Bernard Clayton's New Complete Book of Breads, Soups and Stews
Author | : Bernard Clayton |
Publisher | : |
Total Pages | : 0 |
Release | : 2008-06-30 |
Genre | : Bread |
ISBN | : 9781416570806 |
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Author | : Bernard Clayton |
Publisher | : |
Total Pages | : 0 |
Release | : 2008-06-30 |
Genre | : Bread |
ISBN | : 9781416570806 |
Author | : Bernard Clayton |
Publisher | : Simon and Schuster |
Total Pages | : 705 |
Release | : 2006-10-03 |
Genre | : Cooking |
ISBN | : 0743287096 |
A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes chapters on croissants, flatbreads, brioches, and crackers.
Author | : Bernard Clayton, Jr. |
Publisher | : Simon and Schuster |
Total Pages | : 450 |
Release | : 1987 |
Genre | : Soups |
ISBN | : 0671438646 |
Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews. From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later. With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.
Author | : Bernard Clayton |
Publisher | : Touchstone |
Total Pages | : 416 |
Release | : 1984-09-21 |
Genre | : Cooking |
ISBN | : 9780671530747 |
An extensive collection of international pastry recipes, with complete instructions for various appetizers, entrees, and desserts, and drawings to illustrate pastry shapes and techniques
Author | : Bernard Clayton |
Publisher | : |
Total Pages | : 267 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9781580083898 |
An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vignettes of French culture, history, bread-making lore and black-and-white photographs.
Author | : Bernard Clayton |
Publisher | : |
Total Pages | : 590 |
Release | : 1993 |
Genre | : Cooking |
ISBN | : 9780671672904 |
A celebration of the best America's kitchens have to offer features recipes for 250 dishes and profiles of their cooks
Author | : Bernard Clayton |
Publisher | : Simon & Schuster |
Total Pages | : 448 |
Release | : 2020-04-18 |
Genre | : Cooking |
ISBN | : 9781982159047 |
From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions, personal anecdotes, and historical background. In the beautiful, updated hardcover edition, The Complete Book of Soups and Stews, Updated, Bernard Clayton, Jr. includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season. He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and US Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter. Clayton’s first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton’s The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: “One of the most important cookbooks of this year if not this decade.” With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.
Author | : Bernard Clayton |
Publisher | : Simon and Schuster |
Total Pages | : 706 |
Release | : 2003-11-25 |
Genre | : Cooking |
ISBN | : 0743234723 |
America's best-loved authority on bread returns with the updated 30th anniversary edition of his bestselling baking classic.
Author | : Teresa Lust |
Publisher | : |
Total Pages | : 296 |
Release | : 1998 |
Genre | : Cooking |
ISBN | : 9781883642952 |
In The Tradition of M.F.K. Fisher and Laurie Colwin, Teresa Lust writes about the preparation of food and the breaking of bread with the exuberance of an impassioned cook and the clarity of a graceful writer. The author venerates old-fashioned simplicity -- from stove-top coffee in a rustic Italian cucina to antique varieties of apples in a New Hampshire orchard. She skewers passing food trends: "Polenta is family food. Mama feeds it to her baby when his teeth are coming in. Papa feeds it to his mama when her teeth have fallen out". And she offers a smorgasbord of food trivia: The artichoke "enjoyed a long reign as an aphrodisiac because of its alleged ability to heat the body ... Catherine de Medici could not contain her scandalous predilection for artichokes". A professional chef and skilled culinary historian, Lust has created a book that is part memoir, part cookbook, and part exploration into the origins of her favorite foods and dishes. It is a celebration of home cooking and of people who know how to make meals more than just thrice-daily opportunities to refuel.Lusts chapters typically revolve around stories that include the preparation or consumption of a particular dish -- from chicken with figs and fresh thyme to spaghetti alla carbonara -- and Pass the Polenta contains an index of recipes that readers will come to treasure.
Author | : Victor D'Avila-Latourrette |
Publisher | : Clarkson Potter |
Total Pages | : 0 |
Release | : 1998-01-05 |
Genre | : Cooking |
ISBN | : 0767901800 |
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenþal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.