Flour Water Salt Yeast

Flour Water Salt Yeast


  • Release: 2012
  • Publisher: Random House Digital, Inc.
  • Price: FREE
  • File: PDF, 265 page
  • ISBN: 9781607742739
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A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

The Elements of Pizza

The Elements of Pizza


  • Release: 2016-04-19
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 256 page
  • ISBN: 9781607748397
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good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. From the Hardcover edition.

The New Artisan Bread in Five Minutes a Day

The New Artisan Bread in Five Minutes a Day


  • Release: 2013-10-22
  • Publisher: Macmillan
  • Price: FREE
  • File: PDF, 400 page
  • ISBN: 9781250018298
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The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

Rose s Ice Cream Bliss

Rose s Ice Cream Bliss


  • Release: 2020
  • Publisher: Houghton Mifflin
  • Price: FREE
  • File: PDF, 320 page
  • ISBN: 9781328506627
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Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup;and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

Do Sourdough

Do Sourdough


  • Release: 2014-05
  • Publisher:
  • Price: FREE
  • File: PDF, 157 page
  • ISBN: 1907974113
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Do Sourdough is a guide to making your own sourdough bread written by the UK's leading authority on real bread. 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 his tried-and-tested method and 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 * a 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 to change the world – one loaf at a time.

My Bread  The Revolutionary No Work  No Knead Method

My Bread The Revolutionary No Work No Knead Method


  • Release: 2020-05-22
  • Publisher: W. W. Norton & Company
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9780393541830
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Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Bread

Bread


  • Release: 2012-12-27
  • Publisher: John Wiley & Sons
  • Price: FREE
  • File: PDF, 496 page
  • ISBN: 9781118132715
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

The Odd 1s Out  The First Sequel

The Odd 1s Out The First Sequel


  • Release: 2020-03-17
  • Publisher: Penguin
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9780593087640
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An instant New York Times bestseller! The sequel to the New York Times bestselling The Odd 1s Out, with all new and never-before-seen content featuring opinions, stories, and signature characters from YouTube phenomenon James Rallison James Rallison has always felt like he was on the outside looking in. His YouTube videos are all about his "odd" behavior, and with over 13 million subscribers and millions more followers on social media, these animations have found their way into the hearts of fans who also feel like a bit of an odd one. In this second installment in the Odd 1s Out series, James is back with characters, stories, and opinions, including: • The upside of the robot uprising • Questionable pizza toppings • Strange yet completely reasonable fears • Inventions that don't exist, but should Offering advice on accepting your quirks and growing up in the Internet age, The Odd 1s Out: The First Sequel is sure to be a must-have for old and new fans alike.

Salt  Fat  Acid  Heat

Salt Fat Acid Heat


  • Release: 2017-04-25
  • Publisher: Simon and Schuster
  • Price: FREE
  • File: PDF, 469 page
  • ISBN: 9781476753836
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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --