Bread: A Baker's Book of Techniques and Recipes, 2nd Edition

Author: Jeffrey Hamelman

Publisher: Wiley Global Education

ISBN: 1118548949

Category: Cooking

Page: 496

View: 1839

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Das Brotbackbuch

Grundlagen & Rezepte für ursprüngliches Brot

Author: Lutz Geißler

Publisher: N.A

ISBN: 9783800179572

Category: Cooking

Page: 270

View: 6655


Baking Basics and Beyond

Learn These Simple Techniques and Bake Like a Pro

Author: Pat Sinclair

Publisher: Agate Publishing

ISBN: 1572846941

Category: Cooking

Page: 320

View: 3021

With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair's years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time. This new edition of this basic, down-to-earth, reader-friendly baking guide is updated with beautiful full color photos throughout.

TEXTBOOK OF BAKERY AND CONFECTIONERY, SECOND EDITION (REVISED)

Author: YOGAMBAL ASHOKKUMAR

Publisher: PHI Learning Pvt. Ltd.

ISBN: 8120346033

Category: Business & Economics

Page: 244

View: 8276

Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. Gives a number of Review Questions at the end of each chapter. Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say : This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —RAJ KAPOOR, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. PONNILANGO, Director (Technical) Jenneys Academy of Tourism and Hotel Management

Bernard Clayton's New Complete Book of Breads

Author: Bernard Clayton,Donnie Cameron

Publisher: Simon and Schuster

ISBN: 0743287096

Category: Cooking

Page: 685

View: 7030

A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. Reprint. 35,000 first printing.

Knead to Know

The Real Bread Starter

Author: Real Bread Campaign

Publisher: Grub Street Cookery

ISBN: 1909166170

Category: Cooking

Page: 140

View: 671

Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advice, recipes and insights from some of the countryÍs most experienced bakers, millers and retailers. There are chapters on ingredients, how to make a bread starter, how to set up a community supported bakery, the bake house, equipment, courses and training and suppliers. Originally produced and published by The Real Bread Campaign, Grub Street is delighted to be adding this useful and informative book to its trade list to bring it to a wider market. The Real Bread Campaign was launched in 2009 to share the many values of real bread that have been lost in the quest for an ever-cheaper loaf. It networks to bring farmers, millers, bakers and consumers closer together to create shorter food chains and support each other in making Real Bread available in their local communities and to aid bakers and other educators to share their skills, experience, passion and knowledge with children, caterers, professional and home bakers. One of the founder members of The Real Campaign is Andrew Whitley founder of the Village Bakery, in Melmerby in the Lake District and author of the best-selling Bread Matters. Since Andrew moved on from the business in 2002, he has run a training and consultancy company Bread Matters which moved to Lamancha in Scotland in 2012, where he continues sharing with people Real Bread skills, pleasures and benefits, as well as questioning the true costs of additive-laden alternatives.

The Rye Baker: Classic Breads from Europe and America

Author: Stanley Ginsberg

Publisher: W. W. Norton & Company

ISBN: 0393245225

Category: Cooking

Page: 416

View: 3461

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

Kleine große Schritte

Roman

Author: Jodi Picoult

Publisher: C. Bertelsmann Verlag

ISBN: 3641212294

Category: Fiction

Page: 592

View: 2740

Ruth Jefferson ist eine der besten Säuglingsschwestern des Mercy-West Haven Hospitals in Connecticut. Dennoch wird ihr die Versorgung eines Neugeborenen von der Klinikleitung untersagt – die Eltern wollen nicht, dass eine dunkelhäutige Frau ihr Baby berührt. Doch eines Tages arbeitet Ruth allein auf der Station und bemerkt, dass das Kind keine Luft mehr bekommt. Sie entscheidet schließlich, sich der Anweisung zu widersetzen und dem Jungen zu helfen. Doch ihre Hilfe kommt zu spät, und Ruth wird von den Eltern des Jungen angeklagt, schuld an dessen Tod zu sein. Ein nervenaufreibendes Verfahren beginnt ...

