Create delicious, healthy breads in your own kitchen. No experience required!
With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, Miller's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread.
As comforting and appealing as a favorite armchair or a cozy robe, warm-from-the-oven classic desserts make everyone feel good. Here are more than 250 mouth-watering recipes that every home baker will rely on when a homemade dessert is required. Whatever the occasion might be, the perfect treat is described with clear instructions that are easy to follow and guaranteed to yield delicious results.
These are the cakes that children request for their birthdays, the whoopee pies and blondies that are the first things to go at bake sales, the shortcake that celebrates strawberry season, and the pies and cobblers that accompany the apple harvest. When a friend who is sick with the flu needs cheering, a dense, not-too-sweet gingerbread lifts the spirits. Rough week at work? Creamy, raisiny rice pudding soothes jangled nerves. And when a child is going through an I-hate-cake phase, surprise her with a frozen chocolate mint ice cream cake.
With 40 cookie creations, 42 pretty pies, 36 fruity crisps and cobblers, and puddings, meringues, squares, slumps, bombs, and buckles galore, the possibilities for sweet satisfaction are endless. Bakers will also find just-right recipes for the crusts, frostings, toppings, and accompaniments that add so much to dessert classics. Little-known food anecdotes and historical tidbits drawn from three centuries of cookery books round out this addictive dessert collection. It's just the thing for every baker.
Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials–less than the price of a fancy “baking stone.” Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.
Home bakers who can’t afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest “artisan” bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations.
Internationally known food historian William Woys Weaver presents a richly photographed gastronomical journey into the heart of Pennsylvania Dutch food traditions, with more than 100 heritage recipes and the colorful stories behind them – including Shoofly Cake, New Year’s Pretzels, and the original Snickerdoodles. Dutch Treats explores the vast diversity of authentic baked goods, festive breads, and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).
In Ayurvedic medicine, there are said to be three main energies that affect our mind:
The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen. Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.
From the most acclaimed and beloved baker in Portland, Oregon, 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 ingredient 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.
It’s amazing to think of all the different types of breads and baking methods there are around the world. In the Grit Guide to Home Baking, 2nd Edition, you’ll get an in-depth look at what some of those types and methods are. From learning the possibilities for cooking whole-grain or gluten-free bread to discovering the perfect grain mill for your kitchen, this special issue is a trove of knowledge. Packed cover to cover with recipes from Sourdough Vegetable Stromboli and Homemade English Muffins to Garlic Bread and Turkey Stuffing, this collection will have everyone asking, “Can I have your recipe?”
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies-all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met the bakers' high standards. The final result is more than 400 delicious, inviting and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking - the next generation whole grain cookbook.
Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.
Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.
You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.