Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Owens demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
Author: Sarah Owens
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
Author: Chad Robertson
From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.
Author: OLWEN WOODIER
The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Seasoned chef, gardener, and forager Sara Bir primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish.
Author: SARA BIR
Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.
Author: KEN HAEDRICH
You can become a confident cook—even if the drawer with the take-out menus is the only part of your kitchen you currently use! Kate Payne shows you how to master basic cooking techniques—boiling, baking and sautéing—and simplifies the process of fancy ones, such as jamming and preserving, dehydrating, braising, roasting, infusing, and pickling. With this straightforward and fun guide, you can stock up your kitchen with the ingredients, tools and appliances you'll actually use. You'll also learn how to decode recipes and alter them to make them gluten-free, dairy-free or vegan.
Author: Kate Payne
The Joy of Gluten-Free, Sugar-Free Baking offers amazing, easy-to-make recipes that revolutionize baking for wheat-sensitive, diabetic and low-carb/low-sugar cooks.
After more than two decades of research into gluten-free baking, best-selling author and legendary bread-maker Peter Reinhart and his baking partner Denene Wallace deliver more than 80 world-class recipes for delicious breads, pastries, cookies, cakes and more in this delightful book.
Carefully crafted for anyone who is gluten-sensitive, diabetic or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
Author: P. Reinhart, D. Wallace
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, Hertzberg and François 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, Hertzberg and François returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, 40 all-new gorgeous color photos, and 100 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 30 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 Hertzberg and François’ 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: Jeff Hertzberg, Zoe Francois
Written by Mother Earth Living Food Editor and Mother Earth News Contributing Editor Tabitha Alterman, Whole Grain Baking Made Easy is an in-depth guide for bakers who want to maximize the nutritional value of their breads, pastries and desserts while experimenting with delicious new flavors of many different whole grains and other real food ingredients.
Try more than 75 recipes for whole-grain baked goods (all with full-color photography) featuring amaranth, barley, buckwheat, corn, durum, einkorn, emmer, oats, quinoa, rice, sorghum, spelt, rye, teff and different types of whole wheat. Alterman’s recipes are accessible yet thorough, with explanations of technique that will not only ensure success with her recipes, but will also make you a better cook.
Whole Grain Baking Made Easy also includes thorough instructions for grinding your own grains, from choosing a grain mill to making it easy to fit homemade flour making into your life. It’s not necessary to make homemade flour in order to enjoy the recipes in this book, but Alterman shows you how easy and worthwhile it can be to take the extra step toward self-sufficiency.
Whether you want to bake low-gluten goodies, maximize the nutrition in your desserts, become more self-reliant, learn how to find time to make your daily bread, master sourdough at last, or learn how to buy and use heirloom and heritage grains to replace white flour in everyday recipes, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
Author: Tabitha Alterman
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
About the author:
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.
Author: Sandor Ellix Katz