by
Patch, Gooseberry.
Call Number
641.813
Publication Date
2017
Summary
Recipes for hearty chowders, satisfying stews, and scrumptious breads to serve with them. More than 350 recipes and nearly 250 mouth-watering color photos.
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Electronic Resources
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95077.7891
by
Post, Marsha.
Call Number
641.815
Publication Date
2009
Format:
Electronic Resources
Relevance:
85042.5625
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by
Markel, Marilyn.
Call Number
641.59749999999997
Publication Date
2016
Format:
Electronic Resources
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77634.5547
by
Huang, Sidi.
Call Number
664.7523
Publication Date
2016
Format:
Electronic Resources
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77634.4922
by
Klivans, Elinor.
Call Number
641.5
Publication Date
2010
Format:
Electronic Resources
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67235.5313
by
Owens, Sarah.
Call Number
641.815
Publication Date
2015
Format:
Electronic Resources
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60138.3477
by
Sanmugam, Devagi.
Call Number
XX(155443.1)
Publication Date
2013
Summary
India contains a wide variety of breads which reflect its cultural diversity. Indian Rice and Breads embodies the diversity of India with its wide selection of breads and rice dishes from all over the subcontinent. This cookbook has everything you need to create over 40 of the tastiest, easy to make, authentic Indian rice and bread dishes. Indian Rice and Breads features recipes for Appam, breads, chutneys, and rice. Recipes include:Banana appamStuffed IdliGarlic naanMasala thosaiDate chutneyPeanut chutneyChicken biryaniNavaratan pilauAnd many more! Also included are unit conversion tables, du
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Electronic Resources
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60138.3516
by
Fertig, Judith.
Call Number
641.815
Publication Date
2011
Summary
Prairie Home Breads proves that not only is the Midwest where America's grains are grown, but it's also where the art of bread baking is taken seriously. To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers. Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
Format:
Electronic Resources
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60138.2891
by
Kindvall, Johanna.
Call Number
641.59485
Publication Date
2017
Format:
Electronic Resources
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57340.0703
by
Preedy, Victor.
Call Number
664.7207
Publication Date
2011
Summary
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format:
Electronic Resources
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57339.9609
by
Martin, Shane.
Call Number
641.56362
Publication Date
2024
Summary
Baking Vegan Bread at Home is the first and only book dedicated to plant-based bread-making, with 75 comforting and nutritious everyday loaves and artisan masterpieces.
Format:
Electronic Resources
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54899.3242
by
Brooks, Leah.
Call Number
641.815
Publication Date
2015
Summary
This awesome guide gives parents the tools to design a fun curriculum for learning to use kitchen tools and baking ingredients to make muffins, pizza, cake, and more!.
Format:
Electronic Resources
Relevance:
54899.2500
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