Flour   Water

Flour Water


  • Release: 2014-09-30
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 288 page
  • ISBN: 9781607744719
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

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.

Flour Water Salt Yeast

Flour Water Salt Yeast


  • Release: 2012-09-17
  • Publisher: amekad books
  • Price: FREE
  • File: PDF, page
  • ISBN:
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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Chemistry

Chemistry


  • Release: 2001
  • Publisher: Nelson Thornes
  • Price: FREE
  • File: PDF, 314 page
  • ISBN: 0748762396
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This series builds on the Nelson Science and Nelson Balanced Science series. It was developed for those studying for a Double or Triple Award at GCSE. It includes coverage of all the major GCSE science specifications, a range of case studies and other materials to further develop ideas and evidence in science and a range of questions including actual examination questions.

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.