Wild Bread
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| Author | : MaryJane Butters |
| Publisher | : Gibbs Smith |
| Total Pages | : 0 |
| Release | : 2018 |
| Genre | : COOKING |
| ISBN | : 1423648188 |
Until now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x/day technique, and demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs.
| Author | : MaryJane Butters |
| Publisher | : Gibbs Smith |
| Total Pages | : 570 |
| Release | : 2018-05-15 |
| Genre | : Cooking |
| ISBN | : 1423648196 |
The owner of the historic Barron Flour Mill completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, MaryJane Butters’ quick and easy 1-minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. “One of my favorite resources for beginners.”—A Home Made from Scratch
| Author | : Sandor Ellix Katz |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 322 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 1603586288 |
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
| 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.
| Author | : Michael Kalanty |
| Publisher | : |
| Total Pages | : 304 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 9780692546024 |
"An updated look at wild yeast starter cultures and modern breads made from them. Sourdough starters using local grains have distinct aromas and flavors. Recipes include classics like pain au levain; varieties using ancient grains or whole ground grains, like apple walnut hearth bread; and cutting-edge techniques like grits and goat cheese porridge bread"--Amazon.com.
| Author | : Tom Herbert |
| Publisher | : Do Book Company |
| Total Pages | : 0 |
| Release | : 2017-09-12 |
| Genre | : Cooking |
| ISBN | : 9781907974359 |
Cooking outdoors can be a challenge – building your own fire for starters – but the rewards are great: a hearty stew eaten under a starlit sky; grilled mackerel on the beach; ash-baked flatbreads plucked from the glowing embers, torn and shared. Tom Herbert, a fifth-generation baker and true advocate for this way of life, makes it easy. Armed with your hero ingredients, essential kit, and some kindling, you'll be inspired to leave the kitchen for an outdoor adventure – even if it's mere miles from home. In Do Wild Baking over 50 delicious recipes – from Beer Bread to Hot Smoked Salmon – are grouped by location: Beach, Mountain, River and Forest. And if rain prevails, most can be recreated at home. This is a call for a more relaxed, inclusive style of cooking and baking. It's not just about delicious meals shared, but the conversations ignited, the senses reawakened, and above all, the memories created.
| 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 | : Robert D Bullard |
| Publisher | : Taylor & Francis |
| Total Pages | : 362 |
| Release | : 2012-04-27 |
| Genre | : Nature |
| ISBN | : 1136562664 |
Environmental activists and academics alike are realizing that a sustainable society must be a just one. Environmental degradation is almost always linked to questions of human equality and quality of life. Throughout the world, those segments of the population that have the least political power and are the most marginalized are selectively victimized by environmental crises. This book argues that social and environmental justice within and between nations should be an integral part of the policies and agreements that promote sustainable development. The book addresses the links between environmental quality and human equality and between sustainability and environmental justice.
| Author | : Colin Renfrew |
| Publisher | : Cambridge University Press |
| Total Pages | : 5256 |
| Release | : 2014-06-09 |
| Genre | : Social Science |
| ISBN | : 1107647754 |
The Cambridge World Prehistory provides a systematic and authoritative examination of the prehistory of every region around the world from the early days of human origins in Africa two million years ago to the beginnings of written history, which in some areas started only two centuries ago. Written by a team of leading international scholars, the volumes include both traditional topics and cutting-edge approaches, such as archaeolinguistics and molecular genetics, and examine the essential questions of human development around the world. The volumes are organised geographically, exploring the evolution of hominins and their expansion from Africa, as well as the formation of states and development in each region of different technologies such as seafaring, metallurgy and food production. The Cambridge World Prehistory reveals a rich and complex history of the world. It will be an invaluable resource for any student or scholar of archaeology and related disciplines looking to research a particular topic, tradition, region or period within prehistory.
| Author | : Kirsten Dixon |
| Publisher | : Graphic Arts Books |
| Total Pages | : 305 |
| Release | : 2021-04-20 |
| Genre | : Cooking |
| ISBN | : 1513264389 |
Living Within the Wild features over 100 original recipes, accompanied by personal stories and stunning photographs, to illustrate the lives of one Alaska family that has learned to live well amidst the intense but scenic backcountry of Alaska. James Beard Foundation Semifinalist, Outstanding Hospitality (for Tutka Bay Lodge, Homer, AK) Finalist, 2022 IACP Cookbook Award, Culinary Travel "When I stayed five nights at Winterlake Lodge in Alaska, I looked forward to my breakfast, lunch, and dinner to see what delicious creations chef Mandy Dixon would serve me and my crew. She did not disappoint and these dishes are all in her terrific new cookbook, Living Within the Wild. Some are so good, I just might steal them and put in my next cookbook. Don't worry, I'll give Mandy the credit." —Nancy Silverton, James Beard Award–winning chef, author, co-owner of Pizzeria Mozza The Dixons have been running award-winning adventure lodges in Alaska for over thirty years, celebrating the bounty that the land has to offer with guests from around the world. Their lodges and restaurants are known not just for the rare adventures and incredible views of the Alaskan wilderness, but also for appealing dishes created from the freshest local seafood and produce. Chefs Kirsten and Mandy Dixon’s combined culinary experience has been recognized nationally and internationally, from cooking at the famed James Beard House in New York City to serving private dinners for National Geographic guests. In this book, mother and daughter offer their favorite recipes, featured on their menus at the lodges and café but specially recreated for the home chef’s kitchen. They also share their unique experiences of life at the lodges—from embracing entrepreneurial challenges to working with family, to sharing the deep purpose and meaning in living in the natural world and wilderness. Chapters are organized thematically, weaving through stories about the seasonal shifts that make this women-run business unique. A final chapter honors the men in Kirsten and Mandy's lives by sharing quick profiles along with a favorite recipe. From your own kitchen, learn to make delicious dishes such as Black Bean Reindeer Chili or King Salmon Bowl with Miso Dressing; snack on Dried Tomato Sesame Cookies, or dine on Smoked Caramel Blueberry Brownies. And along the way, experience a sense of backcountry Alaska through the flavors of seasonal and regional ingredients as the Dixons welcome you into their secret world in the remote wilderness.
