by
Baer, Valerie.
Call Number
641.815
Publication Date
2015
Summary
Valerie Baer has developed recipes that turn into unforgettable baked wonders. But just as amazing as her recipes is her ability to explain how any one of us can make these delicious breads and desserts ourselves. Valerie is a genius baker. She is equally a genius teacher. Valerie and her husband grow the soft-grain wheat she uses in her baking on the 6#65533;-acre homestead where they've raised their five children. She grinds the wheat by hand when she's ready to use it. She began inviting friends into her own kitchen when they kept begging her to show them how she turned out such featherweight dinner rolls, tender pizza crusts, and tangy-sweet crisps and cobblers--always using whole grains. Recipes include: German Raw Apple Cake Chocolate Peanut Butter Sandwich Cookies Oatmeal Date Bars Buckwheat Pancakes Pumpkin Spice Waffles Cranberry Apple Crumb Pie Lemon Sponge Pie And many more! Baking with Whole Grains includes more than 110 recipes and full-color photos of Valerie in her wheat field, grinding grain, and baking in her home kitchen, as well as photos of her irresistible breads and sweets. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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44826.0391
by
Gorsky, Faith.
Call Number
641.56383
Publication Date
2019
Format:
Electronic Resources
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43630.6953
by
Anderson, Michelle.
Call Number
641.815
Publication Date
2022
Summary
Sourdough Breads from the Bread Machine shows that the easiest way to make extraordinary sourdough loaves, rolls, biscuits, bagels, and more is with your bread machine.
Format:
Electronic Resources
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43630.6758
by
Brones, Anna.
Call Number
641.59485
Publication Date
2015
Format:
Electronic Resources
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43630.6406
by
Alterman, Tabitha.
Call Number
641.815
Publication Date
2015
Summary
With step-by-step guidance on all aspects of home milling and baking, Whole Grain Baking Made Easy lets you control the grains in your diet.
Format:
Electronic Resources
Relevance:
42525.9727
by
Maggie, Michalczyk.
Call Number
641.6562
Publication Date
2020
Format:
Electronic Resources
Relevance:
42525.9180
by
Ford, Bryan.
Call Number
641.815
Publication Date
2020
Format:
Electronic Resources
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41501.2070
by
Kitchen, America's Test.
Call Number
641.564
Publication Date
2021
Format:
Electronic Resources
Relevance:
41499.5820
by
Field, Carol.
Call Number
641.5945
Publication Date
2011
Format:
Electronic Resources
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40547.1055
by
Preedy, Victor R.
Call Number
664.7207 FLO
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. Secondly, 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. Thirdly, 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 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 four and break 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
Relevance:
38820.2969
by
Good, Phyllis.
Call Number
641.5884
Publication Date
2016
Summary
You knew that slow cookers make delicious soups and stews, but did you know that they also make soft and chewy cookies, gooey bars, fluffy cakes, and moist breads? The beloved Fix-It and Forget-It series has sold nearly eleven million copies, giving home cooks around the world exactly what they crave--recipes for delicious, satisfying meals that anyone can make with simple ingredients and minimal preparation time. Now, New York Times-bestselling author Phyllis Good presents a collection that gives cooks an unexpected treat--fabulous baked goods! Featuring 250 new, mouthwatering recipes--all carefully tested--this will be the go-to book for bake sales, last-minute guests, holiday baking, and everyday treats! Fix-It and Forget-It Baking with Your Slow Cooker is a big, full-color, useful cookbook that, in addition to recipes, offers tips and tricks for baking with your slow cooker, FAQs, suggestions for substituting common allergen ingredients, and more. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
Relevance:
38036.6836
by
Steen, Celine.
Call Number
641.5636
Publication Date
2013
Summary
This book is filled with recipes for wholesome yeast breads, muffins, teacakes, pies, waffles, pancakes, and more, all featuring the delicious flavors naturally found in whole grain flours and natural sweeteners.
Format:
Electronic Resources
Relevance:
37298.1289
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