Upper Crust Homemade Bread The French Way

Author : Marie-Laure Fréchet
Publisher : Rizzoli Publications
ISBN 13 : 2081517078
Total Pages : 0 pages
Book Rating : 4.73/5 ( download)

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Download or read book Upper Crust: Homemade Bread the French Way written by Marie-Laure Fréchet and published by Rizzoli Publications. This book was released on 2021-11-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to the French art of baking bread—including ingredient selection, starter cultivation, and bread-making techniques—with more than 100 recipes The quintessential staple of French cuisine is the humble baguette, but the country’s bread-baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, matcha tea–rolled bread, buckwheat-and-seaweed galettes, and honey, fig, and hazelnut rye. A chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.

Author : Marie-Laure Fréchet
Publisher :
ISBN 13 : 9782080263797
Total Pages : pages
Book Rating : 4.9X/5 ( download)

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Download or read book Upper Crust written by Marie-Laure Fréchet and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "An introduction to the French art of baking bread--including ingredient selection, starter cultivation, and bread-making techniques--with more than 100 recipes. The quintessential staple of French cuisine is the humble baguette, but the country's bread baking tradition-along with variations assimilated from other world cultures-offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients-grain and flour varieties, water, salt, and starter-this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers, pastry makers, or chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, Matcha tea rolled bread, buckwheat and seaweed galets, and honey, fig, and hazelnut rye. A chapter devoted to traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque-monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free"--Publisher's description.

Author : Sarah Britton
Publisher : Clarkson Potter
ISBN 13 : 0804185395
Total Pages : 585 pages
Book Rating : 4.94/5 ( download)

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Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jeff Hertzberg, M.D.
Publisher : Macmillan
ISBN 13 : 1250018293
Total Pages : 399 pages
Book Rating : 4.98/5 ( download)

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Download or read book The New Artisan Bread in Five Minutes a Day written by Jeff Hertzberg, M.D. and published by Macmillan. This book was released on 2013-10-22 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Ken Forkish
Publisher : Ten Speed Press
ISBN 13 : 1607742748
Total Pages : 274 pages
Book Rating : 4.46/5 ( download)

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Download or read book Flour Water Salt Yeast written by Ken Forkish and published by Ten Speed Press. This book was released on 2012-09-18 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jill Winger
Publisher : Flatiron Books
ISBN 13 : 1250305942
Total Pages : 384 pages
Book Rating : 4.47/5 ( download)

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Download or read book The Prairie Homestead Cookbook written by Jill Winger and published by Flatiron Books. This book was released on 2019-04-02 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Author : Chad Robertson
Publisher : Lorena Jones Books
ISBN 13 : 0399578846
Total Pages : 369 pages
Book Rating : 4.47/5 ( download)

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Download or read book Bread Book written by Chad Robertson and published by Lorena Jones Books. This book was released on 2021-12-21 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

Author : William L. Wilson
Publisher :
ISBN 13 :
Total Pages : 100 pages
Book Rating : 4.02/5 ( download)

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Download or read book Oh! Top 50 French Bread Recipes Volume 1 written by William L. Wilson and published by . This book was released on 2021-04-28 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating GOODS that are FRESHLY BAKED AT HOME makes us appreciate the value of superior-quality ingredients. ✩ Read this book for FREE on the Kindle Unlimited NOW! ✩ ★ SPECIAL BONUS: CREATE your own PERSONAL COOKBOOK with 50+ BLANK RECIPE JOURNAL in PAPERBACK edition ★ Baking a homemade recipe is an easy way to achieve a well-balanced and healthy diet. So let's discover "Oh! Top 50 French Bread Recipes Volume 1" in the parts listed below: 50 Awesome French Bread Recipes You won't find confusing and complex techniques or trick recipes in "Oh! Top 50 French Bread Recipes Volume 1". Instead, you'll get many simple tips that are usually left out in other baking books just because they're simple. Understanding the craft of baking is just as important as the discipline and skills needed to get an "output" in and out of the oven. To be a skillful baker, you don't have to know a lot of recipes. A simple and unassuming but well-executed recipe serves as a good foundation for everything when it comes to baking.A good baker has a sense of innocence, peacefulness, creativity, and life-giving. To be one, you also need scientific techniques, good observation skills, and a talent for infusing precious flavors-all without compromising quality. Baking is a skill that links the baker with all the baking communities in the world.You also see more different types of recipes such as: French Bread Recipe French Toast Recipes Peach Cobbler Recipe Pesto Recipe Homemade Sausage Recipe Healthy Bread Machine Recipes Hot Dog Recipe ✩ DOWNLOAD FREE eBook (PDF) included FULL of ILLUSTRATIONS for EVERY RECIPES right after conclusion ✩ I really hope that each book in the series will be always your best friend in your little kitchen.Let's live happily and bake every day!Enjoy the book,

Author : Maurizio Leo
Publisher : Clarkson Potter
ISBN 13 : 0593138422
Total Pages : 433 pages
Book Rating : 4.27/5 ( download)

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Download or read book The Perfect Loaf written by Maurizio Leo and published by Clarkson Potter. This book was released on 2022-11-08 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.

Author : Stanley Ginsberg
Publisher : W. W. Norton & Company
ISBN 13 : 0393245225
Total Pages : 521 pages
Book Rating : 4.26/5 ( download)

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Download or read book The Rye Baker: Classic Breads from Europe and America written by Stanley Ginsberg and published by W. W. Norton & Company. This book was released on 2016-09-27 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.