History of Soy Flour, Flakes and Grits (510 CE to 2019)

Extensively Annotated Bibliography and Sourcebook

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 194843606X

Category:

Page: 2611

View: 1972

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books

Backen für Dummies

Author: Emily Nolan

Publisher: John Wiley & Sons

ISBN: 9783527703883

Category:

Page: 283

View: 2634

Wollten Sie nicht schon immer mal Ihrem Liebsten einen Geburtstagskuchen backen oder ein paar Freunde zu einem richtig netten Kaffeeklatsch einladen? Backen ist kinderleicht und macht Spaß! Emily Nolan weiht Sie in die Geheimnisse des Backens ein. Zunächst zeigt sie, wie Sie Ihre Küche so organisieren, dass Sie alle Zutaten und Gerätschaften beim Backen zur Hand haben, welches Backzubehör Sie unbedingt brauchen, welche Backzutaten sich in Ihrem Vorratsschrank befinden sollten und wie Sie die Zutaten richtig abmessen. Dann geht's auch schon mit dem Backen los. Über 100 Rezepte, von Plätzchen über einfache Kuchen bis zu raffinierten Torten, laden zum Nachbacken ein.

Der Geschmacksthesaurus

Ideen, Rezepte und Kombinationen für die kreative Küche

Author: Niki Segnit

Publisher: ebook Berlin Verlag

ISBN: 3827074835

Category: Cooking

Page: 544

View: 1349

Warum schmeckt gerade Apfel und Zimt so gut zusammen, Käse und Weintraube oder auch Schokolade und Chili? Die Antwort darauf liefert Niki Segnit mit ihrem Geschmacksthesaurus: Sie teilt 99 Lebensmittel in verschiedene Kategorien wie senfig, erdig, fruchtig, paart sie miteinander und kommentiert die Ergebnisse in kleinen unterhaltsamen Beiträgen. Da wird Gurke mit Minze kälter als ein Auftragskillerpärchen und Avocado mit Limette zu Lee Hazlewood und Nancy Sinatra, die »Some Velvet Morning« singen, wobei Lee die samtige Avocadonote beisteuert und Nancy den hohen Limettenton, der die Weichheit genau dann durchdringt, wenn es allzu gemütlich wird. Mit literarischen Anekdoten, leckeren Rezepten und persönlichen Präferenzen ist der Thesaurus eine gelungene Mischung aus Aromalexikon, Kochbuch und Reisebericht und eignet sich als unterhaltsame Bettlektüre ebenso wie als ernstzunehmende Rezeptesammlung.

The New Healthy Bread in Five Minutes a Day

Revised and Updated with New Recipes

Author: Jeff Hertzberg, M.D.,Zoë François

Publisher: Macmillan

ISBN: 1466889764

Category: Cooking

Page: 400

View: 2604

A fully revised and updated edition of the best-selling Healthy Bread in Five Minutes a Day—the quick and easy way to make nutritious whole grain artisan bread. Jeff Hertzberg and Zoë François shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it, and they adapted the method for whole grains in Healthy Bread in Five Minutes a Day (2009). Now, in an updated second edition, they’ve done it again, showcasing whole grains and heirloom flours like spelt, sprouted wheat, and khorasan. Also new in this edition is a super-fast natural sourdough, weight equivalents for every dough recipe, and intriguing new oils like coconut, avocado, grapeseed, and flaxseed. The New Healthy Bread in Five Minutes a Day has 33 new recipes as well as old favorites, including 100% Whole Wheat Bread, Whole Grain Garlic Knots with Parsley and Olive Oil, Whole Grain Crock Pot Bread, Rosemary Flax Baguette, Cinnamon-Raisin Whole Wheat Bagels, Pumpkin Pie Brioche, Raisin Buns, Challah, Whole Wheat Soft Pretzels, gluten-free breads, and many more. With over a half-million copies in print, the Bread in Five series is the quick and easy way to create healthy breads that rival those of the finest bakeries in the world—with just five minutes a day of active preparation time.

