04-20
Category : Cooking
ISBN : 9781513264387

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Living Within the Wild by Kirsten Dixon,Mandy Dixon Pdf

Living Within the Wild features over 100 original recipes, accompanied by personal stories and stunning photographs, to illustrate the lives of one Alaska family that has learned to live well amidst the intense but scenic backcountry of Alaska. James Beard Foundation Semifinalist, Outstanding Hospitality (for Tutka Bay Lodge, Homer, AK) Finalist, 2022 IACP Cookbook Award, Culinary Travel "When I stayed five nights at Winterlake Lodge in Alaska, I looked forward to my breakfast, lunch, and dinner to see what delicious creations chef Mandy Dixon would serve me and my crew. She did not disappoint and these dishes are all in her terrific new cookbook, Living Within the Wild. Some are so good, I just might steal them and put in my next cookbook. Don't worry, I'll give Mandy the credit." —Nancy Silverton, James Beard Award–winning chef, author, co-owner of Pizzeria Mozza The Dixons have been running award-winning adventure lodges in Alaska for over thirty years, celebrating the bounty that the land has to offer with guests from around the world. Their lodges and restaurants are known not just for the rare adventures and incredible views of the Alaskan wilderness, but also for appealing dishes created from the freshest local seafood and produce. Chefs Kirsten and Mandy Dixon’s combined culinary experience has been recognized nationally and internationally, from cooking at the famed James Beard House in New York City to serving private dinners for National Geographic guests. In this book, mother and daughter offer their favorite recipes, featured on their menus at the lodges and café but specially recreated for the home chef’s kitchen. They also share their unique experiences of life at the lodges—from embracing entrepreneurial challenges to working with family, to sharing the deep purpose and meaning in living in the natural world and wilderness. Chapters are organized thematically, weaving through stories about the seasonal shifts that make this women-run business unique. A final chapter honors the men in Kirsten and Mandy's lives by sharing quick profiles along with a favorite recipe. From your own kitchen, learn to make delicious dishes such as Black Bean Reindeer Chili or King Salmon Bowl with Miso Dressing; snack on Dried Tomato Sesame Cookies, or dine on Smoked Caramel Blueberry Brownies. And along the way, experience a sense of backcountry Alaska through the flavors of seasonal and regional ingredients as the Dixons welcome you into their secret world in the remote wilderness.

Author : Jill Winger
Publisher : Flatiron Books
Page : 384 pages
File Size : 46,7 Mb
Release : 2019-04-02
Category : Cooking
ISBN : 9781250305947

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The Prairie Homestead Cookbook by Jill Winger Pdf

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 : Jeff Hertzberg, M.D., M.D.,Zoë François
Publisher : Macmillan
Page : 400 pages
File Size : 55,8 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781250018298

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The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., M.D.,Zoë François Pdf

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

Author : Lisa Nieschlag,Lars Wentrup
Publisher : Allen & Unwin
Page : 286 pages
File Size : 48,7 Mb
Release : 2019-09-03
Category : Cooking
ISBN : 9781760872205

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Taste the Wild by Lisa Nieschlag,Lars Wentrup Pdf

Who doesn't dream of leaving everyday life behind and really experiencing nature with an adventure in the wilderness... and a delicious campfire supper to round off a perfect day? Enjoy the beauty and stillness of breathtaking shots, taken on location in the National Parks of Vancouver and Banff, of the lakes, cascading waterfalls, rivers, canyons, mountains and deep, green, tranquil forests for which Canada is renowned. This is the stunning natural backdrop for recipes and short extracts from Charles Dickens, Margaret Atwood, Chris Czajkowski and Anne Michaels inspired by Canada's incredible landscapes. Whether it's fluffy blueberry pancakes with maple syrup, or tender salmon fillet on a cedarwood board, hearty campfire stew with craft beer or the unique national dish of Canada, poutine, these ingredients and recipes evoke bounty, simplicity, campfires and wilderness.