par
Hofberg, Caroline.
Numéro de rayon préféré
641.5964 HOF
Date de publication
2014
Résumé
The Moroccan kitchen is full of brilliant flavors, scents, and colors. Deeply sensual, Moroccan cuisine evokes images of the Arabian Nights and ancient mysticism that speaks to the senses and inspires the connoisseur with its fragrant spices, dried fruits, olives. Morocco on a Plate captures on the page the traditions and secrets of Morocco's delicacies and brings them to the Western reader in a stunning display. Luscious photos, bold colors, and passages on the history of Morocco make this book a beautiful addition to the coffee table as well as an indispensable asset to the kitchen counter. Morocco on a Plate includes recipes for such traditional dishes as: Harissa Couscous with roasted vegetables Fish kebabs Stuffed lamb patties Turkey stew with figs Spiced apples with cinnamon and rosewater And much more With detailed descriptions of ingredients and simple instructions, these recipes are perfect for cooks of any level of experience. Discover authentic Moroccan spices, salads with the tang of citrus, nourishing stews, and exotic desserts. Eat food that embraces color, body, and texture--that is not just gorgeous but healthy and tastes of distant destinations. 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 :
Ressources électroniques
Pertinence:
57339.9961
par
Watson, Ronald Ross.
Numéro de rayon préféré
664.06
Date de publication
2019
Format :
Ressources électroniques
Pertinence:
57338.1055
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par
Institute for Career Research.
Numéro de rayon préféré
664.7520973 22
Date de publication
2006
Format :
Ressources électroniques
Pertinence:
52742.7773
par
Smith, Kate, author.
Numéro de rayon préféré
XX(272738.1)
Date de publication
1943
Résumé
Pamphlet advertising Swans Down flour, including recipes.
Format :
Ressources électroniques
Pertinence:
43629.6680
par
Preedy, Victor R.
Numéro de rayon préféré
664.7207 FLO
Date de publication
2011
Résumé
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 :
Ressources électroniques
Pertinence:
38820.2969
par
Hedh, Jan.
Numéro de rayon préféré
641.815 HED
Date de publication
2011
Résumé
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions-from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world-including Italian, French, Swiss, German, Arabic, and of course Swedish breads. This book is a must-have for all those who love to bake.
Format :
Ressources électroniques
Pertinence:
36600.9766
Numéro de rayon préféré
XX(272606.1)
Date de publication
1969 1968 1967 1966 1965
Format :
Ressources électroniques
Pertinence:
0.1789
par
Robertson, Chad.
Numéro de rayon préféré
641.815 ROB
Date de publication
2010
Format :
Ressources électroniques
Pertinence:
0.1750
par
Hayward, Tim, 1963-
Numéro de rayon préféré
641.815 23
Date de publication
2020
Format :
Ressources électroniques
Pertinence:
0.1530
Numéro de rayon préféré
XX(272718.1)
Résumé
Advertising pamphlet for Duff's Gingerbread Mix including recipes.
Format :
Ressources électroniques
Pertinence:
0.1512
par
Friend, Mark, author.
Numéro de rayon préféré
641.815 23
Date de publication
2018
Résumé
"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
Format :
Ressources électroniques
Pertinence:
0.1393
par
Cauvain, Stanley, author.
Numéro de rayon préféré
664.7523 CAU
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1186
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