par
Klivans, Elinor.
Numéro de rayon préféré
641.5
Date de publication
2010
Format :
Ressources électroniques
Pertinence:
67235.5313
par
Clark, Maxine, 1955-
Numéro de rayon préféré
641.8150945 CLA
Date de publication
2009
Format :
Livres
Pertinence:
67232.7734
par
Hedh, Jan.
Numéro de rayon préféré
641.815 HED
Date de publication
2010
Format :
Livres
Pertinence:
60138.4570
par
Day, Martha.
Numéro de rayon préféré
641.815 DAY
Date de publication
2003
Format :
Livres
Pertinence:
60138.4023
par
Owens, Sarah.
Numéro de rayon préféré
641.815
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
60138.3477
par
Sanmugam, Devagi.
Numéro de rayon préféré
XX(155443.1)
Date de publication
2013
Résumé
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
Format :
Ressources électroniques
Pertinence:
60138.3516
par
Mardewi, Yoke
Numéro de rayon préféré
641.815 MAR
Date de publication
2011
Résumé
Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.
Format :
Caractères normaux
Pertinence:
60138.3438
par
Fertig, Judith.
Numéro de rayon préféré
641.815
Date de publication
2011
Résumé
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 :
Ressources électroniques
Pertinence:
60138.2891
par
Hensperger, Beth
Numéro de rayon préféré
641.815 HEN
Date de publication
1994
Format :
Livres
Pertinence:
57340.1992
par
Kindvall, Johanna.
Numéro de rayon préféré
641.59485
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
57340.0703
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
Preedy, Victor.
Numéro de rayon préféré
664.7207
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. 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 :
Ressources électroniques
Pertinence:
57339.9609
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