Rustic European Breads

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Rustic European Breads From Your Bread Machine

Author : Linda West Eckhardt
ISBN : 1626548544
Genre : Cooking
File Size : 37.17 MB
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From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread--until now! With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven. With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery. Linda Eckhardt and Diana Collingwood Butts authored Bread in Half the Time, winner of the International Association of Culinary Professionals Award for Best Cookbook of the Year in 1991. Linda Eckhardt, author of over a dozen cookbooks, writes the monthly column "What's for Dinner" in Cooking Light Magazine and hosts a weekly program called Pie in the Sky on National Public Radio. Diana Collingwood Butts is the proprietor of Sugarbakers, a company that makes and sells designer cookies for special order.
Category: Cooking

Leslie Mackie S Macrina Bakery Cafe Cookbook

Author : Leslie Mackie
ISBN : 9781570617119
Genre : Cooking
File Size : 77.25 MB
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All of Seattle knows of Macrina’s irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region—along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle’s Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café
Category: Cooking

Bread Making A Home Course

Author : Lauren Chattman
ISBN : 9781603427005
Genre : Cooking
File Size : 60.75 MB
Format : PDF, Kindle
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Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.
Category: Cooking

Success In The Bakery Eatery

Author : Vincent Gabriel
ISBN : 9781456625412
Genre : Business & Economics
File Size : 44.32 MB
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The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly: * Asian affluence * Need for variety in food * Need for some food less starchy than rice have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products. There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now. You have this grand opportunity to use your baking skills and tap into this market. I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast. I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia. The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more. What is needed is a creative baker with ideas to tempt the taste buds. Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread. Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products. Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example. I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
Category: Business & Economics

The Rye Baker Classic Breads From Europe And America

Author : Stanley Ginsberg
ISBN : 9780393245226
Genre : Cooking
File Size : 74.86 MB
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“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.
Category: Cooking

The New Artisan Bread In Five Minutes A Day

Author : Jeff Hertzberg, M.D.
ISBN : 9781250018298
Genre : Cooking
File Size : 80.6 MB
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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.
Category: Cooking

Bread Lover S Bread Machine Cookbook

Author : Beth Hensperger
ISBN : 155832156X
Genre : Cooking
File Size : 90.78 MB
Format : PDF, Kindle
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The author, a "master baker," reveals how she transcended her skepticism over bread machines and discusses the wide variety of techniques and breads available to home bakers. Simultaneous.
Category: Cooking

Home

Author :
ISBN : IND:30000046984922
Genre : Architecture, Domestic
File Size : 54.97 MB
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Category: Architecture, Domestic

The Metropolitan Bakery Cookbook

Author : James Barrett
ISBN : 1579547591
Genre : Cooking
File Size : 33.97 MB
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Presents a selection of recipes for pastries, cookies, breads, muffins, and more, all coinciding with the award-winning bakery's tenth anniversary celebration in Philadelphia.
Category: Cooking

Great Books For Cooks

Author : Susan Wyler
ISBN : OSU:32435085083921
Genre : Cooking
File Size : 30.87 MB
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A guide to five hundred of the best cookbooks ever written covers every culinary variety and tradition, from the kitchen classics to the latest releases
Category: Cooking

Country Living

Author :
ISBN : IND:30000080846458
Genre : Cookery
File Size : 58.88 MB
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Category: Cookery

Frommer S Seattle 2011

Author : Karl Samson
ISBN : 047087631X
Genre : Travel
File Size : 42.22 MB
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The Seattle skyline and Mt. Rainier at dawn are not to be missed. See chapter 1. Free pocket map inside,plus easy-to-read maps throughout Exact prices, directions, opening hours,and other practical information Candid reviews of hotels and restaurants,plus sights, shopping, and nightlife Itineraries, walking tours, and trip-planning ideas Insider tips from local expert authors
Category: Travel

Linda Eckhardt S Great Food Catalog

Author : Linda West Eckhardt
ISBN : 0517200686
Genre : Cooking
File Size : 43.63 MB
Format : PDF
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A directory of mail order food suppliers, including gourmet foods, regional specialties, and gift items
Category: Cooking

Cityguide Dallas Ft Worth And The Mid Cities

Author : William Travis
ISBN : 0679004610
Genre : Travel
File Size : 47.84 MB
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Written by local experts and critics, Fodor's CITYGUIDE is the ultimate resident's guide to the city. For newcomers and suburbanites, it's a shortcut to knowing the city like a native. And, for urban know-it-alls, it's the perfect desktop reference and may even point out a few secrets you haven't uncovered yet! Everyone will appreciate the comprehensive coverage, dead-on reviews, and the atlas of full-color maps. Hundreds of restaurants Get the lowdown on landmarks, trendsetters, and neighborhood finds for all budgets. Shops galore Let our shopping guru show you the best and the latest all over Dallas, Ft. Worth, and everywhere in between. We cover more ground than any other shopping guide. If it's sold in this part of Texas, you can read about it here. All the sports and outdoors Hit the parks and trails and find out who's playing where. We cover all bases, from boxing to horseback riding. Basics and beyond Parking and recycling, ballroom dance and cooking classes–it's all inside. Color maps of every neighborhood Every shop, restaurant, and sight is keyed to them. Plus, you'll find maps of the D/FW International Airport, Texas Stadium, and more.
Category: Travel

Nancy Silverton S Pastries From The La Brea Bakery

Author : Nancy Silverton
ISBN : 9780345546654
Genre : Cooking
File Size : 53.29 MB
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"The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day." --from the Introduction When celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal breads, she knew that they couldn't be just any sweets. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites--virtually every pastry in the La Brea Bakery's impressive repertoire. Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, cobblers, and crumbles, and her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes for all tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the sometimes intimidating technique of doughnut making. The crowning touch is her detailed section on Morn-ing Pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the fine-textured traditional brioche, the famous and flexible croissant, and the pièce de résistance: puff pastry. An important book from a baking and pastry icon, Pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere. A selection of recipes from Nancy Silverton's Pastries from the La Brea Bakery Apple Fritters * Asparagus-Egg Pie with Potato Crust * Black Currant Silk Tart Blueberry-Almond Muffins * Brownies with Irish Whiskey and Currants * Canellés Caramel Candy Kisses * Cheese Croissants * Chocolate-Walnut Scones * Cinnamon Custard Tart ¸ Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat ¸ Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart ¸ Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps ¸ Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins ¸ Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle ¸ Sticky Toffee Pudding * Viennese Cream Brioche
Category: Cooking

The Bread Baker S Apprentice

Author : Peter Reinhart
ISBN : 1607741296
Genre : Cooking
File Size : 34.83 MB
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Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.
Category: Cooking