Natural Tucker Bread Book

Author : John Downes
Publisher : Hyland House Publishing
ISBN 13 : 9780908090617
Total Pages : 128 pages
Book Rating : 4.17/5 ( download)

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Download or read book The Natural Tucker Bread Book written by John Downes and published by Hyland House Publishing. This book was released on 1993 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features: sourdough, yeasted and unleavened breads; how to use soy milk and tofu in breadmaking; baker's tricks for making crusty bread; kneading, proving and cooking techniques; 60 recipes.

Author : Benjamin Ricketson Tucker
Publisher :
ISBN 13 :
Total Pages : 540 pages
Book Rating : 4.40/5 ( download)

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Download or read book Instead of a Book, by a Man Too Busy to Write One written by Benjamin Ricketson Tucker and published by . This book was released on 1893 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Susan Tucker
Publisher : Univ. Press of Mississippi
ISBN 13 : 9781604731279
Total Pages : 288 pages
Book Rating : 4.73/5 ( download)

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Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.

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 : Kathleen Weber
Publisher : Artisan Books
ISBN 13 : 1579656412
Total Pages : 403 pages
Book Rating : 4.16/5 ( download)

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Download or read book Della Fattoria Bread written by Kathleen Weber and published by Artisan Books. This book was released on 2014-10-07 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

Author : Tara Jensen
Publisher : Clarkson Potter
ISBN 13 : 0593232461
Total Pages : 305 pages
Book Rating : 4.60/5 ( download)

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Download or read book Flour Power written by Tara Jensen and published by Clarkson Potter. This book was released on 2022-08-30 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara Jensen Yes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft. With Tara’s guidance and supportive voice, she shares important lessons that cover all the technical bases—from learning about flour to exploring wild yeast fermentation and developing your (doughy) intuition. From there, Tara dives deep into the worlds of sourdough, rye, and desem, showing the true diversity of bread through recipes like Miche, Chocolate Beer Bread, and Mountain Rye. There’s even an extra credit chapter on making extra-flavorful Overnight Waffles, Cheesy Cheddar Crackers, and Sourdough Chocolate-Chip Cookies. With Tara by your side, artisanal bread at home is totally achievable . . . and fun!

Author : Rob Tucker
Publisher :
ISBN 13 : 9780473239268
Total Pages : pages
Book Rating : 4.64/5 ( download)

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Download or read book Where Does Bread Come From? written by Rob Tucker and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A book for children detailing how bread is made. It dscribes the process from the wheat growing in the paddock, being ground into flour at a windmill, and finally being made into bread. Includes a recipe for a "No knead bread."

Author : Hilary Cacchio
Publisher : Matador
ISBN 13 : 9781785893360
Total Pages : 208 pages
Book Rating : 4.6X/5 ( download)

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Download or read book Sourdough Suppers written by Hilary Cacchio and published by Matador. This book was released on 2016-05-26 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exquisite collection of moreish meals created around handmade breads and simple seasonal ingredients. Chef and sourdough teacher Hilary Cacchio shares 17 years of experience in her new bread cookbook, Sourdough Suppers. It is split into 12 monthly chapters, guiding readers through the seasons. The first few recipes in each chapter are the breads for the month, followed by recipes that either use bread or go well with the bread(s) featured. They are always colourful, easy, big-flavoured, informal and occasionally indulgent dishes that Hilary cooks herself. Each chapter opens with a full-colour illustration and Hilary peppers the book with anecdotes throughout, elevating Sourdough Suppers into more than just a cook book. From stories from her life as a chef; market life in the Pyrenees; a discussion about seasonal vegetables; and tips on how to transform fresh ingredients into vibrant dishes, the reader will be both informed and entertained. The book covers a wide range of sourdough topics, including what wild yeast/sourdough culture is; how slow fermenting dough and making our bread naturally can benefit our taste buds and our health; its history; exposing myths; how to source a culture; storing and preparing a culture for baking; and trouble-shooting. Hilary also includes sections that explain the five elements of bread making (culture/flour/salt/water/time); the stages of bread making; the equipment required and how to convert all of the recipes from culture to commercial yeast. The philosophy of the bread-making part of the book is that after a very short while the new baker will be able to produce their natural breads with only fifteen minutes hands-on time. Sourdough Suppers is scattered with illustrations by the New Talent Bafta-winning illustrator and animator, Kate Charter. It's original and fresh and will appeal to bakers, inexperienced and expert, and anyone who loves bread.

Author : America's Test Kitchen
Publisher : America's Test Kitchen
ISBN 13 : 1940352584
Total Pages : 321 pages
Book Rating : 4.89/5 ( download)

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Download or read book Naturally Sweet written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2016-08-23 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar. White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

Author : Martin Philip
Publisher : HarperCollins
ISBN 13 : 0062447939
Total Pages : 488 pages
Book Rating : 4.37/5 ( download)

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Download or read book Breaking Bread written by Martin Philip and published by HarperCollins. This book was released on 2017-10-31 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grand Prize Winner of the 2017 New England Book Festival "I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour. Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul. Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life. Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.