Sliced Bread
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| Author | : Don Robertson |
| Publisher | : Harper Collins |
| Total Pages | : 228 |
| Release | : 2008-04-22 |
| Genre | : Fiction |
| ISBN | : 0061452963 |
On a quiet autumn afternoon in 1944, nine-year-old Morris Bird III decides to visit a friend who lives on the other side of town. So he grabs the handle of his red wagon and, with his little sister in tow, begins an incredible pilgrimage across Cleveland . . . and out of childhood forever. Set against the backdrop of one of the worst industrial disasters in American history, Don Robertson's enduring, beloved masterwork is a remarkable story of destiny, bravery, and responsibility, as fresh and relevant as when it first appeared in print.
| Author | : Sarah Britton |
| Publisher | : Clarkson Potter |
| Total Pages | : 585 |
| Release | : 2015-03-31 |
| Genre | : Cooking |
| ISBN | : 0804185395 |
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
| Author | : Aaron Bobrow-Strain |
| Publisher | : Beacon Press |
| Total Pages | : 204 |
| Release | : 2012-03-06 |
| Genre | : Social Science |
| ISBN | : 0807044687 |
The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America. So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. It teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies. The history of America’s love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally friendly—and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the early twentieth-century belief that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.
| Author | : Ken Forkish |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2012-09-18 |
| Genre | : Cooking |
| ISBN | : 1607742748 |
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
| Author | : Jeff Hertzberg, M.D. |
| Publisher | : St. Martin's Press |
| Total Pages | : 406 |
| Release | : 2018-11-06 |
| Genre | : Cooking |
| ISBN | : 1466889772 |
From the authors of the Artisan Bread in Five Minutes a Day series comes a holiday and celebration cookbook that uses the same groundbreaking quick and easy baking method. Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they’ve done it again with Holiday and Celebration Bread in Five Minutes a Day, a cookbook with savory, sweet, healthy, and decadent recipes for every occasion. Every culture has its great bread traditions for holidays and celebrations—traditional Christmas loaves from Ukraine, Greece, Germany, Italy and Scandinavia; celebration breads from France and Israel; Easter breads from the United Kingdom, Sweden, and Austria to name a few. The book is chock-full of fragrant, yeasted treats made for celebrations and special occasions. All the old standbys are here, plus delicious examples from around the world. All were too time-consuming and painstaking to make at home—until now. In 100 clear and concise recipes that build on the successful formula of their bestselling series, Holiday and Celebration Bread will adapt their ingenious approach for high-moisture stored dough to a collection of breads from the four corners of the globe. This beautiful cookbook has color photos of every bread and includes step-by-step collages. With Zoë and Jeff’s help, you’ll be creating breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time.
| Author | : James Morton |
| Publisher | : Random House |
| Total Pages | : 225 |
| Release | : 2013-08-29 |
| Genre | : Cooking |
| ISBN | : 1448176697 |
Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
| Author | : Alexandra Stafford |
| Publisher | : Clarkson Potter |
| Total Pages | : 258 |
| Release | : 2017-04-04 |
| Genre | : Cooking |
| ISBN | : 0553459848 |
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
| Author | : Joy Wilson |
| Publisher | : Hachette Books |
| Total Pages | : 562 |
| Release | : 2012-02-28 |
| Genre | : Cooking |
| ISBN | : 1401304192 |
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
| Author | : Jeannette Kerr |
| Publisher | : FriesenPress |
| Total Pages | : 76 |
| Release | : 2015-09-17 |
| Genre | : Biography & Autobiography |
| ISBN | : 146026763X |
TAKE ONE CURIOUS AND FEISTY LITTLE GIRL from New Brunswick, transplant her to Montreal, dress her in a Red River coat, add a dollop of St. Urbain Street (including a stink bomb throwing Mordecai Richler), mix in Jewish and Protestant neighbours and the stern Catholic nuns and you have a recipe for adventure and more than a few hijinks. Before Sliced Bread will take you across Canada on the journey of a lifetime, a lifetime of family, friends, history and food - Acadian, Newfoundland and Quebecois. This memoir is enriched with traditional recipes, which will delight both the palate and the eye, with beautifully rendered professional photographs by the author. Before Sliced Bread is a tour de force by a dynamic woman who engages life fully and reminds us all to carpe diem - seize the day.
| Author | : Chad Robertson |
| Publisher | : Chronicle Books |
| Total Pages | : 307 |
| Release | : 2013-10-29 |
| Genre | : Cooking |
| ISBN | : 1452100284 |
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!
