by
Reedy, Allyson.
Call Number
641.8653
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.1617
by
Barton Griffith, Jane.
Call Number
641.815
Publication Date
2013
Summary
For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads. INSIDE THIS HOBBY FARM HOME BOOK: 35 recipes, accompanied by detailed instructions and photographs A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan) An introduction to folding techniques needed to make popular loaves, including baguettes, boules, bâtards, and braids Detailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loaves Directions to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa bread How to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and pugliese The secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax, A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas "Tools & Equipment" sidebars, detailing what's required to undertake the recipe expert tips from six master bakers and a panel of seven testers Glossary of terms; resource section of bakeries and suppliers; index.
Format:
Electronic Resources
Relevance:
0.1485
by
Thomas, Amy.
Call Number
641.8650944361
Publication Date
2012
Summary
"From the New York cupcake wars to the perfect Parisian macaron, Thomas's passion is palpable, her sweet tooth, unstoppable."-Elizabeth Bard, bestselling author of Lunch in Paris Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie in a sea of pristine macarons. PARIS, MY SWEET explores how the search for happiness can be as fleeting as a salted caramel souffle's rise, as intensely satisfying as molten chocolate cake, and about how the life you're meant to live doesn't always taste like the one you envisioned. Part love letter to Paris, part love letter to New York, and total devotion to all things sweet, PARIS, MY SWEET is a treasure map for anyone with a hunger for life. "Like a tasty Parisian bonbon, this book is filled with sweet surprises."-David Lebovitz, New York Times bestselling author of The Sweet Life in Paris "Amy Thomas seduces us in the same manner that Paris seduced her -one exquisite morsel at a time."-Nichole Robertson, author of Paris in Color.
Format:
Electronic Resources
Relevance:
0.1430
by
Bachmann, Walter
Call Number
ARC STA 641.8653 BAC
Publication Date
1950
Format:
Books
Relevance:
0.1421
by
Withers, Frank B. (Frank Blackmore)
Call Number
ARC 664.752 WIT
Publication Date
1939 1938 1937
Format:
Books
Relevance:
0.1421
by
Withers, Frank B. (Frank Blackmore)
Call Number
ARC STA 641.51 AUS
Publication Date
1950 1949 1948 1947 1946
Format:
Books
Relevance:
0.1260
Limit Search Results