The Bread Baker's Apprentice

Mastering the Art of Extraordinary Bread

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 9781607741299

Category: Cooking

Page: 320

View: 2776

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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

Mastering the Art of Extraordinary Bread

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 1607748665

Category: Cooking

Page: 336

View: 7777

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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 new edition of the award-winning and best-selling 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.

Whole Grain Baking Made Easy

Craft Delicious, Healthful Breads, Pastries, Desserts, and More - Including a Comprehensive Guide to Grinding Grains

Author: Tabitha Alterman

Publisher: Voyageur Press (MN)

ISBN: 0760345988

Category: Cooking

Page: 160

View: 9056

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Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.

Kochen

Eine Naturgeschichte der Transformation

Author: Michael Pollan

Publisher: Antje Kunstmann

ISBN: 3888979897

Category: Cooking

Page: 524

View: 9091

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Wie kommen wir in unserem täglichen Leben zu einem tieferen Verständnis der Natur und der besonderen Rolle unserer Spezies darin? Am besten geht man dazu einfach in die Küche, meint Michael Pollan. Und das tut er in seinem neuen, aufregenden Buch "Kochen" und vermisst das Terrain der Küche auf ungewohnte Weise. Pollan beschäftigt sich mit den vier klassischen Elementen – Feuer, Wasser, Luft und Erde –, die das, was die Natur uns liefert, in köstliches Essen und Trinken verwandeln, und geht selbst noch einmal in die Lehre: Bei einem Barbecue-Meister lernt er die Magie des Feuers kennen; ein Chez-Panisse-Koch weist ihn in die Kunst des Schmorens ein; ein Bäcker bringt ihm bei, wie Mehl und Wasser durch Luft in duftendes Brot verwandelt werden; und die 'Fermentos', eine Gruppe verrückter Genies, zu denen ein Brauer und ein Käser gehören, zeigen ihm, wie Pilze und Bakterien eine erstaunliche Alchemie zustande bringen. In all diesen Verwandlungsprozessen nehmen die Köche eine besondere Position ein: die zwischen Natur und Kultur. Mit Pollan lernen auch die Leser, wie uns das Kochen verbindet:?mit Pflanzen und Tieren, mit der Erde und den Bauern, unserer Geschichte und Kultur und natürlich mit den Menschen, mit denen und für die wir kochen. Wenn wir die Freude am Kochen zurückgewinnen, das ist das Fazit dieses wunderbaren Buchs, öffnet sich die Tür zu einem reicheren Leben.

Baking Style

Art Craft Recipes

Author: Lisa Yockelson

Publisher: Houghton Mifflin Harcourt

ISBN: 0544177509

Category: Cooking

Page: 528

View: 2678

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A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in The Boston Globe, The Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review

Cooked

A Natural History of Transformation

Author: Michael Pollan

Publisher: Penguin

ISBN: 1101605464

Category: Social Science

Page: 480

View: 9290

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**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

Six Thousand Years of Bread

Its Holy and Unholy History

Author: H. E. Jacob

Publisher: Skyhorse Publishing Inc.

ISBN: 9781602391246

Category: Cooking

Page: 416

View: 2927

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"In writing the story of bread, a colossal epic tale, Jacob has sketched world history."—Wall Street Journal

Vollwertküche für jeden Tag

Rezepte einer Bio-Pionierin

Author: Johanna Wolfsberger

Publisher: Löwenzahn Verlag

ISBN: 3706627582

Category: Cooking

Page: 296

View: 5710

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ABWECHSLUNGSREICH, KÖSTLICH UND GESUND: VOLLWERTKÜCHE IST VOLLER GENUSS! Lassen Sie sich von über 300 vegetarischen Rezepten inspirieren und bringen Sie mit natürlichen Zutaten gesunde Energie in Ihren Alltag! Getreide in seiner ganzen Vielfalt, Linsen, Bohnen, wertvolle Öle, saisonales Gemüse und Obst - die Bio-Pionierin und Vollwertexpertin Johanna Wolfsberger führt mit einfachen Anleitungen und viel Charme in die ausgewogene Vollwertküche ein. RUNDUM WOHLFÜHLEN MIT DER VOLLWERTKÜCHE FÜR JEDEN TAG! Von vielfältigen Müslirezepten über erfrischenden marokkanischen Linsensalat mit Datteln und Mandeln, köstliche Gemüse-Hirse-Pizza bis zu unwiderstehlichen Buchweizenpalatschinken mit Mohnfülle - mit diesen erprobten Wohlfühlrezepten und den wertvollen Zubereitungstipps ist Genuss für jeden Tag garantiert! - die besten Rezepte für jede Gelegenheit und jeden Tag - der Einstieg in die Vollwerternährung umfassend erklärt - alles Wissenswerte zu Getreidesorten, Ölen, richtigem Würzen u.v.m. - mit zahlreichen Varianten und vielen persönlichen Praxistipps - wunderschön bebildert von Rita Newman ********************************************************************************************************************************************************************** "Vollwertkost ist kein trockenes Körndlfutter, sondern kann mit ungewöhnlichen Getreide- und Gemüsegerichten jeden Gourmet begeistern. Im Buch finden Sie eine Reihe besonderer Rezepte, die sich lohnen, nachzukochen." - Johanna Wolfsberger

Wein

Author: André Dominé

Publisher: N.A

ISBN: 9783848001828

Category: Wine and wine making

Page: 944

View: 457

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Das Brotbackbuch

Grundlagen & Rezepte für ursprüngliches Brot

Author: Lutz Geißler

Publisher: N.A

ISBN: 9783800179572

Category: Cooking

Page: 270

View: 445

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