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| Author | : Andrew Whitley |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 418 |
| Release | : 2009-09-15 |
| Genre | : Cooking |
| ISBN | : 0740773739 |
Contains over fifty recipes for bread, and argues that commercial bread does not have the level of nutrition or taste of homemade bread.
| Author | : Andrew Whitley |
| Publisher | : Do Book Company |
| Total Pages | : 0 |
| Release | : 2014-05-20 |
| Genre | : Cooking |
| ISBN | : 9781907974113 |
One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt – and a little time. In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home. Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out: • the basic tools and ingredients you'll need • how to make your own sourdough starter • simple method for producing wonderful loaves time and again • ideas and recipe suggestions for fresh and days-old bread The result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.
| Author | : Sarah Britton |
| Publisher | : Appetite by Random House |
| Total Pages | : 585 |
| Release | : 2015-03-31 |
| Genre | : Cooking |
| ISBN | : 0449016455 |
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
| Author | : Sue Becker |
| Publisher | : |
| Total Pages | : 55 |
| Release | : 2005-01-14 |
| Genre | : |
| ISBN | : 9780990890607 |
| Author | : Maurizio Leo |
| Publisher | : Clarkson Potter |
| Total Pages | : 433 |
| Release | : 2022-11-08 |
| Genre | : Cooking |
| ISBN | : 0593138422 |
JAMES BEARD AWARD WINNER • IACP 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 SAVEUR'S BEST COOKBOOKS OF THE YEAR 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 | : Vanessa Kimbell |
| Publisher | : Kyle Books |
| Total Pages | : 0 |
| Release | : 2018-09-04 |
| Genre | : Cooking |
| ISBN | : 9781909487932 |
Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
| Author | : Julia Ponsonby |
| Publisher | : Mindfulness series |
| Total Pages | : 146 |
| Release | : 2023-06-20 |
| Genre | : Cooking |
| ISBN | : 0711288232 |
Mindfulness in Baking is a delightful insight into how the act of baking is a practical meditation by its very nature. An inspiring author looks at what it means to use our hands, why kneading promotes wellbeing, and explores the true and enduring value of eating real food.
| Author | : Anna Harris |
| Publisher | : Routledge |
| Total Pages | : 211 |
| Release | : 2020-12-10 |
| Genre | : Social Science |
| ISBN | : 1000182150 |
A Sensory Education takes a close look at how sensory awareness is learned and taught in expert and everyday settings around the world. Anna Harris shows that our sensing is not innate or acquired, but in fact evolves through learning that is shaped by social and material relations. The chapters feature diverse sources of sensory education, including field manuals, mannequins, cookbooks and flavour charts. The examples range from medical training and forest bathing to culinary and perfumery classes. Offering a valuable guide to the uncanny and taken-for-granted ways in which adults are trained to improve their senses, this book will be of interest to disciplines including anthropology and sociology as well as food studies and sensory studies. The Open Access version of this book, available at https://www.taylorfrancis.com/books/9781003084341 has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.
| Author | : Mark Tsaloumas |
| Publisher | : naturopath-healing.com |
| Total Pages | : 67 |
| Release | : 2019-04-04 |
| Genre | : |
| ISBN | : |
Bread and other grain products are associated with many health problems. Food sensitivity reactions, allergy, coeliac disease and NCGS are common. Unfortunately these reactions may be due to ultra-processing, adulterants or agricultural chemicals and not necessarily gluten. This is a naturopathic discussion with suggestions, and is evidence-based.
| Author | : Deborah Eden Tull |
| Publisher | : ReadHowYouWant.com |
| Total Pages | : 514 |
| Release | : 2011-04 |
| Genre | : House & Home |
| ISBN | : 1459618270 |
This quietly revolutionary guidebook picks up where the bestselling Process Self-Reliance Series' The Urban Homestead left off and brings us into the kitchen, where the daily choices we make involving food have a profound impact both on our lives and the world at large. Deborah Eden Tull draws upon years of experience as a monk, organic farmer, and chef to introduce simple but life-changing ways for urbanites to adopt a more mindful relationship with food, from shopping, menu planning, cooking, growing, and storing food, maintaining the kitchen, and eating out, to community food sharing and tips for parents. Beautifully illustrated, practical, and fun, this book is filled with anecdotes and step-by-step instructions to inspire neophytes and experienced homesteaders alike. The Natural Kitchen's introspective and educational journey will inspire action and change forever the way readers relate to food, the environment, and their daily lives.
