The King Arthur Flour Baker's Companion
Author | : King Arthur Flour (Firm) |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Baked products |
ISBN | : 9781581571783 |
The trusted companion of scores of home bakers is finally available in paperback!
Download The King Arthur Flour Bakers Companion full books in PDF, epub, and Kindle. Read online free The King Arthur Flour Bakers Companion ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : King Arthur Flour (Firm) |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Baked products |
ISBN | : 9781581571783 |
The trusted companion of scores of home bakers is finally available in paperback!
Author | : King Arthur Baking Company |
Publisher | : The Countryman Press |
Total Pages | : 1066 |
Release | : 2021-03-02 |
Genre | : Cooking |
ISBN | : 1682686183 |
Trusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. The experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book which includes more than 350 recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. Now fully revised and updated,The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.
Author | : King Arthur Baking Company |
Publisher | : The Countryman Press |
Total Pages | : 815 |
Release | : 2021-11-23 |
Genre | : Cooking |
ISBN | : 1682687171 |
Newly revised and updated—The must-have cookie cookbook for bakers of all levels with over 400 recipes from America's most trusted baking resource. From the perfect chocolate chip cookie (whether you prefer it chewy, crisp, or in-between) to simple sugar cookies ranging in flavor from lemon to cinnamon to vanilla, from brownies and blondies to shortbread, graham crackers, macaroons, chocolate biscotti—you’ll discover more than 400 delightful cookies in these pages. From classic flavors to modern techniques, these recipes will inspire and satisfy cookie lovers and bakers at every skill level. King Arthur Baking Company’s talented and trusted test kitchen experts provide an overview of essential cookie ingredients—updated and revised—along with step-by-step instructions and illustrations that result in visually impressive and incredible-tasting cookies. Recipes are enhanced with sidebars full of hints, shortcuts, troubleshooting advice, and recipe lore. With tips on substitutions and variations; information about gluten-free flours; details on measuring and weighing ingredients; instructions for making icings, fillings, and dips; and even advice on high-altitude baking, this truly is the ultimate cookie cookbook.
Author | : Martin Philip |
Publisher | : HarperCollins |
Total Pages | : 488 |
Release | : 2017-10-31 |
Genre | : Cooking |
ISBN | : 0062447939 |
Grand Prize Winner of the 2017 New England Book Festival "I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour. Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul. Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life. Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.
Author | : Julie Ann Sageer |
Publisher | : St. Martin's Griffin |
Total Pages | : 310 |
Release | : 2017-06-06 |
Genre | : Cooking |
ISBN | : 1250094933 |
Features 125 recipes for traditional Lebanese favorites, from mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, main dishes and sweets, and rich desserts laced with Atar (rose water syrup) --
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 | : Kim Boyce |
Publisher | : Abrams |
Total Pages | : 688 |
Release | : 2011-11-23 |
Genre | : Cooking |
ISBN | : 1613121296 |
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
Author | : Jeffrey Hamelman |
Publisher | : Wiley |
Total Pages | : 496 |
Release | : 2012-12-27 |
Genre | : Cooking |
ISBN | : 9781118330296 |
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
Author | : George Greenstein |
Publisher | : Ten Speed Press |
Total Pages | : 338 |
Release | : 2013-05-15 |
Genre | : Cooking |
ISBN | : 0307834468 |
In this James Beard Award-winning cookbook, George Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. Now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the recipes for all to enjoy. With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.
Author | : Jeffrey Hamelman |
Publisher | : John Wiley & Sons |
Total Pages | : 72 |
Release | : 2021-04-06 |
Genre | : Cooking |
ISBN | : 1119577519 |
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.