The French Baker

Authentic Recipes for Traditional Breads, Desserts, and Dinners

Author: Sébastien Boudet

Publisher: Simon and Schuster

ISBN: 1628734744

Category: Cooking

Page: 256

View: 5061

Head to the kitchen and get ready for a delicious voyage into French traditions and cuisine! Follow second generation–baker Sébastien Boudet from Paris to rural France, as he teaches the art of baking artisan breads, the craft of creating the perfect main course, and how to whip up desserts to die for. Containing luscious photographs of family, food, and the French countryside, and rich with delightful drawings, paintings, and illustrations, The French Baker tells the story (and the culinary secrets!) of a family devoted to the art of preparing beautiful food. You’ll love these tasty recipes from the heart of France. Learn to make the perfect quiche lorraine, sourdough breads, bouillabaisse, duck confit, brioche, death by chocolate dessert, and so many more sweet and savory delights guaranteed to make anyone’s mouth water! Plus, a special section on baking non-GMO breads shows the advantages and better taste of breads baked with only natural ingredients. A loving tribute to the techniques and traditions of France’s distinguished cuisine, The French Baker is must-have book for anyone in love with the eats, treats, and culture of this beautiful country. Bon appétit!

Brote ohne Kneten

No-Knead-Breads

Author: Anne-Katrin Weber

Publisher: GRÄFE UND UNZER

ISBN: 3833862041

Category: Cooking

Page: 64

View: 9029

Seit 30.000 Jahren backen Menschen Brot. Da sollten wir wissen, was schmeckt und gut bekömmlich ist. Stattdessen führen moderne Turbo-Treibmittel zu Brotfrust und Unverträglichkeiten. Was tun? Selbst backen mit einem traditionellen Verfahren, das just in time sein Comeback feiert: Einfach Wasser, Mehl, Hefe und Salz vermischen. Das ist obersimpel, dauert 5 Minuten, und den Rest erledigt der Teig durch das langsame Gehen von alleine. Nach 20 Stunden Ruhe geht es – ganz ohne mühsames Kneten – ab in den Ofen. Heraus kommen Brote mit knuspriger Kruste und herrlich aromatischem Inneren. Das Prinzip ist so sicher, dass Sie damit die ganze Welt des Brotbackens zu sich nach Hause holen: mit verschiedenen Mehlsorten und mit vielen Zutaten wie Trockenfrüchten, Quinoa oder Hirse, kräftigen Gewürzen, Speck, Kürbis, Möhren oder Käse. Für all diese Brotsorten brauchen Sie nur einen Bräter mit Deckel und diese unwiderstehlichen Rezepte. Und auch Semmeln und Seelen, Pizza und Foccacia gelingen mit der no-knead-Methode!

Healthy Bread in Five Minutes a Day

100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Author: Jeff Hertzberg, M.D.,Zoë François

Publisher: Macmillan

ISBN: 9781429938280

Category: Cooking

Page: 336

View: 1558

From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids' music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.

Bread Alone: Bold Fresh

Author: Daniel Leader

Publisher: Harper Collins

ISBN: 0688092616

Category: Cooking

Page: 336

View: 8183

"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.

My Berlin Kitchen

Eine Liebesgeschichte

Author: Luisa Weiss

Publisher: Limes Verlag

ISBN: 3641109590

Category: Fiction

Page: 384

View: 3296

Eine Frau, ihre Stadt und ein Rezept für die Liebe Als sie sich ins Kochen verliebte, war Luisa Weiss noch ein junges Mädchen. Der Tochter einer Italienerin und eines Amerikaners, geboren in Berlin, aufgewachsen in Boston, fiel es stets schwer, sich an einem Ort wirklich zugehörig zu fühlen, doch in der Küche wirkten ihre Sorgen kleiner. Die Suche nach ihren Wurzeln führte Luisa nach Paris (wo sie ihrer großen Liebe Max begegnete), nach New York (was die Beziehung zu Max beendete) – und immer wieder nach Berlin, denn die Sehnsucht nach dem Zuhause ihrer Kindheit ließ sie niemals los. Nach einer weiteren schmerzlichen Trennung wagte sie den Sprung ins Ungewisse und zog von New York in die deutsche Hauptstadt – um sich selbst zu finden und endlich auch die wahre Liebe ...

Technology of Breadmaking

Author: Stanley P. Cauvain,Linda S. Young

Publisher: Springer Science & Business Media

ISBN: 0387385657

Category: Technology & Engineering

Page: 397

View: 5632

This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.